• Applied Biological Chemistry
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• v.43 no.4
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• pp.271-276
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• 2000

Dry noodles were prepared with wheat flour and immature Rubes coreanus (Bogbunja) powder, and the effects of added immature bogbunja powders on dough rheology and noodle quality were examined. Particle size distribution of immature bogbunja powder ranged from 0.04 to $500\;{\um}m$, which was different from that of wheat flour. The initial pasting temperature, peak and final viscosities as well as setback increased in amylograph with the increase of immature bogbunja powder. The water absorption and dough development time increased, but the dough stability decreased in farinograph with the increase of immature bogbunja powder. Decrease of L and b values and increase of a value were shown with the increase of immature bogbunja powder in wheat flour-immature bogbunja powder composite as well as dry noodles. The cooked weight and volume of noodles decreased, but the cooking loss increased with the addition of immature bogbunja powder. Most of texture parameters (hardness, cohesiveness, chewiness, gumminess and tension) of cooked noodles decreased with the addition of immature bogbunja powder. From the result of sensory evaluation, dry noodles containing 1 and 2% immature bogbunja powder were rated as higher quality dry noodles than the others.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.24-28
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• 2005

Many parameters such as textural, cooking and pasting properties and chemical components aye the main reasons of tardy progress in evaluation of cooked rice. To increase the evaluation effect of cooked rice, physical properties and palatability of cooked rice were studied with five varieties. The highest palatability was observed in Kosihikari while Hoan showed the lowest value. The cooked rice of Kosihikari showed a high values of waxiness (0.12) and boiling time (21.1 min.) while the porosity and expansibility were as low as 19.0 and $28.6\%$, respectively. The water absorption time of Kosihikari and Sindongin was a little bit slow compare to the other varieties. A negative correlations were observed between palatability and expansibility (-0.390), porosity (-0.874**) and water absorption time (-0.960**) while a positive correlations were observed between palatability and boiling time (0.861**), waxiness (0.920**) and hardness (0.478). The path coefficient of water absorption time, porosity, boiling time and waxiness contributed to the palatability were 35.9, 22.7, 17.0 and $8.2\%$, respectively, Thus, the results obtained in this study suggested that the physical characteristics of vice grains could be effectively utilized in high quality of cooked rice breeding programs.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.193-199
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• 2002

The Job's tear gruels were prepared by various mixing ratios, particle size and soaking times of Job's tear and rice flours, and the physical and sensory properties of these gruel samples were measured by using a Brabender visco-amylograph and sensory evaluation. Also, the changes in the pH and viscosity of the gruel samples stored for 14 days at 4$\^{C}$ were measured as the parameters of gruel quality. The results showed that the peak viscosity was decreased by increasing the ratio of Job's tear flours. The values of peak viscosity and consistency of rice and Job's tear flours increased as the particle size decreased. As the soaking time of rice and Job's tear flours increased, the initial pasting temperature decreased. In sensory characteristics, the nutty taste was increased as the Job's tear flour levels increased. Overall acceptability of Job's tear gruel was the highest in the one of rice and Job's tear flours at 50:50 ratio. During 14 days of storage, the pH and viscosity of Job's tear gruels were increased till the sixth day, and then decreased slightly.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.757-762
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• 2005

Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.1-6
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• 2012

In this study, we conducted to identify predictive parameters affecting the head rice ratio for developing high quality rice cultivar adaptable to the early-transplanting cultivation. The recombinant inbred lines (RILs) population from a cross between the parents of Pungmi and Koshihikari was used for test materials. Variations were observed in most of the measurements, eg culm length (ranging from 51.0 cm to 97.0 cm), amylose content (14.0~20.1%), protein content (5.2~7.4%), pasting properties (peak viscosity, 227.2~309.8 RVU) and head rice ratio (67.7~96.7%). Significant correlations between head rice ratio versus culm length (0.443) and head rice ratio versus protein content (-0.458) were detected in RIL population. However, culm length was negatively related to lodging tolerance. In order to develop a commercially suitable cultivar, selection for short culm and high head rice ratio of rice grains with physiochemical properties such as protein content, amylase content and taste value should be considered. This results can be used to increase the efficiency of breeding program for developing a new early-maturing rice variety adaptable to early transplanting cultivation in Korea.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.203-209
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• 1999

The effect of several hydrocolloids on the rheological behavior of wheat flour was investigated. The influence of the selected hydrocolloids (alginate, carrageenan, CMC, guar, locustbean and xanthan) on wheat flour was tested by using two different techniques; amylograph and texture analyzer. In order to have a general overview of their effects hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. The hydrocolloid addition decreased the brightness(L) but increased yellowness(b). The interaction between hydrocolloid and flour produces a slight modification of the amylogram parameters, being the most clearly affected parameter breakdown, which is increased by carrageenan, guar and xanthan. Hardness and cutting force were augmented by hydrocolloid addition, while springeness was decreased except guar and locustbean. In summary, when looking for the improvement of the noodle texture, guar, locustbean are the best candidate additives due to their effects on pasting and texture properties. These hydrocolloids increase the hardness, cutting force, gumness, chew-ness, so were thought to increase the eating quality. So, each tested hydrocolloid affected in a different way the rheological properties of wheat flour, the results obtained are important for the appropriate use of these hydrocolloid as ingredients in the noodle making process.