• 한국식품영양학회지
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• 제30권4호
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• pp.847-851
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• 2017

This purpose of this study was to investigate cooking characteristics of noodles prepared by adding 0, 2, 4 or 6 percent of Capsosiphon fulvescens to wheat flour containing konjac powder. Water binding capacity was significantly increased with increasing amounts of Capsosiphon fulvescens. Weight and volume of cooked noodles increased significantly in proportion with the amount of Capsosiphon fulvescens. Turbidity of the soup after cooking also increased with the addition of Capsosiphon fulvescens. Brightness(L) and redness(a) were decreased with addition of Capsosiphon fulvescens. Yellowness(b) increased. The color value of cooked noodles was decreased compared with that of wet noodles. Sensory evaluation scores revealed that cooked noodles with 4 percent addition group were highest in terms of color, flavor and overall acceptability. This study validates that addition of Amorphophallus konjac and 4 percent Capsosiphon fulvescens may improve functionality and preference of noodles.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.300-300
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• 2017

'Saemimyeon' a Tongil-type rice variety (Indica ${\times}$ Japonica), which contains high amylose contents is suitable for rice noodle production. Nowadays, the major parts of rice processing industry that includes products like rice flour and noodles are expected to partially replace wheat flour market. The volume of rice noodle market is getting bigger and can contribute to the rice surplus and farmer's income. This study was carried out to promote productivity and flour-making quality of 'Saemimyeon' by finding the most suitable transplanting and harvesting times. The transplanting days used were May $10^{th}$, May $17^{th}$, May $24^{th}$, May $31^{th}$, June $7^{th}$ and June $14^{th}$ and the planting distance used was 30 x 12cm. In addition, harvesting time was determined by days after heading time (40, 45, 50, 55 and 60 days). The field experiment was conducted at the experimental field in Miryang (Southern plain area of Korea) from 2015 to 2016. Our results suggest that the optimum transplanting days were from May $24^{th}$ to May $31^{th}$ which resulted to an average yield of 748~751kg/10a. Interestingly, yield was sharply decreased below 700kg/10a before May $10^{th}$ and after June $7^{th}$. The average grain filling rate before May $31^{th}$ was more than 83% but it declined to 75% after June $7^{th}$. The average temperature ranges from heading time to harvesting time was $ 21\sim25^{\circ}C$ and the estimated optimal temperature was $23.4^{\circ}C$ which is similar to May $24^{th}$ by regression equation. We found that the optimal harvest time was 45~50 days after heading time. It is hypothesized that low temperature at seed maturation time caused the lower grain filling rate therefore 'Saemimyeon' need to be transplanted before May $31^{th}$ for higher productivity. We found no statistical variation in amylose contents among experimental plots (28.2~30.4%). We conclude that the productivity of 'Saemimyeon' highly depends on temperature that is critical for grain filling stage controlled by transplanting time.

• 한국식생활문화학회지
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• 제26권4호
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• pp.307-313
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• 2011

The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800's to the 1980's. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.396-405
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• 1997

We performed this study to understand the health status and food intake of North Koreans. Information was collected by individual closed in-depth interviews of 11 escapers from North Korea as well as books, newspapers and North Korean movies. Interviews were done from October, 1996 to May, 1997, covering their heights and weights, their appearance and disease, food system and intake of various main/side foods, concern about health and hygiene. North Korean's height and BMI were lower than those of South Koreans. Difference of BMIs between North and South Koreans was profound in middle aged women than in other age groups. Childrem showed many malnutrition appearances of moon face, large abdomem, arrow-like legs, flaky skin, decolored hair, etc.. Main foods in North Korea were rice-shaped corn, corn flour, wheat flour and wet noodle, and side foods were kimchi and/or soups and steamed soy paste. Food supply system there seemed not to work normally for many years, so foods, especially in cities, has been extremely short in government-operating shops, but some in private market. Many housewives were eager to make and sell simple snack food products, We noticed that North korea schools didn't check students' health even though their medical policy was based on preventive medicine. Their living environmental hygiene was shown to be oyt of control.

• 한국식품조리과학회지
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• 제25권3호
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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.

• 동아시아식생활학회지
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• 제24권3호
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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.

