• Food Science and Preservation
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• v.10 no.2
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• pp.200-205
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• 2003

The purpose of this study was to investigate the effect of Opuntia ficus-indica var. Saboten powder on the quality of noodles. Noodles containing 04.5% of Opuntia ficus-indica var. Saboten powder were prepared for test the quality of mechanical and sensory characteristics. Moisture content of noodles with or without Opuntia ficus-indica var. Saboten powder was 32∼33%. In Hunter's color values of noodles of control, the lightness(L) was 74.21, redness(a) was -2.40 and yellowness(b) was 5.52. The lightness(L) of noodles was decreased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. The redness(a) and yellowness(b) were increased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. In mechanical characteristics of noodles, strength, hardness and brittleness were increased with increasing concentration of Opuntia ficus-indica var. Saboten powder. In sensory evaluation, color of noodles in C group(0.3％) and D group(0.5%) addded Opuntia ficus-indica var. Saboten powder were significantly higher score than control group(p＜0.05). Overall, Noodle added 0.3% of Opuntia ficus-indica var. Saboten powder showed the highest preference in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.68-74
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• 2006

To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased $L^*$ and $b^*$ values of dried and cooked noodles. Flour decreased $a^*$ values of dried and cooked noodles, while SCD increased $a^*$ value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and $L^*$ and $b^*$ values of dried and cooked noodles was higher than those of flour and water, whereas water influence on $a^*$ value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.69-78
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• 2010

To develop the functional noodles, powders of soybean and Gastrodine rhisoma were mixed with wheat powder. When 0-5% of soybean powder was mixed with wheat one, the characteristics of noodles was changed as follows; Along with the increasing of mixed soybean powder, L(brightness) and a(redness) value was decreased. Hardness showed increasement in all noodles added with soybean powder but, on the contrary, Cohesiveness was decreased. The content of isoflavones in noodles was increased along with the increament of mixing ratio of soybean powder. Sensory evaluation showed that the noodles with 5% of sobyean powder was significanly higher than those of no-soybean powder. At the same time, the characteristics of noodles added with Gastrodine rhisoma was evaluated. The results were as follows; As in soybean powder, L(brightness) and a(redness) value was decreased along with the increasing of mixed Gastrodine rhisoma. Compared with no-powder, hardness and Chewiness was significantly increased in 0.5% and 1.0% in soybean powder, and 0.5% in Gastrodine rhisoma one, respectively. Sensory evaluation showed that the noodles with 1.0% of Gastrodine rhisoma powder was significanly higher than those of no-soybean powder. Considering together with sensory evaluation and economic aspect, noodles with 5% of soybean powder and 0.5% of Gastrodine rhisoma to be the best ones.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.283-288
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• 2007

The effects of Ge-Geol radish powder on the physical and sensory properties of wet noodles were investigated by adding 4-16% Ge-Geol radish powder based on the flour source. The Ge-Geol radish powder additions significantly increased the redness of the uncooked and cooked noodles. For the texture profile analysis (TPA) of the wet noodles with added Ge-Geol radish powder, hardness, adhesiveness and resilience decreased, whereas chewiness increased. Changes in the volume and weight of the cooked noodles were not significantly different according to Ge-Geol radish powder concentration, but the turbidities of the soup increased. In sensory test, overall acceptability was significantly higher for the noodles with added Ge-Geol radish powder of concentrations between 4-8%. These samples had similar sensory texture properties as the control and had peculiar hot and cool tastes of the radish. Therefore, adding Ge-Geol radish powder at concentrations below 8% was good for making noodles that maintained a natural texture, and also gave an characteristic radish-like flavor to the noodles.

• Food Science and Preservation
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• v.23 no.2
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• pp.218-224
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• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1225-1229
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• 2007

Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5oC) and 8 weeks of storage under frozen conditions $(-18^{\circ}C)$. Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of $5^{\circ}C$ and the shelf-life of these noodles could be extended to 8 whole weeks when stored at $-18^{\circ}C$. Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in $5^{\circ}C$ were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at $-18^{\circ}C$.

• Food Science and Preservation
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• v.17 no.5
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• pp.602-607
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• 2010

The quality characteristics and shelf life of wet noodles containing a freeze-dried powder of Heracleum moellendorffii(HM) were studied to investigate the use of HM as a food ingredient. The weight, volume, and water absorption of wet noodle sprepared with HM(HML) decreased as the concentration of HM increased. The turbidity of HML sauce and the loss in the solid content of noodles after cooking were lower than those of control noodles. Whiteness(L) and redness(a) values of wet noodles decreased but yellowness(b) increased after addition of HM. The sensory qualities of HML, including appearance, taste, color, flavor, texture, and overall acceptability, were better than those of control noodles. Addition of HM to 0.6%(w/w) afforded the best sensory qualities with respect to taste, texture, and overall acceptability. The total polyphenol content of HML increased as HM concentration increased. Noodle DPPH free-radical-scavenging activities were 22%(control), 28.41%(0.3%HM addition), 40.22%(0.6%HM addition) and 49.42%(0.9%HM addition). Viable bacterial cell counts did not differ significantly between control noodles and those prepared using 0.6%(w/w)HM during storage for 6day sat $10^{\circ}C$. However, viable cell numbers in noodles prepared using 0.9%(w/w) HM were significantly lower than those of control samples and of noodles prepared using either 0.3%(w/w) or 0.6%(w/w) HM, during storage for 12 days at $10^{\circ}C$. Changes in pH values showed trends similar to those of viable cell numbers during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.501-507
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• 1998

This study was aimed to determine the cooking properties of noodles when dfferent concentrations of Aster scaber THUNB(AST) juice were added to the buckwhenat and wheat flours. Also, physicochemical effects of the noodles and compositions of the noodles and compositions of the noodle soup after cooking were determined. Buckwheat flour and AST contained greater amounts of minerals and essential amino acids than wheat flour. The contents of chlorophyll and carotenoids in the buckwheat noodle added AST juice increased as the concentrations of AST juice increased. Hydration capacity of buckwheat flour was higher than that of wheat flour when AST juice was added to flours. The added amounts of AST juice did not affect the volume and the weight of the noodles, but those were increased as cooking time proceeded. The release of proteins and minerals from the buckwheat noodle added AST juice increased as cooking time progressed and also at the added concentrations of AST juice increased. Texture indices showed lower values as the amount of added juice increased. In sensory evaluation, the scores of color, flavor and overall acceptability of the buckwheat noodle added AST juice were higher than those of the control.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.173-180
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• 2006

This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.