Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice.

Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. Consequently, numerous studies have explored consumer-based methodologies as potential replacements for DA; however, their efficacy for product optimization remains limited. Therefore, this study was conducted to explore the potential of optimizing products using two consumer-based profiling techniques as alternatives to DA in external preference mapping (EPM). Overall, 8 trained panelists profiled 12 sensory attributes of 7 commercial apple juices, whereas 160 consumers assessed the same attributes using a 5-point rate-all-that-apply (RATA) scale and a 10 cm intensity scale (IS). Danzart's response surface ideal modeling was employed to identify optimal products using DA, RATA, and IS through barycenter calculations, focusing on three products from the original consumer test located around the group ideal point. Overall, the ideal products of the group and their sensory characteristics were successfully identified using DA, RATA, and IS. Regarding sensory intensities, high concordance was observed between DA and RATA (Rv = 0.92) and between DA and IS (Rv = 0.91). Overall liking and preference scores for products mixed at the optimal ratio for each method showed no significant differences in preference among the ideal products identified using DA, RATA, and IS. This study suggests that both RATA and IS are viable alternatives to DA in EPM for identifying ideal sensory profiles.

1.7 GHz long-term evolution radiofrequency electromagnetic field with stable power monitoring and efficient thermal control has no effect on the proliferation of various human cell types.

Long-term evolution (LTE) radiofrequency electromagnetic field (RF-EMF) is widely used in communication technologies. Thus, the influence of RF-EMF on biological systems is a major public concern and its physiological effects remain controversial. In our previous study, we showed that continuous exposure of various human cell types to 1.7 GHz LTE RF-EMF at a specific absorption rate (SAR) of 2 W/Kg for 72 h can induce cellular senescence. To understand the precise cellular effects of LTE RF-EMF, we elaborated the 1.7 GHz RF-EMF cell exposure system used in the previous study by replacing the RF signal generator and developing a software-based feedback system to improve the exposure power stability. This refinement of the 1.7 GHz LTE RF-EMF generator facilitated the automatic regulation of RF-EMF exposure, maintaining target power levels within a 3% range and a constant temperature even during the 72-h-exposure period. With the improved experimental setup, we examined the effect of continuous exposure to 1.7 GHz LTE RF-EMF at up to SAR of 8 W/Kg in human adipose tissue-derived stem cells (ASCs), Huh7, HeLa, and rat B103 cells. Surprisingly, the proliferation of all cell types, which displayed different growth rates, did not change significantly compared with that of the unexposed controls. Also, neither DNA damage nor cell cycle perturbation was observed in the 1.7 GHz LTE RF-EMF-exposed cells. However, when the thermal control system was turned off and the subsequent temperature increase induced by the RF-EMF was not controlled during continuous exposure to SAR of 8 W/Kg LTE RF-EMF, cellular proliferation increased by 35.2% at the maximum. These observations strongly suggest that the cellular effects attributed to 1.7 GHz LTE RF-EMF exposure are primarily due to the induced thermal changes rather than the RF-EMF exposure itself.

Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography.

Auditory distractions can impair the sensory evaluation of food; however, the specific impact of airplane cabin noise on the sensory perception of in-flight meals remains poorly studied. Here, we investigated the effects of airplane cabin noise on the visual processing of in-flight meal stimuli using electroencephalography (EEG) in twenty healthy male subjects. Resting-state EEG and event-related potential (ERP) responses to in-flight meal images were acquired during quiet and simulated cabin noise conditions. Participants reported mild discomfort and some loss of appetite when exposed to airplane cabin noise. The analysis of resting-state EEG showed an increase in the absolute power of theta and beta frequency bands in the left superior parietal and left frontal/right central regions under simulated cabin noise conditions, compared to quiet conditions. The ERP results showed that the amplitude of responses evoked by visual meal images in the superior parietal area was reduced in the noise condition compared to the quiet condition. Our findings suggest that airplane cabin noise disrupts the visual perception and attentional processing of in-flight food stimuli. These neural changes imply an impact on integrating sensory information, resulting in altered sensory evaluations of food during in-flight dining experiences.

Loss of SREBP-1c ameliorates iron-induced liver fibrosis by decreasing lipocalin-2.

