• Title/Summary/Keyword: acetylated starch

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Effect of Modified Starch on the Frozen Storage Stability of Fish Cake Eomuk (어묵의 동결안정성에 변성전분이 미치는 영향)

  • JEONG, Yeon Gyeom;PARK, Jin-Seok;JEONG, Yu-Rin;CHUN, Byung-Soo;PARK, Dae Chan;LEE, Heon Suk;JANG, Mi Soon;SHIM, Kil Bo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.3
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    • pp.290-296
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    • 2020
  • We investigated the effect of the modified starch [physical treatment, acetate (SA-1, SA-2, and SA-3), hydroxypropyl (HS), and acetylated distarch adipate] content on the physicochemical properties of fish cakes, called Eomuk in Korea, during storage at -20℃. When wheat flour (native starch, NS) was used, the moisture content decreased during frozen storage, resulting in a lower water-holding capacity and higher expressible drip. Compared with NS, adding modified starch had a lower effect on the moisture content during frozen storage. The water-holding capacity and expressible drip differed with the type of modified starch added. The expressible drip was lowest with HS; the SA-3 and HS modified starch were whiter than NS. Therefore, HS and SA-1 are suitable additives to improve the quality of frozen fish cakes.

Physico-Chemical Properties of Modified Rice Flour by Physical Modification (드럼건조에 의한 쌀가루의 특성)

  • Kum, Jun-Seok;Lee, Hyun-Yu;Shin, Myoung-Gon;Lee, Sang-Hyo;Kim, Kil-Hwan
    • Applied Biological Chemistry
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    • v.37 no.3
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    • pp.154-160
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    • 1994
  • Pregelitinized rice (PR), pregelitinized waxy rice (PWR), and pregelitinized rice flour (PRF) were evaluated for physico-chemical properties comparing with rice starch and acetylated potato starch. L value was decreased during drum drying. PFR had the highest value (P<0.05) for water absorption index and PWR had the highest value for water solubility index. Transmittance of gelitinized samples had drastically increased at $80{\sim}90^{\circ}C$. PWR had the highest value for apparent viscosity and rice samples had a steady apparent viscosity during heating at $90^{\circ}C$. Viscosity was decreased as pH decreased at room temperature and drastically decreased below pH 2. Rice starch and PR had no significant effect for change of pH. Change of viscosity had more effect for hot temp. than room temp.. Pregelitinized samples showed only second peak for DSC. PWR had the lowest value for degree of retrogradation and acetylated potato starch had the highest value for freeze-thaw-stability.

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Comparison of Physicochemical Properties of Starch Acetates Prepared by Conventional, Preheat Treatment and Extrusion Process (습식법과 예열처리법 및 Extrusion 공정에 의해 제조한 초산전분의 이화학적 성질비교)

  • Kim, Chong-Tai;Ryu, Gi-Hyung;Kim, Dong-Chul;Kim, Chul-Jin
    • Korean Journal of Food Science and Technology
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    • v.22 no.6
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    • pp.659-667
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    • 1990
  • Starch acetates were prepared by conventional method, preheat treatment, and extrusion process through acetylation of corn starch with acetic anhydride and their physicochemical properties were investigated. The optimal conditions of the acetylation of starch by conventional method(CSA) was found that starch concentration was 30%, reaction temperature $35^{\circ}C$ and pH 8.5. With increasing the molar ratio of acetic anhydride to anhydrous glucose unit from 0.03 to 0.20, DS(Degree of substitution) value of corn starch acetate prepared at the optimum condition was increased from 0.019 to 0.080, while the acetylation efficiency was decreased from 31.6% to 20.5%. In the case of the preheated (gelatinized), then acetylated starch(PSA), DS value was increased from 0.027 to 0.04 at the fixed molar ratio of the acetic anhydride with increasing preheating temperature from $60^{\circ}C\;to\;90^{\circ}C$. The DS was low as 0.02 in the case of starch acetate prepared by extrusion process(WESA). The CSA and PSA showed lowering gelatinization temperature and enthalpy than raw corn starch with increasing DS. All of starch acetates showed the increased degree of transparency, the decreased lightness and the increased yellowness as compared to the raw corn starch. WESA showed lower apparent viscosity and more close to the characteristic of the Newtonian fluid than CSA and PSA. Intrinsic viscosity was reduced in CSA and WESA, although PSA has a slightly higher one than raw corn starch. The rate of retrogradation of the gels was retarded in all starch acetates.

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Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Modified Starch (프락토올리고당과 변성전분 혼합사용 떡의 품질 특성)

  • Chung, Hae Young
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.145-154
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    • 2015
  • The quality characteristics of Korean rice cakes (Karedduk) with a mixture of fructooligosaccharide (95%) and AA (acetylated adipate distarch) added, after 2 and 24 hours of storage at $5^{\circ}C$, were investigated. A central composite design was used for arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. In addition, different levels of AA, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness, cohesiveness, chewiness, gumminess, adhesiveness, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and AA showed an increasing trend as the amount of fructooligosaccharide (95%) and AA increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% fructooligosaccharide (95%) and 1.2% AA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.