• 동아시아식생활학회지
• /
• 제7권3호
• /
• pp.315-324
• /
• 1997

1.5, 3.0, 4.5, 6.0% active Cl/g starch를 포함하는 sodium hypochlorite 용액으로 pH 7.0에서 감자전분을 산화시켜 이화학적인 성질을 측정하였다. 산화 전분의 카르복실기 함량은 사용한 활성 염소농도에 비례하였고, 물결합력과 알칼리수, 용해도는 산화 정도가 높을수록 증가하였다. 청가와 요오드흡착특성에서는 산화에 의해 아밀로오스 구조가 변화되었음을 알 수 있었고, 광투과도와 DSC에 의한 호화양상에서는 산화 정도가 클수록 낮은 온도에서 호화되는 것으로 나타났다. X선 회절도와 주사전자 현미경으로 살펴 본 전분 입자의 형태로부터 산화는 주로 입자 표면의 무정형 부분에서 일어난 것으로 추정되었다.

• 한국식생활문화학회지
• /
• 제25권1호
• /
• pp.82-90
• /
• 2010

In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2017년도 9th Asian Crop Science Association conference
• /
• pp.269-269
• /
• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• 동아시아식생활학회지
• /
• 제7권4호
• /
• pp.519-526
• /
• 1997

Propylene oxide와 반응시켜 치환도가 0-0.2645되는 하이드록시프로필화 감자 전분을 제조하여 이화학적 성질들을 측정하였다. 전분의 하이드록시프로필기 함량은 propylene oxide의 농도에 비례하였다. 하이드록시프로필화 감자 전분의 물결합력은 치환도가 증가할수록 증가하였고 pH는 치환도가 증가할수록 감소하였다. 청가와 요오드 흡착 강도는 치환도가 증가할수록 감소하였다. 시차주사열량계에 의한 호화양상에서는 하이드록시프로필화에 의해 전분의 호화온도가 낮아지는 것으로 나타났다. 하이드록시프로필화에 의해 전분의 상대 결정 화도는 낮아졌고, 전분 입자가 파괴되었음이 X-선 회절도와 주사전자현미경으로 각각 관찰되었다. 이것은 고농도의 하이드록시프로필화가 전분의 무정형 부분뿐만 아니라 결정성 영역에까지 영향을 주었음을 의미하였다.

• 한국식품영양학회지
• /
• 제12권5호
• /
• pp.523-528
• /
• 1999

The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

• 한국식품영양학회지
• /
• 제12권3호
• /
• pp.252-257
• /
• 1999

In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

• 산업식품공학
• /
• 제15권2호
• /
• pp.169-174
• /
• 2011

This study was performed to analyze the effects of ultra fine pulverization (UFP) on the physicochemical properties of sweet potato starch (SPS). The average diameter and specific surface area of the SPS was decreased from 22.94 to 10.25 $\mu$m and from 0.879 to 1.909 $m^2$ /g throughout UFP, respectively, and the damaged starch content was increased from 13.7 to 99.2%. The pulverized sweet potato starch (PSPS) had higher swelling power, solubility, and transmittance values than the SPS. X-ray diffractograms revealed that the SPS had a C-type pattern, which disappeared in PSPS. The rapid visco analysis (RVA) characteristics, peak viscosity, break down, and set back of SPS ceased to exist in PSPS. According to differential scanning calorimetry (DSC) curves, the peak temperature ($T_p$) and gelatinization enthalpy ($\Delta$E) of SPS were $71.95^{\circ}C$ and 10.40 J/g, respectively, while these remained undetected in PSPS. The enzymatic digestibilities of SPS and PSPS were 61.7 and 84.7%, respectively.

• 한국식품영양학회지
• /
• 제32권4호
• /
• pp.304-311
• /
• 2019

Ohmic heating is a heating method based on the principle when an electrical current passes through food. Since this method is internal, electrical current damage occurred during heating treatment. The results of ohmic heated starch's external structure, X-ray diffraction, DSC analysis and RVA were differed from those of conventional heating at the same temperature. Several starches changed more rigid by structure re-aggregation. This change in starch was caused by change of physical, chemical, rheological property. The rheology of ohmic heated potato and corn starch of different heated methods were compared with chemically modified starch. After gelatinization, sample starch suspension (2%, 3%) measured flow curves by rheometer. Cross-linked chemically modified starch's shear stress was decreased with degree of substitution reversibly. Ohmic heated more dramatic, at $60^{\circ}C$. Potato starch's shear stress was less than commercial high cross-linked modified starch. Flow curves of potato starches measured at $4^{\circ}C$, $10^{\circ}C$, $20^{\circ}C$. Showed that Ohmic heated potato starch's shear stress ranging between $4^{\circ}C$ and $20^{\circ}C$ was narrower than modified starch. According to this study, ohmic heated potato starch can be used by decreasing viscosity agent like cross-linked modified starch.

• 한국식품과학회지
• /
• 제20권4호
• /
• pp.470-475
• /
• 1988

압출성형시 원료의 수분함량이 낮을수록 팽화율이 커졌으며, 수분함량이 증가되면 호화도, 가밀도 및 전단강도가 증가하였다. 또한 아밀로그램이나 리올로지 특성에 있어서도 수분함량이 증가할수록 점도가 증가하였으며 의가소성 유동특성을 보여주었다. 수분함량이 증가하면 WAI값은 증가하나 WSI값은 감소하였다. 수분함량이 낮으면 황색도가 증가하였다. 미세구조에 있어서도 수분 함량이 높을수록 전분질의 호화특성을 관찰할 수 있었다. 품종간의 대체적인 물성특성은 삼강보다는 추청품종이 우수하였다.

• 한국식품영양과학회지
• /
• 제34권5호
• /
• pp.700-706
• /
• 2005

본 연구는 물리적 전분 변성방법으로서 유체전단 균질기와 초음파 균질기를 이용하여 쌀 전분의 크기 감소로 인한 물리적 변성 쌀 전분의 이화학적 특성을 분석하는데 있다. 물 대 전분의 비가 5:1이고, 20,500 rpm조건의 유체전단 균질기와 5초의 파동과 40 kHz의 주파수조건의 초음파 균질기로 각각 10분간 처리하였을 때 생전분과 호화전분의 크기를 1/3수준으로 줄일 수 있었으며 동시에 균질화시 킬 수가 있었다. 균질화된 전분과 균질화된 호화전분은 대조구에 비하여 높은 값의 비표면적, 광투과도, 용해도 및 팽윤력을 나타내었으며, 매우 큰 폭의 겉보기 점도 감소를 보였다. 반면에, 초음파 균질기로 처리한 변성전분의 호화과정은 대조구에 비하여 어려웠으나 유체전단 균질기의 경우는 대조구와 비슷하였다.