Sterol regulatory element-binding protein (SREBP)-1c is involved in cellular lipid homeostasis and cholesterol biosynthesis and is highly increased in nonalcoholic steatohepatitis (NASH). However, the molecular mechanism by which SREBP-1c regulates hepatic stellate cells (HSCs) activation in NASH animal models and patients have not been fully elucidated. In this study, we examined the role of SREBP-1c in NASH and the regulation of LCN2 gene expression. Wild-type and SREBP-1c knockout (1cKO) mice were fed a high-fat/high-sucrose diet, treated with carbon tetrachloride (CCl4), and subjected to lipocalin-2 (LCN2) overexpression. The role of LCN2 in NASH progression was assessed using mouse primary hepatocytes, Kupffer cells, and HSCs. LCN2 expression was examined in samples from normal patients and those with NASH. LCN2 gene expression and secretion increased in CCl4-induced liver fibrosis mice model, and SREBP-1c regulated LCN2 gene transcription. Moreover, treatment with holo-LCN2 stimulated intracellular iron accumulation and fibrosis-related gene expression in mouse primary HSCs, but these effects were not observed in 1cKO HSCs, indicating that SREBP-1c-induced LCN2 expression and secretion could stimulate HSCs activation through iron accumulation. Furthermore, LCN2 expression was strongly correlated with inflammation and fibrosis in patients with NASH. Our findings indicate that SREBP-1c regulates Lcn2 gene expression, contributing to diet-induced NASH. Reduced Lcn2 expression in 1cKO mice protects against NASH development. Therefore, the activation of Lcn2 by SREBP-1c establishes a new connection between iron and lipid metabolism, affecting inflammation and HSCs activation. These findings may lead to new therapeutic strategies for NASH.

Effects of NaCl on the Physical Properties of Cornstarch-Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System.

This study investigated the impact of NaCl on the physical properties of cornstarch-methyl cellulose (CS-MC) mixtures and their gels prepared with rice flour in a model system. Opposite trends were observed, showing that NaCl led to decreased viscosity of the CS-MC mixtures (liquid-based), whereas a more stable and robust structure was observed for the rice-flour-added gels (solid-based) with the addition of NaCl. The interference of NaCl with the CS-MS blend's ability to form a stable gel network resulted in a thinner consistency, as the molecules of the CS-MS blend may not bind together as effectively. On the contrary, NaCl showed the potential to enhance the protein network within CS-MC gels prepared with rice flour, thereby contributing to an augmentation in the stability or firmness of the cooked gels. Careful utilization of NaCl to optimize the physical properties of the CS-MC blends, as well as the gels based on rice flour, should be performed.

Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge.

With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged. In this study, we compared four such methodologies-check-all-that-apply (CATA), rate-all-that-apply (RATA), flash profile (FP), and free listing (FL)-for sensory profiling to DA, using six sweet pumpkin porridges. The DA involved eight trained panelists, whereas each consumer evaluation engaged 60 untrained consumers. Overall, the performance of the consumer methods was similar to the DA, and it could effectively profile differences in consumer perceptions of sensory attributes, as evident from high regressor vector (RV) values (>0.89). RATA exhibited the highest similarity to the DA (Rv = 0.96), featuring quicker and less tedious processes compared with FP or FL. Novel combined methods for sensory characterization using the strengths of these four approaches are warranted. This includes leveraging the simplicity and versatility of CATA or RATA coupled with the capacity of FP or FL to capture spontaneous perceptions of products by consumers.

Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food.

Instrumental analysis and sensory evaluation are two fundamental approaches used to assess the quality of food products, encompassing attributes such as appearance, smell, flavor, and physical properties [...].

Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometry.

Edible insects have recently attracted attention as an alternative sustainable protein food source. However, consumer aversion remains the major obstacle to successful implementation in the food industry due to their shape and unpleasant odor. Here, we evaluated and compared odor-active compounds from untreated Gryllus bimaculatus (UGB), hot-air dried GB at 70 °C for 10 h (AGB), freeze-dried GB (FGB), steam-heated GB at 121 °C and 14.5 psi for 15 min (SGB), and defatted GB by hexane (DFGB). Each sample was analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The most volatile compounds were detected in UGB, followed by SGB, DFGB, AGB, and FGB by GC-MS analysis. In GC-O analysis, fourteen compounds were identified as cricket or cricket-related odor among twenty identified compounds. Cyclododecane had the strongest cricket-related odor found only in UGB. DFGB received the lowest total scores of intensity for cricket-related odors, while SGB received the highest scores. It seems that defatting could reduce cricket-related odors. This study may provide theoretical information for the GB odors according to the four processing methods.

Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis.

The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140-200 °C) and times (5, 10, 15, and 20 min) influenced non-volatile compounds in radishes, and high temperature roasted radish represented obvious changes than low temperature roasted radish. In volatile profiles, high temperature roasted radish were generated a higher number of Maillard reactions-related volatiles, including furfurals and 2-ethyl-5-methylpyrazine, than low temperature roasted radish. In chemometrics results, a radish roasted at 200 °C for 20 min was the highest dissimilarity compared with the other roasted radishes. This study is believed to be the first research demonstrating comprehensive identification of changes in non-volatile/volatiles profiles in radish by various processes (different times and temperatures) of oven roasting for food applications.

SMILE Downregulation during Melanogenesis Induces MITF Transcription in B16F10 Cells.

SMILE (small heterodimer partner-interacting leucine zipper protein) is a transcriptional corepressor that potently regulates various cellular processes such as metabolism and growth in numerous tissues. However, its regulatory role in skin tissue remains uncharacterized. Here, we demonstrated that SMILE expression markedly decreased in human melanoma biopsy specimens and was inversely correlated with that of microphthalmia-associated transcription factor (MITF). During melanogenesis, α-melanocyte-stimulating hormone (α-MSH) induction of MITF was mediated by a decrease in SMILE expression in B16F10 mouse melanoma cells. Mechanistically, SMILE was regulated by α-MSH/cAMP/protein kinase A signaling and suppressed MITF promoter activity via corepressing transcriptional activity of the cAMP response element-binding protein. Moreover, SMILE overexpression significantly reduced α-MSH-induced MITF and melanogenic genes, thereby inhibiting melanin production in melanocytes. Conversely, SMILE inhibition increased the transcription of melanogenic genes and melanin contents. These results indicate that SMILE is a downstream effector of cAMP-mediated signaling and is a critical factor in the regulation of melanogenic transcription; in addition, they suggest a potential role of SMILE as a corepressor in skin pigmentation.

Therapeutic strategy targeting host lipolysis limits infection by SARS-CoV-2 and influenza A virus.

The biosynthesis of host lipids and/or lipid droplets (LDs) has been studied extensively as a putative therapeutic target in diverse viral infections. However, directly targeting the LD lipolytic catabolism in virus-infected cells has not been widely investigated. Here, we show the linkage of the LD-associated lipase activation to the breakdown of LDs for the generation of free fatty acids (FFAs) at the late stage of diverse RNA viral infections, which represents a broad-spectrum antiviral target. Dysfunction of membrane transporter systems due to virus-induced cell injury results in intracellular malnutrition at the late stage of infection, thereby making the virus more dependent on the FFAs generated from LD storage for viral morphogenesis and as a source of energy. The replication of SARS-CoV-2 and influenza A virus (IAV), which is suppressed by the treatment with LD-associated lipases inhibitors, is rescued by supplementation with FFAs. The administration of lipase inhibitors, either individually or in a combination with virus-targeting drugs, protects mice from lethal IAV infection and mitigates severe lung lesions in SARS-CoV-2-infected hamsters. Moreover, the lipase inhibitors significantly reduce proinflammatory cytokine levels in the lungs of SARS-CoV-2- and IAV-challenged animals, a cause of a cytokine storm important for the critical infection or mortality of COVID-19 and IAV patients. In conclusion, the results reveal that lipase-mediated intracellular LD lipolysis is commonly exploited to facilitate RNA virus replication and furthermore suggest that pharmacological inhibitors of LD-associated lipases could be used to curb current COVID-19- and future pandemic outbreaks of potentially troublesome RNA virus infection in humans.

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability.

Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed that the intensity of the umami taste and saltiness of the samples increased, whereas sourness and bitterness were suppressed with added MSG. The samples with the lowest salt contents were observed to be acceptable to consumers after MSG addition, indicating a 23% reduction in sodium intake. Bitterness was partially masked, while sweetness, umami taste, and saltiness were the main factors affecting the OL after MSG addition. However, no consistent results of added MSG on the sensory attributes of samples with reduced sugar contents were observed, possibly indicating that the effect of umami taste on sweetness depends on the MSG concentration used or the type of food studied. This study could be beneficial to researchers who want to know the optimal level of MSG required to reduce the sodium or sugar contents in cooked food.

A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing.

