• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.250-256
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• 2011

The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.424-429
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• 1996

In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

• Nutrition Research and Practice
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• v.5 no.5
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• pp.443-449
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• 2011

Instant noodles are widely consumed in Asian countries. The Korean population consumed the largest quantity of instant noodles in the world in 2008, However, few studies have investigated the relationship between instant noodles and nutritional status in Koreans. The objective of this study was to examine the association between instant noodle consumption and food and nutrient intake in Korean adults. We used dietary data of 6,440 subjects aged 20 years and older who participated in the Korean National Health and Nutrition Examination Survey III. The average age of the instant noodle consumers (INC) was 36.2 and that of the non-instant noodle consumers (non-INC) was 44.9; men consumed more instant noodles than women (P<0.001), With the exception of cereals and grain products, legumes, seaweeds, eggs, and milk and dairy products, INC consumed significantly fewer potatoes and starches, sugars, seeds and nuts, vegetables, mushrooms, fruits, seasonings, beverages, meals, fishes, and oils and fats compared with those in the non-INC group. The INC group showed significantly higher nutrient intake of energy, fat, sodium, thiamine, and riboflavin; however, the INC group showed a significantly lower intake of protein, calcium, phosphorus, iron, potassium, vitamin A, niacin, and vitamin C compared with those in the non-INC group. This study revealed that consuming instant noodles may lead to excessive intake of energy, fats, and sodium but may also cause increased intake of thiamine and riboflavin. Therefore, nutritional education helping adults to choose a balanced meal while consuming instant noodles should be implemented, Additionally, instant noodle manufacturers should consider nutritional aspects when developing new products.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.274-280
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• 2010

This study was to investigate the quality characteristics of noodles prepared with germinated brown rice and rice bran, and to determine the changes in GABA content and antioxidant activity of the noodles. These noodles were evaluated for cooking properties (cooking loss, swelling index, water holding capacity), total polyphenols, antioxidant activities (radical scavenging of ABTS and DPPH), and GABA contents. The addition of germinated rice bran in the range of 5, 10, and 15% showed a significant influence on cooking loss, although no effect on swelling index was observed. The raw and cooked noodles containing germinated brown rice and rice bran contained more GABA contents (2751.6~4176.7 and 5522.0~9617.8 nmol/20 g of fresh noodle, respectively) than those of non-germinated brown rice and rice bran. Noodles made with germinated brown rice and rice bran had similar total polyphenolics contents and antioxidant activities compared to noodles made with non-germinated brown rice and rice bran. Overall, the germinated brown rice could be used as a good ingredient to increase the nutritional value and antioxidant properties of wheat flour noodle without affecting the cooking properties.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.831-839
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• 2010

The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurement of the changes in total viable cells during storage at $5^{\circ}C$ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.321-325
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• 2008

This study was carried out to examine the effects of wheat flour ferment cultured by Lactobacillus acidophilus on the physical characteristics of cooked noodle. Different scanning calorimeter(DSC) analysis results for noodle gelatinization showed that the noodles containing flour ferment had higher enthalphy values than the control noodle. And based on the degree of retrogradation for the noodles containing the flour ferment, enthalpy decreased as the amount of the ferment increased, resulting in the delay effect on the retrogradation. According to textural property evaluations over a storage period, the noodles containing the flour ferment had increases in hardness and cohesiveness, and the springiness of the control group was higher than that of the noodles containing the flour ferment; however, this difference between groups gradually disappeared with increasing storage time. Finally, the noodles containing 10% flour ferment had a higher overall preference score than the control group, indicating that the addition of the flour ferment during noodle production can have a beneficial effect on the preference.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.373-379
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• 2001

In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.236-241
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• 1976

A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.

• Food Science and Preservation
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• v.10 no.2
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• pp.187-191
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• 2003

The effects of mushroom powder fer noodle pasty and noodle were investigated The peak viscosity of control was higher than that of added mushroom powder. The water absorption in farinograph slightly increased with the addition of mushroom powder. Decrease of lightness(L) and increase of redness(a) and yellowness(b) were shown with the increase of mushroom powder in wheat flour mushroom powder composite as well as noodles paste and wet noodles. The weight and volume of cooked noodles were decreased, but the turbidity of soup were not different with the addition of mushroom powder. The cohesiveness, springiness and chewiness of cooked noodles were increased with the addition of mushroom powder. The results of sensory evaluation cooked noodles showed that the wet noodles with high quality could be produced by 3∼5% addition of Pholiota adiposa powder.