• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1597-1603
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• 2011

The influence of heat-moisture treatment (HMT) and substitution of rice flour containing different amylose contents on the quality characteristics of rice noodles was investigated. HMT was applied to rice flours with 21% moisture content at 100 and 105$^{\circ}C$ for 30 min. Three rice cultivars were used, including high amylose of Goami (GM) and intermediate amylose of Choochung (CC) as domestic rice flours and imported rice of Taeguk (TG) as a control. HMT and substitution of rice flour with different amylose contents affected the cooking and texture quality of rice noodles. When rice noodles were made of intermediate amylose rice flour with HMT, cooking properties improved with decreased cooking loss and cooking water turbidity and thus were closer to those of control. Especially, the hardness, adhesiveness, tensile strength, and darkness of rice noodles notably increased when HMT rice flour was used. Based on the results of quantitative descriptive analysis for selected rice noodles, the noodles made of HMT CC at 105$^{\circ}C$ (CC105) had high scores for resilience and adhesiveness and low scores for hardness compared with imported commercial rice noodles and other experimental noodles such as TG, HMT GM100, TG+CC, and TG+CC105. In conclusion, rice noodles were made of composite flours containing high amylose and intermediate amylose contents or HMT intermediate amylose content rice flour.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.87-92
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• 2000

This study was designed to investigate the effects og $10{\%},\;20{\%}\;and\;40{\%}$-addition of functional brown algae (FBA)-noodles on oxygen radicals and their scavenger enzymes in liver of Sprague-Dawley(SD) male rats. Hydroxyl radicals$({\cdot}OH)$ formations were significantly inhibited$(20{\~}35{\%}\;and\;12{\~}20{\%})$ in liver mitochondria and microsomes of rats administered $0{\%},\;20{\%}\;and\;40{\%}$ FBA-noodles compared with that of control group. Significant differences in $H_2O_2$ formations of liver microsome in these FBA-noodles fed groups could not be obtained, but superoxide-radical $(O_2^({\cdot}-))$ formations of liver cytosol resulted in a significant decrease about $10{\%}\;in\;20{\%}\;and\;40{\%}$ FBA-noodles compared with control group. Mn-SOD activities in liver mitochondria were significanlty increased $(10{\~}15{\%})$ in the groups fed $10{\%},\;20{\%}\;and\;40{\%}$ FBA-noodles, while a group administered $40{\%}$ FBA-noodle only resulted In a significant increases $(about 12{\%})$ in Mn-SOD activity of liver microsomes compared with control group. Cu, Zn-SOD activities in liver cytosol were significantly increased $(10{\~}20{\%})\;in\;10{\%},\;20{\%}\;and\;40{\%}$ FEA-noodles compared with control group. Administration of $10{\%},\;20{\%}\;and\;40{\%}$ FBA-noodles resulted in a marked increases$(20{\~}40{\%})$ in liver cytosolic glutathione peroxidase (GSHPx) compared with control group. Significant differences in lipid peroxide (LPO) levels of mitochondria and microsomes in $10{\%}$ FBA-noodle could not be obtained, while LPO levels of $20{\%} and 40{\%}$ FBA-noodles were significantly inhibited about $10{\%}$ in mitochondria and microsomes compared with control group. These results suggest that these FBA-noodles may play a desirable role in attenuating an oxygen radical formations and increasing a scavenger enzymes activity by some brown algae (Undaria pinnatifida) components.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• The Korean Journal of Community Living Science
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• v.18 no.1
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• pp.55-62
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• 2007

The purpose of this study was to determine the usefulness of Shiitake mushroom, which was rich in vitamin $D_2$ through UV irradiation. For the practical use, we prepared the cold buckwheat noodles using UV irradiated Shiitake mushroom powder and seaweed derived calcium. The time required to acquire $2.5 J/cm^2$ of UV was 30-45 minutes, when the mushrooms were disposed 18 cm below within 1 cm from the UV light. Among the texture profiles detected by texture analyzer, adhesiveness and chewiness were significantly influenced by addition of mushroom powder and/or calcium. Adhesiveness appeared in only 3% mushroom powder noodle, and chewiness was significantly decreased by both of mushroom powder and seaweed calcium. Shiitake powder lowered lightness(L) and yellowness(b), but these deminishing effect on L and B value were compensated with addition of seaweed clacium. With cooking, the value of L was increased and redness(a) and yellowness(b) were decreased in comparison with raw noodle. According to sensory evaluation, addition of Shiitake and calcium increased the preference scores of color and overall acceptance of cold buckwheat noodles, but flavor, taste and texture were not influenced by those ingredients. We concluded that addition of 5% Shiitake and/or calcium to cold buckwheat noodles might give advantages for born health without bad effects on characteristics of those noodles.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.146-150
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• 1982

