• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.601-607
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• 2003

This study was attempted to investigate the physicochemical changes during soybean-leaf water kimchis fermentation by adding wheat flour in cooking water. Soybean-leaf water kimchis with five different levels of wheat flour in cooking water(0%;A, 5%;B 10%;c, 15%;D, 20%;E) were tested for rhological parameters, fine structural changes, sensory evaluations and chemical analysis. The composition of the soybean-leaf was moisture (80.9%), protein(6.8%), fat(0.6%), ash(2.1%) and alkalinity (+14.9). The amount of reducing sugars of sample A and other samples were 0.75% and 1.08∼1.4% in the initial fermentation stage, but decreased to 0.3 and 0.43∼0.50% in the later fermentation stage, respectively. The pH of sample A decreased from 5.17 to 4.72 during the initial fermentation. On sample B, C, D and E, pH's decreased rapidly during the initial fermentation, but they did not change much in the later fermentation stage. The pectin contents of all samples decreased during 2nd and 4th day of fermentation, then the change was slow. The amount of hemicellulose. cellulose and lignin in terms of the DNF and ADF were varied from 4 to 33%, but the contents of them did not greatly changed during the fermentation. The sensory evaluation showed that both B and C samples had the good score in sweety taste, roasted nutty taste, and the ease of swallowing measured as chewiness. From these results, the optimum soybean-leaf water kimchis can be prepared when 200g soybean-leaf, 1000$m\ell$ water, 15g garlic, 3% red pepper powder and 5 ∼0% wheat flour were fermented at 20$^{\circ}C$ for 2 days.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.632-636
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• 2002

Mulberry leaves noodles were prepared with composite flour by the addition of various levels of mulberry leaves powder of 100 mesh particle site. The characteristics of cooked noodle including color, texture, cooking properties were measured, and sensory evaluation was performed. The L and a values of cooked noodle decreased as more wheat flour was substiruted with mulberry leaves powder. And the b value of noodle containing mulberry leaves powder was higher than control, but b value did not increase as the ratio of powder increased. The increase in cooking weight and volume was greater with cooked noodles of higher content of mulberry leaves powder. The turbidity of soup and eluted solid content increased as the content of powder increased, indicating higher cooking loss. There was not much difference in hardness among cooked noodles, but cohesiveness and springiness decreased as the ratio of mulberry leaves powder increased, while adhesiveness increased. The results of sensory evaluation showed that cooked noodles containing 4% and 6% mulberry leaves powder were acceptable as much as wheat four noodle in terms of color, texture, taste and flavor. But the overall acceptability of mulberry leaves noodle was lower than wheat now noodle.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.249-253
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• 2014

An 8-week feeding experiment was conducted to determine the influence of dietary distillers dried grain (DDG) on the growth and body composition of juvenile abalone Haliotis discus hannai. Five diets were formulated to contain 0% (DDG0), 15% (DDG15), 30% (DDG30), 45% (DDG45), and 60% (DDG60) DDG, and three replicate groups of abalone (average body weight: $3.6{\pm}0.21$ g) were fed one of the experimental diets at a feeding rate of 5% body weight per day once daily (17:00 h) for 8 weeks. Survival, shell length, and shell width of juvenile abalone were not affected by dietary DDG levels (P > 0.05). Weight gains of juvenile abalone fed DDG15 and DDG30 diets were not different compared to DDG0, but abalone fed DDG45 and DDG60 diets gained less weight than those fed DDG0 (P < 0.05). Soft body weight/body weight ratio of juvenile abalone fed the DDG60 diet was lower than that of those fed the DDG0 diet (P < 0.05), but proximate composition of the soft body was not affected by dietary DDG levels (P > 0.05). The results of this experiment suggest that DDG is a good replacement for wheat flour and soybean meal, and can be used up to 30% in the diet to maintain the growth performance of the juvenile abalone.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.43-54
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• 2002

