• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.60-65
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• 2001

Physicochemical properties of 4 kinds of domestic and 7 kinds of foreign starch vermicelli (1 from Chinese, 6 from Japan) were determined. Peak temperature of starch vermicelli measured by DSC were $42{\sim}48^{\circ}C$ which were much lower than gelatinization temperatures of their raw material starches. X-ray diffraction peaks of starch vermicelli were not sharp compared with those of raw material starches which indicated that starches were gelatinized by heating and retrograded by cooling and freezing during production of starch vermicelli. Hardness and compression slope of sweet potato starch vermicelli measured by rheometer were respectively $9,500{\sim}11,000\;g/cm^2$ and $18,000{\sim}26,000\;g/cm^2$ which were twice higher than those of corn starch vermicelli. Cooking loss of corn starch vermicelli, which was 19.8%, was higher than that of sweet potato starch vermicelli, $4.2{\sim}6.6%$ and mung bean starch vermicelli, 7.7%. In changes of thickness of starch vermicelli during cooking i.e swelling ratio, sweet potato starch vermicelli had $58{\sim}69%$ of swelling ratio, which was higher than that of corn starch vermicelli, 50%. Corn starch vermicelli, which was relatively less elastic and easily broken, was shown to be inferior to that of sweet potato starch vermicelli in overall quality.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.313-318
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• 2001

Physicochemical properties of starch vermicelli (Dangmyun) made with different starches in laboratory were determined to develop a modified corn starch comparable to sweet potato starch which is highly expensive than corn starch but commonly used for starch vermicelli in Korea. Initial temperatures (Ti) of gelatinization of starch vermicelli made in laboratory measured by differential scanning calorimeter, which were above $60^{\circ}C$, were higher than those of starch vermicelli in the market. Their X-ray diffraction peaks were relatively sharp compared with those of starch vermicelli in the market, which showed that starches were not completely gelatinized during the process of starch vermicelli preparation in laboratory. Initial temperature (Ti) of corn starch vermicelli was decreased by $3^{\circ}C$ by hydroxypropylation but increased by $2.5^{\circ}C$ by oxidation. Hardness and compression slope of sweet potato starch vermicelli and mungbean starch vermicelli, which were $11,726{\sim}12,555\;g/cm^2$ and $29,914{\sim}30,604\;g/cm^2$, respectively, were the highest in the samples and those of waxy corn starch were lowest. Hardness and compression slope of starch vermicelli made with corn starch slightly oxidized in the concentration of 0.5% NaOCl at pH 9.0, $40^{\circ}C$ for 30 min. increased and found to be comparable to those of sweet potato starch vermicelli.

• Korean Journal of Human Ecology
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• v.24 no.5
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• pp.713-723
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• 2015

This study was performed to investigate the physicochemical activities such as mineral contents, antioxidantant activities, ${\partial}$-glucosidase activity, and angiotensin I-converting enzyme(ACE) inhibitory effect of Dangmyon (starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratio (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3), and 2.0% (MD4), and then mineral contents, total polyphenol contents, antioxidant, antidiabetic, and antihypertensive activities of the Dangmyon were measured. The mineral contents were significantly increased by the addition of mulberry leaves powder (p<0.001). The total polyphenol contents and antioxidant activities of Dangmyon were significantly increased by the addition of mulberry leaves powder (p<0.05). In terms of antidiabetic and antihypertensive activities showed MD1~MD4 samples higher contents of ACE and ${\alpha}$-glucosidase compared to control (p<0.05). Our findings suggest that addition of mulberry leaves powder to Dangmyon may improve the effects of anti-oxidation, anti-DM, and anti-hypertension and provide health benefits of consumers.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1732-1741
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• 2013

Two experiments were conducted to determine physical and chemical properties of vermicelli waste (VW) and effect of VW inclusion levels on growth performance of broilers. In experiment 1, VW samples were randomly collected from vermicelli industry in Thailand to analyze nutritional composition. Vermicelli waste contained 9.96% moisture, 12.06% CP, 32.30% crude fiber (CF), and 0.57% ether extract (EE), as DM basis. The ratio of insoluble:soluble non-starch polysaccharide (NSP) was 43.4:8.9. A total of 120 chicks (6 pens per treatment and 10 chicks per pen) were fed a corn-soybean meal-based diet or 20% VW substituted diet to determine the apparent metabolizable energy corrected for nitrogen retention ($AME_n$) of VW. The $AME_n$ of VW was $1,844.7{\pm}130.71$ kcal/kg. In experiment 2, a total of 1,200 chicks were randomly allotted to 1 of 4 dietary treatments for 42-d growth assay. There were 300 chicks with 6 pens per treatment and 50 chicks per pen. The dietary treatments contained 0%, 5%, 10%, or 15% VW, respectively. All diets were formulated to be isocaloric and isonitrogenous. From 0 to 18 d of age chicks fed VW diets had higher (p<0.001) feed conversion ratio (FCR) compared with those fed the control diet. No difference was observed during grower and finisher phase (19 to 42 d). Chicks fed VW diets had lower relative weight of abdominal fat (p<0.001) but higher relative weight of gizzard (p<0.05) than those of chicks fed the control diet. Increasing VW inclusion levels increased ileal digesta viscosity (p<0.05) and intestinal villus height of chicks (p<0.001). For apparent total tract digestibility assay, there were 4 metabolic cages of 6 chicks that were fed experimental treatment diets (the same as in the growth assay) in a 10-d total excreta collection. Increasing VW inclusion levels linearly decreased (p<0.05) apparent total tract digestibility of DM and CF.

