• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.308-313
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• 2008

"Jeokjoong", a white winter wheat (Triticum aestivum L.) variety was developed from the cross "Keumkang"/"Tapdong". "Jeokjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check variety). The heading and maturing date of "Jeokjoong" were similar to "Keumkang". Culm and spike length of "Jeokjoong" were 78 cm and 7.5 cm, similar to "Keumkang". "Jeokjoong" had lower test weight (800 g) and lower 1,000-grain weight (40.1 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Jeokjoong" showed moderate to scab in test of specific character although "Keumkang" is susceptible to scab. "Jeokjoong" had lower flour yield (69.2%) and ash content (0.36%) than "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.9%) and SDS-sedimentation volume (36.8 ml) and shorter mixograph mixing time (3.5 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Jeokjoong" were similar to "Keumkang". "Jeokjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Jeokjoong" in the regional adaptation yield trial was 6.19 MT ha-1 in upland and 5.33 MT/ha in paddy field, which was 19% and 16% higher than those of "Keumkang" (5.21 MT/ha and 4.58 MT/ha, respectively). "Jeokjoong" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Korean Journal of Breeding Science
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• v.41 no.1
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• pp.44-50
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• 2009

"Sukang", a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Suwon266" / "Asakaze" during 1994. "Sukang" was evaluated as "Iksan312" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial test between 2006 and 2008. "Sukang" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Sukang" were similar to "Keumkang". Culm and spike length of "Sukang" were 90 cm and 8.1 cm, longer culm length and similar spike length compared to "Keumkang" (80 cm and 7.9 cm, respectively). "Sukang" had similar test weight (819 g/L) and lower 1,000-grain weight (40.2 g) than "Keumkang" (813 g/L and 44.9 g, respectively). "Sukang" showed resistance to winter hardiness and pre-harvest sprouting, which lower withering rate on the high ridge (4.5%) and rate of pre-harvest sprouting (0.2%) than "Keumkang" (21.9% and 30.4%, respectively). "Sukang" had lower flour yield (71.1%) and higher ash content (0.45%) than "Keumkang" (74.1% and 0.42%, respectively). "Sukang" showed lower lightness (89.13) and higher yellowness (10.93) in flour color than "Keumkang" (90.02 and 9.28, respectively). It showed higher protein content (12.8%) and gluten content (11.1%) and lower SDS-sedimentation volume (56.8 ml) and mixing time of mixograph (2.6 min) than "Keumkang" (11.9%, 10.2%, 62.3 ml and 4.7 min, respectively). Fermentation properties, amylose content and pasting properties of "Sukang" were similar to "Keumkang". "Sukang" showed different compositions in high molecular weight glutenin subunits (HMW-GS, $2^{\ast}$, 13+16, 2+12) and puroindolines (pina-1b/pinb-1a) compared to "Keumkang" ($2^{\ast}$, 7+8, 5+10 in HMW-GS and Pina-1a/Pinb-1b in puroindolines, respectively). "Sukang" showed lower hardness (4.53 N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) compared to "Keumkang" (4.65 N, 0.93 and 0.64, respectively). Average yield of "Sukang" in the regional adaptation yield trial was 5.34 MT/ha in upland and 4.72 MT/ha in paddy field, which was 4% and 1% lower than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Sukang" would be suitable for the area above $-10^{\circ}C$ of daily minimum temperature in January in Korean peninsula.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.130-136
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• 2009

"Hanbaek", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Shan7859/Keumkang"//"Guamuehill" during 1996. "Hanbaek" was evaluated as "Iksan314" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial between 2006 and 2008. "Hanbaek" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Hanbaek" were similar to that of "Keumkang". Culm and spike length of "Hanbaek" were 89 cm and 9.0 cm, which longer culm length and spike length than "Keumkang" (80 cm and 7.9 cm, respectively). "Hanbaek" had lower test weight (797 g) and higher 1,000-grain weight (47.7 g) than "Keumkang" (813 g and 44.9 g, respectively). "Hanbaek" showed resistance to winter hardiness and susceptible to pre-harvest sprouting, which lower withering rate on the high ridge (4.4%) and higher rate of pre-harvest sprouting (47.9%) than "Keumkang" (21.9% and 30.4%, respectively). "Hanbaek" had similar flour yield (74.4%) to "Keumkang" (74.1%) and higher ash content (0.45%) than "Keumkang" (0.42%). "Hanbaek" showed lower lightness (89.13) and similar redness and yellowness (-0.87 and 10.93) in flour color than "Keumkang" (90.02, -1.23 and 9.28, respectively). It showed similar protein content (12.8%) SDS-sedimentation volume (63.0 ml) and gluten content (10.8%) to those of "Keumkang" (11.9%, 62.3 ml and 10.2%, respectively). It showed lower water absorption (59.6%) and mixing time (3.8 min) in mixograph and higher fermentation volume (1,350 ml) than those of "Keumkang" (60.6%, 4.7 min and 1,290 ml, respectively). Amylose content and pasting properties of "Hanbaek " were similar to those of "Keumkang". "Hanbaek" showed same compositions in high molecular weight glutenin subunits (HMW-GS, 2*, 13+16, 2+12), granule bound starch synthase (Wx-A1a, Wx-B1a, and Wx-D1a) and puroindolines (Pina-D1a/Pinb-D1b) compared to "Keumkang". "Hanbaek" showed lower hardness (4.22N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) to those of "Keumkang" (4.65N, 0.93 and 0.64, respectively). Average yield of "Hanbaek" in the regional adaptation yield trial was 5.98 MT/ha in upland and 5.05 MT/ha in paddy field, which was 8% and 6% higher than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Hanbaek" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Korean Journal of Breeding Science
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• v.40 no.2
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• pp.153-158
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• 2008

