• Culinary science and hospitality research
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• v.16 no.4
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• pp.286-296
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• 2010

The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum moo for making noodles) and mulberry leaf powder(0.5% 1.0% 1.5% 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.554-562
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• 2008

In this study, we attempted to assess the efficacy of a method to improve the quality of prepared bread via the addition Poria cocos powder to wheat flour at a range of concentrations from $0{\sim}5%$. The approximate composition for Poria cocos powder was as follow: moisture 7.67%, crude protein 0.61%, crude fat 0.58%, crude ash 0.32%, and crude fiber 0.30%, when using the flour to which the Poria cocos powder had been added, specific volume, falling number, and dough yield values all increased with increasing concentrations of added Poria cocos powder. The result of our microscopic observations revealed a relative scarcity of larger starch granules, and the bread prepared with the Poria cocos powder evidenced a sparse structure. With regard to the Hunters color value measurements, the L value decreased with increasing concentrations of Poria cocos powder. but the a and b values evidenced an inverse relationship with the concentration of added powder. The texture, hardness, and adhesiveness characteristics of the bread decreased with increasing concentration of added Poria cocos powder. but the gumminess and chewiness of the bread increased. However, we noted no significant differences in the springiness and cohesiveness characteristics among the experimental groups assessed herein. In the sensory evaluation, the quality of the 2% or 3% Poria cocos powder breads was optimal in terms of its taste and flavor.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.664-669
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• 2011

Wet noodles with different percentages of amaranth powder were prepared and their cooking characteristics were evaluated. The cooking quality, mechanical textural properties, and a sensory evaluation was conducted with the prepared noodles. Cooked noodle properties, weight, and volume decreased as amaranth content of the wheat flour increased, whereas turbidity and water absorption of the soup increased, except for cooked noodles with 30% amaranth. The L-value of the raw and cooked noodles decreased significantly with increasing amaranth powder content. The a- and b-values increased with increasing amounts of added amaranth powder. The L-value of the raw and cooked noodles with amaranth was significantly lower than that of the control, and the a-value was lower than that of the control, whereas the b-value was higher than that of the control for both raw and cooked noodles. A texture profile analysis of the raw noodles showed significantly higher levels of hardness, cohesiveness, gumminess, chewiness, and springiness in the amaranth noodles compared to those in the control; the values for adhesiveness were not significantly different. The hardness, gumminess, springiness, and chewiness of the cooked noodles decreased in proportion to the quantity of added amaranth. The springiness, adhesiveness, and cohesiveness of cooked noodles with amaranth decreased slightly. Overall, the results of a sensory evaluation revealed that the cooked noodles with amaranth had higher values than those of the control, except for overall acceptability. Amaranth added at a concentration of up to 30% increased brown color and the peculiar amaranth odor. In a sensory evaluation, cooked noodles with 20% amaranth powder were preferred more than the other noodles for overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.737-744
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• 2010

In order to provide fundamental data on development of rice noodles, the quality characteristics of 10 kinds of commercial rice noodles were evaluated. Rice noodles were categorized into 3 groups for examination: 100% rice noodles with different shapes; round shape noodles with different rice contents; and noodles with different rice contents but smilar cooking method. Cooking properties, texture measurement, and sensory characteristics were evaluated. Frozen rice noodles and instant type of noodles made from composite flour of rice and wheat flour exhibited higher scores in overall acceptance. As for the form of noodle, round-shaped noodles seemed to be preferred in comparison to flat-shaped noodles. Generally, noodles with high texture scores of cohesiveness, adhesiveness, chewiness, resilience but not high score of hardness having smooth surface were preferred affecting overall acceptance scores. It appears that cooking methods and cooking time recommended by manufactures, noodle thickness and shape, packaging types such as frozen, refrigerated, and dried noodles were more influential than rice contents in aspects to the quality characteristics of the commercial rice noodle products in this study.

• Journal of the Korean Wood Science and Technology
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• v.4 no.1
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• pp.38-47
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• 1976

This study was carried out to exploit and utilize American sycamore (Platanus occidentalis) and poplar grown in Korea as veneer species for plywood manufacture. At this study to save the imported lauan logs and dollars, the effects affecting to the properties of plywood constructed by sycamore, poplar and lauan veneers were studied. Important items dealt with this study were dry and wet shear strength, moisture content, and specific gravities By the results and discussion it may be summarized as followings. 1) Sycamore core lauan plywood (A-II type) was shown best dry shear strength, and the next were all lauan veneer plywood (A-I type), poplar core lauan plywood (B-I type), lauan core sycamore plywood (A-III type) in order. There are no differences between dry shear strength of A-II type and A-I type, A-II type and B-I type plywood. 2) Wet shear strength showed the same order with dry shear strength. A-II type plywood showed best wet shear strength and it showed more difference than other plwoods. A-I type, B-I type and A-III type plywood were all very good without significant difference in wet shear strength. 3) B-I type plywood showed highest moisture content of all type plywood and the next were all sycamore(A-IV type) all poplar plywood (B-III type), A-III type, B-II type, A-II type pllywood in order. Generally high moisture content showed when two or three veneers were same species in the three layer plywood. 4) A-III type plywood showed highest specific gravity of all and the next was A-IV type plywood without a difference to A-I type plywood on the whole. plywoods constructed by lauan and sycamore were shown high specific gravities and the next was lauan, sycamore and poplar, lauan and poplar. It seemed to be that connected wi th the specific gravity of veneer itself in different species. 5) The plywood manufactured by extension of potato flour is not only superior but also profitable in the price aspect than the plywood manufactured by extension of wheat flour.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.132-140
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• 2011

