• Fashion & Textile Research Journal
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• v.3 no.2
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• pp.174-179
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• 2001

This study investigated the effect of aftertreatments such as using the softener or starch on the mechanical properties of knitted fabrics. The mechanical properties of fabrics, hand value(HV) and total hand value(THV) were measured and calculated by the KES-F system. The main results are as follows: The values of tensile energy(WT), coefficient of friction(MIU) and geometrical roughness(SMD) were increased by softener but decreased by starch treatment. However, the values of tensile linearity(LT), bending(B, 2HB), thickness(T) and weight(W) were increased by starch but decreased by softener treatment. Tensile resilience(RT) was increased not only by softener but also by starch treatment. It showed that the levels of FUKURAMI, NUMERI and SOFUTOSA were increased by the treatment of softener and the levels of KOSHI and SHARI were increased by the treatment of starch. Total hand value(THV) was lower in fabric with starch treatment than fabric with none treatment.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.54-63
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• 1987

The amino acids ana fatty acids of cowpea were determined and physicochemical properties of cowpea starch and rheological properties of cowpea starch gel were investigated. The results were as following: The proteins of cowpea were particularly rich in glutamic acid (20.02%) and aspartic acid (12.21%) and contained considerable amount of leucine (8.99%), lysine (7.20%) and tryptophan (1.81%), whereas were poor in sulpho-containing amino acids. The lipids of cowpea were mainly composed of 31,43% linoleic acid, 28.34% linolenic acid, 22.9% palmitic acid and 7.63% oleic acid and the small amount of myristic, arachidonic and behenic acid was contained. The ratio of the saturated to the unsaturated in cowpea oil was 32~33/67~68. Cowpea starch gel showed lower values for hardness and brittleness than mung been starch gel, whereas a higher value for cohesiveness than mung bean starch gel, Cowpea starch gel showed lower values for $E_H$, $E_V$ than mung bean starch gel, whereas higher values for $n_V$, $n_N$ than mung bean starch gel. Cowpea starch gel had a lower value for elasticity than mung bean starch gel and had a higher value for viscosity than mung bean starch gel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.423-428
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• 1999

Potato starches were hydroxypropylated with 2.5, 5.0, 7.5, and 10.0% propylene oxide(PO) to improve mechanical properties of starch polyethylene film. Starch polyethylene cast films were prepared that contained 5% or 10% of the hydroxypropylated potato starch. Mechanical properties of these films were measured and compared to those of the films containing native potato starch. DS(degree of substitution) increased proportionally as propylene oxide concentration increased. Relative crystallinity in X ray diffraction patterns was decreased and starch granule observed by scanning electron micro scopy was destroyed by severe hydroxypropylation. In color properties of films, b value was not significantly different in the films but 5% starch polyethylene films with 2.5 PO starch showed the lowest L and a value. Tensile strength and strain energy of the films except the film containing 10.0 PO starch were higher than those of the containing native starch.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.457-462
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• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.19-23
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• 1977

The variation of the amount of starch, size and shape of the starch granules, amylose content, and blue value of the starch in the Korean ginseng roots from one year old to five year old cultivated at Kumsan was studied. The results obtained were as follows; 1) The starch content of the ginseng root(dried) was increased with the age of the root; that is, 9.62% for one-year-old roots, 10.35% for two-year-old root, 15.50% for three-year-old root, 17.05% for four-year-old root, and 18.32% for five-year-old root. 2) The shape of the ginseng starch granules was round or short oval, and in the latter case the ratio of minor axis to major axis was 1 to 1.1. Diameter of the starch granules was in the range of $1.48\;{\mu}\;to\;8.14\;{\mu}$ and the most frequent granule size was $3\;{\mu}\;(32.1{\sim}35.7%)$. The number of big size starch granules was increased during the five years of growing, while, the number of small size granules was decreased. 3) The amylose content in the ginseng starch was varied with the age of the root, in the range of $53.6{\sim}70.5%$. 4. The blue value of the ginseng starch was in the range of 0.60 to 0.71.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.400-406
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• 2014

Apios (Apios americana Medikus) belongs to Leguminosae and is called 'American groundnut', 'Potato bean', and 'wild bean'. Apios is native to the Northern United States but is not widely distributed in Korea. In this study, cross-linked apios starch was prepared by reaction with epichlorohydrin, followed by characterization. FT-IR spectroscopy confirmed the degree of cross-linking of apios starch. X-ray diffraction patterns of native apios showed typical 'A' type as peaks at 15.1, 17.1, 17.9 and $23.2^{\circ}$, and cross-linking did not affect relative crystallinity and X-ray diffraction patterns of the starch. Scanning electron micrographs showed that apios starch granules were smooth with a globular shape, and there was little damage to starch granules after cross-linking. The lightness value of cross-linked apios starch was lower than that of native apios starch, whereas the redness value was not significantly different between cross-linked apios starch and native apios starch. Blue value showed that cross-linking of starch did not affect the iodine reaction of starch.

• Korean Journal of Human Ecology
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• v.1 no.1
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• pp.79-83
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• 1992

Cowpea starch which is the main ingredient of Mook(Korean starch gel) was isolated from cowpea and characterized by physico-chemical methods. Gelatinization properties were investigated by using Brabender amylograph. Starch granules were oval-shape and their size range was $5\;-\;25{\mu}m$. Crystalline type observed by X-ray deffraction was C-type. Apparent amylose content was 20.7%, Amylose and amylopectin fractionated from cowpea starch appeared to have vlue value of 0.55 and 0.089, and ${\beta}-amylolysis$ limit of 79.1 and 71.9%, respectively. Brabender amylograph data showed that initial gelatinization temperature of cowpea starch was $75^{\circ}C$. Also, hot and cooled paste viscosity of 8% starch paste were higher than that of 6% paste by more than twice, breakcown value of two different concentration were almost same. However, in the gelation stage, consistancy and setback of 8% starch paste appeared more than 5 times of those of 6% paste.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.171-178
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• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

• Applied Biological Chemistry
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• v.27 no.4
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• pp.245-251
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• 1984

Physicochemical properties of arrowroot starch were investigated. The starch had blue value of 0.397, alkali number of 10.1 and amylose content of 22.0%. The starch was practically insoluble in water up to $55^{\circ}C$. X-ray diffraction was C pattern, but was close to A pattern. The alkali number, X-ray pattern and viscogram of the starch and retrogadation rate of the starch gels indicated that the properties of the arrow root starch were close to those of cereal starches.