• Food Science and Biotechnology
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• v.16 no.3
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• pp.485-488
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• 2007

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.291-294
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• 2008

Amylogram properties such as peak viscosity, hot viscosity, cool viscosity, breakdown, pasting consistency and setback were investigated by the Rapid Visco Analyzer and interpreted by the relationship among amylogram properties according to the varietal groups classified by the rapidity of grain filling (RGF) which was calculated by the percentage of grain weight at 15 days after heading to 40 days after heading. The 164 rice recombinant inbred lines from the cross of Milyang23 and Gihobyeo were used to get the basic information regarding the amylogram properties. The used recombinant inbred lines could be grouped into 4 varietal groups such as slow maturing (less than 40% of RGF), mid-slow maturing (41-60% of RGF),mid-fast maturing (61-80% of RGF), and fast maturing (more than 81% of RGF) groups based on the RGF. The peak viscosity and setback showed regular tendency according to the varietal groups classified by the RGF. Positive significant correlations were found between pasting consistency and setback, however negative significant correlations were found between breakdown and setback in all varietal groups.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.689-695
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• 2017

Ohmic heating is an internal heating method based on the principle that when an electrical current passes through food, electric resistance heat is uniformly generated internally by food resistance. Previous studies indicate that the thermal properties, external structure, internal structure, and swelling power of ohmic heat treated starch of various starches, such as potato, wheat, corn, and sweet potato, differed from those of conventional heating at the same temperature. In this study, the pasting property of starch, treated with ohmic and conventional heating, were measured by RVA (Rapid Visco-Analyzer). Our results show that as the ohmic heating temperature increased, the PV (Paste Viscosity) of the starch decreased significantly, and the PT (Pasting Temperature) increased. Changes in PV and PT indicate that the swelling of starch remains unchanged by ohm heating. The HPV (Hot Paste Viscosity), CPV (Cold Paste Viscosity) and SV (Setback Viscosity) of ohmic heated starch also differed from the conventional heated starch. The pasting property is similar to the viscosity curve of common cross-linked modified starch. In this experiment, we further confirm the similarity with modified starch and its usability.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.418-424
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• 2005

The physicochemical properties of raw noodle flours (n = 11) commercially produced from Australian Standard White (ASW) (Group 1, n = 8) and blonds (Group 2, n = 3) of ASW and Australian hard, western white or hard red winter were investigated. Protein and ash contents were lower in Group 1. The tristimulus color values, mean particle size, flour swelling volume (FSV) and rheological parameters of farinograph and extensigraph were not different between two flour groups. Peak viscosity measured with Rapid Visco Analyzer was higher in Group 1. The protein content was positively correlated with mean particle size, dough stability and dough extensibility, and negatively correlated with FSV and peak viscosity. The FSV wag positively correlated with the peak viscosity. The rheological parameters of dough did not show any correlations with FSV and peak viscosity.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.431-436
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• 2000

Gelatinization properties of potato starches which were prepared by steeping at 10 ${\pm}$ 1$^{\circ}C$ or 25 ${\pm}$ 1$^{\circ}C$ for 11 days were investigated. The pasting and initial gelatinization temperatures measured by rapid visco-analyzer (RVA) were increased, but the peak and trough viscosities of potato starch were decreased by steeping. The onset temperature, peak temperature, conclusion temperature, and enthalpy of gelatinization were increased by steeping as measured by DSC. The contents of hot-water-soluble carbohydrate and amylose in potato starch were decreased by steeping.

• The Korean Journal of Community Living Science
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• v.20 no.4
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• pp.493-502
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• 2009

The purpose of this study was to investigate the properties of baguettes containing buckwheat flour. Physical properties of the bread flour mixed with buckwheat flour were tested by rapid visco analyzer(RVA), farinogram, and alveogram. Water activity of baguettes were measured and their properties were tested by rheometer. As the amount of buckwheat flour increased the peak viscosity and the holding strength were decreased, but the set back value was increased. Therefore, buckwheat flour prevented the gelatinization process. As the amount of buckwheat flour increased, the consistency and water absorption were increased, but development and stability were lower than the control. The bread flour containing high amount of buckwheat flour resulted in less breakdown and low farinogram quality number. As the amount of buckwheat flour was increased, Pmax, L, G, and W values were decreased on alveogram. The water activity and the springness of all samples were decreased during the storage, but the hardness was increased, especially after two days of storage. The sensory properties of baguette containing 10% buckwheat flour had the best scores.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.474-478
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• 2008