In order to enhance the functional characteristics of the white pan bread, chitosan had been added into a wheat flour at the level of 1, 3, and 5%. The effect of the chitosan had been analyzed by experimenting the changes of volume Our ing dough fermentation, comparing the loaf volume and the specific volume, sensory evaluating the quality of the bread, and checking the retrogradations process. The results were as follows; 1. When the chitosan was added at the level of 1%, the result of the fermentation showed the highest. However, as the level of the chitosan increased, fermentation had been delayed. 2. The volume of the bread also showed the highest result when the chitosan was added at the concentrate of 1%. Similarly, as the level of the chitosan increased, the volume became smaller than others The specific volume also revealed the same consequent. 3. The sensory evaluation of white breads also showed the best result when the chitosan was added by 1%. 4. The retrogradations process of white pan breads could also be further delayed when the chitosan was added by 1%. Consequently, when the chitosan was added at the level of 1% into the wheat flour dough based on baker's%, not only the product quality of the white pan bread became the best, but also we could see the possibility of producing a functional bread using the chitosan.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.101-106
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• 1985

Dried soymilk residue(SMR) which was prepared by washing with ethanol and acetone, followed by drying at $60^{\circ}C$ was investigated for its sorption characteristics and the relationship between moisture content and water activity when it was mixed with wheat flour. During storage at $20^{\circ}C$ and various RH, an excess sorption phenomena was observed for solvent treated and dried SMR before equilibrium reached. A simple equation of log(dw/dt)=b log t+log a, where t is storage time(hr) and w is %$(H_2O)$ was drived for sorption or desorption rate of dried SMR at RH range of 12%-92%. From sorption isothermifigure, the moisture content(Mi) could be calculated from water activity by the equation of Mi=b Aw+a. The proposed equation was proved to have better fitness than those of the Smith isotherm equation or Lang and Steinberg equation for the mixture of dried SMR and wheat flour.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.206-210
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• 2002

The bread qualities were analyzed objectively by using CrumbScan software. Samples were prepared at the same conditions of mixing, fermentation, and baking time except the amount of Korean wheat flour (KWF). The bread volume was increased with increasing KWF, and the maximum volume was attained in the product of 20% KWF. Although the products of 20% and 30% KWF showed the same thickness of the crust, the crust was thinner than control when KWF was added. The size (fineness) and shape (elongation) of crumb cells were larger and rounder than control due to the low degree of elasticity of the KWF-added dough. Among the samples, the product with 20% KWF showed the most even distribution of crumb cells around the sliced area. The precise determination of external and internal characteristics of the bread was possible with Crumbscan, suggesting the possibility of developing industrial standards for bread.

• KSBB Journal
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• v.20 no.3
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• pp.215-219
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• 2005

Production of alkaline pretense by Bacillus clausii I-52 was optimized by experimental design methods. Among 7 medium components, three (wheat flour, sodium citrate, sodium carbonate) were selected as components affecting the pretense activity significantly by Plackett-Burman methods. Furthermore the ranges of effective concentrations were determined by Box-Behnken methods. The objective function describing the alkaline pretense production was obtained and optimum concentration of 3 components was determined by using response-surface methods (RSM). Theoretical maximum production was 74000 U/mL (Wheat flour: 0 g/L, Sodium citrate: 5 g/L, Sodium carbonate: 10 g/L). With the optimized medium composition, 92000 U/mL alkaline protease was produced experimentally, resulting in $90\%$ increase compared to before-optimization production (49000 U/mL).

• Applied Biological Chemistry
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• v.29 no.1
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• pp.16-21
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• 1986

Free sugars of Kochujang which were prepared with different starch sources, i.e., glutinous rice, polished barley, wheat flour and sweet potato, were investigated for three months of aging. Glucose was found in all tested samples during aging period and the content increased with time, particularly higher for glutinous rice while lower for sweet potato. Fructose also was found through aging period, its content increased for a month and decreased later. The data showed higher fructose content in the order of sources of sweet potato, wheat flour, polished barley and glutious rice. Maltose and sucrose were detected only at the beginning of aging period and the content were less than 3.5% for maltose in all of samples and than 0.4% for sucrose with glutinous rice and wheat flour. Trace amount of rhamnose was detected in the Kochujang made from polished barley.

• Food Science and Preservation
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• v.30 no.3
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.