"Baegjoong", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Keumkang"/"Olgeuru" during 1996. "Baegjoong" was evaluated as "Iksan307" in Advanced Yield Trial Test in 2004. It was tested in the regional yield trial test between 2005 and 2007. "Baegjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Baegjoong" were similar to "Keumkang". Culm and spike length of "Baegjoong" were 77 cm and 7.5 cm, similar to "Keumkang". "Baegjoong" had lower test weight (802 g) and lower 1,000-grain weight (39.8 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Baegjoong" showed moderate to pre-harvest sprouting (23.9%) although "Keumkang" is susceptible to pre-harvest sprouting (38.9%). "Baegjoong" had similar flour yield (72.4%) and ash content (0.41%) to "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.8%) and SDS-sedimentation volume (35.3 ml) and shorter mixograph mixing time (3.8 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Baegjoong" were similar to "Keumkang". "Baegjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Baegjoong" in the regional adaptation yield trial was $5.88\;MT\;ha^{-1}$ in upland and 5.35 MT ha-1 in paddy field, which was 13% and 17% higher than those of "Keumkang" ($5.21\;MT\;ha^{-1}$ and $4.58\;MT\;ha^{-1}$, respectively). "Baegjoong" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.101-107
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• 1983

The four varieties of Korean soybeans were allowed to undergo natural fermentation for seven days at ambient temperature. The average pH of the product was 3.93 and titratable acidity was 1.94%. For all varieties of soybeans the content of riboflavin increased from 98 to $309.4{\mu}g/100g$ dry-matter, relative nutritive value from 78.66 to 94.59% and available lysine from 6.56 to 7.38 mg/gN, respectively. During fermentation, the activities of protease and lipase increased, while lipoxygenase and trypsin inhibitor activity decreased markedly. The capacity of water sorption of fermented soybean flour was increased with progress of proteolysis during fermentation. The cookie and noodle prepared with 20:80 mixture of fermented soybean flour and wheat flour were in the 'like' category, but it was desirable to neutralize the sour taste produced by fermentation. Among five kinds of products prepared from the fermented soybean flour pan cake was liked most by rural consumers.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.739-748
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• 2021

This study focuses on the use of rice in the production of gluten-free rice udon (GFU) through an optimized mixing ratio, using the Box-Behnken response surface methodology (RSM). Different additional levels of rice flour (A, 40-60 g), acetylated distarch adipate (B, 10-20 g), and trehalose (C, 0-3 g) were used as variables, while water absorption level, volume, cooking loss, solid yield, lightness, texture properties, proximate compositions of GFU and turbidity of cooking water were set as responses in the RSM design model. The optimum mixing ratio for the preparation of gluten-free rice udon was obtained for 60.00 g of rice flour, 18.81 g of acetylated distarch adipate without the addition of trehalose. The response values of the optimized samples were water absorption (60.94%), volume (34.94%), turbidity of the cooking water (0.37), cooking loss (4.77%), solid yield (1.55 g), lightness value (70.04), hardness (2.53 N), springiness (0.18), gumminess (10.45 N), chewiness (1.83 N), and cohesiveness (2.89). This study has shown that rice flour can replace wheat flour to manufacture udon at an optimized mixing ratio successfully derived by statistical estimation method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.386-392
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• 2015

The purpose of this study was to evaluate the quality characteristics and antioxidant activities of noodles added with Rehmanniae Radix Preparata powder (RP). Wheat flour noodles were prepared with four levels of RP (0, 2.5, 5, and 7.5%). Moisture absorption of RP added noodles was somewhat greater than that of control. The turbidity of RP noodles decreased according to addition of RP. Hunter L (lightness) and b (yellowness) values of RP added noodles decreased according to addition of RP amount. Textural properties (measured by a texture analyzer), hardness, and springiness of RP noodles up to 5% were not significantly different from those of control. Antioxidant activity of RP added noodles increased according to addition of RP: $IC_{50}$ values of DPPH radical scavenging activity for raw noodles was 3.77 mg/g, whereas values of raw noodles with RP 2.5 and 7.5% were 3.69 mg/g and 2.47 mg/g, respectively. Polyphenol content increased according to addition of RP. Amylogram showed that RP addition increased initial gelatinization temperature, decreased breakdown, and reduced setback and consistency, which indicates protection against retrogradation. The sensory preference test revealed that cooked noodles with added 2.5% RP showed the highest scores for color, odor, taste, and overall preference. It is suggested that RP up to 2.5% could be substituted for wheat flour to improve noodle quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1434-1442
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• 2005

The Present study was attempted to investigate the Possibility of modification of functional properties of the rice flour by crosslinking proteins using microbial transglutaminase (mTGase) derived from a variant of Streptoverticillium sp. MTGase was added at various levels (3,000, 5,000, 7,000 and 10,000 ppm) during making noodles mixed with the rice flour. Mixograph and farinograph showed that imported wheat flour (IWF) had strong dough stability, while the rice flour showed very weak dough strength. However addition of mTGase (3,000, 5,000 and 7,000 ppm) resulted in improvement of dough stability of the rice flour. Texture profile analysis (TPA) results indicated that most of texture parameters (gumminess, chewiness and hardness) of cooked noodles prepared from the rice flour were significantly lower than those of noodles prepared from IWF. However, by addition of mTGase (at the levels of 3,000, 5,000, 7,000 ppm) dough stability and all the TPA values and sensory score (at the level of 7,000 ppm mTGase) on chewiness and hardness of cooked noodles made with $30\%$ rice flour were improved significantly. These results suggest that dough stability and texture of rice noodles as well as sensory characteristics could be improved by addition of mTGase to the rice flour.

• Journal of Nutrition and Health
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• v.8 no.1
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.