• Korean journal of food and cookery science
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• v.25 no.3
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• pp.267-274
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• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.860-866
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• 2011

We conducted this study to investigate the quality characteristics and antioxidant activity of noodles combined with Cheongyang hot pepper juice (CPJ). The noodles were evaluated for cooking properties (weight, volume, water absorption, and turbidity), Hunter's color values, texture characteristics, sensory characteristics, capsaicin, dihydrocapsaicin, polyphenol contents, and antioxidant activity. The cooked weight, volume, and turbidity of the cooked treated noodles were not significantly different from the cooked control noodles but water absorption decreased. The Hunter's color L value of the cooked noodles was not significantly different between treatment types, but there was a significantly higher b value with increasing concentrations of CPJ. The texture characteristics (hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked treated noodles were not significantly different from the cooked control noodles. A sensory evaluation indicated that cooked noodles treated with 2% CPJ were significantly (p<0.05) better than the cooked control noodles. Capsaicin, dihydrocapsaicin, and polyphenol contents, and antioxidant activity were significantly (p<0.05) increased with increasing concentrations of CPJ. In conclusion, CPJ could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality characteristics.

• 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%).

• Applied Biological Chemistry
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• v.31 no.1
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• pp.65-78
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• 1988

This study aims effective use of soymilk residue, by-product of soymilk production, and making noodles by mixing soymilk residue with wheat flour. The results of viscosity property, cooking test of dry noodles, texture test of cooked noodles, and sensory test of cooked noodles were as follows. The color of cooked noodles were slightly shifted to yellowness according to the mixing of soymilk residue. The mixing of soymilk residue resulted in the decrease of texture and the loss of solids due to the decrease of visccelasity. Na-alginate, Na-C.M.C., guar gum, and crude gluten were added to improve the texture of noodles mixed with soymilk residue. As the results, either Na-alginate or guar gum was very effective in increasing the viscosity of composite flour and either guar gum or crude gluten was very effective in improving cooking quality. The texture of noodles supplemented by Na-alginate 1.0%, Na-C.M.C. 2.0%, guar gum 0.5%, or crude gluten 2.0% was similar to that of wheat flour noodles. Complex additives mixed with two different additives were very effective in improving noodle-making characteristics. Especially, the properties of the soymilk residue mixed noodles supplemented by crude gluten 1.0% and Na-C.M.C. 1.0% or crude gluten 1.0% and gum 0.5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodles.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.321-325
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• 2008

This study was carried out to examine the effects of wheat flour ferment cultured by Lactobacillus acidophilus on the physical characteristics of cooked noodle. Different scanning calorimeter(DSC) analysis results for noodle gelatinization showed that the noodles containing flour ferment had higher enthalphy values than the control noodle. And based on the degree of retrogradation for the noodles containing the flour ferment, enthalpy decreased as the amount of the ferment increased, resulting in the delay effect on the retrogradation. According to textural property evaluations over a storage period, the noodles containing the flour ferment had increases in hardness and cohesiveness, and the springiness of the control group was higher than that of the noodles containing the flour ferment; however, this difference between groups gradually disappeared with increasing storage time. Finally, the noodles containing 10% flour ferment had a higher overall preference score than the control group, indicating that the addition of the flour ferment during noodle production can have a beneficial effect on the preference.

• Human Ecology Research
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• v.58 no.1
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• pp.121-130
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• 2020

This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption of cooked semi-dried noodles significantly decreased as the dry rice flour increased; however the turbidity of soup increased. Texture properties such as hardness, springiness, cohesiveness, and adhesiveness decreased as the level of dry rice flour increased. As the amount of rice flour added increased, large particles of gluten were reduced while smaller particles of starch increased by scanning electron microscopy (SEM). The color, taste, and overall preference of 75% noodles were the highest in the sensory characteristics. The results, showed that the addition of dry rice flour positively affects the overall sensory characteristics of semi-dried noodle with 75% representing the optimal level for addition.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.375-382
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• 2014

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Boehmeria nivea powder were added to wheat flour. Cooking quality, mechanical textural properties, and viscosity were measured, and sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Boehmeria nivea powder-wheat flours increased. The viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of the samples decreased, as the Boehmeria nivea powder content increased as measured via amylography. The L and b values decreased and a value increased with increasing amounts of Boehmeria nivea powder. Further, the color values, weight and volume of the cooked noodles increased, along with the turbidity of the soup with increasing amounts of Boehmeria nivea powder. Regarding textural characteristics, Boehmeria nivea powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, noodles prepared with 15% Boehmeria nivea powder were preferred compared to other noodles, according to the results of our sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.300-308
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• 2015

This study investigated the quality of noodles containing different amounts of Capsosiphon fulvescens powder. Noodles were prepared with C. fulvescens powder at ratios of 0, 1, 2, 3 and 4% based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite C. fulvescens powder-wheat flours increased. As measured via amylography, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of samples decreased as C. fulvescens powder content increased. As increasing amounts of C. fulvescens powder were added, L, a and b values decreased, whereas color values, weight, and volume of cooked noodles increased, as did turbidity of the soup. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of C. fulvescens powder. However, adhesiveness of noodles decreased by addition of C. fulvescens powder. Sensory evaluation showed that high quality cooked noodles could be produced by 3% inclusion of C. fulvescens powder.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.278-289
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• 2012

This study investigated the quality characteristics of $Jajang$ noodles with added spinach (20%, 30% and 50% based on water). Significant increases ($p$<0.05) were found in cooked weight, water absorption of cooked noodles, turbidity of soup, while soup volume did not changed in proportion to the addition of spinach. Decrease of L and a values and an increase of b values were shown with the increase of spinach concentration. For textural properties, hardness was the lowest in 50% spinach noodles and the highest in 20% spinach noodles. The cohesiveness and springiness values of 20% and 30% spinach noodles were superior to those of the control, but a rise in spinach concentration (50%) lead to a reduction these values. In a sensory evaluation, the most acceptable sample was the 30% spinach noodle sample. These results suggest an addition of 30% spinach is suitable for spinach $Jajang$ noodle processing.