JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality Characteristics of Noodles Added with Domestic Germinated Barley
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 2,  2011, pp.131-142
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.2.131
 Title & Authors
Quality Characteristics of Noodles Added with Domestic Germinated Barley
Ha, Dung-Minh; Park, Yang-Kyun;
  PDF(new window)
 Abstract
The primary objective of this study is to investigate the quality properties of noodles added with germinated non-waxy (Saesalbori) and waxy (Saechalbori) barley flours at concentrations of 10%, 20% and 30% to wheat flour. The quality characteristics of the samples were assessed for color, cooking characteristics (water absorption, volume increase of noodles and turbidity of cooking water), texture profile analysis (TPA) and sensory evaluation. Regarding the cooking properties of the noodles, adding waxy barley flour did not affect cooking yield and volume increase significantly(p<0.05), but noodles added with germinated Saesalbori at level of 10% had the lowest values of cooking yield and volume increase. Adding both types of flour increased the turbidity of the noodle soups. There was a common downward trend in and values and upward trend in value when increasing the level of barley used progressively. Adding germinated Saechalbori decreased the hardness, springiness and gumminess of noodles but did not cause any change in cohesiveness significantly while adding germinated Saesalbori decreased all the TPA parameters of the samples. Furthermore, the sensory analysis results showed that cooked noodles with 10% added germinated barley had no significantly different overall acceptance from the control sample. 20% substitution still resulted in acceptable sensory qualities. However treatment with both the substituted flours up to 30% was shown to cause unpleasant sensory qualities of noodles.
 Keywords
germination;barley;noodle;quality;
 Language
English
 Cited by
1.
국내산 통보리가루 첨가에 따른 국수의 품질 특성 및 항산화활성,이미자;김경순;김양길;최재성;박광근;김형순;

한국작물학회지, 2013. vol.58. 4, pp.459-467 crossref(new window)
1.
Quality Characteristics and Antioxidant Activity of Noodle Containing Whole Flour of Korean Hull-less Barley Cultivars, Korean Journal of Crop Science, 2013, 58, 4, 459  crossref(new windwow)
2.
Effect of Adding Barley Flour and Hizikia fusiformis Powder on Physicochemical and Sensory Characteristics of Jeungpyun, Journal of the East Asian Society of Dietary Life, 2016, 26, 4, 370  crossref(new windwow)
 References
1.
Qureshi AA, Burger WC, Peterson DM, Elson CE (1986) The structure of an inhibitor of cholesterol biosynthesis isolated from barley. J Bio Chem, 261, 10544-10550

2.
Gupta M, Abu-Ghannam N, Gallaghar E (2010) Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products. Food Sci Food Safety, 9, 318-328 crossref(new window)

3.
Gill S, Vasanthan T, Ooraikul B, Rossnagel B (2002) Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and cooked forms. J Cereal Sci, 36, 239-251 crossref(new window)

4.
Jung DH (2006) The method of self resolution to whole barley organization by activated germinate substances and a product by them. Korean Patent: Registration no. 1008178300000

5.
Baik BK, Ullrich SE (2008) Barley for food: Characteristics, improvement, and renewed interest. J Cereal Sci, 48, 233-242 crossref(new window)

6.
Banchuen J, Thammarutwasik P, Ooraikul B, Wuttijumnong P, Sirivongpaisal P (2009) Effect of germinating processes on bioactive component of Sangyod Muang Phatthalung rice. Thai J Agric Sci, 42, 191-199

7.
Chatterjee SR, Abrol YP (1977) Protein quality evaluation of popped barley grains (Sattu). J Food Sci Technol, 14, 247-250

8.
Ryu S (1979) Grain quality of barley for human diet. In: Proceedings of joint barley utilization seminar. Korean Sci and Engineering Foundation, Suweon, Korea, 94-108

9.
Bhatty RS (1993) Nonmalting uses of barley. In: Barley: Chemistry and Technology, MacGregor AW and Bhatty RS(Editors) ,American Association of Cereal Chemists, St Paul, MN, p 355-417

10.
Newman RK, Newman CW (2008) Barley for Food and Health: Science, Technology, and Products. John Wiley & Sons, Inc, p 162

11.
Chong HS, Park CS (2003) Quality of noodle added powder of Opuntia ficus-indica var. Saboten. Korean J Food Preserv, 10, 200-205

12.
Han YS, Chun HJ, Kim KH (1999) Effect of dandelion on the extension of shelf-life of noodle and rice cake. Korean J Soc Food Sci, 15, 121-126

13.
Hong JS, Kim MK, Yoon S, Ryu NS, Kim YK (1993) Preparation of noodles supplemented with treated apple pomace and soymilk residue as a source of dietary fiber. J Korean Agri Chem Soc, 36, 80-85

14.
Jeon JR, Kim HH, Park GS (2005) Characteristics of noodles prepared with pine needle powder and extract during storage. Korean J Soc Food Sci, 21, 685-692

15.
Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK (2005) Properties of wetnoodle changed by the addition of Sanghwang mushroom (Phellinus linteus) powder and extract. Korean J Food Sci Technol, 37, 579-583

16.
Kim KH, Oh ST, Jun HO, Han YS (1999) Shelf-life extension of noodle and rice cake by the addition of plantain. Korean J Soc Food Sci, 15, 68-72

17.
Kim YA (2002) Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Soc Food Cookery Sci, 18, 632-636

18.
Lee JH, Shim JY (2006) Characteristics of wheat flour dough and noodles added with onion juice. Food Engin Prog, 10, 54-59

