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  • Title/Summary/Keyword: 탈지

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Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder (탈지대두박을 첨가한 찰옥수수 국수의 품질특성)

  • Hwang, In Guk;Jeong, Heon-Sang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.11
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    • pp.1584-1590
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    • 2012
  • This study was conducted to investigate the quality characteristics of waxy corn noodles (WCN) made with different defatted soybean powder (DFP). The WCN was evaluated for their cooking properties (weight, water absorption, volume, and turbidity), color values, texture characteristics, and sensory characteristics. The weight, water absorption, and volume of cooked WCN increased according to DFP content, whereas they significantly decreased relative to those of control noodles. The turbidity of cooked WCN decreased with increasing DFP content. The L-value of cooked WCN decreased relative to that of control noodle, whereas a- and b-values increased. The hardness, adhesiveness, springiness, and cohesiveness of cooked WCN increased with increasing DFP content, whereas chewiness and gumminess decreased. The texture characteristics of cooked WCN decreased compared to control noodles except for adhesiveness. Sensory evaluation indicated that the appearance, flavor, and overall acceptance of cooked WCN were better than those of control noodles. Overall, DFP can be used as an effective ingredient to improve the quality and sensory characteristics of WCN.

Physicochemical Properties of Extruded Defatted Hemp Seed and Its Energy Bar Manufacturing (압출성형 삼종실의 이화학적 특성과 에너지바의 제조)

  • Gu, Bon-Jae;Norajit, Krittika;Ryu, Gi-Hyung
    • Food Engineering Progress
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    • v.14 no.2
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    • pp.127-134
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    • 2010
  • This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130C, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130C barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130C barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130C barrel temperature and 20% moisture content.

Enzymatic preparation and antioxidant activities of protein hydrolysates from defatted egg yolk (탈지난황을 이용한 단백가수분해물 제조 및 항산화 활성 평가)

  • Go-Eun Ko;Na-Yeong Kwak;Ha-Eun Nam;Su-Jin Seo;Syng-Ook Lee
    • Food Science and Preservation
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    • v.31 no.3
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    • pp.444-451
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    • 2024
  • This study aimed to investigate the characteristics of protein hydrolysates derived from defatted egg yolk using various proteolytic enzymes and compare the antioxidant activity of the resulting hydrolysates. The defatted egg yolk powder was subjected to enzymatic hydrolysis using four different proteases (alcalase, bromelain, flavourzyme and neutrase), and the resulting hydrolysates were evaluated for their antioxidant properties. Through analysis of available amino group contents and sodium dodecyl sulfate-polyacrylamide gel electrophoresis, it was observed that the defatted egg yolk powder treated with alcalase, flavourzyme, and neutrase for 12 h exhibited a high degree of hydrolysis value. Based on the RC50 values obtained from two different antioxidant analyses, all hydrolysates showed comparable antioxidant activity, except for the alcalase hydrolysate, which demonstrated notably higher scavenging activity against hydrogen peroxide than the other hydrolysates. These findings suggest the potential of protein hydrolysates from defatted egg yolk, a by-product of lecithin extraction, as natural antioxidants.

Changes of Physicochemical Properties and Rheology during the Thawing Period of Frozen Condensed Milk (냉동농축유의 해동기간에 따른 이화학적 특성과 물성 변화)

  • Sang-Woo Kim;Woo Jin Ki;Myoung Soo Nam
    • Journal of Dairy Science and Biotechnology
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    • v.42 no.2
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    • pp.64-76
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    • 2024
  • This study analyzed the physicochemical properties and rheology of frozen condensed skim milk during thawing at 5 room temperature (20℃). The viscosity of the condensed milk was 80 cps (21.5℃) immediately after manufacture, and this value was decreased to 0 cps (21. 5℃) during storage at day 7. The particle sizes of the condensed skim milk were 0.128 mm just after manufacture, and 0.522 and 0.818 mm at days 3 and 5 of thawing at 20℃, respectively. Condensed skim milk with no temperature abuse had lower acidity than those stored at room temperature on the 3rd and 7th days. Additionally, a sandy texture was observed as the thawing period increased. Based on the comprehensive results of this study, when frozen condensed skim milk is added to a product as a raw material, the longer the thawing period at room temperature, the longer the ice crystals inside melt and become water drips. Quality defects, such as weight loss, decreased pH, protein denaturation, and texture deterioration, are expected to occur.

Fermentation Properties of Rice Added Yogurt Made with Various Lactic Acid Bacteria (유산균주의 종류에 따른 쌀 첨가 요구르트의 발효 특성)

  • Bae, H.C.;Paik, S.H.;Nam, M.S.
    • Journal of Animal Science and Technology
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    • v.46 no.4
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    • pp.677-686
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    • 2004
  • The objective of this experiment was to select the best strain of lactic acid bacteria for the manufacture of new type of yogurt with rice powders. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents, carbohydrates during fennentation were monitored and sensory evaluation were examined. The yogurt added with 4% rice or skim milk powders and L. salivarius ssp. salivarius culture did not reach pH 4.5, because the production of acids in this media for the culture was weak. The yogurt added with 4% rice or skim milk powder with L. casei, the pH was low and the titratable acidity was high, and therefore the quality of yogurt after 8 hours from fermentation was not high. The yogurt added with 4% rice or skim milk powders with a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was considered best for achieving pH 4.5 and titratable acidity of 1.0 % from 8 to 14 hours. The yogurt with a mixed culture had more acetic acid. Galactose was accumulated when L. salivarius ssp. salivarius or the mixed culture were used for fermenting yogurt. In sensory evaluation, the yogurt with the mixed culture received high overall sensory score. From these results, a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was identified as the best for the manufacture of yogurt added with rice powder.