• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.568-573
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• 2004

Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were investigated. Samples were prepared by drying corn starch dispersions containing 3% SPI at $40^{\circ}C$ (unheated sample) or additionally heating dried mixtures at $130^{\circ}C$ (heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively. Effects of SPI addition and dry heating on retrogradation and microstructure of gel samples were investigated using DSC and SEM, respectively. Pasting viscosity of dry-heated samples was significantly higher than that of unheated samples, and at pH 8 compared to pH 6. Dry-heat treatment decreased fracture stress and strain of starch gels containing SPI. No significant effects of dry-heat treatment and pH were observed on retrogradation of starch gels. Addition of SPI retarded starch retrogradation and modified starch gel properties with increased nutritional value. Dry-heat treatment with SPI could be possible method for starch modification.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.300-305
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• 2012

The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was $67.93-68.05^{\circ}C$. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.846-855
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• 2002

Several soft white spring and winter wheat cultivars were evaluated by analyzing physicochemical properties such as Single Kernel Characterization System (SKCS), milling properties, Rapid Visco-Analyzer (RVA), mixograph pattern, and sugar-snap cookie-making potentialities. Results of SKCS revealed kernel hardness had a positive correlation coefficient with test weight $(r=0.497^{*})$ and near-infrared reflectance (NIR) hardness $(r=0.495^{*})$. SKCS kernel weight had a significantly high correlation of $r=0.942^{**}$ with SKCS kernel size. The test weight had significantly high correlations with straight-grade flour yield $(r=0.720^{**})$, break flour yield $(r=0.490^{*})$, flour ash content $(r=-0.781^{**})$, and milling score $(r=0.838^{**})$. The average RVA peak viscosity of the soft white winter wheat was higher (195.1 unit) than the soft white winter wheat varieties (135.7 unit). A correlation was found between RVA peak viscosity and swelling volume. Significant correlation coefficients were obtained among cookie properties, milling properties, protein content, and mixograph absorption. The cookie top grain score had a correlation coefficient of $r=0.447^{*}$ with swelling volume.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.52-57
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• 2008

The effects of transglutaminase (TG) on the pasting and rheological properties of different wheat cultivars ('Sharpshooter', 'Russ', and 'AcAriss') blended with barley (40%) or soy (20%) flour were investigated. In the rapid visco-analyzer (RVA) pasting profile, the addition of barley or soy flour to wheat flour samples induced a decrease in peak, trough, final viscosity, breakdown and setback values. However, TG treatment of these blends significantly increased peak viscosity and breakdown (p<0.05). In particular, TG treatment greatly increased the breakdown of wheat flour blended with soy flour, indicating that the cross-linking of proteins through TG may somehow be related to an increase in starch granule rupturing in pastes. Storage (G') and loss (G") moduli of the sample pastes increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}*$) decreased. In all wheat cultivars, G', G", and $\eta$ were decreased by the addition of barley or soy flour, or TG treatment. Results suggest that protein cross-linking by TG can produce unique and improved properties in wheat flours blended with barley or soy flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.87-92
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• 2005

This study was investigated to examine gelatinization properties of waxy black rice starches. X-ray diffraction patterns in raw starches showed traditional A type of cereals. The crystalline regions of both black rice and Shinsunchalbyeo starches disappeared when temperature increased to $65^{\circ}C$ where the crystalline regions of two starches changed to amorphous ones. Scanning Electron Microscope showed that granule type of Shinsunchalbyeo starch was more collapsed compared to that of black rice starch heated at 6$0^{\circ}C$. Gelatinization in both samples completed when samples were heated at 63$^{\circ}C$. The results by Differential Scanning Calorimetry (DSC) revealed that gelatinization patterns were similar in both samples. In Rapid Visco Analyzer examination, there was no difference in peak viscosity, breakdown, final viscosity and setback between Shinsunchalbyeo and waxy black rice starches.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.585-590
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• 2001

