• 한국식품영양과학회지
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• 제27권5호
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• 한국작물학회지
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• 제45권6호
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• pp.356-360
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• 2000

근동질계통인 화청벼의 찰벼와 메벼를 이용하여 출수기 엽신 제거에 따른 찰벼와 메벼 줄기의 수직 건물 중 변화와 상위절 엽신이 수확기 수량구성요소 중 천립중과 등숙율에 미치는 영향을 평가한 시험의 결과는 아래와 같다. 1 출수기 엽신 제거에 따른 줄기의 수직 건물중 변화는 10cm 까지가 가장 많이 감소하였다. 2 공시 품종별 줄기의 건물중 감소는 찰벼보다 메벼가 크게 감소하는 것으로 나타났다. 3. 수확기 엽초+경의 전분함량은 waxy rice보다 non-waxy rice가 높았고 공시품종 모두 엽초+경의 전분함량은 상위 3엽을 모두 제거한 것이 가장 낮았고 단엽제거 처리에서는 유의적인 차이를 보이지 않았다 4. 천립중과 등숙율은 찰벼보다 메벼에서 높았고 천립중과 등숙율은 공시품종 모두 상위 3업을 모두 제거한 것이 가장 낮게 나타났다.

• Food Science and Biotechnology
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• 제15권2호
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• pp.289-297
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• 2006

In this study we examined the changes in weight and dimension, protein and amylose contents, and pasting properties of brown rice flour, as well as the gelatinization properties of starch, from two non-waxy japonica cultivars and one waxy japonica cultivar planted in an experimental field in 2002 under the same fertilizer conditions. The weight of both rough and brown rice increased consistently up to 42 days after flowering (DAF) for the non-waxy rice and to 35 DAF for the waxy rice. The changes in dimension of the brown rice kernel indicated that the length was maximized first, followed by breadth and then thickness. The protein content of the non-waxy rice remained fairly constant, but that of the waxy rice decreased by about 1% after 14 DAF. The amylose content of the non-waxy brown rice flour increased, but that of the waxy brown rice flour decreased during kernel development. As the kernel developed, the peak viscosity of the non-waxy rice flour increased up to 35 DAF, after which it decreased, whereas that of the waxy brown rice flour increased consistently. The gelatinization temperature of starch also increased in the waxy rice during kernel development up to 21 DAF. The gelatinization enthalpy of starch, however, increased in all rice cultivars throughout the kernel development.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.363-369
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• 2006

The aim of this study was to determine the optimum addition amount of waxy sorghum flour to rice flour in the preparation of Sulgidduk(waxy sorghum rice cake). The moisture content of Sulgidduk with added wary sorghum flour was $37{\sim}41%$. With increasing waxy sorghum (lour content over the range from 10% to 50%, the L-value decreased, whereas the a-and b-values increased. In the mechanical evaluation of waxy sorghum Sulgidduk, the hardness, gumminess and brittleness increased with increasing waxy sorghum flour content above 20%. The adhesiveness increased with increasing waxy sorghum flour content. The cohesiveness and springiness did not differ significantly with the addition of waxy sorghum flour. In the sensory evaluation of waxy sorghum Sulgidduk, the evaluation of the softness, moistness and chewiness was the best at 20% content. Sulgidduk made with the addition of 20% waxy sorghum flour to rice flour was found to be the best recipe in terms of overall acceptability and the sensory qualities of softness, moistness and chewiness.

• 한국조리학회지
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• 제23권3호
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• pp.137-146
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• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.

• 한국가정과학회지
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• 제6권2호
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• pp.49-56
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• 2003

The effects of cooking methods on the total dietary fiber(TDF) and enzyme-resistant starch(RS) contents of nonwaxy and waxy milled and brown rices were investigated. The TDF contents of raw rices were 3.77% for nonwaxy brown, 3.41% for waxy brown, 1.37% for nonwaxy milled and 1.14% for waxy milled rices. The TDF contents were higher in brown rices than milled ones and slightly higher in nonwaxy than waxy ones. However, there were no significant differences among raw and cooked rices with. automatic electric cooker and automatic pressure cooker. The TDF contents of cooked rices did not show any increase, but that of waxy milled ones rather slightly decreased by cooking. The RS contents analysed were not significantly different between automatic electric cooking and automatic pressure cooking. The RS contents of cooked rices were 0.05∼0.06% for nonwaxy milled, 0.09∼0.12% for nonwaxy brown, 0.07∼0.08% for waxy milled, 0.11∼0.13% for waxy brown, which showed higher RS content in brown than milled ones, and in waxy than nonwaxy ones. The ratios of RS/TDF were 4.1∼4.2% for nonwaxy milled, 2.8% for nonwaxy brown, 7.5∼8.9% for waxy milled, 3.6∼3.7% for waxy brown, which showed that the higher the TDF contents, the less the contribution of RS to the TDF.

