• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1189-1194
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• 2011

This study was conducted to compare the quality characteristics of Korean traditional wine fermented from different rice cultivars. Two kinds of rice cultivars, Seolgaengbyeo and Chucheongbyeo, were used. The hardness values of Seolgaengbyeo and Chucheongbyeo were 2126.6 g/sec and 4056.1 g/sec. The alkali digestion value (ADV) and amylose contents of Seolgaengbyeo and Chucheongbyeo were 6.6 and 6.4, 19.8 and 19.3%, respectively. Amylogram results were not significantly different between Seolgaengbyeo and Chucheongbyeo using a rapid visco analyzer (RVA). After fermentation for 7 days, the alcohol contents of the fermented wines ranged from 17.34 to 17.53%. The pH, total acidity, and glucose contents of the wines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 mg/mL, 3.22 and 3.65 mg/mL, respectively. Finally, sensory evaluation of wine fermented with Seolgaengbyeo showed better taste than that of wine made with Chucheongbyeo.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.82-89
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• 2000

Relationship among the properties of rice, such as amylose contents of endosperm starch, sugar content and amylogram characteristics, and processing properties for rice bread was studied. The amylose content of the rice cultivars decreased in order of Nampungbyeo, Whachungbyeo>Punchilmi(fl)>Nampung CB243> Whachung du-I, Nampung EM90>Whachung-chalbyeo>shr. Protein contents of rice tested in this study were almost same level, however, shr, the high sugar rice, showed the highest protein content scored as 8.2%. The study showed that the amylose contents of rice cultivars were negatively correlated with their protein contents. The starting temperatures for gelatinization of the flour of Punchilmi(fl) and Shurunken(shr) were low, however, in case of Whachungbyeo and Nampungbyeo plus their mutants derived from the both, the stickiness and the hardness of the flours were shown to be positively correlated with the amylose contents. In addition, loaf volume tested using sensory evaluation and overall quality showed the same tendency. Among the rice cultivars tested in this study, breads made from white rice had good qualities in bread making process than those made from brown rice. The bread made from Nampungbyeo was demonstrated to have highest score e in overall quality, as well as the lowest retrogradation index during storage at $4^{\circ}C$

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.246-254
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• 2004

Physicochemical properties of bread dough added with silkpeptide were investigated. Protein content of silkpeptide was 90.83%. In amino acid analysis, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine contents were much higher in silkpeptide flour than wheat flour. Mixed silkpeptide showed low lightness and redness values and high yellowness. Farinograph water absorption decreased as silkpeptide content increased. Both arrival and development times of silkpeptide-added dough were longer than those of wheat flour, As silkpeptide content increased, degree of weakness increased, Maximum viscosity of amylograph decreased gradually with addition of silkpeptide, while gelatinization temperature was not affected. Extensograph showed extensibility and resistance to extension of dough increased, while ratio of resistence to extensibility highly increased with increasing amount of silkpeptide. Silkpeptide added to bread dough showed oxidation effect, indication that it could be used as natural additive for improving bread dough quality.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.137-142
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• 1983

Starch granules of sweet potatoes, the Suwon 147 and the Chunmi were observed by photomicroscope and scanning electron microscope were round and polygonal. Granule sizes of the Suwon 147 and the Chunmi were $14{\sim}30{\mu}m,\;16{\sim}34{\mu}m$, respectively. X-ray diffraction pattern of starch granules resulted weak crystallinity at $2{\theta}$ 14.8, 17.2, 22.5. Starch granules were of the Ca crystalline type. The blue values of the Suwon 147 and the Chunmi were determined to be 0.342 and 0.279, amylose contents 27.6% and 23.6%, and water binding capacity 178.7% and 185.5%. Swelling of the starches negligible until $50^{\circ}C$ thereafter it increased rapidly. Swelling power of the Suwon 147 was more slightly than that of the Chunmi. Optical transmittance of 0.2% starch suspensions was increased rapidly from $65^{\circ}C$ and the gelatinization at $65{\sim}80^{\circ}C$ was of sing1e stage. Amylogram patterns of 4% starch solutions were similar to no peak viscosity. Viscosity of the Suwon 147 was increased, but that of the Chunmi was decreased at $92.5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.341-348
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• 1991

