• Culinary science and hospitality research
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• v.22 no.7
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• pp.100-111
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• 2016

Tomato sauce were prepared with five different thickening agents including roux (TR), non-glutinous rice powder (TN), glutinous rice powder (TG), potato starch (TP) and tapioca starch (TT) to examine proximate composition (moisture, carbohydrate, crude protein, crude fat, crude ash, crude ash), calorie, color value, pH, salinity, $^{\circ}Brix$, reducing sugar, viscosity and sensory test (attribute difference, acceptance). The results were as follows: Moisture, carbohydrate content were the lowest while crude fat and calorie were the highest in TR (roux). On the other hand, moisture, carbohydrate content were the highest while crude protein, crude fat and calorie were the lowest in TP (potato starch) and TT (tapioca starch). Using potato starch and tapioca starch are supposed to be prepared low-fat, low-calorie tomato sauce. L value was the highest in TN (non-glutinous rice powder), a value was the highest in TP (potato starch), b values was the highest in TR (roux). pH of tomato sauce showed a range of 5.24 to 5.39. TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest in pH. TP (potato starch) was the highest salinity, reducing sugar was the lowest. TG (glutinous rice powder) was the lowest salinity, $^{\circ}Brix$ was the highest. And TR (roux) was the lowest $^{\circ}Brix$, reducing sugar was the highest. In viscosity, TG (glutinous rice powder) was the highest and TT (tapioca starch) was the lowest. The attribute difference test results was the highest in gloss, color intensity, tomato odor, tomato taste, pure taste in TT (tapioca starch) and savory taste, oily taste, thickness, residue was the highest in TR (roux). The preference test results reveal that the appearance, flavor, taste, texture and overall acceptance level was the highest in TP (potato starch) and TT (tapioca starch). The results of this study, tomato sauce prepared potato starch and tapioca starch instead of the traditional roux was higher in sensory acceptability. Recently, people is avoided high-fat and high-calorie foods, and potato starch and tapioca starch are confirmed that the tomato sauce can be made of a low-fat and low-calorie.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.60-65
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• 2001

Physicochemical properties of 4 kinds of domestic and 7 kinds of foreign starch vermicelli (1 from Chinese, 6 from Japan) were determined. Peak temperature of starch vermicelli measured by DSC were $42{\sim}48^{\circ}C$ which were much lower than gelatinization temperatures of their raw material starches. X-ray diffraction peaks of starch vermicelli were not sharp compared with those of raw material starches which indicated that starches were gelatinized by heating and retrograded by cooling and freezing during production of starch vermicelli. Hardness and compression slope of sweet potato starch vermicelli measured by rheometer were respectively $9,500{\sim}11,000\;g/cm^2$ and $18,000{\sim}26,000\;g/cm^2$ which were twice higher than those of corn starch vermicelli. Cooking loss of corn starch vermicelli, which was 19.8%, was higher than that of sweet potato starch vermicelli, $4.2{\sim}6.6%$ and mung bean starch vermicelli, 7.7%. In changes of thickness of starch vermicelli during cooking i.e swelling ratio, sweet potato starch vermicelli had $58{\sim}69%$ of swelling ratio, which was higher than that of corn starch vermicelli, 50%. Corn starch vermicelli, which was relatively less elastic and easily broken, was shown to be inferior to that of sweet potato starch vermicelli in overall quality.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.664-673
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• 2013

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at $5^{\circ}C$ for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr cold-stored mung bean starch gels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.366-372
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• 2006

This study is to investigate the physicochemical properties of differently pretreated chestnut starches during starch isolation and to examine their gelatinization properties by both heat and alkali treatments. One kind is starch A made by alkali method from peeled chestnut. The other is starch B made from chestnut with the outer layer. The results are as follows. Starch A has higher water binding capacity of 86.9% than starch B with 80.66%. Swelling powers of both starch A and B increased rapidly from $60^{\circ}C\;to\;80^{\circ}C$ in both, and since then it has changed a bit. Both began to show their solubility at $60^{\circ}C$ and increased continuously as the temperature went up. Starch A has higher swelling power and solubility than starch B. In iodine reaction, starch A has higher ${\lambda}max$ and absorbance at ${\lambda}max$ than starch B. X-ray diffraction patterns showed that starch A is type $C_b$ and that starch B is type B. Starch B has higher relative crystallinity of 37.0% than starch A with 36.2%. The results by differential scanning calorimetry revealed that starch A gelatinized from $66.95^{\circ}C$ to $77.5^{\circ}C$ and its enthalpy is 2.04 cal/g. And starch B gelatinized from $67.09^{\circ}C\;to\;77.5^{\circ}C$, and its enthalpy is 2.29 cal/g. Amylograms of chestnut starch at 6.5% concentration indicated that starch B needs higher onset temperature when beginning to gelatinize than starch A does. But starch A shows much higher peak viscosity, breakdown and setback than starch B does. Starch A shows higher viscosity, gel volume, and optical transmittance in gelatinization properties by alkali than starch B does.

