• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.420-425
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• 1998

The effects of eggs on the quality properties, color measurment, cooking quality, textureal and sensory properties of Ramyon were esxamined. The contents of egg used were from 1% to 5% based on flour weight. The farinograph absorption decreased by egg but farinograph stability and breakdown were increased in vice versa. The yellowness of Ramyon prepared with eggs was higher than that of control. At cooking quality examination of Ramyon manufactred with eggs, weight of cooked Ramyon was increase but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with eggs during cooking were much smaller than those of control. The shear extrusion force and hardness of Ramyon manufactured with eggs were shown much higher value than those of control. The I2 reaction value of Ramyon manufactured with eggs and control were shown to almost same value,, from 2.13 to 2.20. Sensory properties of cooked Ramyon which was manufactured with eggs showed quite acceptable. Based on the cooking and sensory evaluation test, addition of 5% eggs to wheat flour may be suitable for processing Ramyon.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.252-257
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• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.215-220
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• 1990

Effects of frying conditions on cooking properties of ramyon (deep-fried instant noodle) were investigated. The moisture content, which was decreased as the frying temperature $(140-160^{\circ}C)$ and time (30-70 sec) increased, was negatively correlated with lipid content. The weight gain was higher than volume gain at a given frying condition Weight or volume gain rate constant for ramyons fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $140^{\circ}\;and\;150^{\circ}C$ increased with increase of frying time, but that for ramyon fried at $160^{\circ}C$ showed opposite trend. The initial cooking rate decreased as the frying time was increased in all cases and as the frying temperature was elevated at a given frying time.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.81-83
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• 1977

A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation of Ramyon made from those flours. The naked barley(20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.261-266
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• 1998

In an attempt to evaluate the effects of alkali agents on properties of Ramyon, cooking quality, textural and sensory properties were examined. The shear extrusion force of Ramyon made from sample A(potassium carbonate 64%, sodium carbonate 14%, sodium pyrophosphate 2% and sodium metaphosphate 20%), sample B(potassium carbonate 31%, sodium carbonate 39% , sodium pyrophosphate 1%, sodium metaphosphate 15%, sodium polyphosphate 8%, sodium phosphate monobasic 4% and sodium phosphate dibasic 2%), sample C(potassium carbonate 60%, sodium carbonate 33% and sodium pyrophosphate 7%), and sample D(potassium carbonate 44%, sodium carbonate 27%, sodium metaphosphate 27% and sodium polyphosphate 2%) were 12.80(kgf), 10.35(kgf), 9.05(kgf) and 8.45(kgf), respectively, but that of control I was 5.24(kgf). The hardness of Ramyon manufactured with sample A, B, C and D were 18.57(kgf), 16.48(kgf), 14.26(kgf) and 12.34(kgf), respectively, but that of control I was 11.23(kgf). At cooking quality examination of Ramyon made from several alkali agents, weight of cooked Ramyon was increased but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with several alkali agents during cooking were from 35% to 38%, but that of control I was 70%. These changes will provided many advantages in the preparation of Ramyon. The $I_2$ reaction value(${\alpha}-degree$ of noodle) of Ramyon manufactured with several alkali agents and control were shown to almost same values, from 2.10 to 2.20. Sensory properties of cooked Ramyon which was manufactured with several alkali agents showed quite acceptable.

• Korean Journal of Human Ecology
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• v.17 no.1
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• pp.151-158
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• 2008

This study examines the cooking quality, rheology, and sensory characteristics of ramyon noodles made from Korean wheat and arrowroot starch. The control was made from Australian standard wheat(ASW) and the sample was made from Korean wheat. The ratios of arrowwood starch in the sample group were 0%, 5%, 10%, 15%, 20%, 25%, and 30% respectively, and the result was as follows: the yield of the arrowwood starch was 18.8% and moisture level was 14.2%. The lightness(L), redness(a), and yellowness(b) of ASW were 92.07, 1.44, 10.22 respectively, whereas those of Korean wheat were 92.05, 1.55, 11.01, which means the two kinds of wheat showed very little difference in lightness, but Korean wheat had higher degrees of a and b than ASW. The color value of arrowroot starch is L 72.65, a 3.44, b 12.92, so it has a lower degree of lightness and higher degrees of a and b than two kinds of wheat. Dried ramyon displayed a lower degree of lightness and higher degrees of a and b than cooked ramyon, but the first decreased and a increased as we increased the ratio of arrowroot starch in it. The weight of dried ramyon did not show a significant difference among the groups. On the other hand, the weight, volume, water absorption, and the turbidity of cooked ramyon increased as we increased the amount of arrowroot starch in it. The maximum weight, solidity, and elasticity of the control group were greater than those of ramyon made from Korean wheat, but its brittleness was lower. The two groups showed the same degrees of hardness, adhesiveness, and cohesiveness. The maximum weight, solidity, and adhesiveness of the control group increased as we increased the amount of arrowroot starch in it, and the hardness and brittleness were great when the ratio of arrowroot starch was 20%; elasticity was greatest when the ratio of arrowroot starch was 15, 20, and 25%; its adhesiveness and cohesiveness did not depend on the amount of arrowroot starch in it. In the sensory characteristics evaluation, the items that showed significant differences include: appearance (p<0.01), color(p<0.01), smell(p<0.001), transparency(p<0.05), and overall acceptability(p<0.05). The ramyon earned the highest score in appearance when the ratios of arrowroot starch were 5%, 15%, and 20%. As for color and smell, it earned the highest score when it contained 20 and 25% of arrowroot starch. The transparency decreased as we increased the amount of arrowroot starch, and overall acceptability was highest when the ratio of arrowroot starch was 15%. There was a significant difference in overall acceptability between the control and the sample group. As for the loosing speed and chewiness, there was no significant difference between the two groups. When we look at the result of various tests to evaluate the cooking quality, rheology, and sensory characteristics of ramyon noodles, ramyons that contained 15 to 25% of arrowroot starch earned the high scores, and of these the one with 20% of arrowroot starch earned the highest score on all accounts.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.78-90
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• 2005

