• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.24-29
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• 2002

The study was performed to investigate the degrees of gelatinization at various processing steps during the preparation of Dangmyuns using sweet potato, potato, corn and tapioca starches, and also determined the rehydration of the freeze dried sweet potato Dangmyun. The degrees of gelatinization after extrusion cooking showed higher value than other processing steps. The degrees of gelatinization after extrusion cooking were 63.5% in sweet potato, 80.0% in potato, 82.3% in corn, and 86.5% in tapioca Dangmyuns. The degree of gelatinization in Dangmyuns after extrusion cooking step decreased as the processing steps, such as cold storage, freezing, thawing, and sun drying, progressed. L values of color in Dangmyuns decreased in the order of corn>tapioca>potato>sweet potato Dangmyuns. The cooking loss decreased in the order of tapioca>corn>potato>sweet potato Dangmyuns. The percentage of weight gain was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. The water absorption rate constant was the highest in sweet potato Dangmyun followed by corn, potato, and tapioca Dangmyuns. In the rehydration of freeze dried Dangmyuns, freeze dried sweet potato Dangmyun showed better than the others. An increase from 60% to 70% of the added amount of water in the mixing step resulted in an increase of the degrees of gelatinization after extrusion cooking from $63.4{\sim}70.7%$ to $73.8{\sim}75.0%$. An increase of the added water in the mixing step and a decrease of diameter in the extrusion cooking step slightly improved the rehydration in the boiled water of freeze dried sweet potato Dangmyun.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.60-65
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• 2001

Physicochemical properties of 4 kinds of domestic and 7 kinds of foreign starch vermicelli (1 from Chinese, 6 from Japan) were determined. Peak temperature of starch vermicelli measured by DSC were $42{\sim}48^{\circ}C$ which were much lower than gelatinization temperatures of their raw material starches. X-ray diffraction peaks of starch vermicelli were not sharp compared with those of raw material starches which indicated that starches were gelatinized by heating and retrograded by cooling and freezing during production of starch vermicelli. Hardness and compression slope of sweet potato starch vermicelli measured by rheometer were respectively $9,500{\sim}11,000\;g/cm^2$ and $18,000{\sim}26,000\;g/cm^2$ which were twice higher than those of corn starch vermicelli. Cooking loss of corn starch vermicelli, which was 19.8%, was higher than that of sweet potato starch vermicelli, $4.2{\sim}6.6%$ and mung bean starch vermicelli, 7.7%. In changes of thickness of starch vermicelli during cooking i.e swelling ratio, sweet potato starch vermicelli had $58{\sim}69%$ of swelling ratio, which was higher than that of corn starch vermicelli, 50%. Corn starch vermicelli, which was relatively less elastic and easily broken, was shown to be inferior to that of sweet potato starch vermicelli in overall quality.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.160-164
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• 1992

Cooking, texture and sensory properties of sweet potato Tangmyon (starch noodle), common Tangmyon (50% sweet potato starch+50% corn starch) and corn Tangmyon were evaluated. The weight gain of Tangmyon showed a linear relationship with the square root of cooking time, in which the common Tangmyon showed the highest value. The solid loss during cooking was the highest in common Tangmyon followed by corn Tangmyon. The sweet potato Tangmyon showed the highest value for compression strength and stretching ratio, but lowest value for elongation elastic modulus. At the same compression strength, corn Tangmyon had the highest tensile strength and sweet potato Tangmyon the lowest value. Sweet potato Tangmyon showed the highest sensory scores of gloss, clarity, adhesiveness, gumminess, extensibility and overall desirability, and corn Tangmyon the lowest scores. Except adhesiveness (by appearance) and the gumminess of common and corn Tangmyon, significant differences (p<0.05) were observed for other sensory properties among samples.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.313-318
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• 2001

