• 대한통합의학회지
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• 제6권2호
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• pp.89-98
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• 2018

Purpose : This study was designed to examine the blood glucose control and increase immunity effects of ${\beta}-glucan$ added cooked barley noodle in streptozotocin-induced diabetes mice with a high-fat diet. Method : Forty-eight male ICR mice (6-week-old) were fed AIN-93 diet for 4 weeks. Mice were divided into six groups: normal, diabetic, cooked barley noodle, ${\beta}-glucan$ (5 %) control and two experimental groups (${\beta}-glucan$ 2.5 % and 5 %, cooked barley noodle contained diet with ${\beta}-glucan$ 2.5 % and 5 % w/w). Diabetes mellitus was induced by intraperitoneal injection of streptozotocin (150 mg/kg). Result : Blood glucose level was significantly decreased in groups consuming cooked barley noodles, but no significant difference was exhibited in diabetic and ${\beta}-glucan$ control group. These results were in accordance with the result of oral glucose tolerance test. Blood interfereon $(IFN)-{\gamma}$ was measured in order to identify increase immunity effect of ${\beta}-glucan$ in diabetic mice. Inhibited $IFN-{\gamma}$ concentration was recovered in cooked barley noodle and ${\beta}-glucan$ control group. Moreover, $IFN-{\gamma}$ concentration was dramatically elevated in ${\beta}-glucan$ contained cooked barley noodle groups in a dose dependent manner. Streptozotocin induced AST and ALT activities were decreased in ${\beta}-glucan$ contained cooked barley noodle groups with a strong lipid lowering effect. Conclusion : Although addition of ${\beta}-glucan$n did not give any significant synergistic effect on cooked barley noodle in blood glucose regulation, suppressed $IFN-{\gamma}$ production by STZ was dramatically enhanced by ${\beta}-glucan$ supplementation in a dose dependent manner. Liver function and blood lipid profile were also in accordance with the increase immunity effect of ${\beta}-glucan$. Consequently, ${\beta}-glucan$ added cooked barley noodle can be consumed as good diets for patients with chronic diseases with reduced immunity.

• 한국식품조리과학회지
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• 제21권3호
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• 한국식생활문화학회지
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• 제18권6호
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• 한국식품영양과학회지
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• 제28권2호
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• pp.383-389
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• 1999

To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

• 한국식생활문화학회지
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• 제29권5호
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• pp.454-463
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• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• 대한지역사회영양학회지
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• 제6권4호
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• 한국식품조리과학회지
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• 제18권6호
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• pp.632-636
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• 2002

뽕잎분말이 국수의 제면과 조리특성에 미치는 영향을 조사하기 위해서 뽕잎분말의 첨가량을 달리한 국수를 제조한 후에 색깔, 조직, 조리특성, 관능검사를 실시한 곁과는 아래와 같다. 1. 뽕잎국수의 색깔은 뽕잎분말의 첨가량이 많을수록 어둡고 진한 녹색을 띠었으며, 이로 인해서 밝기를 나타내는 L값은 감소하였고. 녹색을 나타내는-a 값은 증가하였다. 황색을 나타내는 b값은 모든 뽕잎국수가 대조구보다는 높았으나, 2% 첨가국수에서 가장 높았고 뽕잎분말의 첨가량이 증가할수록 감소하였다. 2. 뽕잎분말의 함량이 높은 국수일수록 조리한 면의 중량과 부피가 높게 나타났으며, 조리액의 탁도나 조리손실도 증가하는 것으로 나타났다. 3. 뽕잎분말을 첨가한 국수는 대조구와 비교해서 견고성에는 별 차이가 없었으나, 응집성과 탄력성은 떨어지고 부착성은 증가하는 것으로 나타났다. 4. 관능검사 결과, 뽕잎분말을 4%와 6% 첨가한 국수는 대조구와 비교해서 색상, 조직, 맛, 향에서 비슷한 기호도를 나타내었으나, 8%와 10%는 모든 면에서 낮은 점수를 얻었다.

• 한국식품과학회지
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• 제30권6호
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• pp.1301-1306
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• 1998

산성, 중성 및 알칼리성 영역에서 각각 추출한 SPI를 첨가한 복합분의 제면적성에 미치는 영향을 조사하였다. SPI-건면과 조리면의 l값은 대조구에 비해 모두 감호하였으나 a와 b값은 증가하였다. SPI-건면의 최적조리시간은 100% 밀가루로 제조된 건면에 비해 증가하였으나 SPI-조리면의 중량, 부피 및 수분흡수율은 감소하였다. $SPI-2,\;SPI_3,\;SPI_7$및 $SPI-{10}$-건면의 파쇄력은 첨가농도에 관계없이 대조구에 비해 낮게 나타났으나 5%, 10% $SPI-{12}$-건면의 파쇄력은 대조구와 큰 차이를 나타내지 않았다. SPI의 첨가농도와 종류에 관계없이 SPI-조리면의 탄성과 응집성은 대조구와 비슷한 값을 나타내었고 씹힘성과 견고성은 대조구보다 높게 나타났다.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1256-1259
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• 1999

The rheological properties and sensory evaluation were investigated in the noodle from composite flours added with 0%, 10%, 20%, 30%, 40% of perilla flour. The maximum viscosity measured by amy lograph decreased gradually with the adding amount of perilla flour, while the gelatinization temperature increased with perilla flour. The weight and volume of the cooked noodle decreased with increasing perilla flour content. In the color of the noodle, lightness and yellowness decreased, but redness increased with increasing perilla flour content. Hardness and cohesiveness of the cooked noodle reduced, but adhesiveness increased with increasing perilla flour content. In sensory evaluation, the noodle with 20% perilla flour was evaluated the best in taste, texture and overall acceptability. Based on the cooking and sensory evaluation test, addition of 20% perilla flour to wheat flour is considered suitable for the noodle of perilla flour.

• 한국식품영양학회지
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• 제16권2호
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• pp.158-164
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• 2003

백강균 자실체를 첨가한 복합분의 제면적성에 미치는 영향을 조사하였으며 면의 색도, 조리특성, 기계적인 조직감 및 관능검사를 실시하였다. 자실체-건면과 조리면의 L값은 첨가농도에 관계없이 각각 대조구와 차이를 나타내지 않았으나 자실체-건면과 조리면의 a값과 b값은 대조구에 비해 각각 증가하였다. 자실체를 첨가한 조리면의 중량, 부피 및 수분흡수율은 자실체의 첨가농도에 관계없이 대조구와 큰 차이를 나타내지 않았으나 자실체를 첨가한 조리면의 국물의 탁도는 대조구에 비해 증가하였다. 자실체-건면의 파쇄력은 자실체의 첨가농도에 관계없이 모두 대조구와 같은 값을 나타내었다. 자실체의 첨가농도에 관계없이 자실체-조리면의 견고성과 껌성은 각각 대조구와 같은 값을 나타내었다. 또한 자실체 첨가농도가 1%일때 자실체-조리면의 탄성, 씹힘성, 응집성 및 부착성은 대조구와 같았으나, 자실체 첨가농도가 3% 및 5% 일때 자실체-조리면의 탄성, 씹힘성, 응집성 및 부착성이 대조구에 비해 감소하였다. 자실체 분말을 1%와 3%를 첨가하여 제조한 조리면의 색, 맛, 향, 조직감 및 전체적인 기호도는 대조구에 비해 차이를 나타내지 않았다.