• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.345-351
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• 2013

The purpose of this study was to investigate the rheological properties of noodles containing garlic powder, which was added to noodle bases at 1, 3 and 5% concentrations. The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The initial pasting temperature were increased with the increments in the ratio of garlic powder, whereas peak viscosity, breakdown decreased. The consistency of Farinogram was increased with the increments in the ratio of garlic powder but did not show a significant difference. The mechanical tolerance index value of noodles containing garlic powder were lower than that of the control. The $P_{max}$ and L value of the alveogram decreased with garlic powder increments.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.37-44
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• 1992

In order to observe the K contents, Korean common foods, especially processed foods were analyzed by Atomic Absorption Spectrophotometer. The results obtained were summarized as followed; (I) The K contents of instant noodle(ramyon) was 105-180 mg/100g and K ontents of their soup powder was 500-1000 mg/100g. (2) The K contents of potato products and bean products were less than those of original foods. So it was recongnized that the K contents might reduced during the food process. (3) The K contents of meats was 130-475 mg/I00g and those of meats products was relatively low, 80-260 mg/100g. (4) The K contents of carbonate beverage was very low but that of instant coffed was very high, 2400-2600 mg/100g. (5) There was no Statistical difference between the results of wet ash method and dry ash method in the K contents of all food groups.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.468-479
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• 1989

The oxidative stability of the ramyon prepared with rapeseed oil fortified with antioxidants or blended with palm oil was studied to explore the possibility of substituting it for Imported frying fats and oils. Natural tocopherols, butylated hydroxyanisole(BHA), tertiarybutyl hydroquinone(TBHQ), and ascorbyl palmitate with citric acid were used at a level of 0.02 percent. Blended oils were prepared by adding a palm oil to the rapeseed oil at ratios of 7:3, 5:5, and 3:7(w/w), respectively. Ramyon samples were stored at $35.0{\pm}0.5^{\circ}C$. for 90 days. The values of parameters, such as peroxide value, unsaturation ratio, and dielectric constant, of the extracted oils were regularly determined. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samples was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of TBHQ ${\gg}$ ascorbyl palmitate with citric acid>BHA>natural tocopherols. The oxidative stability of the ramyon prepared with the rapeseed oil containing 0.02 percent TBHQ was almost as good as that of the ramyon prepared with the palm oil. The stability of the ramyon prepared with the blended oil containing 70 percent palm oil was also as good as that of the ramyon prepared with the palm oil.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.447-455
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• 1995

The purpose of the present study is to assess nutrient content for providing nutrition information such as nutrition labeling on Korean dishes in restaurant and food service institutions. The content of nutrients was calculated in recipies used to prepare dishes which has been frequently consumed in such four groups as the literature, foodservice institutions of industries, restaurants, and households. The numbers of dishes surveyed were 15. Total numbers of literture used for recipies analysis are 20. Recipies used in foodservice institutions of industries were abstracted from the journal 'Guk-Min Young-Yang' published in Korea dietetic association and obtained with the help of dietitians working in those institutions. Also, recipies has been using in restaurants were given from the Korea restaurant association. Recipies in households was calculated from the secondary analysis of the Korean National Nutrition Survey. Nutrient content from foods except steamed rice and side dishes in each dish was calculated using data of Korean food composition table published. The content of energy and protein in 'Gal-bi tang' (beef-rib soup) were highest in recipes used at restaurants, vitamin C in recipes of food service institutions of industries due to the generous use of meats and vegetables than other recipies. 'Doen-jang chigae' (soybean paste stew) showed the lowest content of energy in results analyzing recipes presented on the literature and varied protein level by four groups for difference of protein source used. The content of energy in 'Gop-chang jeongol' (small intestines stew) is 150 kcal more than 'Soegogi jeongol' (beef stew) in general. The energy level of 'Daeji-galbi' jim (braised pork ribs) and 'Dak jim' (braised chicken) turned out to be the highest in recipies presented on literature. Variation of each nutrient content including energy and protein was relatively high, since some of foods used in 'Pibimbab' (mixed rice) varied with four groups. Amounts of energy and protein in 'Naeng-myeun' (cold noodles) is the highest in recipies of foodservice institution of industries because much amounts of noodle and meats were used comparing to other groups. The average content of energy in 'Pulgogi' (grilled meat with sauce) was 50% to Korea recommended amounts of one meal, 833.3 kcal. Content of vitamin $B_1$ in 'Jeuk pyeunuk' (boiled pork), which is made of pork meat, was higher than other dishes. The ingredients of frequently consumed Korean dishes were highly variable among the four groups which inevitably results in variation of nutrient content in each dishes. The high variation of nutrient content in each dish according to study requires careful collecting of the large number of recipies in presenting representative nutrient content for nutrition labeling on dishes in restaurant and food service institutions effectively.

• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.398-410
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• 2020

In this study, the contents of soluble vitamins B₁ (thiamin), B₂ (riboflavin), and B₃ (niacin) in 13 kinds of rice, 11 kinds of noodles, and 15 kinds of sauces were identified. The limit of detection (LOD) and limit of quantification (LOQ) were checked to determine the reliability of the experimental results, and the accuracy of the results through the standard reference material (SRM 1849a) was verified to show excellent indicators. As for thiamin, japchaebab (stir-fried glass noodles with rice) was found to contain the highest content among rice dishes, makguksu (buckwheat noodles) among noodle dishes, and tomato spaghetti sauce among sauces. Riboflavin was identified as having the highest content in slightly spicy jajangbab (black-bean sauce with rice), bibimguksu (spicy noodles) for noodles, and spicy curry with turmeric for sauces. Niacin was highest in content in the deep and rich flavors of spicy chicken-fried rice, janchiguksu (banquet noodles), and black-bean sauce, respectively. As a result of checking the amount of recommended daily intake of water-soluble vitamins for Korean adult men and women, the highest content of riboflavin was 217.40% for men and 271.75% for women. Through this study, we are going to establish a database of nutrients for the water-soluble vitamins contained in rice, noodles, and sauces to provide the necessary dietary data concerning the content of the water-soluble vitamins contained in foods for daily recommended intake.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.525-535
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• 2008

This survey was conducted to assess dining-out behaviors and menu preferences of university students in the Seoul area. The results were as follows: 1. 65.2% ate out rarely for breakfast and 73.1% ate out frequently for lunch, whereas 20.9% occasionally ate out for lunch. The frequency of dining out for breakfast was influenced by age, gender, and major but the frequency of dining out for lunch was significantly correlated with age(P < 0.01). 79.2% of females dined out frequently, but 62.3% of males reported doing so(P < 0.001). 65.2% ate out frequently for dinner and 31.6% did so occasionally. 34.2% dined out frequently for snacks, and 53.5% did so occasionally. 2. Factors to consider in dining out were as follows: taste > preference > price > persuasion > nutrition. The motivations for dining out were as follows: convenience > favorite food > difficult to prepare lunch box > difficult to carry lunch box > habit. This factor was correlated significantly with age(P < 0.05) and residence type(P < 0.001). Problems with dining out were listed as follows: unbalanced nutrition > price > sanitation > variety of menu > taste. This factor was correlated significantly with age(P < 0.05), alcoholic beverage use(P < 0.01) and smoking(P < 0.01). 3. Foods selected for meals when dining out were as follows: Korean style > Western > Japanese > noodles > Chinese. The expense(in won) of dining out for lunch was as follows: 3,000${\sim}$5,000 > 2,000${\sim}$3,000 > over 5,000 > under 2000. Problems to be corrected in Korean-style food were as follows: variety of menu > price > using personal dish. 4. Korean foods preferred in each cooking style when dining out were as follows: beef rib > kimchi-jjigae > bulgogi > doenjang-jjigae > bibimbab. Chinese foods selected were as follows: tangsuyuk > jajang myeon > jjambbong > gganpunggi > bokeumbab. Preferred Western foods were as follows: spaghetti > steak > pork cutlet > pizza > ribs > chicken. Preferred Japanese foods in meals when dining out were as follows: sushi > hoe > udong > pork cutlet > soba. Preferred noodle foods selected when dining out were as follows: ddukboki > ramyeon > mandu > guksu > sundae > gimbab >. Preferred baked foods for dining out were as follows: cake > pizza > loaf bread > baguette > sandwich > hamburger > doughnut > cream bread.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.259-264
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• 1972