• 한국식품조리과학회지
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• 제9권1호
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• pp.14-18
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• 1993

$95^{\circ}C$에서 열처리한 밀가루(Kansas hard white winter wheat flour)로 제조된 라면은 그 제조시 약 38%의 물 흡수율을 보여주었는데 이는 열처리를 안 한 control 밀가루에 비하여 약 4~5% 증가함을 보여주었다. $95^{\circ}C$에서 열처리한 밀가루는 글루텐이 열에 의해 응고되어 대부분 손상되었으며 $\alpha$-amylase의 양이 거의 없는 것으로 나타났다. 한편 라면의 가열 전후를 볼 때, 육안으로 본 라면의 색은 상당히 좋아졌는데, 이는 polyphenol oxidase의 불활성화로 인한 것이며, 조리시간도 많이 단축되었다. 조리 후의 라면의 증가된 무게는 control에 비하여 감소하였고, 조리에 의한 손실은 증가하였는데 이는 열에 의해 글루텐 단백질이 응고되거나 손상을 입어 라면 조직의 텍스쳐가 약해졌기 때문이다. 그러므로 열처리를 한 밀가루로부터 라면을 제조시는, 손상되지 않은 천연의 글루텐(vital gluten)을 첨가하면 국수의 글루텐 단백질과 전분의 결합력을 증가시켜 라면조직을 향상시킬 것으로 보여진다.

• 동아시아식생활학회지
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• 제15권4호
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• pp.450-456
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• 2005

This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and $8\%$ in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas tumidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than $6\%$ substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to $4\%$ substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to $4\%$ buckwheat sprout powder in proportion to the weight of wheat flour.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1081-1088
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• 2008

In this study, the antioxidant activities and quality characteristics of noodles amended with spirulina were evaluated. Wheat flour noodles were prepared using three levels of spirulina (0, 0.63, 1.25 and 2.5%). The moisture content of the noodles that contained spirulina was higher before and after cooking. and these increases occurred in a concentration dependant manner. Furthermore the Hunter L (lightness), a (redness) and b (yellowness) values of noodles that contained spirulina were higher before and after cooking. and these values increased as the concentration of spirulina increased. Moreover the textural properties, which included, hardness, cohesiveness, springiness, gumminess, and chewiness, were significantly higher in noodles that contained than in the controls. Additionally, the antioxidant activity of noodles that contained spirulina increased in a concentration dependent manner. Specifically, the: $IC_{50}$ values of the DPPH radical scavenging activity for raw noodle was 726.00 mg/g, whereas that of raw noodles that contained 1.25 and 2.5% spirulina was 449.96 mg/g and 439.44 mg/g, respectively. Finally, a sensory preference test revealed that cooked noodles that contained 1.25% spirulina had the highest color, odor, taste and overall preference scores. Taken together, these findings suggest that up to 1.25% of the wheat flour could be substituted with spirulina to improve the quality of the noodles.

• 한국식품과학회지
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• 제23권2호
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• pp.192-199
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• 1991

단백질 함량이 $9.12{\sim}9.78%$인 HRW-WW와 DNS-WW 밀가루의 리올로지 성질을 조사하였다. 단백질 함량이 0.33% 증가함에 따라 파리노그라프 흡수율은 HRW-WW는 1.0%, DNS-WW는 0.6% 증가하였다. 소금(1.7%)은 단백질 함량에 관계없이 흡수율을 1% 감소시켰으나, 알칼리제(0.17%)는 홉수율에 영향을 주지 않았다. 밀가루의 반죽시간 및 안정도는 단백질의 증가에 따라 또한 소금과 알칼리제의 첨가에 따라 증가하였다. 반죽의 신장도와 저항도도 단백질의 증가에 따라 증가하였으며, 일정한 단백질 함량에서 이들 지표는 HRW-WW가 높았다. 단백질 함량은 아밀로그라프의 최고점도에는 영향을 주지 않았다. 소금 또는 알칼리제의 존재에 관계없이 단백질 함량은 피라노그라프와 익스텐소그라프의 모든 지표와 정의 상관을 보였으나, 아밀로그라프의 최고점도는 소금 또는 알칼리제의 존재시 단백질 함량과 부의 상관을 보였다.