• 한국식품조리과학회지
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• 제24권3호
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• 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.

• 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.

• 한국작물학회지
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• 제46권5호
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• pp.367-374
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• 2001

End-use properties of six Korean waxy wheat lines and their parental plants were evaluated in this study. Korean waxy wheat lines showed unsuitable characteristics for end products, such as sticky crumb of bread, sticky cooked wet and dry noodles and small cookie diameter. Korean waxy wheat lines produced lower loaf volume and less desirable crumb grain structure of bread, and lower chewiness of cooked wet and dry noodles than their parental plants even though Korean waxy wheats were much higher in protein content and SDS-sedimentation volume than their parental plants. We observed adverse effects of high flour protein content in Korean waxy wheat lines, such as smaller cookie diameter and harder snapping force than those produced from their parental plants.

• 한국식품저장유통학회지
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• 제16권5호
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• pp.661-668
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• 2009

국내 시판 보리쌀 107개 제품을 수집하여 단백질, $\beta$-glucan 함량, 백도, 찰성비율, 취반특성 및 호화특성 등을 분석하였으며 그 결과는 다음과 같다. 국내 유통 메성보리 쌀의 단백질 함량은 6.62~11.38%였고, $\beta$-glucan 함량은 2.44~6.95%, 백도는 29.0~44.4이었으며 흡수성은 135~284%, 퍼짐성은 227~457%이었다. 찰성보리쌀의 경우 단백질은 7.17~12.57%, 백도는 27.1~49.6, $\beta$-glucan 함량은 2.81~7.38%로 메성보리쌀보다 높았으며 흡수성과 퍼짐성도 218~593%와 366~593%로 메성보리쌀보다 높았다. 즉, 찰성보리쌀 제품이 메성보리쌀 제품보다 취반특성이나 백도, $\beta$-glucan 함량 등에서 좋은 특성을 나타내었다. 호화특성은 지역별 생산제품별로 차이가 있었으며 호화개시온도는 메성보리쌀 제품이 찰성보리쌀 제품보다 높았고 최고점도, 최저점도, 최종점도들도 메성보리쌀 제품이 찰성보리쌀 제품보다 높게 나타났다. 메성과 찰성에 관계없이 단백질 함량과 $\beta$-glucan 함량은 정의 상관관계($r=0.632^{***}$, $r=0.453^{**}$)를 나타내었으며, 백도와는 부의 상관관계($r=-0.433^{***}$, $r=-0.343^{**}$)를 나타내었다. 찰성보리쌀 제품의 찰성비율을 분석한 결과 84~100% 범위였으며, 평균 찰성비율은 97%이었고 이중 16개 제품이 98%이상의 찰성비율을 나타내는 등 시중에 판매되고 있는 제품들의 찰성비율이 지역별, 제품별로 큰 차이를 보였다.

• 농업과학연구
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• 제39권2호
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• pp.161-168
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• 2012

Protein content of waxy corn hybrids ranged from 9.3 to 17.1%, and amylopectin content ranged from 83.9 to 94.5%. Three waxy corn hybrids including CNU043 showed less than 10 percent in protein content, and seven waxy corn hybrids including CNU052 were higher than 94% at the amylopectin content. At the amylogram test the ranges of the pasting temperature, peak viscosity, hot viscosity, cool viscosity, breakdown, setback, and consistency were 71.6~$77.5^{\circ}C$, 58~210 RVU, 36.1~114.2 RVU, 47~145 RVU, 21.4~97.8 RVU, -66.4~-9.6 RVU, and 11.1~36.3 RVU, respectively.

• Applied Biological Chemistry
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• 제12권
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• pp.13-17
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• 1969

한국산(韓國産) 벼 20품종(品種)(주(主)로 도입(導入) 품종(品種)) 즉 수륙도(水陸稻) 찹쌀 및 멥쌀 각(各) 5품종(品種)씩에 대하여 그 조단백질량(粗蛋白質量)과 각획분(各劃分) 단백질의 량(量)을 분석 검토하였다. 멥쌀보다 찹쌀 그리고 수도(水稻)보다 육도(陸稻)가 평균으로 단백질함량이 많았으며 oryzenin 과 albumin의 각(各) 함량비(含量比)도 같은 경향을 보였다.

• 한국식품과학회지
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• 제25권1호
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• pp.86-87
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• 1993

The steeping of waxy rice in water at $20^{\circ}C$ for 12 hr resulted in the decrease of protein, crude fat and ash contents. Water-binding capacity and swelling power (at $80^{\circ}C$) of waxy rice flour increased upon steeping. Maximum viscosity of waxy rice flour in 0.19 N sodium hydroxide solution was increased up to 6 hr steeping and decreased thereafter. The amylograph indices increased as the steeping time increased. The degree of changes in properties during steeping was different between two waxy rice cultivars.

• Asian-Australasian Journal of Animal Sciences
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• 제14권3호
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• pp.358-364
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• 2001

The physiochemical properties and interactions between porcine blood and waxy rice were determined. Addition of calcium chloride (0.15%) improved acceptability of blood cake and increased the gelatinization degree of waxy rice. The water-holding capacity of porcine blood gel (blood/water=60/40, v/v), extent of absorption and gelatinization of waxy rice, and scanning electron microscopy showed that blood protein matrix and waxy rice are competitors for holding water in the cooking procedure. Non-haem iron content increased linearly (R=0.95) when heating temperature rose. The presence of blood proteins caused increasing of peak temperature (Tp) of gelatinization in differential scanning calorimetric thermal gram, The microstnlcture of plasma proteins and haemoglobin appeared continuous changes, and interacted with surface of waxy rice flour in terms of network and mosaic form, respectively. The electrophoretic patterns revealed an interaction between plasma proteins and waxy rice glutelin and haemoglobin when heated could be found at temperatures above $60^{\circ}C$.

• 한국식생활문화학회지
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• 제37권4호
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• pp.345-353
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• 2022

This study compared the physicochemical and gelatinization properties of naked barley, tetrastichum barley, and waxy barley. Compared to tetrastichum barley and waxy barley, naked barley had shorter and rounder grains with a 1.43 length/width ratio. Tetrastichum barley had lower crude protein, crude lipid, and crude ash content and higher amylose content compared to naked barley and waxy barley. The L, a, b color values of waxy barley were significantly higher than those of naked barley and tetrastichum barley. The water absorption index (WAI) and the water soluble index (WSI) were highest in waxy barley. The X-ray diffraction pattern was type A in all samples, and the peak intensity was highest in waxy barley. The maximum viscosity, cooling viscosity, breakdown, and setback of amylogram properties were the highest in tetrastichum barley. The thermal properties through the differential scanning calorimeter showed that the waxy barley had higher values of the onset, peak, conclusion temperature and enthalpy (?H). In conclusion, the variety of barley influenced the physicochemical and gelatinization properties, which could be important factors in the manufacture of processed foods. These results would thus useful inputs for the manufacturing of these foods using barley.