This study was carried out to evaluate the rheology of flour doughs containing 0.5% of hydroxypropylmethyl-cellulose (HPMC), methylcellulose (MC), and sodium alginate (SA), respectively. Farinograms, alveograms, a rapid visco analyzer (RVA), and rheofermentometer were employed in the analysis. According to the farinogram tests, the hydrocolloid additions caused changes in water absorption, dough development time, stability, and breakdown. The dough containing HPMC had the highest water absorption at $67.4{\pm}0.12%$. The HPMC dough also had the longest development time ($8.2{\pm}1.04$ min), stability ($12.7{\pm}0.42$ min), and breakdown ($7.9{\pm}1.3$ min). From the alveogram tests, P, G, and PIL values increased, whereas the L value decreased. The W values of the HPMC and SA doughs were increased, but that of the MC dough was decreased. According to the RVA results, the HPMC and SA doughs had reduced initial pasting temperatures whereas that of the MC dough was increased, but the difference was not significant. The peak viscosity of the MC dough also increased. Furthermore, all the doughs had increased breakdown times and decreases in final viscosity and setback. In the rheofermentometer tests, the HPMC dough presented the highest $H_m$, and the SA dough had the largest total volume.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.157-160
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• 2001

RS yields and swelling powers of cross-linked RS 4 starches and effects of RS 4 starches on the pasting profiles of RS 4 added wheat starch were measured using RVA. RS yields by AOAC method were different among RS 4 starches and RS levels were higher in low swelling RS 4 starches than moderate swelling RS 4 starches. Swelling power was different with botanical source of starch and preparing procedure of RS 4 starches. The pasting curves of RS 4 added wheat starches showed increasing initial pasting temperature and lower viscosity but the patterns were similar to those of wheat starch. The pasting viscosity pattern of RS 4 added wheat starches was related with swelling power of RS 4 starch.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.450-456
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• 2016

Allulose, a monosaccharide isomer of fructose, was evaluated as a sucrose replacer for healthy cookie production with benefits such as low glycemic impact and low calorie content. Sucrose (as a reference), fructose, glucose, and allulose were used to explore the effects of sugar-replacer type on solvent retention capacity (SRC), differential scanning calorimetry (DSC), rapid visco-analyzer (RVA), and wire-cut cookie baking. SRC results indicated the lowest swelling of solvent-accessible arabinoxylans in allulose compared to that in other sugar solutions. DSC and RVA results showed retardation of starch gelatinization and onset of starch pasting, respectively, in the following order: water < allulose < fructose < glucose < sucrose. Among sugars, wire-cut cookies formulated with glucose showed the least desirable attributes with respect to cookie diameter and thickness. Although the baking response of allulose was slightly inferior to that of the sucrose control, the sugar exhibited a superior baking response to that of fructose, suggesting it could be used successfully as a fructose alternative or sucrose alternative for producing wire-cut cookies with reduced calorie content and low glycemic impact.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.353-359
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• 2013

The effect of the addition of dough ripe stage rice (DRSR) and yellow ripe stage rice (YRSR) on the quality characteristics of Backsulgi was investigated. The DRSR and YRSR addition ratio of 30% was selected by preliminary sensory evaluation study for which backsulgi was prepared with DRSR added to full ripe stage rice (FRSR, control) as the weight ratio of 0, 20, 30 and 50%. The pasting properties of 30% added DRSR and YRSR flours, analyzed with rapid viscosity analyzer (RVA), were compared with FRSR flour. The RVA values of holding, breakdown, final viscosities were higher in 30% DRSR and YRSR flours than in control. Backsulgi prepared with 30% DRSR and YRSR showed lower moisture content along with higher greenness and yellowness than control. As a result of analysis with texture analyzer, adhesiveness, springiness, cohesiveness, chewiness and resilience were lower in backsulgis with 30% DRSR and YRSR than in control. In the sensory evaluation, backsulgis with 30% DRSR and YRSR were assessed as having more intensive green color, and more greenish and delicious taste than control. Furthermore, backsulgi with 30% DRSR showed higher score of overall acceptability than 30% YRSR (p<0.05), and not significantly different score with control (p>0.05). Therefore, the addition of 30% DRSR could give favorable color and flavor to backsulgi.