Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

Park, Bock-Hee; Yoo, Ji-Young; Cho, Hee-Sook

doi:10.7318/kjfc/2013.28.3.312

Cited by 11 publications

(8 citation statements)

References 4 publications

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“…Recently, consumers prefer colored noodles to white ones, because they believe that colored additives might help to improve their health (Cho and Kim ; Park et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…Milk fortification did not alter the color of noodles, while the color score decrease significantly when the milk active peptide content increased from 5.44 mg/100 g to 10.92 mg/100 g. The color of the noodle is an important quality parameter that strongly influences the consumer preference (Bharath and Prabhasankar 2015). Recently, consumers prefer colored noodles to white ones, because they believe that colored additives might help to improve their health (Cho and Kim 2009;Park et al 2010).…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Influence of Milk and Milk‐Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle

Gao

et al. 2016

Journal of Texture Studies

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The effects of milk and milk protein‐derived active peptide at various concentration additions on textural, cutting firmness and tensile strength properties, and sensory quality of wheat flour based noodles were investigated. Two types of additive were added to the flour at a mixture ratio of milk 4, 8, 12, 16 and 20% (w/w), and active peptide 5.44, 6.80, 8.16, 9.52 and 10.92 mg/100 g. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing milk and active peptide ratios, the hardness, adhesiveness, chewiness, gumminess and resilience of uncooked noodles decreased. The noodle hardness, gumminess, chewiness and resilience of the cooked noodles increased with increasing milk and peptide ratios, from that in the control. Addition of milk and peptide greatly increased the tensile strength during stretching and firmness during compressing of cooked and uncooked noodles. Sensory evaluation indicated that addition of milk and milk active peptide could enhance the overall acceptability of cooked noodles, and 12% (w/w) milk and 6.80 mg/100 g peptide, respectively, could be recommended to add during the noodles producing. This study may stimulate further interest in using milk and milk‐born active peptide ingredients in developing healthy staple foods. Practical Applications This research showed a novel way to incorporate nutritional and functional components in noodle formulation, and the fresh type of noodle can meet the consumers demand as a functional staple food. In addition, the addition of milk and active peptides into noodles could improve the quality of noodles, increase its nutrition value and function, which is important for people who dislike direct consumption of milk and dairy products in undeveloped countries and regions.

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“…Recently, consumers prefer colored noodles to white ones, because they believe that colored additives might help to improve their health (Cho and Kim ; Park et al . ).…”

Section: Resultsmentioning

confidence: 97%

Section: Sensory Evaluationmentioning

confidence: 99%

Influence of Milk and Milk‐Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle

Gao

et al. 2016

Journal of Texture Studies

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“…연잎으로 만든 제품으로는 연엽주, 연잎차 등이 있으 며 연잎의 기능성에 대한 연구로는 연잎의 항산화 (9), 연잎 의 지방축적 억제 효과 (10,11), 연잎 추출물의 항균효과(12) 등이 있다. 또한, 최근에는 연잎을 이용한 다양한 조리방법 등이 수행되고 있는 것으로 보고되었다 (13,14).…”

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Quality characteristics of Yakju containing pretreated lotus leaves

Choi¹,

Yeo²,

Choi³

2016

Korean Journal of Food Preservation

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This study aimed to find an effective preservation method of lotus leaves for the preparation of lotus-leaf Yakju throughout the year. The characteristics of Yakju containing lotus leaves pretreated by blanching, steaming, roasting, and drying were investigated in this study. The chemical properties of Yakju (pH, amino acidity, alcohol content, and volatile acid content) were significantly different for all treatments, except for the total acid content. The polyphenol content ranging from 315.89 to 462.63 ppm (p<0.05) was significantly different depending on pretreatment method L color value for Yakju was not significantly different all treatments, while a value was significantly different in Yakju containing frozen stored leaves after pretreatment. The b value was lowest for the blanching treatment, and was significantly different for all treatments. Among the organic acids present in Yakju, the oxalic, citric, and malic acid contents were significantly different for all treatments. In sensory evaluation, lotus-leaf Yakjus containing fresh leaves and dried leaves were preferred to the others in color and flavor among Yakjus prepared with lotus leaves before cold storage. However, among the Yakjus prepared with lotus leaves after cold storage, that containing blanched leaves was preferred to the others in terms of flavor, taste, and overall acceptability.

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“…국수는 세계적으로 널리 분포되어 있는 분식형 식품으로 밀가루 외에 쌀, 메밀가 루, 전분가루 등이 국수의 재료로 이용된다 [23]. 특히 면 가공 식품은 대부분 밀가루를 이용한 것이 대부분이며, 최근 웰빙 식품을 선호함에 따라 밀에 산마늘 [17], 연입분말 [16] Mean±SD. 1) Each value represents the mean±SD of observations using hedonic scale of 1 (dislike very much) to 7 (like very much).…”

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Noodle Development and Its Quality Characteristics Using Fermented White and Brown Rice

Seo¹,

Kang²,

Park³

et al. 2012

Journal of Life Science

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To address the limitations of manufacturing noodle products using rice, brown rice noodles were created by the fermentation of brown rice containing several nutrients and the quality of these noodles were evaluated. White rice noodles, fermented white rice noodles, brown rice noodles, and fermented brown rice noodles were developed using white rice and brown rice, respectively. We found that the content of crude proteins present in the noodles during the fermentation process increased and the content of crude fat and carbohydrates in the noodles was reduced. In addition, the water content of brown rice noodles was twofold higher than that of white rice, although under fermentation conditions, the water content of brown rice noodles decreased slightly. A slight change of chromaticity was observed during the fermentation process. In cooking, the weight and volume of the noodles increased, with the change being lowest in noodles based on white rice. White rice-based noodles exhibited significantly higher turbidity in the cooked noodle soup, while other noodle products showed relatively constant turbidity. Most of the products showed a decreased texture, becoming soft with cooking; however, the elasticity of the cooked products increased. Our results suggest that the disadvantages of producing rice noodles can be overcome by the development of fermented brown rice noodles containing a variety of nutritional components. This would potentially develop a market for rice-based manufactured foods that appeal to modern preferences.

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Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

Cited by 11 publications

References 4 publications

Influence of Milk and Milk‐Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle

Influence of Milk and Milk‐Born Active Peptide Addition on Textural and Sensory Characteristics of Noodle

Quality characteristics of Yakju containing pretreated lotus leaves

Noodle Development and Its Quality Characteristics Using Fermented White and Brown Rice

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