19.
Lee MH, No HK (2002) Effect of chitosan on shelf-life and quality of wet noodle. J Chitin Chitosan, 7, 14-17

20.
Park JH, Kim YO, Gug YI, Jo DB, Choe HG (2003) Effects of green tea powder on noodle properties. J Korean Soc Food Sci Nutr, 32, 1021-1025 crossref(new window)

21.
AACC (2000) Approved Methods of the AACC 10th Ed. American Association of Cereal Chemists, St Paul, MN, USA

22.
Gao L, Wang S, Oomah BD, Mazza G (2002) Wheat quality: Antioxidant activity of wheat millstreams. In: Wheat Quality Elucidation, P. Ng and Wrigley CW(Editors), American Association of Cereal Chemists, p 219-233

23.
Sharma P, Gujral HS (2010) Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions. Food Chem, 120, 673-678 crossref(new window)

24.
Batey IL, Curtin BM, Moore SA (1997) Optimization of rapid-visco analyser test conditions for predicting Asian noodle quality. American Association of Cereal Chemists, St Paul, MN, 74, 497-501

25.
Crosbie GB, Lambe WJ (1993) The application of the flour swelling volume test for potential noodle quality to wheat breeding lines affected sprouting. J Cereal Sci, 18, 267-276 crossref(new window)

26.
Hou G, Kruk M (1998) Asian Noodle Technology. AIB Research Department, Technical Bulletin, American Institute of Baking, 20, 1-10

27.
Kruger JE, Hatcher DW, Anderson MJ (1998) Theeffect of incorporation of rye flour on the quality of oriental noodles. Food Research International, 31, 27-35 crossref(new window)

28.
Ahn JW (2008) Quality characteristics of noodles added with Dioscorea japonica powder. Korean J Food Sci Technol, 40, 528-533

29.
Jadhav SJ, Lutz SE, Ghorpade VM, Salunkhe DK (1998) Barley: Chemistry and value-added processing. Critical Reviews in Food Sci Nutr, 38, 123-171. crossref(new window)

30.
Hou GG (2010) Asian Noodles: Science, Technology and Processing. John Wiley and Sons, Inc, p 101

31.
Lu QY, Guo SY, Zhang SB (2009) Effects of flour free lipids on textural and cooking qualities of Chinese noodles. Food Research International, 42, 226-230 crossref(new window)

32.
Maillared ME, Berset E (1995) Evolution of the antioxidant activity during kilning: The role of insoluble and bound phenolic acids of barley and malt. J Agric Food Chem, 43, 1789-1793 crossref(new window)

33.
Due nas M, Hernandez T, Estrella I, Fernandez D (2009) Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.). Food Chem, 117, 599-607 crossref(new window)

34.
Coulibaly A, Chen J (2011) Evolution of energetic compounds, antioxidant capacity, some vitamins and minerals, phytase and amylase activity during the germination of foxtail millet. American J of Food Technol, 6, 40-51 crossref(new window)

35.
Towo EE (2005) Phenolic content in cereals and legumes: Influence of processing and effect on in vitro iron availability. Doctoral dissertation, Chalmers University of Technology, Goteborg, Sweden

36.
Maillard MN, Soum MH, Boivin P, Berset C (1996) Antioxidant activity of barley and malt: Relationship with phenolic content. Lebensmittel-Wissenschaft and Technol, 29, 238-244 crossref(new window)

37.
Gallagher E (2009) Gluten-Free Food Science and Technology. Wiley-Blackwell, p 55

38.
Kuo YC, Webb BD, Stansel JW (1996) Genetic analysis of amylographic viscosity measurements of milled rice by means of diallel graph. J Agric Res China, 45, 319-335

39.
Baik BK, Czuchajowska Z (1997) Barley in udon noodles Tallarines elaborados con cebada. Food Sci Technol International, 3, 423-435 crossref(new window)

40.
Kim SK (1979) Physicalchemical studies on the hard and soft wheat flours. Korean J Food Sci Technol, 11, 13-17

41.
Park BH, Cho HS (2006) Quality characteristics of dried noodle made with Dioscorea japonica flour. Korean J Food Cookery Sci, 22, 173-180

42.
Kilcast D (2004) Texture in Food Volume 2: Solid Foods. CRC Press, p 454

43.
Adebowale KO, Lawal OS (2003) Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments. Food Hydrocolloids, 17, 265-272 crossref(new window)

44.
Zhu F, Cai YZ, Corke H (2010) Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments. Food Chem, 118, 663-669 crossref(new window)

45.
Baik BK, Ullrich SE, Axtell QZ (2008) Chapter 27: Polyphenols, polyphenol oxidase, and discoloration of barley-based food products. In: Color Quality of Fresh and Processed Foods, Catherine AC and Ronald EW(Editors), American Chem Society, p 388-414

46.
Kim HR, Lee JH, Kim YS, Kim KM (2007) Physical and sensory characteristics of wet noodles prepared by adding Ge-Geol radish powder. Korean J Food Sci Technol, 39, 283-388

47.
eong CH, Shim KH, Bae YI, Choi JS (2008) Quality characteristics of wet noodle added with freeze dried garlic powder. J Korean Soc Food Sci Nutr, 37, 1369-1374. crossref(new window)

48.
Edwards NM, Dexter JE, Scanlon MG (2002) Starch participation in durum dough linear viscoelastic properties. Cereal Chem, 79, 850-856 crossref(new window)

49.
Manthey FA, Yalla SR, Dick TJ, Badaruddin M (2004) Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chem, 81, 232-236 crossref(new window)