This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer’s desire. The proximate composition of the sword bean powder was as follows: Moisture contents were 13.4±0.08%, protein 30.2±0.12%, fat 0.3±0.09%, protein 1.0±0.11% and carbohydrates 55.1±0.12%, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/ 100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at 13~18oC temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water 22.1±3.64%, protein 8.6±0.13%, fat 1.3±0.10%, ash 0.7±0.02%, carbohydrates 67.3±0.10%. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

This study evaluated the quality characteristics of dried noodles prepared with doenjang powder (0, 3, 6, 9%) in order to determine the most preferred noodle recipe. The proximate composition of the composite doenjang powder-wheat flours was as follows: calories 365 kcal, carbohydrates 79 g, saccharides 3 g, protein 10 g, fat 0.8 g, and sodium 65 mg. As the level of doenjang powder increased, the content of total amino acids increased; aspartic acid, glutamic acid, tyrosine, and lysine contents increased, in particular. Water-binding capacity decreased as the level of doenjang powder increased. When viscosity of composite doenjang powder-wheat flours was measured by amylography, gelatinization point increased as the level of doenjang powder increased. As the level of doenjang powder increased, L value decreased, whereas a and b values increased. Weight, water absorption, and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, hardness decreased, whereas springiness increased as the level of doenjang powder increased. For overall preference according to the results of sensory evaluation, noodles added with 3% doenjang powder were the most preferred. According to the results, addition of doenjang powder positively affects the overall sensory evaluation of dried noodle, and 3% is the optimal level for addition.

This study evaluated the quality characteristics of dried noodles prepared with strawberry powder in order to determine the most preferred noodle recipe for children’s school meals. The proximate composition of strawberry powder used was as follows: moisture, 3.39%; crude protein, 1.53%; crude lipid, 0.97%; crude ash, 0.82%; and carbohydrates, 93.29%. When viscosity of the composite strawberry powder-wheat flours was measured by amylograph. Gelatinization point, maximum viscosity, viscosity at 95oC and viscosity at 95oC after 15 min decreased as the level of strawberry powder increased. As the level of strawberry powder increased, both L and b color values decreased, whereas a value increased. Weight, water absorption and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of strawberry powder to cooked noodles reduced hardness, chewiness and brittleness. Overall preference according to the results of the sensory evaluation, noodles added with 6% strawberry powder were the most preferred. According to the results, the addition of strawberry powder can positively affect the overall sensory evaluation of dried noodles, and 6% is the optimal level for addition.

The study was conducted to evaluate the effects of Hericium erinaceum Powder (HEP) on the quality characteristics of Jook. The proximate composition of HEP was as follows: moisture, 6.10%; crude protein, 32.69%; crude lipid, 4.63%; crude ash, 11.40%; and carbohydrates, 45.18%. Each sample contained 3, 6, and 9% Jook of Hericium erinaceum Powder (JHEP) compared to the control and their physicochemical properties assessed. As the level of HEP increased, there was a significant decrease in pH (p<0.05) and significant increase in total acidity (p<0.001). In addition, L and a values decreased, whereas b value increased with increasing addition of HEP. The Jook showed lower spreadability and higher viscosity values as its content increased. According to the results, addition of HEP positively affects the quality characteristics of Jook.

This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at 95oC, viscosity at 95oC after 15 minutes, and maximum viscosity were reduced. In terms of Hunter’s color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

The principal objective of this study was to evaluate quality characteristics of dried noodles when different concentrations of lotus leaf powder (LLP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity were measured, and then a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to have an increased, viscosity at 95oC after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples were decreased as the LLP content was increased. As well, when increased amounts of LLP were added, both the L and a values were reduced, whereas the b value was increased. The color values, weight and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, according to the results of our sensory evaluation, the noodles prepared with 5% LLP were preferred over the other noodles.

본 연구는 땅콩의 우수한 영양적 효능과 생리활성을 활 용하여 영양적으로도 우수하면서 손쉽게 많은 양을 소비할 수 있는 땅콩분말을 첨가한 죽을 제조하여 그 품질특성을 조사하였다. 땅콩분말 첨가량에 따른 땅콩 죽의 pH는 땅콩 분말 첨가량이 증가함에 따라 감소하는 경향을 나타내었 다. 색도는 땅콩분말 첨가량이 증가할수록 L값(명도)은 감 소하였고, a값(적색도)과 b값(황색도)은 증가하였다. 땅콩 분말 첨가 죽의 퍼짐성은 대조군 6.44에서 80% 첨가군 6.14 로 감소하였으나(p<0.05), 점도의 경우 대조군 4753.25에서 80% 첨가군 7825.22로 증가하는 경향을 보였다. 관능적 특성 검사 결과 색과 향미는 땅콩분말 20% 첨가군의 경우 에 가장 기호도가 높게 나타났다. 고소한 맛과 씹힘성은 땅콩분말 60%와 40% 첨가군의 죽이 기호도가 높았다. 전 체적인 기호도에 있어서 대조군의 경우 가장 낮은 기호도를 나타냈고, 40% 첨가군이 가장 높게 나타났다. 이상의 결과 로 볼 때 땅콩분말을 첨가하여 물성과 기호도를 고려한 죽을 제조할 경우 땅콩분말을 40% 첨가하는 것이 죽의 전통적인 품질 특성에 큰 영향을 주지 않으면서 기능성을 더해 줄 수 있을 것으로 사료된다.

