• Title/Summary/Keyword: Noti

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Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - ll. Study on the Physicochemical and Sensory Characteristics of Glutinous millet Noti - (노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 2보: 차조 노티의 이화학적, 관능적 및 기계적 특성 연구-)

  • 임희정;염초애
    • Korean journal of food and cookery science
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    • v.12 no.2
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    • pp.166-177
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    • 1996
  • This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous millet flour Aspergillus and Penicillium developed in glutinous millet Noti dough from 40th day. The reducing sugar content of glutinous millet Noti was higher than that of the Noti dough during the same period and almost similar as the first day even 90 day storage. The moisture content of glutinous millet Noti was less than 20%. Moisture content of glutinous millet Noti to compare with the common rice cake was from 1/2 to 1/3. While gelatinization degree significantly decreased in the rice cake that did not add malt, glutinous millet Noti did not show decreasing gelatinization degree in comparison with the common rice cake. Overall acceptability was to add 15% malt and keep 6 hr saccharification time at 60$^{\circ}C$. The hard ness of glutinous millet Noti by Instron measurement was slowly increased after the l0th day. Cohesiveness and elasticity were increased during the period of storage.

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Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - lV. Study on the Physicochemical and Sensory Characteristics of Glutinous Indian millet Noti - (노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 4 보: 차수수 노티의 이화학적, 관능적 및 기계적 특성 연구-)

  • 임희정;염초애
    • Korean journal of food and cookery science
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    • v.12 no.4
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    • pp.511-521
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    • 1996
  • This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

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Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - III. Study on the Physicochemical and Sensory Characteristics of Glutinous Chinese millet Noti - (노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 3 보: 찰기장 노티의 이화학적, 관능적 및 기계적 특성 연구-)

  • 임희정;염초애
    • Korean journal of food and cookery science
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    • v.12 no.3
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    • pp.320-330
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    • 1996
  • This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

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Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti -I. Study on the Physicochemical and Sensory Characteristics of Glutinous rice Noti - (노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 1보 : 찹쌀 노티의 이화학적, 관능적 및 기계적 특성 연구-)

  • 임희정;염초애
    • Korean journal of food and cookery science
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    • v.12 no.1
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    • pp.60-73
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    • 1996
  • This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

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An Analysis of Lessons on Geometric Patterns for Developing Functional Thinking of Elementary School Students (초등학생의 함수적 사고 신장을 위한 기하 패턴 지도 사례의 분석)

  • Pang, JeongSuk;SunWoo, Jin
    • Journal of Educational Research in Mathematics
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    • v.26 no.4
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    • pp.769-789
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    • 2016
  • Pattern activities are useful to develop functional thinking of young students, but there has been lack of research on how to teach patterns. This study explored teaching methods of geometric patterns for developing functional thinking of elementary school students, and then analyzed the lessons in which such methods were implemented. For this, three classrooms of fourth grades in elementary schools were selected and three teachers taught geometric patterns on the basis of the same lesson plan. The lessons emphasized noticing the commonality of a given pattern, expanding the noti ce for the commonality, and representing the commonality. The results of this study showed that experience of analyzing the structure of a geometric pattern had a significant impact on how the fourth graders reasoned about the generalized rules of the given pattern and represented them in various methods. This paper closes with several implications to teach geometric patterns in a way to foster functional thinking.