• 한국식품과학회지
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• 제20권6호
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• pp.794-800
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• 1988

재래 찰벼 신선찰벼와 다수계 찰벼. 통일찰벼 및 찰보리(수원 227호), 찰수수, 차조, 율무등의 전분을 분리하여 노화 특성에 관하여 글루코아밀라아제에 의한 노화도 측정법, X-선 회절법, ${\beta}-amylolysis$등으로 비교 측정한 결과는 다음과 같다. 첫번째, 6종의 찰 전분을 $0{\sim}5^{\circ}C$에서 20일, 30일 저장했을 때와 냉동, 해동 반복을 20회, 30회 했을 때 노화 속도가 대단히 느리다. 두번째, 노화가 잘되는 순서는 찰수수 > 찰보리 > 차조 > 율무 > 통일찰벼 > 신선찰벼의 순이었으며 찰수수와 찰보리는 다른 전분에 비하여 노화가 잘 되었다. 세번째, 노화를 촉진하는 인자로서 냉동, 해동 30회 반복은 $0{\sim}5^{\circ}C$ 냉장 30일과 비슷한 경향을 보였다. 마지막으로, 우리나라에서 단 하나의 장려 품종인 찰보리(수원 227호)는 보리 한알속에 메 전분 입자가 약15% 혼입되어 있으며 앞으로 찰보리 육종에 참고로 하였으면 한다.

• 한국육종학회지
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• 제42권2호
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• pp.151-156
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• 2010

The mutants of sugary-2 (su-2), floury (flo), shrunken-1 (shr-1), and dull-1 (du-1) were crossed to waxy (wx) to produce $F_2$ seeds. Chi-square analysis on the segregating ratio of the $F_2$ seeds revealed that flo, su-2, and shr-1 were independently transmitted with wx, while wx was epistatic over du-1. The floury and sugary-2 were crossed to Hwasunchalbyeo, a waxy variety, and then the $F_4$ of floury-waxy and sugary-2-waxy seeds were developed, respectively. As the parents phenotypes of sugary-2 and floury, the grains of these two lines showed lower hardness and grain weight than normal grain of Hwacheongbyeo. For alkali digestive value (AVD), the sugary-2-waxy showed lower ADV than Hwacheongbyeo. For the gel consistency of grain flours, the floury was medium like Hwacheongbyeo, while those of the sugary-2, floury-waxy, and sugary-2-waxy were soft like Hwasunchalbyeo. The amylose contents in the grains of the sugary-2 and floury were decreased to ~15% whereas that of Hwacheongbyeo was 19.1%. All the lines showing waxy endosperm (Hwasunchalbyeo, floury-waxy, and sugary-2-waxy) showed less than 4% amylose contents. Interestingly, the free sugar content in the brown rice was increased to 9.27% in the sugary-2-waxy, showing transgressive segregation phenomenon where the free sugar contents in its parents, sugary-2 and Hwasunchalbyeo, were 5.98% and 3.98% respectively. Also, the floury-waxy showed transgressive segregation phenomenon, containing 6.15% of free sugar content in the grains.

• 동아시아식생활학회지
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• 제14권1호
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• pp.39-46
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• 2004

본 연구에서는 옐로우 레이어 케이크의 재료 중 쇼트닝 대신 시판 탄수화물계 지방대체물인 waxy maize starch의 사용 가능성을 측정하고, 저 열량 레이어 케이크를 제조하기 위한 최적 비율을 결정하기 위해 여러 가지 비율로 대체하여 제조한 케이크의 물리적 및 관능적 특성을 평가하였다. 지방대체율이 증가할수록 케이크의 비중은 증가하지만 점도는 감소하였다. 주사전자 현미경 측정 결과, 지방 대체물이 증가함에 따라 air cell과 함께 지방구의 수와 크기는 감소하였고, 점도가 높을수록 치밀한 구조를 보였다. 또한, 물성특성 측정결과 대체율이 증가할수록 hardness, springiness, cohe-ssiveness, gumminess, chewiness 및 resilience는 감소하였다. 관능적 평가에서 색의 경우에만 waxy maize starch 대체 45%에서 가장 우수한 것으로 평가되었고 지방 대체율이 크게 증가했을 때 전반적인 관능적 평가에서 좋지 않은 것으로 나타났다. 따라서 지방 대체물인 waxy maize starch는 저 열량 레이어 케이크 제조 시 적은 비율의 쇼트닝 대체로 사용한다면, 새로운 저 열량 레이어 케이크 제조를 위한 새로운 소재로 사용 가능성이 시사되었다.