Physicochemical properties and gelatinization patterns of defatted and lipid-reintroduced moist (Hwangmi) and dry (Suwon 147) type sweet potato starches were investigated. Starch granules of sweet potato were polygonal and round, and the sizes of starch granules ranged $5{\sim}13\;{\mu}m$. All starches showed Ca type in X-ray diffraction but relative crystallinity was decreased by defatting and reintroduction. The amylose content of defatted starches increased, but that of lipid-reintroduced starches decreased. The swelling power and solubility at each temperature increased by defatting, but decreased by reintroduction. Transmittance of Hwangmi and Suwon 147 showed a rapid increase at $60,\;65^{\circ}C$, respectively. The initial pasting temperature by amylograph of Hwangmi and Suwon 147 were $67.5^{\circ}C\;and\;72.7^{\circ}C$, respectively. The peak viscosity and the height at $50^{\circ}C$ on amylogram of Hwangmi were lower than those of Suwon 147. Hot paste viscosity and setback decreased by defatting but setbak and consistency drastically increased by reintroduction. The peak temperature for gelatinization by the DSC was $65.7^{\circ}C$ for Hwangmi and $68.5^{\circ}C$ for Suwon 147. The gelatinization temperature and enthalpy of the DSC decreased and amylose-lipid melting peak was lost by defatting. The gelatinization temperature and enthalpy decreased by reintroduction.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.787-793
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• 1998

Physicochemical properties of starch of three cultivars of Korean kidney Bean Starches, Pink (PKB), Red (RKB) and White (WKB) were studied. Starch granule was oval/round and smooth in all samples. The amylograms showed a continuous increase of viscosity without peak during heating. The water-binding capacities of starches of PKB, RKB and WKB were 102.1%, 94.7% and 106.9%, respectively. The swelling powers were rapidly incresed in all samples. The amylose content, blue value and relative viscosity of kidney bean starches were $31.1{\sim}32.8%,{\;}0.64{\sim}0.66$ and $2.27{\sim}2.61{\;}mlg^{-1}$, respectively. The transmittance of starch suspension was linearly increased as the temperature raised from $65^{\circ}C{\;}to{\;}85^{\circ}C$. The gelatinization temperature ranges determined by differential scanning calorimetry (DSC) were $71.1{\sim}86.9^{\circ}C for PKB, $71.1{\sim}86.0^{\circ}C$ for RKB and $60.8{\sim}77.9^{\circ}C$ for WKB.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.44-52
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• 1996

Sensory properties of cooked rice were affected by the varieties and growing environments of the rice. Moistness, cohesiveness, and adhesiveness of cooked rice were highly and positively correlated each other, whereas firmness was negatively correlated with these attributes. Sixty rice samples which differed in varieties and/or growing environments were divided into four groups based on their textural properties through principal component analysis and cluster analysis. Quality type I showed the highest values for moistness, cohesiveness, and adhesiveness, and the lowest values for firmness of cooked rice. On the other hand, quality type IV showed just the opposite values. There was no significant difference among rice starches in amylose content (P<0.05). A17 (type III) and A09 (type IV) had higher blue values for starch and amylopectin than the other samples (type I and II). On the amylogram, these samples showed lower values for breakdown and higher values for setback than the other samples. Average degree of polymerization, average chain length, and average number of chains for amylose and amylopectin were 597-878 and 2660-3140, 140-230 and 17-19, and 3.1-4.9 and 140-170, respectively.

• Food Science and Preservation
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• v.16 no.4
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• pp.518-524
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• 2009

The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and ${\kappa}-carrageenan:$ K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.578-585
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• 1996

This experiment was carried out to obtain the basic informations on yield performance and physicochemical quality properties of North Korean rices at southern high altitude area, Unbong and southeren plain area, Iksan. North Korean cultivars showed significant difference in number of spikelets per panicle, percentage of ripened grain and yield between two locations, but not significant in number of panicle per hill and l000-grain weight. The highest contribution to grain yield was the percentage of ripened grain and l000-grain weight at Iksan and Unbong, respectively, The protein, amylose content, alkali digestion value and Mg/K ratio showed larger variation in varieties than that in the locations cultivated. Mg and K revealed highly significant variations in locations, varieties and variety $\times$ location (V$\times$L) interaction. The amylogram characteristics such as initial pasting temperature, peak, breakdown, setback and consistency viscosities showed highly significant variation in locations, varieties and V$\times$L interaction. The physical characteristics of cooked rice such as adhesiveness, gumniness and chewiness also showed highly significant variations in locations, varieties and V$\times$L interaction.