• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.6
• /
• pp.760-767
• /
• 2013

This study investigated the quality of noodles containing different amounts of collagen powder. Noodles were prepared at ratios of 1, 3, 5 and 7% collagen power based on flour weight. The water binding capacity of the collagen powder was higher than that of flour. The rate of weight increase and volume increase of the noodles as well as the pH and turbidity of the soups were significantly increased with increasing amounts of collagen powder. The noodles showed decreased L and a values, and increased b values with increasing collagen powder in the flour composite. Hardness, springiness and chewiness of cooked noodles increased significantly with the increase in collagen powder content. cohesiveness and brittleness decreased with increasing amounts of added collagen powder. DPPH radical scavenging activity was improved significantly the addition of the collagen powder. Finally sensory evaluation results indicated that the noodles containing 1, 3% collagen powder had higher quality as compared to the other samples. Overall the results suggest that collagen powder is effective for improving the appearance and texture of noodles.

• Preventive Nutrition and Food Science
• /
• v.22 no.3
• /
• pp.246-250
• /
• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• Culinary science and hospitality research
• /
• v.12 no.2 s.29
• /
• pp.206-221
• /
• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.3
• /
• pp.285-292
• /
• 2016

In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity increased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

• Journal of Crop Science and Biotechnology
• /
• v.10 no.3
• /
• pp.133-140
• /
• 2007

Protein characteristics of Korean wheat were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles compared to US wheat flours with various wheat classes and commercial flours for making noodles. Protein quality parameters, which were independent of protein content and included SDS sedimentation volume with constant protein weight, mixograph mixing time and proportion of 50% 1-propanol insoluble protein, of Korean wheat flours with 2.2+12 subunits in high molecular weight glutenin subunit compositions were comparable to those of commercial flours for making noodles. Parameters related to noodle making, including optimum water absorption, thickness and color of noodle dough sheet, correlated with protein content and related parameters, including SDS sedimentation volume with constant flour weight, mixograph water absorption and gluten yield. No significant relationship was found in protein parameters independent of protein content. Hardness of cooked noodles from Korean wheats was lower than that of US wheat flours compared to similar protein content of commercial noodle flours. Adhesiveness, springiness and cohesiveness of cooked noodles from Korean wheats were similar to US wheat flours. Hardness of cooked noodles correlated with protein content and related parameters.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.405-411
• /
• 2008

This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

• Current Research on Agriculture and Life Sciences
• /
• v.31 no.3
• /
• pp.177-181
• /
• 2013

This study examined the effect of the molecular weight, substitution degree, and substitution type of cellulose ether on the mechanical properties of dried rice noodles. When increasing the molecular weight of the hydroxypropyl methylcellulose (HPMC), the bending strength of the dried rice noodles also increased. However, the bending strength of the rice noodles with added HPMCs was still lower than that of the wheat noodles. Meanwhile, the bending elongation of the dried rice noodles was higher than that of the wheat noodles and was increased when decreasing the molecular weight of the HPMC. In conclusion, the bending strength and elongation of dried rice noodles is affected by the substitution degree and type of cellulose ether.

• Korean Journal of Applied Biomechanics
• /
• v.29 no.1
• /
• pp.15-21
• /
• 2019

Objective: The purpose of this study was to investigate the effects of aqua-noodles on the practice of underwater walking in patients with hemiplegia. Method: After an oral explanation and signing an IRB approved consent form 10 participants ($66.8{\pm}10.75yr$, $165.3{\pm}8.79cm$, $73.6{\pm}46kg$) agreed to participate in this study. Each of the participants was required to walk with the aqua noodles and without the aqua-noodles in a swimming pool. Each participant was asked to walk a distance of 5 m a total of 10 times, 5 with and 5 without the aqua-noodles. The depth of the swimming pool was at 1.3 m, approximately chest height. The following variables were calculated for analysis; height of the knee (m), knee joint ROM ($^{\circ}$), ankle joint ROM ($^{\circ}$), knee joint maximum angular velocity ($^{\circ}/sec$), and ankle joint maximum angular velocity ($^{\circ}/sec$). Results: First, there was a significant increase in time (s) for the maximum knee height to reach as well as the maximum knee height (m) increased when the participant used the aqua-noodles. Second, there was a statistically significant decrease in stride length when the aqua-noodles were used. Conclusion: This study helps to verify that the effect of underwater walking exercise can provide a suitable walking exercise environment. The results of this study provide systematic scientific information about how walking in water can be used for the rehabilitation of patients and the elderly.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.3
• /
• pp.507-516
• /
• 2015

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.792-798
• /
• 2000

The objectives of this study were to reduce the characteristic dark color of Korean wheat flour noodles. Several additives were tested to reduce dark color of wheat flour dough and 2% ascorbic acid and 0.05% cysteine were selected as additives to Korean wheat flour noodle. Comparative study was performed between commercial imported wheat flour noodle and Korean wheat noodle with two additives to investigate the color, mechanical and sensory properties of noodles. Addition of 2% ascorbic acid increased the brightness of raw and dried Korean wheat flour noodles and 0.05% cysteine was the most effective in improving the brightness for cooked wheat flour noodles. Mechanical properties of cooked Korean wheat flour noodles with 2% ascorbic acid and 0.05% cysteine were similar to that of the imported wheat flour noodles. However, sensory evaluation test showed Korean wheat flour noodles with 2% ascorbic acid had the darkest yellowish-red color, the strongest aftertaste and the lowest overall quality. Therefore, the addition of cysteine was the most effective in mechanical and sensory attributes as well as discoloration of cooked wheat flour noodles.