The objective of this study is to evaluate the quality characteristics of turmeric powder Dasik, a Korean traditional cookie, prepared by different additions of turmeric powder(0%, 1%, 2%, 3%, 4%). The result of the study is as follows. As the level of turmeric powder in the formulation increased, the moisture contents of the samples increased. As the content of the turmeric powder increased, the L-values of the turmeric powder Dasik significantly decreased, and the a- and b-values also significantly increased. Also, the hardness, gumminess, springiness, cohesiveness and chewiness of the turmeric powder Dasik increased, whereas its adhesiveness decreased as the amount of turmeric powder increased. The sensory evaluation results showed that the 2% turmeric powder sample showed the highest preference scores; therefore, the 2% turmeric powder Dasik prepared with 98g of flour, 2g of turmeric powder, and 80g of honey was chosen as the most preferred product. It is expected that the development of Dasik added with functional food such as turmeric powder can influence the use of turmeric and increase the consumption of Korean traditional cookies.

• Journal of Aquaculture
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• v.11 no.2
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• pp.133-140
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• 1998

A 20-week growth trial was conducted in flow-through aquarum system to investigate the practical dietary carbohydrate sources for juvenile abalone (Haliotis discus hannai). Four replicate grops of the abalone averaging 0.125g were fed one of eight diets containing 24.2% wheat flour (WF), 20% dextrin (DEX), 20% sucorse (SUC), 10% $^{\alpha}$-potato starch+10% $^{\beta}$-potato starch (ab-S), 15% $^{\alpha}$-potato starch (a-S15), 20% $^{\alpha}$-potato starch (a-S20), 25% $^{\alpha}$-potato starch (a-S25), or mixture (MIX) with practical ingredients such as soybean meal, corn gluten meal, cotton seed meal and heat flour. In addition, these formulated diets were compare with macroalgae such as dried sea mustard Undaria (D-SM) or dried sea tangle Laminaria(D-ST). Survival rate, weight gain, shell growth and soft body weight of abalone were not significantly affected by the different dietary carbohydrate sources (P>0.05), whereas those fed a-S15 diet were slightly low. These values of abalone fed D-ST were lowest (P<0.05), followed by those fed D-SM. Lipid contents of soft body from abalones fed a-S25, D-ST or D-SM were significantly lower than those of abalone fed other diets (P<0.05). These data indicate that abalone can equally utilize any carbohydrate sources used in this study.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.56-68
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• 2014

Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1096-1102
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• 2013

This study investigated the quality characteristics of noodles containing roasted Liriopis tuber. Roasted Liriopis tuber powder (LTP) was added in different amounts based on wheat flour (1%, 3%, 5%, 7% and 9%). Cooked noodles containing LTP exhibited significantly lower values for weight, volume, and water absorption; in contrast, higher values were exhibited for turbidity. The Hunter L value (for lightness) of uncooked and cooked noodles decreased but the a value (for redness) and b value (for yellowness) increased with the addition of Liriopis tuber. Textural properties (springiness, cohesiveness, chewiness, and brittleness) measured with a texture analyzer significantly decreased with the addition of Liriopis tuber. From the sensory evaluation results, noodle containing 7% Liriopis tuber was considered the best. To improve the quality of noodle containing 7% LTP, activated gluten was added at different percentages of flour (1%, 2%, 3%, 4% and 5%). Cooked noodles containing activated gluten exhibited significantly higher values for weight, volume, and water absorption; in contrast, lower values for turbidity were exhibited. In addition, the textural properties significantly increased with the addition of activated gluten. From the sensory evaluation results, noodle containing 3% activated gluten was considered the best. In conclusion, noodle with 7% LTP and 3% activated gluten exhibited the most desirable qualities.

• Journal of Sericultural and Entomological Science
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• v.38 no.1
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• pp.1-6
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• 1996

The physical properties of mulberry leaf noodle were compared with 3 level of rates(5, 10, and 20%) of mulberry leaf powder to wheat flour and 6 times of leaf picking seasons. The contents of rutin, ${\gamma}$-aminobutyric acid (GABA) and inorganic compounds in mulberry leaf were analyzed with seasons and pretreatment of mulberry leaf. Dry matter content of mulberry leaf powder was about 20%. The leaf powder passed through 100 mesh sieve was 6% from fresh leaf weight. Through the taste test, 10% mulberry powder rate to flour was the best. Rutin content decreased with season, 319mg/100g DW on May 13, but 111mg/100g DW on May 26 and 43mg/100g DW on June 9. Rutin in dry leaf lost 37% by steaming and 83% by in boiling water. CAGA content on leaf decreased with season, 27.7mg/100g FW on May 13 and about 60% of on June 9.