곰취가 갖는 우수한 생리기능을 활용하고자 곰취 분말을 0, 1, 3, 5 및 7% 첨가한 만두피를 제조하여 그 품질특성을 평가함으로써, 다양한 기능성 만두피 개발 및 곰취의 이용 분야 확대를 위한 기초자료를 제공하고자 하였다. 호화개시온도는 곰취 분말의 첨가량이 증가될수록 점진적으로 증가하는 경향을 보였다. 최고점도, 95℃에서 점도 및 95℃에서 15분간 유지한 후의 점도는 곰취 분말의 첨가량이 증가함에 따라 낮아지는 것으로 나타났다. 만두피의 색도는 곰취 분말 첨가량이 증가함에 따라 명도(L값)와 적색도(a값)는 유의하게 감소하였으며, 황색도(b값)는 각 시료간에 유의하게 증가되었다. 조리특성에서 곰취 분말을 첨가한 만두피는 대조군에 비해 중량, 부피, 수분흡수율 등이 모두 높게 나타났다. 만두피의 조직감은 곰취 분말 첨가량이 증가될수록 경도, 응집성, 씹힘성 및 부착성은 높아졌으며, 탄력성은 증가하였다. 만두피의 관능검사 결과, 표면의 매끄러운 정도는 대조군이 가장 높은 점수를 나타냈으며, 고소한 맛은 곰취 분말 첨가량이 많아질수록 증가되었다. 전체적인 기호도는 곰취 분말 3% 첨가군이 가장 높은 것으로 평가되었다. 이상의 결과를 종합하여 보면 곰취 분말 첨가는 전체적인 관능평가에 긍정적인 영향을 미치며, 특히 곰취 분말 3% 첨가가 만두피의 기호도를 높일 수 있는 가장 적절한 수준으로 생각된다.

강황 분말을 0, 2, 3, 4%를 첨가한 어묵을 제조하여 색도, 절곡검사, 조직감, 관능검사 등의 품질 특성을 조사하였다. 색도 변화는 L, a값은 강황 분말의 첨가량이 증가할수록 감소하였고 b값은 증가하였다. 어묵의 유연성과 탄력성을 나타내는 절곡검사에서는 대조군을 포함한 모든 시료에서 AA로 측정되어 강황 분말의 첨가에 관계없이 우수한 것으 로 나타났다. 강황 분말을 첨가한 어묵의 기계적 texture 특성은 강황 분말 첨가량이 증가할수록 경도(hardness), 응 집성(cohesiveness), 탄력성(springiness)은 증가하였고, 검 성(gimminess)과 파쇄성(brittleness)은 감소하였다. 관능검 사 결과로 색깔(color), 향미(flavor), 조직감(texture), 맛 (taste), 전체적인 선호도(overall acceptance)는 3%의 첨가군 이 가장 높은 평가를 받았다. 따라서 강황 분말을 첨가한 기능성 강황 어묵의 가공 적성에 적절한 강황의 첨가량은 3%가 적당하다고 사료되며 강황을 함유한 고품질 어묵의 제조 가능성을 확인하였다.

The principal objective of this study was to determine the quality characteristics of a tofu (soybean curd) with added Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid contents of the used LLP were 6.20%, 1.04%, 74.55%, and 1.20%, respectively. The yield and turbidity of tofu increased according to the increase in the quantity of LLP, whereas the pH decreased with the increase in LLP. The L value decreased as the amount of LLP in the formulation increased, whereas the a and b values of the tofu increased. Furthermore, the hardness, chewiness, and brittleness significantly increased as the level of LLP increased. In terms of overall acceptability, the preferred tofu samples contained 0.5% LLP. These results suggest that the LLP can be applied to tofu (soybean curd) in order to achieve high quality and functionality.

The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased. The Hunter’s color L value decreased, but the b value increased with increasing amounts of pigmented rice. Moreover, the addition of 10-30% pigmented rice resulted in increased hardness, adhesiveness, cohesiveness, springiness, chewiness, and brittleness compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cooked rice containing 10-20% pigmented rice had the highest scores. This study will help in the development of new rice products that are good for the health.