Physicochemical properties of starch vermicelli (Dangmyun) made with different starches in laboratory were determined to develop a modified corn starch comparable to sweet potato starch which is highly expensive than corn starch but commonly used for starch vermicelli in Korea. Initial temperatures (Ti) of gelatinization of starch vermicelli made in laboratory measured by differential scanning calorimeter, which were above $60^{\circ}C$, were higher than those of starch vermicelli in the market. Their X-ray diffraction peaks were relatively sharp compared with those of starch vermicelli in the market, which showed that starches were not completely gelatinized during the process of starch vermicelli preparation in laboratory. Initial temperature (Ti) of corn starch vermicelli was decreased by $3^{\circ}C$ by hydroxypropylation but increased by $2.5^{\circ}C$ by oxidation. Hardness and compression slope of sweet potato starch vermicelli and mungbean starch vermicelli, which were $11,726{\sim}12,555\;g/cm^2$ and $29,914{\sim}30,604\;g/cm^2$, respectively, were the highest in the samples and those of waxy corn starch were lowest. Hardness and compression slope of starch vermicelli made with corn starch slightly oxidized in the concentration of 0.5% NaOCl at pH 9.0, $40^{\circ}C$ for 30 min. increased and found to be comparable to those of sweet potato starch vermicelli.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.721-723
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• 1990

The sensory properties of commercial Tangmyons(starch noodle) prepared with dropping, extrusion-dropping and extrusion-cooking methods were evaluated. In addition, the effects of corn starch on Tangmyon were also examined. Tangmyon prepared with extrusion-cooking had greater intensities in color, gloss, clarity, adhesitiveness, extensibility, slickness and gumminess, except stiffness and hardness, compared to others. Increment of corn starch addition decreased the sensory attributes of Tangmyon, except stiffness and hardness.

• The Korean Journal of Malacology
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• v.26 no.2
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• pp.165-170
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• 2010

The location of the style sac and morphology of the crystalline style were described morphologically in three bivalve species (Tegillarca granosa, Mytilus galloprovincialis and Saxidomus purpuratus) which inhabited in different area. The style sac of them was connected to the posterior stomach. There was the crystalline style in the style sac. The crystalline style of three species was long circular cone of translucent gelatin form, which was hard and elastic. There was a red-yellow and spiral filament inside the crystalline style of Tegillarca granosa and Mytilus galloprovincialis. A white and long tube was located from basal portion to the end of crystalline style in Saxidomus purpuratus. RLC (relative length of crystalline style) of Tegillarca granosa, Mytilus galloprovincialis and Saxidomus purpuratus was 47.69, 48.97, 64.20% and RWC (relative weight of crystalline style) was 0.54, 0.54, 0.39%, respectively.

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.6 no.1
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• pp.53-63
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• 1985

• The Bimonthly Magazine for Agrochemicals and Plant Protection
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• v.6 no.2
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• pp.64-71
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• 1985

• The Korean Journal of Malacology
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• v.27 no.1
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• pp.9-14
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• 2011

This study was examined digestive enzyme activity in the crystalline style of the three species of bivalves. Bivalves used in this study were Tegillarca granosa (n=61), Mytilus galloprovincialis (n=30) and Saxidomus purpuratus (n=30) and collected from southern coast of Korea on May 2010. Digestive enzymes activities in the crystalline style were assayed in spectrophotometer. Amylase and cellulase occupied approximately 90% of digestive enzyme in crystalline style of T. granosa, M. galloprovincialis, and S. purpuratus. And protease activity in crystalline style of T. granosa, M. galloprovincialis and S. purpuratus showed the lowest values to 0.02, 0 and 0.08%, respectively. Digestive enzyme activity in crystalline style of three species was measured in the order of cellulase > amylase > chitinase > laminarinase.

• Monthly Duck's Village
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• s.23
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• pp.35-58
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• 2001

본회는 지난 6월 27일 국내 오리산업의 발전을 저해하는 근본적인 문제점과 당면 현안 및 과제를 짚어보고 이에 대한 개선 대책을 모색함으로써 국내 오리산업의 건전한 발전을 위한 세미나를 개최했다. 축산신문사의 주관화에 개최된 이날 세미나 내용을 회원들의 이해를 돕기 위해 2회에 걸쳐 게재한다.