• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.567-574
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• 2010

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.692-697
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• 2002

The purpose of this study is to investigate the characteristics of the doughs and noodles cooked with the pea starch-wheat composite flour which was substituted with 20% and 30% of pea starch for the flour by the mechanical and sensory evaluation. Wheat dough had the most cohesive property among various composite non.(p＜0.05) There was no significant differences in weight gain after cooking among various noodles. The more the pea starch was subsituted, the lighter the color was shown by increasing L value. It was also noted that the b value was decreased significantly. While pea starch noodle were more transparent in appearance and less smooth in the texture, corn starch-wheat composite flour noodle was sorter in the texture significantly. There was no significant difference on the hardness between wheat and pea stach composite flour noodles. There were also no significant differences in stickiness, chewiness and overall acceptability among various noodles. Considering mechanical and sensory results, the composite flour with 20% substitution of pea starch for flour was more suitable for the production of the noodle than those of 30% substitution of pea starch.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• Journal of Nutrition and Health
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• v.16 no.3
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• pp.146-153
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• 1983

In this study, buckwheat four was classified by the order of extraction from the inmost layer to the outmost layer, and was designated as $B_1,\;B_2,\;B_3,$ and the mixed flour of $B_1,\;B_2,\;B_3$ (1:1:1) was named $B_0$. To improve the dried noodle-making properties, various levels of strong wheat flour and additives such as sodium alginate (SA) and xanthan gum(XG) were added to buckwheat. 1) The buckwheat $B_2$ and $B_3$ flours contained much higher amounts of crude ash, protein and fat than the $B_1$ flour. 2) Buckwheat $B_3$ flour demonstrated lower maxium viscosity value by amylograph than the $B_1$ flour, but it demonstrated 2 times higher maximum viscosity value than wheat flour. Buckwheat $B_1$ flour demonstrated 4-5 times higher maximum viscosity value than wheat flour. Addition of SA and XG increased the viscosity of the flour mixtures. 3) It was possible to make dried noodles from the composite flour of (buckwheat 40 %+wheat 60 %). The lesser the quantity of buckwheat flour was, the better the kneading property of mixed flour was. 4) SA and XG, which were added at the level of 1.0-1.5%, significantly improved dough making properties and the cooking quality of the noodles.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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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.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.237-242
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• 2019

The purpose of this study was to investigate the optimal amount of alkaline reagent (0.2 or 0.4%) and rice flour (10-40%) for noodle and supplementation, and compare quality characteristics with those of wheat noodles. Texture properties, pH, tension profiles, and cooking quality of noodles supplemented with rice flour and alkaline reagent were measured. Wheat noodles with 0.4% alkaline reagent added displayed increased b values (Hunter's color), pH, hardness, chewiness, tension profiles, and turbidity, and decreased L, and a values, gumminess, weight, and water absorption compared to wheat noodles with 0.2% alkaline reagent added. Hardness and springiness of wheat noodles with 0.4% alkaline reagent added were 35.2 and 0.0118 N, respectively. These values for rice doodles with 0.4% alkaline reagent and 20% rice flour were similar (36.3, 0.0117 N, respectively). This suggests that addition of 0.4% alkaline reagent and 20% rice flour may be the optimal parameters for producing rice noodle.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.216-222
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• 1990

For the improvement of the nutritive value of extruded noodles, dry soymilk residue flour (DSRF) was mixed with wheat How. The effects of the addition of DSRF on the viscosity of wheat flour and the quality of cooked noodles were evaluated As the proportion of DSRF addition was in-creased the viscosity of composite flour was decreased And so were the texture and cooking quality of noodles. To improve noodle-making characteristics of extruded noodles with 10% DRFF, Na-alginate, Na-carboxymethyl cellulose, guar gum crude gluten and xanthan gum were added. Then, the noodle-making characteristics were examined. The viscosity increased with the increase in the concentration of additives and Bnnthan gum was the most effective. The texture of noodles supplemented by Na-alginate 2.0%, Na-carboxymethyl cellulose 2.0%, guar gum 2.0%, xanthan gum 1.0% was similar to that of wheat flour noodles. The results of sensory test (color and texture) was coincidal with the results of instumental tests.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.424-429
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• 1996

In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

• 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 $25^{\circ}C$.