This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysis, umami and bitterness were obviously changed upon thermal processing, however, saltiness, sweetness, and sourness showed slight variations. Between raw and thermally processed broccolis, microwaved broccoli showed the highest changes of tastes based on raw broccoli, however, blanched broccoli showed similar tastes to raw broccoli compared with the others. In electronic nose analysis, a total of 21 volatiles in broccolis were analyzed. Sulfur-containing volatiles were changed via thermal steps, and the generation and reduction of sulfur-containing compounds have occurred (i.e. methnaethiol, 2,4,5-trimethylthiazole). In addition, some of the thermal steps (oven-heating, microwave heating, air-frying) have occurred Maillard reaction, and thus pyridine was generated. Therefore, this study can provide flavor data in broccoli, and contribute to further research for flavor characteristics in broccoli using electronic sensors.

Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods.

The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze-dried radish was high in the sensor values of sourness, umami, and sweetness, however, the saltiness was the lowest. In particular, the sensor values of taste freeze-dried radish have changed more than that of thermally processed radishes. Unlike the results of E-tongue, volatiles of freeze-dried radish have changed less than that of thermally processed radishes. In detail, amounts of sulfur-containing compound (thiophene) in freeze-dried radish were relatively higher than thermally processed radishes by an electronic nose. For gas chromatography-mass spectrometry and GC-olfactometry, the amount of sulfur-containing compounds in freeze-dried radish were also relatively higher than thermally processed radishes, and odor active compounds were also high in freeze-dried radish.

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju).

This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju). All consumers (n = 312) assessed each sample on a 9-point hedonic scale and were asked to fill out the CATA, RATA, or CATA-JAR questionnaire using a 5-point JAR scale. The frequency and percentage of terms with significant differences among CATA-JAR samples were significantly higher than those for the CATA method. The regression vector (RV) between the sample and term configurations of the three methods were all over 0.84, indicating that all methods were similar in terms of product and term usage. Regarding the stability of the sample configurations, CATA-JAR could derive a stable value with the lowest number of consumers (n = 25). For the CATA-JAR method, significant penalties for each attribute and product were successfully calculated using the t-test and bootstrapping technique, to identify any attribute detrimental to liking for each product. Overall, considering its better performance in discriminating products and stability, the CATA-JAR method may be used when comparing samples with subtle differences in attributes.

SREBP-1c impairs ULK1 sulfhydration-mediated autophagic flux to promote hepatic steatosis in high-fat-diet-fed mice.

A metabolic imbalance between lipid synthesis and degradation can lead to hepatic lipid accumulation, a characteristic of patients with non-alcoholic fatty liver disease (NAFLD). Here, we report that high-fat-diet-induced sterol regulatory element-binding protein (SREBP)-1c, a key transcription factor that regulates lipid biosynthesis, impairs autophagic lipid catabolism via altered H2S signaling. SREBP-1c reduced cystathionine gamma-lyase (CSE) via miR-216a, which in turn decreased hepatic H2S levels and sulfhydration-dependent activation of Unc-51-like autophagy-activating kinase 1 (ULK1). Furthermore, Cys951Ser mutation of ULK1 decreased autolysosome formation and promoted hepatic lipid accumulation in mice, suggesting that the loss of ULK1 sulfhydration was directly associated with the pathogenesis of NAFLD. Moreover, silencing of CSE in SREBP-1c knockout mice increased liver triglycerides, confirming the connection between CSE, autophagy, and SREBP-1c. Overall, our results uncover a 2-fold mechanism for SREBP-1c-driven hepatic lipid accumulation through reciprocal activation and inhibition of hepatic lipid biosynthesis and degradation, respectively.

Stachys sieboldii Miq. Root Attenuates Weight Gain and Dyslipidemia in Rats on a High-Fat and High-Cholesterol Diet.