• Applied Biological Chemistry
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• v.50 no.3
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• pp.160-166
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• 2007

This study was performed to analyze the molecular structural and physical properties changes of modified rice starch, which particle structure was broken using high impact planetary mill and ultra fine pulverizing techniques. The average diameter and specific surface area of rice starch after pulverization decreased 20% and increased 25%, respectively. Low molecular substances content in rice starch using GPC (gel permeation chromatography) increased from 36.5% to 59.5% after pulverizing of rice starch. Damaged starch contents in rice starch also increased from 16.4% to 99.2% after pulverizing of rice starch. Water holding capacity, solubility and transmittance of rice starch after pulverization increased compared to those of control. Apparent viscosity value of rice starch after pulverization decreased to 7% in control based on $30^{\circ}C$ and 20 RPM conditions.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.596-602
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• 1993

The Characteristics of Shinsunchalbyeo(Japonica) and Hangangchalbyeo($J{\times}Idica$) starches including physicochemical properties, differential scanning calorimetry(DSC) and enzymatic digestion of lintnerized starches were investigated. Degree of hydrolysis of Hangangchalbyeo starch with 2.2N HCI for 48hr was higher than that of shinsunchalbyeo starch. Absorbance at ${\lambda}_{max}$ 680nm, and ${\lambda}_{max}$ of iodine stained starch decreased upon acid treatment. But water binding capacity, swelling power and solubility considerably increased as hydrolysis progressed. Relative crystallinity of two starches increased with acid treatment, and that of Shinsunchalbyeo starch was higher than that of Hangangchalbyeo starch. DSC data continuously decreased for lintnerization periods, and those of Shinsunchalbyeo starch. DSC data continuously decreased for lintnerization periods, and those of Shinsunchalbyeo starch have higher than those of Hangangchalbyeo starch. The onset temperature of starch by DSC continuously decreased by treatment, but conclusion temperature increased until 24hr and then decreased. The enthalpy for gelatinization decreased for both starches. Degree of hydrolysis of lintnerized Shinsunchalbyeo starch with glucoamylase was slightly higher than that of Hangangchalbyeo starch.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.755-759
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• 1989

Starches obtained from Seipoong and Daeji potato were classified into go starch granules $(>41{\mu}m)$ and small starch granules $(<3{\mu}m)$. Rheological properties of heat-gelatinized starch paste were studied to elucidate difference of the fractionated starches. Heat-gelatinized starch paste of potato showed Bingham pseudo-plastic behavior. The consistency index and yield stress of small starch granule paste were greater than those of large starch granule paste. As starch paste concentration increased, consistency index and yield stress of heat-gelatinized small starch granule paste increased more than those of large one. As measuring temperature increased, consistency index of heat-gelatinized starch paste decreased and temperature depedence was greater in small starch granule paste than in large one.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.65-71
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• 2003

The objective of this study was to compare the textural properties and sensory evaluation of Injulmi, a traditional Korean waxy rice cake, added with 10, 20 and 30% of RS3-type resistant starch. RS3-type resistant starch was prepared from nonwaxy rice(Odaebyeo) starch by autoclaving-cooling cycle. The RS yield of RS3-type resistant starch was 9.10%. By increasing the addition level of RS3-type resistant starch, the hardness and adhesiveness of Injulmi increased as measured by using a rheometer. Hunter color L and a values of Injulmi added with RS3-type resistant starch were increased, but b value was decreased. In case of sensory evaluation, the hardness of Injulmi added with RS3-type resistant starch was higher than that of non-added Injulmi. The overall duality of Injulmi added with RS3-type resistant starch by sensory evaluation was negatively correlated with the hardness measured by rheometer(p＜.0.05).