In order to improve the nutritional and cooking quality of noodle, and to develop the utility of mungbean, the mungbean-wheat composite flour which contained 20, 40 and 60% mungbean flour were prepared. The characteristics and the noodle-making properties of the composite flours were examined. The water absorption of the composite flour decreased with the increase of the mungbeen content. Amylograph data showed that the more mungbean the composite flour contained the higher the initial pasting temperature of the flour was. The composite flour containing 40% mungbean flour showed the maximum viscosity. Analysis of the textural characteristics of the noodles indicated that the more mungbean flour the noodle contained the more hard, cohesive and gummy the noodles were. Analysis of the turbidity of the fluid obtained after cooking the noodles showed that the turbidities of noodles containing 20 and 40% mungbean were lower than that of wheat flour alone. The quality and sensory tests showed that the noodles of the composite flour containing 20 and 40% mungbean flour were superior to those of wheat flour alone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.449-454
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• 2015

This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collagen : herb extracts : dextrin : distilled water=1:0.75:0.25:2), which were freeze-dried. Noodles were prepared by adding 0.5, 1.0, 1.5, and 2.0% (w/w) FDCMP based on flour weight. Cooked noodle weight and volume decreased with increasing amount of FDCMP, whereas turbidity of soups significantly increased. The water-binding capacity of FDCMP was higher than that of flour. Uncooked and cooked noodles showed reduced L values as well as increased a and b values increasing amount of FDCMP in the flour composite. Hardness and chewiness of cooked noodles significantly decreased with increased FDCMP content. Adhesiveness, cohesiveness, and gumminess increased with increased FDCMP content. Springiness and resilience were not significantly different between the control and FDCMP group. Finally, sensory evaluation results indicated that texture, mouthfeel, and overall preference of noodles containing 0.5% FDCMP were higher compared to those of the other samples. Based on cooking properties and sensory evaluation, freeze-dried fish scale collagen mixture powder up to 0.5% could be substituted for wheat flour to improve noodle quality.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.681-688
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• 2000

This study was an attempt to use arrowroot, a common plant in Korea used as food to relieve famine, for making noodles and to set up a standard formulation for arrowroot-starch-containing noodle. Arrowroot starch was mixed with wheat flour at a different ratio and used to make noodles. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Water binding capacity of arrowroot starch was higher than that of wheat flour. Maximum viscosity of the composite arrowroot-wheat flours was increased as the arrowroot starch content increased as measured by amylograph. Addition of arrowroot starch at 10% level improved the quality of noodles. Texture measurement showed that the noodles of the composite flour containing 10% or 20% arrowroot starch were superior to those of wheat flour alone； however, the scores of arrowroot-con-taming noodles were similar to those of wheat flour alone in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.528-533
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• 2008

The principal objective of this study was to assess the quality characteristics of noodles prepared at ratios of 0% (I), 1.4% (II), 2.8% (III), and 4.2% (IV) Dioscorea japonica powder, based on the wheat flour weight. The lightness of the uncooked and cooked noodles decreased significantly as the amount of Dioscorea japonica powder increased. The yellowness of the cooked noodles were reduced significantly, but the redness of all samples were significantly increased with increasing amounts of Dioscorea japonica powder. The rate of weight increase and volume increase of the noodles, as well as the density, pH, and turbidity of the soups were also assessed. The cohesiveness and gumminess of samples III and IV were significantly lower than those values in samples I and II. The results of our sensory evaluation test evidenced no significant differences in appearance and flavor among all samples. The colors of I and II were better than those of III and IV. The taste and texture scores of IV were the highest, and as a result the overall acceptability of III was most preferred.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.262-268
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• 1983

Properties of noodle prepared with FPC and wheat flour were investigated, and the results were summarized as follows: 1. Farinogram showed that the water absorption ratio and dough development time increased as the mixing level of FPC to wheat flour increased. 2. Amylogram showed that the maximum viscosity of the composite flour decreased as the content of FPC increased. 3. In the textural parameters, such as hardness, cohesiveness and gumminess of noodles, there were no marked differences between wheat flour and cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour. 4. Regarding weight and volume of the cooked noodles, those of cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour were similar to wheat flour alone. As the content of FPC in noodle increased, however, those of cooked noodles slightly decreased, and soup turbidity increased. 5. Results of sensory evaluations showed that the noodle from the composite flour of 3% FPC-97 wheat flour appeared to be the most acceptable, and the noodles from the composite flour of 5% or 7% FPC-95% or 93% wheat flour were judged as acceptable as the wheat flour alone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.67-74
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• 2003

Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control) By increasing substituted foreign wheat flours, water absorption of domestic Gru and Tapdong decreased. Dough development time decreased for Tapdong by substituting up to 30％ with foreign wheat flours. When imported wheat flours added in Gru and Tapdong, weakness of dough was decreased. Adhesiveness of dough was increased in all samples according to water adding, and Gru particulary showed the most high adhesiveness at 65% water and 10~20% replacement. From the mechanical texture test, Tapdong noodles were increased in cutting force by increasing amounts of imported wheat but decreased in extension distance. However, Cru noodles showed the opposite tendency. Hardness, adhesiveness, and chewiness of noodles were increased in all samples by increasing amounts of substitution with imported starch. As a result of cooked noodles test, Korean wheat noodles showed relatively lower values in cutting force and extension distance than in those of the control Studies of noodle-related characteristics of Korean wheat flours indicated that domestic soft wheat such as Gru might have high quality above the foreign wheat in noodle preparation by adding flours containing high amylose or low gluten.