한국식품조리과학회지 (Korean journal of food and cookery science)
- 제6권2호
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- Pages.7-14
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
거두와 적두전분의 이화학적 특성 및 Gel 특성에 관한 연구
A Comparison Study on Physicochemical Properties of Two Small Red Bean ( Black and Red ) Starches and Gels
- Chae, Seon-Hee (Dept. of Food and Yonsei Univ.) ;
- Sohn, Kyung-Hee (Dept. of Food and Yonsei Univ.)
- 발행 : 1990.05.01
초록
This study has been carried out in order to investigate the physicochemical properties of two small red bean starches. Some of rheological properties of the starch gels were also studied by experiments of various starch concentrations. Water binding capacity of black bean starch was 172.3% and that of red bean starch was 199.0%. Black bean starch had lower swelling power than red bean starch, but the solubility of the black bean starch was higher. When the temperature increased from 60
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