• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.158-167
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• 2013

This study was carried out to assess the safety of cereals and their products (20 species, 205 samples) distributed in Gyeonggi province by analyzing contamination levels such as exposure frequency of Aflatoxins and Deoxynivalenol (DON). Aflatoxins were detected in 16 (8%) samples in total with a range of 0.01~27.88 ${\mu}g/kg$, including 3 of 9 bake flour (33%), 2 of 6 dried corn (33%), 3 of 12 frying flour (25%) and 2 of 11 sorghum (18%). DON was found in 56 (27%) samples including 11 of 13 adlay (85%), 6 of 8 wheat (75%), 6 of 10 processed corn for popcorn (60%), 6 of 11 sorghum (55%) and 7 of 16 barley (44%) with a range of 2.2~754.4 ${\mu}g/kg$. In particular, both Aflatoxins and DON were detected in 8 samples (2 millet, 2 wheat, 1 sorghum, 1 adlay, 1 dried corn, 1 bake flour) simultaneously. As a result of this study, we found that an adult is exposed to Aflatoxins of $0.80({\times})10^{-3}{\mu}g/kg$ b.w./day and DON of 0.18 ${\mu}g/kg$ b.w./day. The quantity of exposure to DON amounted to 18.5 percentage level compared with PMTDI 1 ${\mu}g/kg$ b.w./day suggested on JECFA, therefore we can assess that the possibility of health risks by intake cereals distributed in Gyeonggi province is low. However the concentration of Aflatoxins in one dried corn was 27.88 ${\mu}g/kg$ which was over the maximum residue limits (MRL) suggested on internal and external level, the monitoring about mycotoxin should be conducted on continuously.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.246-254
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• 2004

Physicochemical properties of bread dough added with silkpeptide were investigated. Protein content of silkpeptide was 90.83%. In amino acid analysis, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine contents were much higher in silkpeptide flour than wheat flour. Mixed silkpeptide showed low lightness and redness values and high yellowness. Farinograph water absorption decreased as silkpeptide content increased. Both arrival and development times of silkpeptide-added dough were longer than those of wheat flour, As silkpeptide content increased, degree of weakness increased, Maximum viscosity of amylograph decreased gradually with addition of silkpeptide, while gelatinization temperature was not affected. Extensograph showed extensibility and resistance to extension of dough increased, while ratio of resistence to extensibility highly increased with increasing amount of silkpeptide. Silkpeptide added to bread dough showed oxidation effect, indication that it could be used as natural additive for improving bread dough quality.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.221-226
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• 2019

This study investigated the optimal amount of shell powder (0.1, 0.2, 0.3, and 0.4%) to add to rice noodles containing 20% rice flour and compared their quality characteristics to those of wheat noodles containing a commercial alkaline reagent (added at 0.4%). As the amount of shell powder was increased, the L and b values (Hunter's color) increased. The pH, turbidity, and water absorption also increased as the amount of shell powder was increased. However, when the shell powder content exceeded 0.3%, the hardness, chewiness, springiness, and tension tended to decrease below acceptable levels. This might be because the shell powder inhibited network formation. The textural properties and pH value of rice noodles containing 0.2% shell powder were similar to those of the wheat noodles. This suggests that 0.2% shell powder may be the optimal amount to add to rice noodles when used as the alkaline reagent.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.709-716
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• 2011

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.101-106
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• 2001

Alpha-amylase and glucoamylase activities were higher in koji with 40% water than that with 30 and 50% water, and A. oryzae exhibited very high alpha-amylase and glucoamylase activities compared to A. sojae and A. niger. Acidic, neutral and alkaline protease activities also showed higher activities in koji prepared with flour, Korean wheat powder and soybean powder with 40% water based on the weight of the sample. Alpha-amylase, acidic, neutral and alkaline protease activities of all the koji samples according to incubation periods increased until 3~4 days of incubation and maintained nearly the same level or slightly decreased after 5 days of incubation. The protease activities of A. oryzae and A. sojae showed nearly the same trend regardless of differences in substrate conditions and koji materials, but those of A. niger showed a lower activity than those of A. oryzae and A. sojae. These results suggest that the preparation of koji is possible with Korean wheat powder and soybean powder and A. sojae can be utilized as a new strain for fermented foods using soybean as the main materials to increase functional properties and produce products having a new taste and flavor.

• 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.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.593-600
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• 2008

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.225-231
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• 2010

The principal objective of this study was to evaluate quality characteristics of dried noodles when different concentrations of lotus leaf powder (LLP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity were measured, and then a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to have an increased, viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples were decreased as the LLP content was increased. As well, when increased amounts of LLP were added, both the L and a values were reduced, whereas the b value was increased. The color values, weight and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, according to the results of our sensory evaluation, the noodles prepared with 5% LLP were preferred over the other noodles.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.736-740
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• 2005

As an alternative of yeast, various concentrations to prepare hypo-allergenic bread (HAB). Addition of sodium bicarbonate increased $CO_2$ emission, but at higher than 2.0% caused bitter taste compared to other mixtures. Addition of sucrose significantly increased $CO_2$ emission. HABs 7 ($NaHCO_3$ 2.0g+sucrose 0.63 g) and 8 ($NaHCO_3$ 2.0g+sucrose 1.0g) showed higher grain and color scores. HAB 5 ($NaHCO_3$ 1.5g+sucrose 1.0g) and 6 ($NaHCO_3$ 1.5g+sucrose 2.0g) gave higher aroma and taste scores. HAB 5 showed significantly higher overall acceptability (p<0.05) score than others, whereas HABs 7 and 8, regardless of high external sensory qualities, showed lower overall acceptabilities than HAB 5 due to bitter taste. Prototypical HAB was obtained using wheat flour (100g) and water (62mL) incubated at $37^{\circ}C$ for 4 hr for treatment of b.p pretense (100mg) before adding sodium bicarbonate (1.5%), sucrose (1.0%), NaCl (1.0%), and citric acid (1.0%).

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.714-720
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• 2010

This study was carried out to investigate the effects of Hericium erinaceum (HE) powder and extract on the quality characteristics of noodles. The water binding capacity of the HE powder was higher than that of pure wheat flour. Gelatinization temperature of HE powder-wheat flours gradually were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity of those composites were decreased, as measured by a amylograph. The noodles showed decreased L values and increased a and b values with increasing HE powder in the wheat flour composite. The mechanical properties of the control cooked noodles showed the highest hardness, which decreased with the addition of HE powder. Springiness, cohesiveness, and gumminess decreased with increasing amounts of added HE powder. While the higher adhesiveness of noodles increased with more preferred than the control, and considerably the greatest overall acceptability of noodles was for those containing 2% HE powder.