This purpose of this study was to investigate cooking characteristics of noodles prepared by adding 0, 2, 4 or 6 percent of Capsosiphon fulvescens to wheat flour containing konjac powder. Water binding capacity was significantly increased with increasing amounts of Capsosiphon fulvescens. Weight and volume of cooked noodles increased significantly in proportion with the amount of Capsosiphon fulvescens. Turbidity of the soup after cooking also increased with the addition of Capsosiphon fulvescens. Brightness(L) and redness(a) were decreased with addition of Capsosiphon fulvescens. Yellowness( b) increased. The color value of cooked noodles was decreased compared with that of wet noodles. Sensory evaluation scores revealed that cooked noodles with 4 percent addition group were highest in terms of color, flavor and overall acceptability. This study validates that addition of Amorphophallus konjac and 4 percent Capsosiphon fulvescens may improve functionality and preference of noodles.

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough’s tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

The aim of this study was to determine the changes in fatty acid composition and sensory characteristics of cheonggukjang containing walnuts at 0, 10, 20, or 30%. Amino nitrogen content was decreased with increasing content of walnuts. However, cheonggukjang containing 30% of walnuts met the standard of food sanitation act. Volatile basic nitrogen contents of cheonggukjang containing walnuts was lower than that of cheonggukjang containing no walnut. There was no significant difference in total amino acid content for cheonggukjang containing 0%, 10%, or 20% of walnuts. However, total amino acid content in cheonggukjang containing 30% of walnuts was significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. The content of essential amino acid in cheonggukjang containing 30% of walnuts was also significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. Saturated fatty acid content was decreased significantly from 16.7% to 3.6% when the content of was increased from 0% to 30%. Total unsaturated fatty acid contents was increased with increasing amounts of walnut added to cheonggukjang. Result of sensory evaluation revealed that the taste and overall quality of cheonggukjang made with 10~20% walnuts were significantly higher compared to those of ordinary cheonggukjang. These results suggest that cheonggukjang made with 10~20% walnuts could be developed as a novel fermented food.

This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut addition to the soybean was expected to have a positive effect because the number of Bacillus subtilis was not reduced. The viscous substance content was significantly decreased when more than 20% of walnut was added to cheonggukjang. The addition of walnut made the color darker. The flavonoid and polyphenol content was sharply increased in proportion to the walnut addition and the DPPH radical scavenging activity of cheonggukjang also increased. Altogether, it was found that the addition of walnut had a positive influence on the cheonggukjang by increasing the antioxidant activity.

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

The aim of this study is to investigate the changes in the quality characteristics of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The L value of smoked cheonggukjang made with germinated soybeans (SCGS) was higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS) and non-smoked cheonggukjang made with germinated soybeans (NCGS). The a value of NCNS was the highest, followed by NCGS and SCGS. The b and △T values had a similar tendency compared with the L value. The amino acids in NCGS were significantly decreased compared with NCNS, whereas no remarkable difference in amino acid content was observed between NCGS and SCGS. The moisture content of NCGS (61.9±0.9%) was increased by more than 8% compared with that of NCNS (53.3±0.7%). The moisture content of SCGS was significantly decreased compared with NCGS, whereas the moisture content of SCGS was higher than that of NCNS. The pH of SCGS was significantly the highest, followed by NCGS and NCNS. The viscous substance content of NCGS was significantly increased compared with that of NCNS. No remarkable difference in viscous substance content was observed between NCGS and SCGS. The number of aerobic bacteria in SCGS was significantly decreased compared with NCGS. The levels of total isoflavone in NCNS, NCGS, and SCGS were 1,573.9±62.5, 1,759.1±65.8, 1,738.0±68.1 mg%, respectively.