• Food Science and Biotechnology
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• v.18 no.1
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• pp.202-206
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• 2009

Drying characteristics of fresh Korean-type rehmannia (jiwhang) noodle was investigated to determine drying kinetic parameters under the experimental conditions of 5 temperatures (30, 40, 60, 80, and $90^{\circ}C$). Drying curve of the noodle showed a biphasic pattern of decrease in drying rate with initial rapid drying followed by slow dehydration as the progress in drying. In all drying conditions, only falling drying rate period was observed and the drying rate of the noodle was greatly influenced by the drying temperature. The effective diffusion coefficients ($D_{eff}$) were determined by the diffusion model and their temperature dependency was determined using an Arrhenius equation. The activation energy ($E_a$) values for the drying of the noodle were 19.94 and 21.09 kJ/mol at the initial and the latter stage of dehydration, which were comparable to those of pasta or Japanese udong dehydration.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.348-351
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• 2009

This study was designed to estimate the effect of ethanol addition on shelf-life extension and changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and 2% ethanol. During the storage at $10^{\circ}C$, wet noodles were monitored changes in the total numbers of aerobic bacteria. A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2% ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8% and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited growth of total aerobic bacteria and extended shelf-life.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1064-1069
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• 1998

Tetrasodium polyphosphate peroxidate (TPP) increased the farinograph stability, maximum resistance by extensigraph and amylograph peak viscosity of a noodle flour produced from Australian Standard White wheat (protein 8.76%, ash 0.380%) at concentration of $0.2{\sim}0.4%$ based on flour weight. The addition of 0.3% TPP increased the moisture content of Kalguksoo, handmade fresh noodle, by 1.5%. No significant differences however were observed in cooking properties. Sensory evaluation revealed that the color, texture and preference of cooked noodle were significantly better in the presence of TPP. The fresh noodle with 0.3%, TPP delayed the development off-flavor by 7 hr during storage at $20^{\circ}C$ and $25^{\circ}C$.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.73-86
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• 2013

This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.274-280
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• 2010

This study was to investigate the quality characteristics of noodles prepared with germinated brown rice and rice bran, and to determine the changes in GABA content and antioxidant activity of the noodles. These noodles were evaluated for cooking properties (cooking loss, swelling index, water holding capacity), total polyphenols, antioxidant activities (radical scavenging of ABTS and DPPH), and GABA contents. The addition of germinated rice bran in the range of 5, 10, and 15% showed a significant influence on cooking loss, although no effect on swelling index was observed. The raw and cooked noodles containing germinated brown rice and rice bran contained more GABA contents (2751.6~4176.7 and 5522.0~9617.8 nmol/20 g of fresh noodle, respectively) than those of non-germinated brown rice and rice bran. Noodles made with germinated brown rice and rice bran had similar total polyphenolics contents and antioxidant activities compared to noodles made with non-germinated brown rice and rice bran. Overall, the germinated brown rice could be used as a good ingredient to increase the nutritional value and antioxidant properties of wheat flour noodle without affecting the cooking properties.

• Journal of environmental and Sanitary engineering
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• v.16 no.2
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• pp.24-31
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• 2001

This study was aimed to evaluate biodegradability for various food waste using anaerobic batch digestion. In the anaerobic biodegradability study of each food waste according to occurrence source, the cumulative methane productions of water melon and melon were 375, and 354ml and that of cucumber, fresh cabbage, radish, sprouted bean were 366, 364, 374, 384, 355ml and that of noodle, boiled rice and fish were 432, 409 and 477ml $CH_{4/g}$ VS add, respectively. And methane yield rate was about 84.1~97.2%. The reaction rate coefficiency(k) was $0.00495~0.2022day^{-1}$.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.557-560
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• 1994

The shelf-life of commercial fresh and cooked noodles stored at $5^{\circ},\;15^{\circ}\;and\;25^{\circ}C$ were estimated based on bacterial count. The shelf-life of fresh noodles stored at $15^{\circ}\;and\;25^{\circ}$ were coincided with the development of off-flavor and of moldiness. The shelf-life of noodles was extended twice or more by lowering the storage temperature by $10^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.