• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.165-170
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• 2016

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: $34.2{\pm}4.5years$, body mass index: $23.2{\pm}1.1kg/m^2$) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.348-354
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• 2014

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.120-127
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• 2004

This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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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.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.425-433
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• 2023

We determined physicochemical characteristics and antioxidant activities of cookies prepared by replacing wheat flour with 0, 3, 6, and 9% freeze-dried burdock powder instead of wheat flour. The leavening and loss rates of the cookies decreased in proportion to the amount of burdock powder added to the dough. The moisture content of the cookies increased in proportion to the amount of burdock powder added and the crude protein and hardness were higher in the burdock-added group compared to the control. The lightness and yellowness of the cookies decreased, and the redness increased in proportion to the amount of burdock powder added. The total flavonoid and polyphenol compounds in the cookies increased in proportion to the amounts of burdock powder added. The antioxidant activities also tended to increase in proportion to the amount of burdock powder added. Based on the above results, adding burdock powder to cookies can increase antioxidant activity by increasing the content of antioxidant components, such as polyphenols and flavonoids. In addition, it is believed that adding burdock powder at levels of 3 to 9% of the weight of flour would result in cookies with spreadability, swelling power, and hardness similar to those of regular cookies.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.158-164
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• 2003

This study was conducted to investigate the properties of noodle which was made of composite flour blended with the powder of synnemata of Beauveria bassiana. The characteristics of cooked-noodle including color, cooking properties, mechanical texture properties were measured, and sensory evaluation was performed. The L-value of dry and wet-noodle which made of composite flour was similar to that of 100% wheat flour, but a and b-value were higher than those of 100% wheat flour. There were no differences in the weight, volume and water absorption of the cooked-noodle made of composite flour and that of 100% wheat flour, but the turbidity of the cooked-noodle made of composite flour was higher than that of 100% wheat flour. The breaking force of dry-noodle which was made of composite flour was same as that of 100% wheat flour. Hardness and Gumminess of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1∼5% were same as those of 100% wheat flour. Springiness, chewiness, cohesiveness and adhesiveness of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1% were similar to those 100% wheat flour. The results of sensory evaluation showed that the cooked-noodles containing 1% and 3% synnemata powder were acceptable as much as those of 100% wheat flour in terms of color, taste, flavor, texture and overall acceptance.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Journal of the Korean Wood Science and Technology
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• v.12 no.1
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• pp.3-10
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• 1984

Taro-UF mixed type resin system was developed for gluing plywoods. The taro adhesive that was activated with sodium hydroxide was mixed with the definite ratios of UF resin adhesive. At the sametime, wheat-UF mixed type resin was also applied with the same method as taro-UF mixed type resin The mixing ratios of taro or wheat adhesive: UF resin were 0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 80:20, and 100:0 by weight. In addition, the UF resins extended with wheat powder at the extending ratios of wheat powder UF resin, 10:90, 20:80, 30:70, 40:60, and 50:50 by weight, were also used. The dry and wet shear strengths of the plywoods of 30:70 (taro adhesive : UF resin) mixing ratio were highest. The dry shear strengths of the plywoods manufactured with the UF resin-mixing taro adhesive were higher than those of the plywoods with the UF resin-mixing wheat adhesive at 10:90, 20:80, 30:70, 40:60, 50:50, and 60:40 (taro or wheat adhesive: UF resin) mixing ratios. At all mixing ratios, the wet shear strengths of the plywoods manufactured with the UF resin-mixing taro adhesive were higher than those of the plywoods with the UF resin-mixing wheat adhesive. The dry and wet shear strengths of the plywoods manufactured with the UF resin-mixing wheat adhesive were higher than those of the plywoods with the wheat powder-extending UF resin at the mixmg ratios, 10:90, 20:80, 30:70, and 40:60 (wheat adhesive or wheat powder: UF resin). So, it was found that the plywoods manufactured with the UF resin-mixing taro adhesive and the UF resin mixing wheat adhesive had better shear strength than the plywoods with the wheat powder-extending UF resin. It was because the taro adhesive and wheat adhesive themselves took the bonding properties after being activated with alkali.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.