The purpose of this study was to examine physical properties of the addition of Plantago powder on bread flour and dough fheology of white pan bread. Four levels(0.3, 0.6, 0.9 and 1.2%) of each Plantago powder with bread flour were tested for their effects in dough mixing using rapid visco analyzer, alveogram, farinogram and sensory test. Addition of Plantago powder(0.3, 0.6 and 0.9% ) showed almost same tendency on the initial pasting temperature but 1.2% increased it. Increment of Plantago powder showed increment of peak viscosity and final viscosity, L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing Plantago powder. In farinogram the use of Plantago powder increased consistency and water absorption but decreased development time and stability. White pan bread using Plantago powder had higher value of Max. G and gardeness in rheometer than without using it. Sensory evaluation of white pan bread with 0.6% Plantago powder had the highest score.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.855-860
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• 2009

Physicochemical properties of starches isolated from 3 new potato cultivars developed by Potato Valley Ltd. were investigated and compared to those of starch isolated from 'Superior' being distributed prominently in Korea. Significant differences were observed in physicochemical properties such as granule size, amylose content, phosphorus content, water binding capacity, swelling power, solubility, and in vitro digestibility of starches from different potato cultivars. Thermal properties were evaluated using differential scanning calorimetry (DSC), and onset gelatinization temperatire ($T_o$), peak temperature ($T_p$), and enthalpies of gelatinization (${\triangle}H$) of different potato cultivars ranged as $58.0{\pm}0.3-61.7{\pm}0.4^{\circ}C,\;63.7{\pm}0.2-$ $66.5{\pm}0.0^{\circ}C$, and $15.6{\pm}0.5-17.0{\pm}0.3$ J/g, respectively. Pasting properties were evaluated using a rapid visco analyzer (RVA), and pasting temperature, peak viscosity, and final viscosity of different potato cultivars ranged as $65.0{\pm}0.1-68.9{\pm}0.1^{\circ}C$, $8,163.7{\pm}196.3-9,035.7{\pm}6.4$ cp, and $4,397.7{\pm}166.7-7,025.0{\pm}271.3$ cp, respectively. Especially, 'Gogu valley' starch showed the highest values in the amylose and phosphorus content among tested potato cultivars and higher water binding capacity, swelling power, and solubility than those of other tested starches. And it also showed high pasting temperature, peak viscosity, trough viscosity, and final viscosity as compared to other tested starches.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.511-519
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• 2018

The baking properties of rice bread with different percentages of butter and oil in wet and dry rice flour were investigated. The moisture, damaged starch, mean diameter, pasting properties by amylogram and RVA (Rapid Visco Analyzer), as well as thermal properties by DSC (Differential Scanning Calorimetry) of wet and dry rice flour were analyzed. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread with different percentages of butter and oil in wet and dry rice flour were also analyzed. As a result, the wet rice flour were composed of a noted higher content in moisture, compared to the dry rice flour (p<0.001). The wet rice flour had lower values of damaged starch, higher values of mean diameter and a higher peak viscosity than was noted in the dry rice flour (p<0.001). The wet rice flour showed a higher degree of hydration and gelatinization than was seen in the dry rice flour (p<0.001). The prevailing principle to utilize the replacement of wet rice flour with oil had a significant effect on the volume, specific volume and hardness of the rice bread (p<0.001). The hardness of the rice bread also showed a decreasing trend as the amount of the added oil was increased into the mixture. These results suggest that the replacement of wet rice flour with 5.8% oil is effective for the production of rice bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.487-492
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• 2006

Acetylated rice starches were prepared by reaction of rice starch with acetic anhydride, and their physicochemical properties as a function of degree of substitution (DS) were evaluated. The percentage of acetyl group and DS were $0{\sim}2.71%\;and\;0{\sim}0.104$, respectively. DS increased with increase in acetic anhydride content. DS increased swelling power and solubility of rice starch. Light transmittance (%) values of acetylated rice starches were much higher than that of native rice starch and increased with increase in DS. Rapid Visco Analyzer initial pasting temperature of acetylated rice starches decreased with increase in DS, while peak viscosity and breakdown values increased. Starch gets showed a significant decrease in syneresis (%) with the increase in DS.