• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.55-61
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• 2018

This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.248-254
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• 2015

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.839-846
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• 2012

This study was carried out in order to evaluate the effects of paprika powder on bread quality. Breads were prepared with the addition of 0%, 2.5%, 5.0%, 7.5% and 10.0% of paprika powder based on wheat flour. The weight of breads with paprika powder ranged from 526.5~537.3 g; that of the control was 525.0 g. The volume of the breads prepared by adding paprika powder was 1946.1~2114.3 mL, whereas that of the control was 2144.4 mL. The height, specific volume and baking loss rate of breads with added paprika powder decreased with the addition of paprika powder. The hardness, springiness, cohesiveness and chewiness increased with the addition of paprika powder. The Hunter L values of breads decreased, whereas a and b values increased. The sensory quality of the paprika powder breads tested by color, moistness and chewiness was better than that of the control. In particular, the overall acceptability of the bread with the addition of 5.0% paprika powder had the best quality.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.860-865
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• 2010

This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.58-64
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• 2001

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.55-64
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• 1992

To analyze daily reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Zabmulsek Euigwae'(1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The daily meal consisted of a table for rice gruel(早飯), daily meal(3時飯) and fruit table(茶啖). 2. A table for rice gruel, taken before breakfast was arranged rice gruel(粥) noodles(麵), soup(湯), fish and meat(肝南), cake(餠) and etc. 3. Daily meal was arranged cooked rice(飯), soup(湯), salted fish shrimp and etc(?), jerked meat(佐飯). pickled vegetables(醬?), meat fish and others broiled with seasoning(炙), and etc. 4. Fruit table was arranged noodles(麵), soup(湯), fried cake made of wheat flour, honey and oil(造果), fruits(實果), various fruits preserved in honey(正果), dried fish and meat(切肉), honey water(水正果) and etc.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.498-505
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• 2016

This study investigated grape powder substituted for wheat flour in muffin recipes with the amounts of 0, 5, 10, 15, and 20%. Grape powder consisted of 6.76% of moisture content, 4.63% of crude protein, 4.82% of crude fat and 4.16% of crude ash. DPPH radical scavenging activity is 68.79%, total phenol content is 205.79. Specific loaf volume have decreased as the grape powder content increased. Baking loss have increased as the grape powder content increased. Moisture and brix have increased as the grape powder content increased. pH have increased as the grape powder content decreased. Chromaticity measurement result showed that the 'L' and 'b' value of muffins decreased as grape powder content increased, whereas 'a' value increased. The texture measurement result showed that the hardness, gumminess and chewiness of muffins increased as the grape powder content increased, whereas springiness decreased. Cohesiveness did not show any considerable differences between muffins. Overall preference scores showed high overall acceptability for the muffins made with 10% grape powder.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.34 no.2
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• pp.185-190
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• 1998

The aim of this study was to develop the artificial trap baits being able to replace the natural anchovy or sardine baits. The fishing trials for evaluating the fishing efficiencies of the artificial baits were conducted with commercial traps at coastal areas near Tongyoung, southern Korea. The preferable artificial baits which were made of minced anchovy, sardine, mackerel, or fish surplus products mixed with wheat flour into dry or wet pelleted or crumbled types, were showed some merits as the following. \circled1 Fishing efficiencies of the artificial baits were same or little higher level than that of the natural bait anchovy; \circled2 bait cost were same or little lower level; \circled3 dry artificial baits stocked in the room condition showed good fishing efficiencies; \circled4 making of artificial baits were very simple; \circled5 there were no harm to the fish and little pollution to the environment; \circled6 the releasing rate of attractants in the artificial or natural bait showed similar patterns. The artificial baits using the fish by-products which were vacuum freeze-drying extract of boiled anchovy or tunas extract, showed lower catches in the conger eel, Coner miriaster, but similar catches in the crabs, mainly Charybdis japonica, to the those of natural anchovy bait.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.83-89
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• 2007

This study was carried out to investigate the quality characteristics of sponge cake with mesangi(Capsosiphon fulvescens) powder added to give a control 0(control), 2, 4, 6 and 8% by weight per wheat flour. The crude protein was 33.37% for mesangi on a dry basis. Batter specific gravity, viscosity and baking loss increased with increasing mesangi powder content, whereas the specific loaf volume tended to decrease. Values of L and B decreased with increasing mesangi powder content while a value was minimized for the 4% mesangi powder. Hardness, cohesiveness, springiness, gumminess, and brittleness of sponge cakes with added mesangi powder content. The sensory tests indicated that aircell uniformity, firmness, sweetness and overall preference were not affected by the addition of 2 and 4% mesangi powder compared to control. Therefore, the addition of 4% mesangi powder to sponge cake was suggested as bing suitable to improve the quality.