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Physicochemical Properties of Hydroxypropylated Waxy Rice Starches and its Application to Yukwa  

Yu, Chul (Institute of Life Science and Resources, Kyung Hee University)
Choi, Hyun-Wook (Institute of Life Science and Resources, Kyung Hee University)
Kim, Chong-Tae (Korea Food Research institute)
Kim, Dong-Seob (College of Natural Resource & Life Sciences, Pusan National University)
Choi, Sung-Won (Green Biotech Co. Ltd.)
Park, Young-Joon (PTC International)
Baik, Moo-Yeol (Institute of Life Science and Resources, Kyung Hee University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.3, 2006 , pp. 385-391 More about this Journal
Abstract
Physicochemical properties of hydroxypropylated waxy rice starches were investigated to reduce steeping-time of yukwa (Korean oil-puffed rice snack) processing. Swelling power of hydroxypropylated waxy rice starch increased at relatively higher temperature $(60^{\circ}C)$ than native waxy rice starch $(70^{\circ}C)$. Solubility of hydroxypropylated waxy rice starches increased with increasing propylene oxide content. Pasting temperature $(66.3-66.9^{\circ}C)$ and peak viscosity (216-232 RVU) of hydroxypropylated waxy rice starch were higher than those of native starch (179 RVU) and increased with increasing propylene oxide content. DSC thermal transitions of hydroxypropylated waxy rice starches shifted toward higher temperature. Amylopectin melting enthalpy of hydroxypropylated waxy rice starch (8.4-9.2 J/g) was similar to native starch (9.0 J/g). X-ray diffraction patterns of native and hydroxypropylated waxy rice starches showed typical A-type pattern with no significant differences between them, suggesting hydroxypropylation only affected amorphous region. Results suggest hydroxypropylated waxy rice starch is not applicable for yukwa due to low puffing efficiency and dark color.
Keywords
yukwa; hydroxypropylated waxy rice starch; swelling power; solubility; RVA; DSC; X-ray;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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