• Korean journal of food and cookery science
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• v.1 no.1
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• pp.45-52
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• 1985

For the knowledge of characteristics of the cooking condition of different varieties of patato, 4 kinds of spring cultivated (Namjak, Sumi, Daiji, and Dowon) and 4 kinds of summer cultivated (Namjak, Sumi, Bintze, Radosa) were selected. The quality of potato starch, the viscosity, and the palatability of each potato soup were measured respectively. The amylograph characteristics of potato starch showed great difference not only between the spring and the summer cultivated, but also among the various kinds of potatoes. The amylograph of the spring cultivated didn't show the breakdown and the set back largely but showed the gradual increase of the viscosity and the high gelatinization temperature. Bintze and Namjak among the summer cultivated were gelatinized easily and in low temperature, and showed the beakdown. The low gelati-nization temperature of the summer cultivated infers that the starch granules of the summer cultivated are less compact then those of the spring ones. Sumi, Daiji and Dowon of the spring products showed the soup was falling down, but the viscosity of Namjak and 4 summer cultivated increased only slightly. The taste of soup is different according to the consistency of soup, and so the taste of soup of Daiji, Dowon, and Sumi of the spring cultivated products was good at the consistency 19.8％ and 23.5％. All the summer cultivated products and Namjak of the spring cultivated were good at 27％.

• Food Science and Preservation
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• v.20 no.1
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• pp.97-103
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• 2013

The effects of gamma irradiation at medium dose levels on commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were investigated in terms of its color and lipid oxidation. The CS, SS, and PS samples were irradiated at 0, 1.5, 3, 4.5 and 6 kGy by a Co-60 gamma irradiator and used for measuring Hunter's colors and TBA value. Irradiation doses applied did not cause apparent changes in Hunter color parameters between the control and irradiated groups. But, the decrease in lightness (L value) for CS and the increase in both redness (a value) for SS and yellowness (b value) for PS were observed, respectively, thereby resulting in slight increase in overall color difference (${\Delta}E$) upon irradiation. Browning intensity observed with the naked eye for gelatinized starches by irradiation doses was also gradually increased along with irradiation dose, which was more remarkable in SS. The thiobarbituric acid (TBA) values of samples showed a dose-dependant increase with ${\geq}0.9964$ of $R^2$ (p<0.05).

• Korean Journal of Agricultural Science
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• v.16 no.1
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• pp.102-110
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• 1989

Surface structure and X-ray diffractogram of gelatinized potato starch on heating temperature, time and additives were investigated by Scanning Electron Microscopy (SEM) and X-ray diffractometry. The results obtained are as follows; Potato starch had an amylose content of 23.5%, and blue value of 0.41. Raw potato starch granuls showed egg form. Destruction of starch granuls increased as gelatinizing time and temperature increased. The degree of gelatinization of potato starch showed to be 90% by X-ray diffractomertry at $70^{\circ}C$. There were no significant differences in degree of gelatinization of potato starch on gelatinizing time and phosphate concentration at $70^{\circ}C$. The degree of gelatinization of sample prepared was higher in presence of phosphate than in absence of phosphate.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.691-696
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• 1989

It Is a unique dietary culture in Korea in that starch is isolated and utilized from steeped potato. In this experiment the potato was steeped in water at $30^{\circ}C$ for 7 days and the properties of starch were examined. The pH in steep water decreased, while sugar cotent (total and reducing) increased. The lager granules were diminished during steeping. Holes on the starch granules were observed from the second days of steeping The density, amylose content, phosphorus and lipid content were decreased. Relative crystallinity of starch reached the highest value at 4th day of steeping and decreased thereafter. The changes in enthalpy of gelatinization were similar. Starch was resistant to acid or enzymatic hydrolysis and showed lower values for swelling power and amylograph viscosities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.608-615
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• 2017

The objective of this study was to evaluate the physicochemical, structural, and rheological properties of new domestic potato cultivars ('Goun', 'Sebong', and 'Jinsun') against the foreign potato cultivar 'Atlantic'. Based on the results obtained from scanning electron micrograph, X-ray, and Fourier transform infrared spectrum analyses, the structural properties of all potato flours were not considerably different. Rapid visco analyzer analyses showed that the setback viscosities of 'Goun', 'Sebong', and 'Jinsun' were significantly lower than that of 'Atlantic'. For steady shear rheological properties, potato flour dispersions showed shear-thinning behaviors (n=0.45~0.49) at $25^{\circ}C$. Apparent viscosity and consistency index of 'Atlantic' were similar to those of 'Sebong' and 'Jinsun'. For dynamic shear rheological properties, storage modulus (G′) and loss modulus increased, whereas complex viscosity (${\eta}^*$) was reduced with increasing frequency from 0.63 to 62.8 rad/s. G′ and ${\eta}^*$ values of 'Jinsun' were significantly higher than those of the other potato cultivars.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.747-752
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• 1993

