Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
권호 표지

Effects of Cereal Powders with Dietary Fibers on Retrogradation Properties of Jeungpyun, a Korean Traditional Fermented Rice Cake

  • Park, Mie-Ja (Department of Food ＆ Nutrition, Kongju National University) ;
  • Kim, Hye Young L. (Department of Food ＆ Nutrition, Yongin University)
  • Published : 2003.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated retrogradation properties of Jeungpyun substituted for cereals with dietary fibers of 60% of brown rice, and barley. Quality changes during storage periods of the functional Jeungpyun, were studied using $\alpha$-amylase iodine enzyme digestion methods, X-ray diffraction patterns, and differential scanning calorimetry (DSC). The barley substituted samples showed significantly lower retrogrdation rates than those of control when examined by $\alpha$-amylase method. The Relative crystallity by X-ray diffraction patterns had typical A type in all samples with appealing big crystallity around its diffraction angle 23$^{\circ}$degrees as storage periods were increased. The brown rice and barley Jeunpyun made smaller crystallity than that of control, representing slower retrogradation rates. The batter controls had significantly lower ΔH than the other compared samples when measured by DSC, but had significantly higher ΔH after 30 days of storage, implying that the control required more energy for regelatinization after the 30 days of storage.

Keywords

References

  1. Lee, H.J., Byun, S.M. and Kim, H.S. : Studies on the dietary fiber in plain rice. Korean J. Food Sci. Technol. 20, 576-584, 1988
  2. Kim, H.Y.L., Park, M.J. and Woo, S.M. : Development of functional Jeungpyun with dietary fiber and shelf-life studies. Food Sci. Biotechnol. 8, 58-64, 1999
  3. Chun, H.S., Cho, S.B. and Kim, H.Y.L. : Effects of various steeping periods on physical and sensory characteristics of Yukwa (Korean rice snack). Cereal Chem. 79, 98-101, 2002 https://doi.org/10.1094/CCHEM.2002.79.1.98
  4. Tsuge, H., Hishida, M., Iwasaki， H., Watanabe, S. and Goshima, G.: Enzymatic evaluation for the degree of starch retrogradation in foods and food stuffs. Starch. 42, 213-216, 1990 https://doi.org/10.1002/star.19900420603
  5. Komiya, T., Yamada, T. and Nara, S. : Crystallinity of acid treated com starch. Starch. 39, 308-312, 1987 https://doi.org/10.1002/star.19870390905
  6. Lin, P.Y., Czuchajowska, Z. and Pomeranz, Y.: Enzyme-resistant starch in yellow layer cake. Cereal Chem. 71, 71-76, 1994
  7. Horton, S.D., Lauer, G.N. and Whit, J.S. : Predicting gelatinization temperatures of starch/sweetener systems for cake formulation by Differential Scanning Calorimetry II. Evaluation and application of a model, Cereal Foods World. 42, 814-820, 1990
  8. SAS Institute, Inc. : SAS User's Guide. Statistical Analysis Systems Institute, Inc., Raleigh, NC, USA. 1996
  9. Kainuma, K. and French, D. : Negeli amylodextrin and its relationship to starch granule structure. 1. Preparation and properties of amylodextrin from various starch types. Biopolymers. 10, 1673-1679, 1971 https://doi.org/10.1002/bip.360100920
  10. Wu, H.C. and Sarko, A. : The double helical molecular structure of crystalline of crystalline B-amylose. Carbohydr. Res. 6, 7-12, 1978
  11. Yuan, R.C., Thompson, D.B. and Boyer, C.D. : Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wax containing genotypes in two inbred lines. Cereal Chem. 70, 81-85, 1993
  12. Biliaderis， C.G., Maurice， T.J. and Vose, J.R. : Starch gelatinization Phenomena studies by differential scanning calorimetry. J. Food Sci. 45, 1669-1673, 1980 https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
  13. Wada, K., Takahshi, K., Shira, K. and Kawamura, A. : Gelatinization of starches in foods. J. Food Sci. 44, 1366-1370, 1979 https://doi.org/10.1111/j.1365-2621.1979.tb06440.x