This study evaluated the quality characteristics of semi-dried noodles prepared with different water ... Cutting hardness before cooking of noodles significantly increased as water content decreased. ... Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased
The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the ... The results indicate that Centella asiatica powder could enhance the quality characteristics and storage ... This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics
However, each country has changed according to their countries’ characteristic parts. ... For example, there are boiled rice, barley-mixed rice, five-grain rice, water-gruel, red bean soup, cooked ... Like each country has an each culture, food culture varies from country to country with each custom and
for Pasta Filata types of cheese, transferred unsalted to a cooking-stretching machine. ... Each category is distinguished by a number of characteristics, such as structure (texture, body), flavour ... Excessive addition of calcium chloride may make the coagulum so hard that it is difficult to cut.
rice after cooking. ... Palatability characteristics were highest in Daebo and Jimsumi. ... processed cooked rice, though further studies should be required regarding changes in the quality of
, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, ... In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9% ... This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour
Shop owners use those big bowls to cook and hold the herbal tea for sale. ... Moreover, the name of the herbal tea shop usually contains the word “tong”, which is one of the characteristics ... In summer, we can drink Chrysanthemum Tea which can relieve our heatiness symptoms, counteract inflammation
Due to the characteristics of foodservice establishment serving many people at a time, there is always ... pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before ... serving, and prepared, cooked and held before serving, respectively.
Variations among 15 major waxy cultivars in terms of milling appearance and cooking characteristics ... The higher volume expansion of cooked milled rice and more soluble solid after cooking in most cultivars ... showed the possibility of low palatability of cooked waxy rice with lower moisture contents (below 13%
The cooking characteristics of noodles added with OSA-modified starch showed increased weight, water ... as the amount of OSA-modified starch added increased but decreased after cooking. ... It investigated the digestibility and quality characteristics of the produced noodles.
This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac ... The texture characteristics of hardness and chewiness significantly increased by increasing concentrations ... When the weight and volume of the noodles were measured after cooking, there was no difference between
of soybean oil were measured by using physicochemical characteristics of fat. ... Food cook SCI. 33:275-284 (2017) 4. Na HB, Park WB. A study on the thermal oxidation of oil. ... Lightness of fresh oil and rancid oil measured by color and color difference meter Sample Lightness Ave
These results showed that various milk product marinating could be used to improve the quality characteristics ... The pre-cooking lightness was significantly higher in pork loin marinated in city milk(p<0.05). ... The pre- and post- cooking pH was lowest in pork loin marinated in stirred yogurt(p <0.05).
This study was carried out to investigate the comparison of quality characteristics of Korean native ... The proximate composition, drip loss, TBARS value and sensory evaluation of raw and cooked meat were ... Korean native black pigs were fed low lysine diets at growing and finishing stages, it was effective in color
decreased water absorption (p<0.01) and volumetric expansion rates and increased turbidity of the cooked ... In this study, the quality characteristics of noodles containing different amounts of germinated black ... Collectively, the evaluation of quality characteristics and consumer acceptability indicated that adding
This study conducted an empirical analysis of the effects of job characteristics on work-family conflict ... of life, as well as moderating effects in accordance with operation type, by targeting 245 dietitian/cooks ... with shops operating 365 days and shops operating 5 days a week, as well as managing employees’ job characteristic
physicochemical characteristics of the catalysts. ... catalysts (BC and KOH-AC) for the efficient conversion of waste cooking oil (WCO) into biodiesel. ... fuel properties of the biodiesel met ASTM (D6751) specifications, ensuring that it has excellent fuel characteristics
Chongkukgang slime was prepared by fermenting cooked soybean after inoculating with Bacillus circulars ... To evaluate antimicrobial activities of chongkukjang slime fermented by different strains, growth characteristics ... the contrary, to Escherichia coli O157:H7 only 20% inhibition was observed.
and Daepung for beancurd and soypaste, Pungwon, Haepum and Shingang for soy-sprout and Seoritae for cooking ... Considering growth and seed characteristics like the number of pods per plant, the number of seeds per ... The variation of characteristics related to growth period such as days of growth, days of maturity, days
In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of ... This study investigates the quality characteristics of dough and bread added with 6% chestnut shell ... Specific volume was the highest at a control of 3.74±0.08 cc/g and extruded chestnut shell powder group