• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.19-28
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• 2013

This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09~33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For Hunter's color values of noodles, L (lightness) and b (yellowness) values decreased with increasing concentration of flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at $5^{\circ}C$. From the sensory evaluation of 20's, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40's sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.348-351
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• 2009

This study was designed to estimate the effect of ethanol addition on shelf-life extension and changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and 2% ethanol. During the storage at $10^{\circ}C$, wet noodles were monitored changes in the total numbers of aerobic bacteria. A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2% ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8% and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited growth of total aerobic bacteria and extended shelf-life.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.559-566
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• 2016

Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp. Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water. Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice. Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1373-1378
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• 2010

This study investigated the utilization of activated calcium (AC) as preservatives for wet noodle manufacturing. The quality characteristics and shelf-life of wet noodle made with sterilized distilled water, 5% alcohol, 0.1% AC plus 5% alcohol, 0.2% AC plus 5% alcohol, and 0.2% AC were evaluated. The total microbial count and pH value of wet noodle were determined during storage at $10^{\circ}C$. During storage at $10^{\circ}C$ for 42 days, pH of wet noodles was slightly decreased with increased storage periods. The pH values of wet noodles made with AC were higher than the others. Instrument textural characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewingness) were measured and were not significantly changed during storage period. The total microbial counts in wet noodles increased with extended storage duration. With AC, microbial growth rate were decreased compared to the control for whole storage period. In sensory evaluation, a little difference was shown between control and AC or alcohol containing wet noodles and no significant differences during the storage period. It was concluded that shelf-life of wet noodles was extended two-fold or more by adding AC for storage at $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1604-1612
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• 1999

The study was carried out to investigate the quality of the wet noodle added with the powders of nopal and nopalitos from Opuntia ficus-indica. The wet noodles were prepared to the ratio of 3, 6 and 9% (w/w) of the nopal and the nopalitos based on a flour weight. The initial pasting temperature and final viscosity in an amylograph decreased as the increase of the nopal and the nopalitos powders. A cooked weight and volume decreased with the increase of the nopal and the nopalitos powders, while a cooking loss increased. From the sensory evaluation, the wet noodles included 3% nopalitos and 6% nopal powders were similarly evaluated as the noodle used whole wheat flour. Bacterial counts of wet noodle with the nopal and the nopalitos powders were always lower than those of the control. Bacterial counts of wet noodle slowly increased as the increase of the amount of nopal and the nopalitos powders during storage at $4^{\circ}C\;and\;20^{\circ}C$. The methanol extracts from the nopal showed antimicrobial activities against Escherichia coli, Escherichia coli O157 : H7, Salmonella typhimurium, and Bacillus subtilis, while the extracts from the nopalitos showed antimicrobial activity only against Escherichia coli.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.828-833
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• 2000

The effect of treatments with alcohol, chitosan, or with both alcohol and chitosan for extending the shelf-life of Korean white rice cake and wet noodle was investigated by measuring quality changes such as total microbial count, pH, and sensory qualities. Total microbial counts for control, alcohol-treated, and 1% lactic acid-treated white rice cakes exceeded the initial putrefactive criterion level of $1{\times}10^{6}\;CFU/g$ at 6, 27 and 20 days of storage, respectively. However, total microbial count of the white rice cake treated with chitosan was still less than the criterion level even at 76 days of storage. In the case of wet noodle, total microbial counts of control and alcohol-treated groups exceeded the criterion level within 7 days of storage, while that of chitosan-treated group was far less than the criterion level even at the end of storage of 82 days. Chitosan treatment extended the shelf-lives of both white rice cake and wet noodle appreciably.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.93-97
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• 1986

Dried barley moodle was made with the addition of gelatinized corn flour as binder by using piston type noodle piston press, in which the temperature was kept below the temperature of protein denaturation. The evacuation of air bubble from the dough strengthened the wet noodle strands and improved the cooking quality of the dry noodle. Although the binder was indispensable, the addition should be less than 20%, because the gelatinized corn flour increased the turbidity of the cooking water. Kneading with 3% solution of soy protein resulted in improvement of the noodle's cooking quality.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.704-715
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• 2016

Purpose: This study was conducted to optimize the conditions of manufacturing the wet noodle added with Aloe powder. Methods: The I-optimal design of response surface methodology (RSM) was used for the optimization of added amount of Aloe powder, water content, and kneading time as the independent variables. The quality characteristics (color, texture, water absorption ratio, volume, turbidity) and sensory characteristics (color, flavor, taste, mouth feel, overall acceptance) were analyzed as dependent variables. Results: The lightness, redness, and yellowness of the Aloe noodle were all lowered with the addition of Aloe powder. All texture characteristics such as hardness, elasticity and chewiness of Aloe noodle showed the tendency to increase with increasing amount of Aloe added and kneading time. The water uptake and the volume expansion tended to increase with increasing aloe addition and water addition. As the kneading time increased, the dissolution of solids decreased and the turbidity tended to decrease. Aloe powder content influenced the color, flavor and taste of the noodles most among independent variables, and the mouthfeel of the noodle influenced by the water addition and the kneading time. Conclusion: Aloe noodle showed the best desirability with 3.03% of Aloe powder, 43.56% of water content and 13.06 min of kneading time by RSM analysis. Aloe noodles prepared under these optimized conditions are expected to be able to manufacture and utilize functional Aloe noodles by meeting the content of isobarbaloin, which helps the intestinal functional activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.750-756
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• 2010

This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at $4^{\circ}C$. Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1~2 log cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.