• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.90-95
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• 1997

A study was conducted to investigate the effects of rice bran dietary fiber on wheat flour rheology and wet noodle quality. More than 99% of rice bran dietary fiber contained smaller particle size than $250\;{\mu}m$. The initial pasting temperature, peak and final viscosities in amylograph, and the water absorption and dough stability in farinograph increased with the increase of rice bran dietary fiber concentration. The lightness values decreased with the increase of rice bran dietary fiber concentration in raw noodles as well as cooked noodles. The addition of rice bran dietary fiber was not effective on the cooked weight and volume of cooked noodles. However, the cooking loss of cooked noodles was the highest in control, and increased with the increase of rice bran dietary fiber concentration. Most of texture parameters (hardness, adhesiveness, gumminess and chewiness) of cooked noodles increased, but the cohesiveness decreased with the increase of rice bran dietary fiber concentration. There were no significant differences in appearance, taste and acceptability of cooked noodles between control and noodles containing 3% and 6% rice bran dietary fiber.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.664-669
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• 2011

Wet noodles with different percentages of amaranth powder were prepared and their cooking characteristics were evaluated. The cooking quality, mechanical textural properties, and a sensory evaluation was conducted with the prepared noodles. Cooked noodle properties, weight, and volume decreased as amaranth content of the wheat flour increased, whereas turbidity and water absorption of the soup increased, except for cooked noodles with 30% amaranth. The L-value of the raw and cooked noodles decreased significantly with increasing amaranth powder content. The a- and b-values increased with increasing amounts of added amaranth powder. The L-value of the raw and cooked noodles with amaranth was significantly lower than that of the control, and the a-value was lower than that of the control, whereas the b-value was higher than that of the control for both raw and cooked noodles. A texture profile analysis of the raw noodles showed significantly higher levels of hardness, cohesiveness, gumminess, chewiness, and springiness in the amaranth noodles compared to those in the control; the values for adhesiveness were not significantly different. The hardness, gumminess, springiness, and chewiness of the cooked noodles decreased in proportion to the quantity of added amaranth. The springiness, adhesiveness, and cohesiveness of cooked noodles with amaranth decreased slightly. Overall, the results of a sensory evaluation revealed that the cooked noodles with amaranth had higher values than those of the control, except for overall acceptability. Amaranth added at a concentration of up to 30% increased brown color and the peculiar amaranth odor. In a sensory evaluation, cooked noodles with 20% amaranth powder were preferred more than the other noodles for overall acceptability.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.54-64
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• 2012

The purpose of this study is to develop $Sulgidduk$ which meets the consumers' taste by using cooked purple sweet potato. The samples of $Sulgidduk$ were prepared with different ratios of cooked purple sweet potato(0, 10, 20, 30, 40%) and analyzed for moisture content, Hunter's color value and texture characteristics and sensory evaluation. The moisture contents of the samples ranged 40.83% to 44.91% The L-value and b-value decreased, while a-value increased, with increasing amounts of cooked purple sweet potato. In the mechanical evaluation of physical properties, hardness, adhesiveness, springiness, gumminess and cohesiveness showed no significant difference with the increasing amount of cooked purple sweet potato. However, chewiness decreased significantly with the increasing amount of cooked purple sweet potato. Based on the quantitative descriptive sensory evaluations on $Sulgidduk$ samples, purple color, sweet potato flavor and taste, sweetness, and moistness significantly increased, while hardness decreased significantly with the increasing amount of cooked purple sweet potato. $Sulgidduk$ added 40% cooked purple sweet potato showed the highest in overall acceptability and the slowest hardening in the textural changes during storage.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.760-765
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• 2018

In order to observe physical properties of rice depending on reheating, the study cooked rice developed for high quality cooked rice and analyzed physical properties of rice depending on reheating following 24 hr refrigeration. As a result of palatability of cooked rice, Samgkwang had the lowest hardness, while Daebo and Haiami had the highest one. With respect to adhesiveness, toughness and stickiness, Sindongjin exhibited lowest properties. After cooking each rice by cultivars, the study observed their color, texture properties, and microstructure immediately after cooking, after 24 hr of refrigeration and further on. Lightness of cooked rice tended to drop because of refrigeration and reheating. Analysis of texture properties after cooking revealed that Haiami marked the highest points in all categories. When stored for 24 hr after cooking, hardness, viscosity and chewiness increased in cooked rice followed by a decrease after reheating. Observation of the microstructure of cooked rice using a scanning electron microscope revealed that Haiami had its particles in the center as closely condensed. It was apparent that all the cultivars formed stoma in an obvious manner because of refrigeration and reheating. The results of the present study show that physical properties of cooked rice varied according to reheating after cooking and storage depending on the inherent characteristics of rice cultivars.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.278-285
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• 1997

The effects of three surfactants (SSL, Dimodan, and SE1670) on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation, instrumental test, and measurement of retrogradation degree. The results of sensory evaluation revealed that the overall quality of cooked rice was affected by textural characteristics. The addition of surfactant decreased the roughness and hardness of cooked rice, however, increased the stickiness and moistness during the storage in the order of SE, SSL, and Dimodan. In instron test, the hardness of surfactant-added cooked rice was significant lower than that of control. The addition of surfactant decreased the degree of retrogradation both in cooked nonwaxy and waxy rices.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• Food Industry And Nutrition
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• v.16 no.1
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• pp.17-21
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• 2011

• Food Science of Animal Resources
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• v.38 no.4
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• pp.759-767
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• 2018

The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of C. difficile was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.98%) was positive for C. difficile indicating a very low prevalence. The pathogen was isolated from an uncooked meatball sample and a cooked meat $d{\ddot{o}}ner$ sample, whereas not detected in chicken meat samples. The meatball isolate was resistant to vancomycin and tetracycline, while the cooked meat $d{\ddot{o}}ner$ isolate was resistant to vancomycin and metronidazole. Both isolates were sensitive to moxifloxacin and clindamycin. Toxins A and B were not detected. This study reveals the presence of C. difficile in further processed beef products in Turkey.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.73-79
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• 1990

In order to study on the riboflavin content of common foods for Korean and the rates of destruction of riboflavin during cooking 26 kinds of the foods were selected and 3 kinds of menu were cooked by standardized method. For each food item and menu riboflavin content was measured by AOAC method. The experimental values of 13 kinds of food such as rice oak mushroom carrot squarsh tangle dried large anchovy apple(Fuji) dried laver ramyun pork soybean curd fried soybean curd and danmugi were almost consistent with food compo-sition values. Whereas those of 12 kinds of foods such as cabbage onion potato kimchi beef sausage dried medium anchovy hair tail soybean paste and egg were considerably different from food composition table values, up to now Alaskan pollack maize loaf bread hamburger bread etc have not been analyzed in food composition table, The rates of retention of riboflavin in menu 1, 2, and 3 cooked by standardized method were 24% 69% 46% respectively. The overally retention rate was in inverse proportion to the time of sunlight exposure during cooking.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.134-142
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• 2013

The effect of modified atmosphere packaging (MAP; 30% $CO_2$+70% $N_2$ or 100% $N_2$) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at $5^{\circ}C$ for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% $CO_2$-MAP (30% $CO_2$+70% $N_2$) and 100% $N_2$-MAP (p<0.05). The 30% $CO_2$-MAP was more effective to suppress the microbial growth than 100% $N_2$-MAP, moreover the 30% $CO_2$-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE $L^*$ and CIE $a^*$, and higher CIE $b^*$ than those with no additive mixture. The 30% $CO_2$-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% $CO_2$-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties.