• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.474-483
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• 2015

The textural properties of breads containing midified starches such as pregelatinized waxy corn starch, acetylated potato starch and hydroxypropylated tapioca starch, were investigated to determine the optimum addition level of modified starches. Effects of modified starches on dough properties were investigated through a farinogram and amylogram based on the different additional levels of modified starches (3%, 6%, 9%, 12% and 15% of flour content). Moisture contents and firmness values were measured to investigate the degree of retrogradation at 0 h, 36 h and 72 h after production. The levels of moisture contents were highest upon addition of pregelatinized waxy corn starch followed by acetylated potato starch and lowest upon addition of hydroxypropylated tapioca starch. Overall, higher moisture contents resulted in lower firmness levels. The preference scores by type of modified starch were highest upon addition of 9% hydroxypropylated tapioca starch, 3% pregelatinized waxy corn starch, and 6% acetylated potato starch, respectively. Preference scores were significantly correlated with textural properties such as volume, absorption, stability and weakness (p<0.01).

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.325-329
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• 2006

This study was to investigate the effect of the addition of red ginseng powder in Dasik. The addition of red ginseng powder in Dasik that we used with was in the ratio of 0%, 2%, 4%, 6% and 8% of red ginseng powder to Dasik in weight. Also, we used two different kinds of Dasik. One was made of starch and the other was made of flour. The physic-chemical analysis and sensory test were performed on the Dasik. The red ginseng powder added flour and starch Dasik showed lower moisture content and higher ash content compared with the non-added control group. In color analysis, whereas L value lowed at the addition of red ginseng powder, a and b value increased at the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder starch Dasik showed high hardness, cohesiveness and brittleness. Addition of red ginseng powder flour Dasik showed high springiness and gumminess. In the sensory test, the addition of the red ginseng powder reduced the sweetness and increased the surface color and the flavor. There was no difference in preference between the Dasik with up to 4% of red ginseng powder added and the control group, but the Dasik with 6% or more red ginseng was found undesirable (p<0.05). In conclusion, the Dasik with up to 4% addition of red ginseng powder would be the useful method to fulfill the traditional quality of Dasik. It was also found that the flour Dasik was to be more preferable than the starch Dasik.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.207-213
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• 1996

Effects of replacement of corn starch with Amylomaize Vll starch and addition of enzyme-resistant starch on texture characteristics of com bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize Vll starch. 15% (RSl5) and 30％ (RS30) of butter, was replaced with enzyme-resistant starch (RS) from Amylomaife Vll starch, respectively. Textu,e describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as com starch was replaced with Amylomaize Vll starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness inclosed but cohesiveness decreased as cooling time increased.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.746-751
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• 2006

The effects of resistant starch (RS) and non-starch polysaccharide (NSP) addition on the properties of hard wheat flour were investigated. Total dietary fiber (TDF) levels of various NSP ranged from 78.3-100.0%, but TDF and RS levels of autoclaved RS3 and cross-linked RS4 were 16.1 and 35.0% and 13.2 and 90.9%, respectively. DF-supplemented flour increased swelling power, but RS4-supplemented flour exhibited the lowest it. Solubility increased with the addition of pectin and RS3, but decreased with the addition of cellulose and RS4. RS-supplemented flour had increased lightness (L), but decreased values of redness (a) and yellowness (b). RS3 and pectin increased the dough development time, but RS4, cellulose, and chitosan decreased it. The water absorptions of pectin- and RS4-supplemented flours increased, however the dough stability decreased. The initial pasting temperatures of RS- and NSP-supplemented flours increased regardless of amount added, but the maximum peak viscosity decreased for all except the pectin-supplemented flour.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.608-613
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• 2005

Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.188-194
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• 2000

Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.

• Journal of Microbiology and Biotechnology
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• v.30 no.6
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• pp.839-847
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• 2020

In the present study, an anaerobic microbial consortium for the degradation of hexahydro-1,3,5-trinitro-1,3,5-triazine (RDX) was selectively enriched with the co-addition of RDX and starch under nitrogen-deficient conditions. Microbial growth and anaerobic RDX biodegradation were effectively enhanced by the co-addition of RDX and starch, which resulted in increased RDX biotransformation to nitroso derivatives at a greater specific degradation rate than those for previously reported anaerobic RDX-degrading bacteria (isolates). The accumulation of the most toxic RDX degradation intermediate (MNX [hexahydro-1-nitroso-3,5-dinitro-1,3,5-triazine]) was significantly reduced by starch addition, suggesting improved RDX detoxification by the co-addition of RDX and starch. The subsequent MiSeq sequencing that targeted the bacterial 16S rRNA gene revealed that the Sporolactobacillus, Clostridium, and Paenibacillus populations were involved in the enhanced anaerobic RDX degradation. These results suggest that these three bacterial populations are important for anaerobic RDX degradation and detoxification. The findings from this work imply that the Sporolactobacillus, Clostridium, and Paenibacillus dominant microbial consortium may be valuable for the development of bioremediation resources for RDX-contaminated environments.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.255-263
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• 1992

Pasting characteristics and amylose-surfactant complex forming ability of sweet potato starch were investigated after defatting and the addition of surfactants, such as SSL (sodium steamyl-2-lactylate) Dimodan (mono/di glyceride) and SE (sucrose ester) with different concentrations. All starch granules were smooth and round, there were no damages to starch granules after defatting and surfactant addition. amylose content of surfactant added stach decreased and me order of decrease was SSL, SE and Dimodan. The cornplex forming ability of SE added starch increased according to increasing HLB value. As surfactants concentration increased, amylose complex formig ability increased. In case of gelatinization patterns by amylograph, the initial pasting temperature of surfactant added starches was higher than mat of untreated or defatted starches, but viscosity at each temperature were all decreased. Soluble carbohydrate and leached amylose of starches increased at increasing temperature, those of surfactant added starches decreased at each temperature in the order of SSL, SE and Dimodan.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.139-147
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• 2017

The objective of this study was to develop anti-browning agents for commercial ready-to-eat pear products, which are preferred not only to maintain the flavor, color and texture of pears, but also to increase consumers' preference. The sliced 'Shin-go (Niitaka)' pears were immersed in 5% and 10% oxidized starch, 1% citric acid, and 5% and 10% oxidized starch with addition of 0.1% sucralose for 3 minutes, and then they were packaged in vacuum sealed bags at $1^{\circ}C$ for 9 days. In order to evaluate the quality of packaged sliced pears, the quality index was determined in terms of color, firmness, soluble solids, and sensory quality. With the passage of storage time, no specific variation in firmness and soluble solids was observed. However, the ${\Delta}E$ value of the sliced pears treated with 5% oxidized starch solution was significantly lower than that of the other pears. Also, the Hunter L and b values of the sliced pears treated with 5% oxidized starch solution remained nearly constant from the beginning of storage. This observation shows that 5% oxidized starch solution was effective in reducing surface browning of sliced pears. Moreover, sliced pears treated with oxidized starch solution with addition of 0.1% sucralose were given an overall liking score which was slightly higher than that given to the other pears because of the sweetness of sucralose. In conclusion, 5% oxidized starch solution with addition of 0.1% sucralose was effective in reducing browning of sliced pears and in improving the taste of sliced pears.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.545-550
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• 2003

The effect of ${\beta}-glucan$ on gelatinization of barley starch was studied. By the rapid visco-analyzer measurement, gelatinization of starch became rapid and viscosity increased largely on the RVA pattern by addition of ${\beta}-glucan$ to starch. The results of differential scanning calorimeter showed that molecular structure of starch was getting stabilized through shifting up of gelatinization temperature and increase in enthalpy by addition of ${\beta}$-glucan. X-ray diffraction pattern also showed the same results as differential scanning calorimeter. But it was revealed that addition of ${\beta}$-glucan to starch didn't affect characteristics such as microscopic observation, solubility, swelling power, and iodine binding properties during gelatinization of starch.