Oxidative changes of the Ramyon lipids were studied under three experimental storage conditions. Ramyon was 1) exposed to fluorescent light irradiation at $25^{\circ}C$, 2) incubated in the dark at $40^{\circ}C$ and 3) irradiated with ultra-violet light at $25^{\circ}C$. In the study, changes in acid value, peroxide value, carbonyl value, TBA number, fatty acid composition and iodine value were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, and TBA number of the samples under fluorescent light irradiation and $40^{\circ}C$ incubation increased slightly during storage, while a sharp increase of those values were noticed with the samples of ultra-violet light irradiation. Especially, the TBA number of the Ramyon lipid under ultra-violet light irradiation markedly increased within 10 weeks and then decreased. With this change in TBA number, however, the bound form of malonaldehyde increased gradually. During the storage under $40^{\circ}C$ incubation, and ultra·violet irradiation for 10 weeks, the content of linoleic and linolenic acids decreased, while palmitic and stearic acids increased. However, only small changes were noticed in iodine value of the samples. On the other hand, oxidative rancid odor appeared at the end of 16 weeks storage under fluorescent light irradiation and $40^{\circ}C$ incubation, while it took only 4 weeks with the sample stored under ultra-violet irradiation.

• Food Science and Preservation
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• v.9 no.1
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• pp.36-41
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• 2002

We examined the chemical properties of leek and dropwort and prepared the noodles with the dried powder of them, to develope functional processing floods which contain biological active compounds. The groups were divided by the drying methods as follows: hot air drying at 50$\^{C}$ (A), hot air drying after blanching for 30 sec (B), hot air drying after steaming for 2 min (C) and freeze drying (D). We had analyzed the content of vitamin C, total chlorophyll, and phenolic compounds and measured the hunter color values of dried powders individually. The contents of evaluated compounds were higher in A and D than in B and C groups and also the electron donating activity of A and D was stronger than B and C. The cooking properties of noodles prepared with leek and dropwort powder were examined. After cooking, the weight and volume of noodles prepared with powder were lower than those of control The turbidity of noodle soup were increased as the adding ratio was increased. The cutting strength of cooked leek noodles with A and B powder was similar to that of control, in case of dropwort, cooked noodles with D showed similar to that of control. The cutting strength of cooked noodles were decreased as the adding ratio were increased. The electron donating activity of noodles with vegetable powders showed high than that of control The sensory evaluation showed that significant difference between noodles with 2.5 ?/e addition groups and control was not recognized but was recognized between noodles with 5% addition groups and the control.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.232-237
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• 1993

The rheological properties of hard red winter, western white and Australian standard white wheat flours and of HRW-WW and HRW-ASW wheat flour blends having the same protein content were studied. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends were also investigated. The noodles were prepared with salt and alkaline reagent. The salt and alkaline concentrations used were 1.7% and 0.17%. respectively, based on the weight of wheat flour. The alkaline reagent was an equal mixture of sodium carbonate and potassium carbonate. The HRW-ASW wheat flour blend had higher farinograph absorption and slightly stronger curve than HRW-WW wheat flour blend. Salt decreased the absorption of wheat flours by 2 and of wheat flour blends by 1%. However, alkaline reagent essentially had no effort on farinograph absorption. Salt and alkaline reagent strengthened the dough of wheat floors and wheat flour blends, with the former being more effective. No significant differences in pasting properties between HRW-WW and HRW-ASW wheat flour blends by amylograph were observed. There were no significant differences in rate of increase of weight or volume between noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Alkaline reagent did not affect the weight gain of noodles hut lowered the volume gain. Breaking force of dry noodles and cutting force of cooked noodles were similar between the two noodles. Alkaline reagent increased both the breaking and cutting forces of noodles. Sensory evaluation revealed that the noodles prepared from HRW-WW and HRW-ASW wheat flour blends were slightly different. but not different from each other by preference test.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.50-60
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• 2017

This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.