• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.85-91
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• 1994

This experiment was conducted to obtain the basic information of the major chemical components for breeding high quality varieties of sweet potatoes [Ipomoea batatas (L) Lamk]. Six recommended varieties were cultivated at the experimental plots of Hwasung and Suwon in 1992. Starch value. glucose, fructose, maltose, and sucrose content were analyzed with time intervals during storage period. Starch value of Shinyulmi was the highest among six varieties in both locations. Glucose and fructose contents were appeared wide variations in varieties and locations. Shinyulmi showed the highest maltose content and Yulmi had the highest sucrose content in two locations. Total sugar contents were higher in Shinyulmi and Yulmi. Starch value, glucose, fructose, maltose, and sucrose content were stable during storage period, however these were differed between locations.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.224-233
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• 2014

In this study, instead of arrowroot starch sesame mook(Gomadoufu) used in the manufacture of expensive sesame mook the quality of the material characteristics and commercialized for to find out the possibility of replacement of other starch, propose. Potato starch RVA analysis was quick pasting temperature $70.3^{\circ}C$, peak viscosity 740 RVU, break down 579.9 final viscosity 433.8, set back 275.7 arrowroot starch than 4.5 times, sweet potato starch than 6.9 fold the highest value showed Japanese sesame results starch (Atarigoma) concentration increased, the measured starch, different kinds of manufacturing quality characteristics of sesame mook tended to increase the moisture content, texture measurements on the hardness and springiness, gumminess and chewiness was gradually decreased. Sesame mook in sensory evaluation, color and aroma, taste, texture and overall-acceptability, sweet potato starch, arrowroot starch 60% addition, 50% added, potato starch 40% group containing most symbols highest was, and the experimental results used in the manufacture of arrowroot starch instead of expensive replacement of other starch is deemed.

• Korean Journal of Food Science and Technology
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• v.19 no.5
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• pp.435-440
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• 1987

Gelatinization properties of heat-mositure treated potato and sweet potato starches were investigated. Water-binding capacity of starch was increased by heat-mositure treatment, which was more pronounced in sweet potato starch. Blue value was not affected by the treatment. Amylograph viscosities were decreased by heat-mositure treatment, which was more pronounced in potato starch. Critical concentration of NaOH for gelatinization of starch increased as moisture level increased. Gel volume of starch upon KSCN gelatinization was higher in potato starch. Gelatinized starches showed Binghamapseudoplastic behavior. Consistency index and yield stress were drastically decreased upon heat-moisture treatment.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.53-62
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• 1989

Granular shapes and size, physicochemical properties and gelatinization properties of potato starches from Irish cobber (the dry type), Dejima (the moist type), Shepody and Superior were investigated. The starch granule was round or oval and the size of Irish cobbler and Shepody starch were $11~30\mu\textrm{m}$ and those of Superior and Dejima were$ 21~40\mu\textrm{m}$. Blue value, amylose content, relative crystallinity and density of Irish cobbler were the highest, but that of Dejima were the lowest. Water binding capacity, swelling power, transmittance. peak viscosity and breakdown of amylogram of Superior starch were the highest, but that of Irish cobbler starch were the lowest. Gelatinization temperature of DSC of Irish cobbler starch was the highest, but that of Superior starch was the lowest.

• Applied Biological Chemistry
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• v.18 no.2
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• pp.102-108
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• 1975

Acorn starch preparation and some of its characteric study were made. The results obtained were as follows. 1) Yearly production of acorn in Korea is amounted to be 1,200,000 l approximately. The content of its carbohydrate was found to be 72.8%, so that this would be considered as one of good resources of starch in our country. 2) The major moieties of tannin constituents of acorn were found to be the gallic acid, catechin and chlorogenic acid. 3) The type of acorn starch granules were short oval shaped having the diameters of that were in the range of $3.5{\sim}5.2{\mu}$ and $8.0{\sim}19.5{\mu}$, respectively. 4) Initial gelatinifalion teniperaiure of acorn starch was $62{\sim}64^{\circ}C$, similar to those of corn and wheat starch. 5) Alnylose content of acorn starch were 27.1%, which is lower than that of barley but higher than that of potato starch. 6) The raising power of the acorn starch was 12.4, which is higher than that of the potato starch but lower than those of common cereal starches. 7) The blue value of acorn starch was 0.43, similar to that of wheat starch and higher than those of wheat potato and rice starch but lower than that of barley starch. 8) The alkali number of the acorn starch was 11.03, similar to that of corn starch but higher than those of barley and rice starch.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.83-85
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• 1993

