• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1229-1235
• /
• 1998

To see the correlation between the rate of in vitro starch hydrolysis and the glycemic index, an in vitro digestion was carried out by incubating the cereal samples for 2 hours with ${\alpha}-amylase$ in dialysis tubing. Also the levels of blood glucose were measured over 2 hours after feeding healthy volunteers with 50 g carbohydrate portions. Hydrolysis area, hydrolysis index (HI) and the dialysate content of carbohydrate throughout the digestion time for barley was significantly below those for other cereals (p<0.05), and unpolished glutinous rice was significantly above (p<0.05). The GI-glucose of barley $(57%{\pm}7)$ to glucose as standard was significantly (p<0.05) lower than those of other cereals whereas the GI-glucose of glutinous rice $(110%{\pm}8)$ was significantly higher (p<0.05) than other cereals. The GI-rice values to rice as standard were $122%{\pm}4$ for glutinous sorghum, $116%{\pm}13$ for job's tear, $115%{\pm}13$ for glutinous millet, $106%{\pm}6$ for unpolished glutinous rice, $102%{\pm}7$ for glutinous rice, $100%{\pm}0$ for rice, $90%{\pm}12$ for unpolished rice, $85%{\pm}6$ for foxtail millet, $79%{\pm}5$ for buckwheat and $63%{\pm}6$ for barley. The GI-rice was significantly correlated to hydrolysis area and HI (r=0.75, p<0.01). It suggests that the in vitro starch hydrolysis offers good potential to predict the in vivo glycemic response of starch foods.

• Applied Biological Chemistry
• /
• v.45 no.2
• /
• pp.71-76
• /
• 2002

Several antagonistic bacteria, SD-1, 4, 10, 11, 14, 15, and 16, which have strong CMCase and amylase activities, were isolated from the fermented mushroom media. Among them, SD-1, 10, 11, and 15 have strong antibacterial activities against the mushroom pathogenic bacteria Pseudomonas sp., and SD-1, 10, 11, 14, and 16 have strong antifungal activities against the mushroom pathogenic fungi, Trichoderma sp. SD-14, 15, and 16 did not inhibit the growth of mushroom Pleurotus eryngii ASI-2302, and Pleurotus ostreatus ASI-2042 and ASI-2180. When the culture broth mixture of the seven bacterial strains was applied to the mushroom media, the growths of pathogens, Pseudomonas sp. and Trichoderma sp., were inhibited.

• Food Engineering Progress
• /
• v.13 no.4
• /
• pp.235-242
• /
• 2009

The purpose of this study is to establish fundamental research data for quality characteristics of Jochung by analyzing traditional manufacturing process. Two different processed rices (non-glutinous rices cooked by steaming and using an electronic rice cooker) were compared in terms of water solubility index (WSI), water absorption index (WAI), paste viscosity, reducing suger content, solid content, and dextrose equivalent over soaking time. Reducing sugar content increased for the soaked non-glutinous rice, steamed sample and microwaved sample. After 4 hr, the WSI decreased as the soaking time increased. However, there was no significant difference between WAI of the raw non-glutinous rice and the soaked non-glutinous rice. As soaking time increased, paste and breakdown viscosity increased significantly. Rice was prepared by soaking in water for 12 hr followed by the saccharification time (4, 8, or 12 h) for manufacturing Jochung. The solid content and reducing sugar content of the Jochung increased as the soaking time increased. Reducing sugar content and dextrose equivalent of Jochung from steamed rice (cooked hard) were higher than those from microwaved ones. The amount of reducing sugar and dextrose equivalent was highest in Jochung from steamed rice cooked hard (saccarification for 12 hr), with 59.40${\pm}$0.11% and 76.99${\pm}$1.78, respectively. In conclusion, the highest quality characteristics were obtained in Jochung manufactured with non-glutinous rice soaked for 12 hr followed by sacharification for 12 hr.