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Effects of Sikhe dietary fibers on the Rice Starch gelatinization and Retrogradation properties  

전은례 (성화대학 식품계열)
김경애 (전남대학교 사범대학 가정교육과)
정난희 (동강대학 식품영양과)
Publication Information
Korean journal of food and cookery science / v.18, no.2, 2002 , pp. 157-163 More about this Journal
Abstract
The gelatinization and retrogradation properties of rice starch added with dietary fibers from sikhe were investigated. The pasting temperature and setback of starch measured by using a rapid visco analyzer were increased by the addition of the fiber, whereas the peak viscosity, trough viscosity, end viscosity, breakdown and consistency were lowered. The onset temperature of starch measured by a DSC was increased, but the enthalpy of gelatinization of the starch was decreased as the addition of fiber increased. The melting peak temperature of the retrograded starch gels was 41∼46$\^{C}$ as measured by a DSC. The melting enthalpy of the control retrograded starch gel was increased while storing for 1, 3 and 7 days at 4$\^{C}$, but that of containing sikhe fiber showed no differences.
Keywords
sikhe dietary fiber; rice starch; gelatinization; retrogradation;
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Times Cited By KSCI : 1  (Citation Analysis)
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