A curd yogurt was prepared from milk added with skim milk powder or four kinds of starch such as rice starch, wheat starch, corn starch and potato starch. The effects of starch addition at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effects of starch addition on quality of curd yogurt in terms of apparent viscosity, sensory property and volatile aroma compounds were also examined. Addition of starch markedly stimulated the acid production by lactic acid bacteria. Among four organisms tested, Lactobacillus jugurti produced the highest amount of acid. Apparent viscosity of curd yogurt added with starch was significantly higher than that of control. Curd yogurt fermented with L. jugurti showed pseudoplastic and thixotropic characteristics. Sensory property of curd yogurt added with corn starch or rice starch was evaluated as slightly better than reference sample, but that with potato starch was evaluated as the worst among all samples. Acetaldehyde, acetone, ethanol and butanol were detected by gas chromatographic analysis.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.547-552
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• 2004

Attempt was made to establish identification methods for irradiated starch. Commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were irradiated at 0-6.0 kGy and used to measure viscosity with Brookfield DV-III programmable rheometer. Starch suspensions were prepared at 8.0 (7.2%, d.b.), 8.5 (7.3%, d.b.), and 9.0% (7.3%, d.b.) for CS, SS, and PS, respectively at 100 rpm in spindle speed. Results showed viscosities of samples significantly decreased (p<0.05) as irradiation dose increased, with $R^2$ 0.9754, 0.9618, and 0.9888 for CS, SS, and PS, respectively. Irradiation dose at 1.5 kGy induced decrease in viscosity as compared to non-irradiated control by 34, 57, and 51% in CS, SS, and PS, respectively, suggesting viscometry could lie applied to identify irradiated starches. Solubility and alkali number of irradiated starches significantly increased with irradiation doses, while swelling power decreased (p<0.05). Results suggested solubility, alkali number, and swelling power for irradiated starches complement identification results of viscometry.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.377-385
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• 2022

This study examined the dietary fiber content of potato and physicochemical characteristics of potato starch isolated from various cultivars. The total dietary fiber content of the Arirang1ho cultivar was 6.30%, which was higher than that of other cultivars. The amylose content ranged from 36.76-55.75%, with Sooseon having the highest amylose content. Analysis of the degree of amylopectin polymerization revealed that all cultivars had a high proportion of DP (degree of polymerization) 13-24. The phosphate content ranged from 45.90-84.23 mg/100 g, with Arirang1ho having the highest and Eunseon having the lowest phosphate content. The resistant starch content ranged from 58.94-79.87%. Geumseon showed the highest breakdown in the range of 587.45-1,129.72 RVU (rapid viscosity unit). Sooseon had the lowest gelatinization enthalpy value for potato starch in the range of 5.54-7.64 J/g. These results provide basic data for the use of potatoes in industrial applications.

• Analytical Science and Technology
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• v.24 no.4
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• pp.249-255
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• 2011

Swelling of starch granules by water-sorption causes a progressive or sometimes abrupt change in sorption behavior as a result of structural alterations and the possible exposure of new sites with high affinity for water. It is thus of interest to examine the time-dependent change in the size or shape of the starch granules. Gravitational field-flow fractionation (GrFFF) utilizes the earth's gravity as the external field, and is useful for separation of micron-sized particles with larger particles eluting earlier than smaller ones. In this study, GrFFF was used to monitor the swelling of two starch granules, potato starch and sweet potato starch during contact time of 11-12 days at room temperature in water. Results from GrFFF were compared with those obtained from optical microscope (OM). For both starch granules, the mean sizes were increased with time spent in water.

• Korean Journal of Human Ecology
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• v.2 no.2
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• pp.29-38
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• 1999

저항전분(RS)은 건강한 사람의 소장에서 소화되지 않는 전분이나 전분질 식품의 부분이다. 저항전분은 4가지 형태로 구분하는데 RS 1은 물리적으로 효소와 만나지 않는 부분, RS 2는 생전분으로 감자, 바나나와 고아밀로오스 옥수수전분, RS 3는 노화된 전분 그리고 RS 4는 화학적으로 변성시킨 전분이다. RS 함량은 열에 안정한 $\alpha$ -아밀라아제나 pancreatin, pancreatic $\alpha$ -아밀라아제와 미생물에서 분리된 아밀라아제 등을 이용한 몇 가지 방법에 의해 분석되고 있다. RS는 대장에서 미생물에 의해 발효되어 단쇄지방산을 생성하는데 특히 부티릭산이 생성된다. 아세트산이나 프로피온산은 간의 대사에 영향을 주며 부티릭산은 항 종양(항 대장암) 특성이 있다. RS는 소화가 되지 않아 저열량원이므로 당뇨병 환자나 운동에 의한 혈당 조절이 필요할 때 조절능력을 갖는다. RS가 건강에 중요한 인자임이 알려지면, 건강을 위해 매일 섭취량의 증가를 권장해야 할 것이다.