Quality Characteristics and Antioxidant Activities of Noodles Added with Rehmanniae Radix Preparata Powder

민아영,; 손아영,; 김현정,; 신숙경,; 김미리,

doi:10.3746/jkfn.2015.44.3.386

Cited by 14 publications

(3 citation statements)

References 5 publications

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“…Quality Characteristics of Cooked Noodles. The weight, water absorption, volume, and turbidity of cooked noodles were analyzed following the method of Min et al [41] with modifications. Cooked noodles were placed in a 250 mL mesh cylinder, and the volume change (mL) was measured.…”

Section: Preparation Of Dough Steam-treated Dough Andmentioning

confidence: 99%

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Bak

Cha

Park

et al. 2023

Journal of Food Processing and Preservation

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We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment improved the texture of the dough, enabling noodle production. The hardness, gumminess, springiness, cohesiveness, and chewiness of the steam-treated dough were improved compared to nonsteamed dough, yielding a texture similar to wheat flour dough. Moreover, the dough cross-section became denser after steam treatment. As the cooking time increased, the hardness, gumminess, cohesiveness, and chewiness of cooked noodles decreased, and the springiness of cooked noodles increased by increasing of water absorption rate; overall, their form was maintained. Therefore, steam-treated psyllium husk-containing dough enables noodle production without the addition of gluten.

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Section: Preparation Of Dough Steam-treated Dough Andmentioning

confidence: 99%

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Bak

Cha

Park

et al. 2023

Journal of Food Processing and Preservation

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“…The GWN has hedonic quality sensory characteristics of green color, unscented GL aroma, chewy texture, and slightly tasty of GL. The addition of natural extract agents showed no or slight effects on the sensory hedonic of wet noodles [7,10,[22][23][24][25][26][27].…”

Section: Organoleptic Propertiesmentioning

confidence: 99%

The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract

Yuliani

Sari

Emmawati

et al. 2020

InJAR

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Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.

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“…, 비트 건근 첨가에 따른 국수의 품질 특성 , 단호박분 말을 첨가한 국수의 품질특성 및 숙지황 분말 을 첨가한 국수의 품질 특성 및 항산화성 (Min et al, 2015) (Jeong et al, 2008), 포도 과피 첨가면 (Jo & Kim, 2008), 둥굴레 가루 첨가면 (Min et al, 2010)…”

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Quality Characteristics of Semi-Dry Noodles Prepared with Various Dry Rice Flours

Park¹,

Koh²,

Jeon³

2020

Fam. Environ. Res

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This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption of cooked semi-dried noodles significantly decreased as the dry rice flour increased; however the turbidity of soup increased. Texture properties such as hardness, springiness, cohesiveness, and adhesiveness decreased as the level of dry rice flour increased. As the amount of rice flour added increased, large particles of gluten were reduced while smaller particles of starch increased by scanning electron microscopy (SEM). The color, taste, and overall preference of 75% noodles were the highest in the sensory characteristics. The results, showed that the addition of dry rice flour positively affects the overall sensory characteristics of semi-dried noodle with 75% representing the optimal level for addition.

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Quality Characteristics and Antioxidant Activities of Noodles Added with Rehmanniae Radix Preparata Powder

Cited by 14 publications

References 5 publications

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract

Quality Characteristics of Semi-Dry Noodles Prepared with Various Dry Rice Flours

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