The purpose of this study was to make ramyon from Korean cultured wheat by adding with hot water extract powder from safflower seed in order to add the value of it. The cooking quality, instrumental texture and sensory characteristics of ramyon were analyzed. The ramyons with 0.1%, 0.3%, 0.5%, and 0.7% of hot water extract powder(HEP) from safflower seed, control, and those with 3% and 5% of dried powder(DP) from safflower seed were compared. The yield of HEP was 7.8%. Lightness, redness, Max. weight, strength, hardness, adhesiveness, cohesiveness and springiness were measured. As the amounts of HEP and DP was increasing, ramyons smelled stronger and was getting harder and chewier, while became less transparent and had no difference in elasticity and adhesiveness. In overall acceptability, both control and ramyon with HEP had similar points. From three important factors, appearance, color and smell to make ramyon more acceptable, addition of 0.3～0.5% of hot water extract powder from safflower seed was found to be the best. However, further studies on smells are needed to make processed foodstuffs with safflower seed.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.209-214
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• 2006

Initially germinated whole soy flour was investigated for its additional effects on isoflavone contents and some physical properties of Ramyon. The soybeans were germinated at $20^{\circ}C$ for 24 hr. The properties measured were weight, volume, turbidity, color and texture of Ramyon. Addition of the soy flour up to 16% showed a significant increase in isoflavone contents of Ramyon, compared with those corresponding values of mixed wheat-soy flour before Ramyon preparation. The weight and volume of Ramyon and turbidity of boiled water after cooking were markedly increased and the hardness of cooked Ramyon was decreased as the addition ratio of the soy flour goes up. Sensory test showed that savory flavor and yellowish brown of cooked Ramyon were also increased by soy flour addition.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.649-655
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• 1991

The quality of Ramyon prepared from hard red winter-western white (HRW-WW) and dark northern spring-western white (DNS-WW) flour blends having protein contents of 9.12-9.78% was examined. The noodles were manufactured by commercial process with the same water absorption. The weight and volume of cooked noodle were decreased as the protein content increased at the same cooking time. No significant differences in cooking properties were observed between noodles prepared from HRW-WW and DNS-WW blends. The weight and volume of noodle prepared from HRW-WW blend cooked for 4 min showed significant negative correlation with farinograph and extensograph data and protein contents of flours, but positive correlation with amylograph data. Such correlations were not found from noodles prepared from DNS-WW blend. Based on the sensory evaluation of cooked noodle it was concluded that the optimum protein content for noodle manufacture was in the range of 9.28-9.62%. The replacement of HRW with DNS flour had no effect on the sensory quality of noodle.

• Korean Journal of Community Nutrition
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• v.8 no.2
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• pp.181-191
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• 2003

The purpose of this study was to investigate the dietary habits, the nutritional knowledge and the consumption patterns of convenience foods of 618 university students located in the Gwangju area, from November twentieth to November thirtieth, 2002. The subjects included 301 males (48.7%) and 317 females (51.3%). This survey was conducted using a self-administered questionnaire. The percentage of students who were underweight, normal and overweight based on their body mass index (BMI) was 3.7, 88.0 and 8.3 far the males, and 29, 71 and 0 for the females, respectively. Most students (73.8%) skipped breakfast. This was because of lack of time (65.1%) of the cases. Self-reported eating habit problems were eating irregular meal (52.4%), overeating (21%), prejudiced meal (12.4%) and skipping meal (7.4%). The type of favorite snack was biscuit (31.9%) and cup Ramyon (31.9%). The rates of alcohol drinking in male and female students were 88.0% and 85.8% respectively, and the rates of smoking were 35.9% and 28% respectively. Males ate fiequently cup Ramyon (2.08 $\pm$ 2.95), fries (pork cutlet, fried potato) (1.91 $\pm$ 2.58), Ramyon (1.81 $\pm$ 3.00) and kimbab (1.70 $\pm$ 3.17) more frequently, while females ate kimbab (2.25 $\pm$ 3.26), cup Ramyon (1.89 $\pm$ 2.09), fries (pork cutlet, fried potato) (1.77 $\pm$ 2.67), Ramyon (1.46 $\pm$ 1.1.95) and fish paste (1.45 $\pm$ 2.22) more frequently. The nutritional knowledge score was higher in females than in males. The mean consumption patterns of convenience foods of students living in home were lower than that of students living in dormitory and boarding w/cooking. When the amount of pocket money available and the body mass index increased and the nutritional knowledge level was low, the mean consumption of convenience foods increased. The mean consumption of convenience foods correlated negatively with nutritional knowledge (p < 0.01). Therefore, nutritional education for university students is needed so as to improve their health and nutritional education program should be developed to meet the various needs of these students. (Korean J Community Nutrition 8(2) : 181~191, 2003)