Some properties of starch isolated from gamma-irradiated chestnut at doses of $0{\sim}0.45\;kGy$ were investigated. The treatment increased the water-binding capacity and decreased intrinsic viscosity and amlyograph viscosities. Other properties including swelling power and solubility at $80^{\circ}C$, blue value and percent transmittance of starch dispersion were essentially not affected by irradiation at sprout-inhibition dose.

• The Korean Journal of Community Living Science
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• v.23 no.3
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• pp.233-243
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• 2012

This study was performed to determine the quality characteristics of Jeungpyun with added modified starch. The addition of modified starch did not change the pH level of the samples, but it did increase the volume. The b-value of Jeungpyun with 3% modified starch was significantly lower than that of the control group. The addition of 3% modified starch also significantly increased the hardness, adhesiveness, gumminess and chewiness of the experimental group over the control group. In the test of sensory characteristics, the cell size of Jeungpyun with 2 and 3% modified starch was larger than that of the control group. Cell uniformity of Jeungpyun with 2% modified starch was lower than that of the control group. The hardness of Jeungpyun with modified starch was significantly higher than that of the control group. In the test of taste preference, Jeungpyun with modified starch beat the control group substantially. The quality of Jeungpyun with 1 and 3% modified starch showed a higher overall score than that of the control group.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.742-748
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• 1989

Rheological properties of gelatinized millet starch dispersions were evaluated. Gelatinized nonwaxy and waxy millet starch dispersion were typical pseudoplastic fluids. At constant shear rate, gelatinized waxy millet starch dispersion showed higher shear stress than nonwaxy millet starch dispersion. Flow behaviours of gelatinized nonwaxy and waxy millet starch dispersion were well fitted to Herschel-Bulkley equation and flow behaviour index (n) and consistency index (K) were strongly concentration dependent. There was a linear relationship between concentration of gelatinized starch dispersion and square root of yield stress. The concentrations of gelatinized nonwaxy and waxy millet starch dispersion where yield stresses become zero were estimated as 2.19 and 1.69%, respectively. Pseudoplastic constant (m) approaches to a constant value in each type of millet starch when the concentration of gelatinized starch dispersion was increased. As the measuring temperatures increase, n value was increased, whereas, K value was decreased. The activation energies of gelatinized nonwaxy and waxy millet starch dispersion were 2.89 and 3.18kcal/mol, respectively.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.270-284
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• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.301-306
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• 1997

This study is presented to investigate the physico-chemical properties and qualities for the starch isogenic lines bred in barley(Hordeum vulgare L.).The pearling yield showed higher value in Franubet and Wafranubet than others, but the whiteness of pearled barley varied with the cultivars. The milling rate showed excellence in Franubet, fractured granular lines, whereas that of the waxy and round endosperm isogenic lines is poor. Franubet, the lines having fractures starch granule, was highest in starch content. The highest value in swelling power and water-binding capacity of the barley was proved by the lines having waxy and fractured starch endosperms. The amylogram patterns indicated that the waxy lines such as Wanubet and Wafranubet have lower initial gelatinization temperature and higher maximum viscosity than those of the normal lines. ${\beta}-Glucan\;viscosity$ was generally higher in waxy barley but changed greatly with the cultivars. The water absorption, soluble solid and expansibility in cooking property showed the highest value in waxy and fractured starch granular lines, and the whiteness of cooked barley did not differ with cultivars.