• Korean Journal of Human Ecology
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• v.24 no.3
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• pp.437-449
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• 2015

The purpose of this study was to investigate the quality characteristics of Dangmyon(starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratios (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3). and 2.0%(MD4), and then proximate compositions, physicochemical properties, RVA, SEM, texture and sensory evaluations of the Dangmyon were measured. MD1~MD4 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH compared to control (p<0.001). In terms of color, lightness (L), yellowness (b), and redness (a) decreased as the mulberry leaves powder increased. The results of RVA properties analysis on all samples showed that control had the highest. With regard to the texture of Dangmyon samples, the scores of hardness, adhesiceness, gumminess, chewiness, resilience of CON was significantly higher than the samples MD1~MD4 (p<0.001), but the scores of springiness, cohesiveness was not significantly among samples. The result of observation on the cross section of Dangmyon added with mulberry leaves powder showed that number, size of cavity more increase compared to the control. In sensory evaluation, the scores of appearance, flavor, taste and overall preference for MD3 were significantly higher than the samples (CON, MD1, MD2, and MD4). From the findings, this study suggests that 1.5% addition of mulberry leaves powder was effective for preparation of Dangmyon in the aspects of the consumer acceptability.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.251-259
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• 1996

The validity of the energy data of the starch-foods and seaweeds in Korean food composition tables has been suspected due to possible differences in their chemical compositions from those of western food ingredients. Energy conversion parameters being used currently in nutrition has been derived in countries where food items re quite different from ours. This study was undertaken to determine the metabolizable energy of starch-foods and seaweeds by the method selected in preexperiment20). Cooked starch foods and seaweeds were freeze-dried and fed to Sprague Dawley rat with 200∼300g body weight to measure apparent metabolizable energy (AME) values and nitrogen-corrected AME (AMEn) values for four days after three days of preliminary period for adaptation to the diets. The AME and AMEn values of the wheat noodle were 4554.6, 4584.7, the Starch Vermicelli, 3763.4, 3855.7, the Ra myon, 4916.9, 4876.0, the Buckwheat noodle, 4469.7, 4442.0kcal/kg dry matter, the Potato, 4514.6, 4520.0 and those of the Bread, 3256.9, 3582.6, 3260.5, kcal/kg dry matter, respectively. Those of Sea tangle were 1437.3, 1631.3 and of Laver, 3126.6, 3171.3kcal/kg dry matter, resectively. When the AME values of the starch-foods and seaweeds measureed in present study were compared with energy values calculated by various conversion parameters such as Atwater's Rubner's, Sochun's and FAO's, there appeared dramatic differences indicating that for many of the food items, the latter energy values by conversion factors are hardly acceptable. These data also suggest that the existing energy conversion factors are not applicable to seaweeds and a further study is needed to obtain specific factors for the conversion to biological energy from the chemical composition of seaweeds.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.303-305
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• 1995

The purpose of this study was to investigate aluminum content by atomic absorption spectrophotometry after digestion with mixture of $HNO_3\;and\;HClO_4(2:1,\;v/v)$ on baking powder, wheat flours, noodles and baked foods. The contents of aluminum in baking powder, wheat flour, biscuit and snack, noodle, starch vermicelli, buckwheat vermicelli ranged from 1910 to 1948 mg/100g, 8.5 to 11.0 mg/100g, 15.3 to 19.2 mg/100g and 22.5 to 56.4 mg/100g, 29.7 to 58.5 mg/100g, 63.0 to 80.0 mg/100g, 33.1 to 46.3 mg/100g, 37.8 to 49.9 mg/100g, respectively. Aluminum contents in wheat flour foods were significantly different by added baking powder and different company(p<0.01).

• Journal of Dairy Science and Biotechnology
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• v.40 no.4
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• pp.173-181
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• 2022

Industrial-scale Ca-fortified Dangmyon was manufactured with added casein phosphopeptides (CPP) to increase Ca adsorption in the intestine. Very low P content in eggshell Ca (egg Ca) and Dangmyon could make it possible to indirectly measure CPP content in Dangmyon. Partitions of the whole P present in Dangmyon were made into sweet potato, egg Ca, and CPP. The CPP content was obtained by multiplying CPP per P by the amount of P partitioned into CPP. It was found that 88.46% of CPP was obtained. However, when milk Ca, which was much higher in P, was added to fortify Dangmyon with CPP, it was found that the CPP content was either under- or over-estimated. Care must be taken when a much higher content of P as a Ca source is selected using this method. It was discovered that the added Ca and CPP were retained after cooking at boiling temperature; therefore, Dangmyon could be an excellent Ca and CPP carrier for humans.

• Journal of Food Hygiene and Safety
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• v.36 no.6
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• pp.474-480
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• 2021

Sodium alginate is the sodium salt of alginic acid, commonly used as a food additive for stabilizing, thickening, and emulsifying properties. A relatively simple and universal analysis method is used to study sodium alginate due to the complex pretreatment process and extended analysis time required during the quantitative method. As for the equipment, HPLC-UVD and Unison US-Phenyl column were used for analysis. For the pretreatment condition, a shaking apparatus was used for extraction at 150 rpm for 180 minutes at room temperature. The calibration curve made from the standard sodium alginate solution in 5 concentration ranges showed that the linearity (R²) is 0.9999 on average. LOD and LOQ showed 3.96 mg/kg and 12.0 mg/kg, respectively. Furthermore, the average intraday and inter-day accuracy (%) and precision (RSD%) were 98.47-103.74% and 1.69-3.08% for seaweed jelly noodle samples and 99.95-105.76% and 0.59-3.63% for sherbet samples, respectively. The relative uncertainty value was appropriate for the CODEX standard with 1.5-7.9%. To evaluate the applicability of the method developed in this study, the sodium alginate concentrations of 103 products were quantified. The result showed that the detection rate is highest from starch vermicelli and instant fried noodles to sugar processed products.