This study aimed at investigating the anti-obesity and anti-dyslipidemic effects of Stachys sieboldii Miq. root (SS) powder in rats following a high-fat and high-cholesterol (HFC) diet for 6 weeks. Thirty-two Sprague-Dawley rats were fed one of the following diets: a regular diet (RD), HFC, HFC supplemented with 3% SS (HFC + 3SS) or HFC supplemented with 5% SS (HFC + 5SS). Following an HFC diet increased body weight (BW) gain (p < 0.001) and the food efficiency ratio (FER; p < 0.001); however, SS consumption gradually prevented the HFC-induced BW gain (p < 0.001) and increase in FER (p < 0.01). The HFC diet resulted in increased liver size (p < 0.001) and total adipose tissue weight (p < 0.001), whereas the SS supplementation decreased hepatomegaly (p < 0.05) and body fat mass (p < 0.001). SS consumption prevented the increased activities of serum alanine aminotransferase (ALT; p < 0.001), aspartate aminotransferase (AST; p < 0.001), alkaline phosphatase (ALP; p < 0.01 in HFC + 5SS) and lactate dehydrogenase (LDH; p < 0.001 in HFC + 5SS) induced by the HFC diet (p < 0.001). The SS supplementation improved lipid profiles in the circulation by lowering triglyceride (TG; p < 0.01), total cholesterol (TC; p < 0.001) and non-HDL cholesterol (non-HDL-C; p < 0.001) levels, as well as the atherogenic index (p < 0.01) and cardiac risk factor (p < 0.01). The lipid distribution in the liver (p < 0.05) and white adipose tissues (WAT; p < 0.001) of the HFC + SS diet-consuming rats was remarkably lower than that of the HFC diet-consuming rats. The average size of the epididymal adipose tissue (p < 0.001) was significantly lower in the HFC + SS diet-fed rats than in the HFC diet-fed rats. The fecal lipid (>3% SS; p < 0.001) and cholesterol (5% SS; p < 0.001) efflux levels were significantly elevated by the SS supplementation compared to those measured in the RD or HFC diet-fed groups. In addition, the hepatic lipid and cholesterol metabolism-related gene expressions were affected by SS consumption, as the hepatic anabolic gene expression (Acc; p < 0.001, Fas; p < 0.001 and G6pdh; p < 0.01) was significantly attenuated. The HFC + 5SS diet-fed rats exhibited elevated hepatic Cyp7a1 (p < 0.001), Hmgcr (p < 0.001) and Ldlr (p < 0.001) mRNA expression levels compared to the HFC diet-fed rats. These results suggest that SS may possess anti-adipogenic and lipid-lowering effects by enhancing lipid and cholesterol efflux in mammals.

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers.

The sensory characteristics and volatile compounds that affect consumers' acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry analysis also was conducted revealing 120 volatile compounds in the yakju samples. Sensory attributes (n = 31) except appearance attributes were used for principal component analysis (PCA). As results, fruit odor (apple, hawthorn, omija, and pineapple odor) and flower odor (chrysanthemum, pine, and peppermint odor) were placed on the positive side of PC1 whereas persimmon vinegar odor, bitter taste, alcohol flavor, stinging and coating mouthfeel were located on the negative side of PC1. The yakju samples were mainly characterized by their alcohol content and supplementary ingredients. Sensory descriptors (n = 31; except appearance attributes and p > 0.05) and volatile compounds (n = 30; p > 0.5 correlation coefficient with overall acceptance) were chosen for multiple factor analysis (MFA). The MFA correlation map showed that ethyl propanoate, ethyl-2-hydroxy-2-methylbutanoate, methyl 2-furoate, γ-butyrolactone, 4-ethoxycarbonyl-γ-butyrolactone, hawthorn odor, apple flavor, grape flavor, and sweet taste were positively correlated with young consumers' overall acceptance. Additionally, negative correlation with overall acceptance was found in 1,3-butanediol, 2,3-butanediol, and 1,1-diethoxy-3-methylbutane.

Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.

The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (p < .05) increase in water holding capacity (WHC), cooked pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. For instance, treatment containing 40% of nonblanched sweet potato flour and held at 55C resulted in 27% point increase in WHC compared to the control. Sweet potato flour was also contributed to the decrease in treatments pasting viscosities and in cooked pasta hardness. Cooked pasta hardness was significantly (p < .05) decreased from 255.6 N to 187.5, and 152.6 N when using 15% blanched and 40% nonblanched sweet potato flour replacements, respectively. Flow behavior index of wheat flour treatments containing fractions of sweet potato flour were fitted in a shear thinning model. Quality indices of pasta made using fractions of sweet potato were equivalent to or sometimes superior to that of the control sample. Results indicated the possible enhancement of pasta nutritional quality including firmness, cooking loss, and water uptake without impairing consumer acceptability. PRACTICAL APPLICATIONS: The use of sweet potato flour in pasta would enhance the nutritional and physicochemical properties of developed pasta and pasta products. Furthermore, since sweet potato is not cultivated most of the year; sweet potato flour pasta would be better utilized in food processing and is expected to enhance sweet potato consumption year around.

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties.

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.