• The Korean Journal of Food And Nutrition
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• v.5 no.1
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• pp.49-54
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• 1992

In an attempt of develop composite flours, D. aimadoimo of yams in Korea was investigated with respect to its physicochemical properties and sensory analysis with baking bread. The results are summarized as follows ; 1. Yam had 73.21% of water, 21.65% of carbohydrate, 3.3% of crude protein, 0.25% of fat, 1.60% ash and 20.3%of starch. 2. Sucrose was 78% of the total free sugars in yam flour. It was contained which 67% of total free amino acids were serine, arginine & alanine and 23.6% of total amino acids was glutamic acid. 3. As the yam flour level in amylogram patterns (8% dry basis) was increased, the initial pasting temperature was increased and the viscosity decreased. 4. Replacement of yam flour with 10% wheat flour was the bests in sensory evaluation of the products.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.163-170
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• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.

• Korean Journal of Plant Resources
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• v.11 no.2
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• pp.146-151
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• 1998

A study was carried our to investigate the characteristics of physico-chemical components palatability of cooked rice accoring to different transplanting time. The treatments were consisted of five transplanting time, from May 5 to July 5 at 15 -day intervals, and six cultivars ; two early-maturing, two mid-maturing and two late-maturing cultivars which are clearly identified by evaluation of cumulative temperature and growth duration from seeding to heading of rice plants. In gelatinization characteristics of rice grain, alkali digestion value was low in the earlier transplanting regardlessof maturing types. Initial pasting temeprature maximum viscosity and breakdown as amylogram charcteristics were high at the transplanting of June 5. The palatability of cookedrice was evaluated that early-maturing cultivars were much better in early transplanting than in late transplanting . The optimum transplanting time for palatibility was the periods from May 5 to 20 in early maturing varieties, May 20 to June 5 in mid-maturing and June 5 to June 20 in late-maturing ones at Honam district in Korea.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.221.2-222
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• 2003

The relative retrogradation of Jeungpyun investigated with different millimg methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by Pin mill(W-P) was lower than Jeungpyun by colloid mill(W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill(D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the Diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.837-844
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• 1999

The textural properties and retrogradation of injeulmi(Korean traditional waxy rice cake) made from various waxy cultivars were examined to compare the varietal difference. Injeulmi made from Shinsun chalbyeo and Whasunchalbyeo were exhibited relatively soft texture, while Taichung Sen Glu I and Yuk donongrimna were shown high adhesivness. Intermediate or long grain rice such as Yukdonongrimna, Hangangchalbyeo and Taichung Sen Glu I had a tendency to be rapidly retrogradatated as compared with short grain rice, Shinsunchalbyeo and Whasunchalbyeo. Amylogram characteristics of these intermediate or long grain rice cultivars were shown high value in consistency and low value in setback. Studies per formed by various cookery procedure demonstrated that injeulmi made from cooked waxy rice was softer and delaying retrogradation than made from waxy rice flour.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.247-253
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• 1995

The proximate composition and calorie of kidney bean sediment, amylogram, color, texture and sensory evaluation of Yanggaeng mixed with kidney bean sediment. Significant differences in the protein and fat contents were noticed among kidney bean sediment samples. The amylograms of sediment mixed with sugar and/or agar showed no peak and increase of viscosity compared with the control. When the Yanggaeng was prepared from the mixture of sediments of red bean and kidney bean, noticiable color changes were observed at 30% level of kidney bean sediment. Hardness and cohesiveness of Yanggaeng were increased but elasticity decreased as the proportion of kidney bean sediment increased. Sensory evaluation of Yanggaeng stored at $4^{\circ}C$ for 24 hr revealed that the product prepared from the mixture of red bean sediment (70%) and kidney bean sediment (30%) was not significantly different (p<0.05) compared with that from the 100% red bean sediment.

• Applied Biological Chemistry
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• v.28 no.1
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• pp.19-27
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• 1985

The physicochemical properties of starch isolated from Yullmoo (Coix lachrymajobi var. mayuen stapf.) and Yeomjoo (Coix lachryma-jobi L.) were investigated. The average diameters of starch granules of Yullmoo and Yeomjoo were 12.0 microns, both of all, and the shape of these starch granules were hexagon, octagon and round. X-ray diffraction patterns of two samples were A-types and amylose contents of Yullmoo and Yeomjoo starch were 0% and 23%, respectively, iodine affinities of these were 0.08% and 4.2%, respectively, blue values and alkali numbers of these were 0.13 and 0.43, 2.4 and 7.2, and raising power of these were 280 and 20, respectively. Yullmoo starch had higher swelling power than Yeomjoo starch. The increase in optical transmittance of 0.1% suspensions of Yullmoo and Yeomjoo starches occurred at $60^{\circ}C$ and continued up to $75^{\circ}C$ for Yullmoo, $85^{\circ}C$ for Yeomjoo. Amylogram data on 5% of Yullmoo and Yeomjoo starch suspensions showed that gelatinization temperatures and maximum peak heights of Yullmoo and Yeomjoo were $68.5^{\circ}C\;and\;78^{\circ}C$, 920 and 310 B.U., respectiyely. Intrinsic viscosities of Yullmoo and Yeomjoo starches were 1.49 and 1.77, respectively, and interaction coefficients of the two starches were 0.57 and 0.56, respectively The extent of retrogradation determined at $2^{\circ}C$ showed that retrogradation occurred slowly with Yullmoo starch paste tut little with Yullmoo.

• Food Science and Preservation
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• v.19 no.1
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• pp.74-80
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• 2012

To enhance the application of lotus roots and to provide basic data for processed foods with lotus roots, lotus root powder was processed under four different conditions, and their physicochemical properties were analyzed as follows. In the Hunter's color value results, the salted sample had the highest L value, and the vinegared sample had the highest a and b values. The water-holding capacities of the salted, vinegared, and blanched samples were higher than that of the control sample. The amylase contents were in the 19.57-20.43% range but were not significant. The swelling power and solubility of the processed samples increased as the temperature rose. The blanched sample had the highest swelling power and solubility (65 and $60^{\circ}C$, respectively). The crystallinity of the processed samples, as determined via X-ray diffraction, reached their peak at $16.9^{\circ}$, and the other peaks at 14.6, 22.2, and $23.8^{\circ}$ were typical of the B type. In addition, the relative crystallinity, gelatinization temperature, and enthalpy, as determined via DSC thermogram, were highest in the vinegared sample and lowest in the blanched sample. In the amylogram results, the vinegared sample had the highest maximum viscosity and breakdown. The retrogradation of the vinegared sample was the slowest as its setback value was the lowest.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.348-354
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• 2006

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.33-39
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• 1990

Rice and waxy rice starches were adjusted to 27% of moisture and heated at $100^{\circ}C$ for 16hours, respectively. After the treatment, their gelatinization properties were investigated. The initial gelatinization temperature, obtained by transmittance and amylogram, of Akkibare and Taebaek starches were $60{\sim}65^{\circ}C$ but those of waxy rice and the U.S.A. rice starches were $55{\sim}60^{\circ}C$ and $70{\sim}75^{\circ}C$, respectively. The gelatinization temperatures of heat-moisture treated starches were higher than those of the untreated starches. Viscosities at each temperature and the highest viscosity reduced by some degrees after the treatment. DSC thermograms of all starches showed single endotherm and the gelatinization enthalpies were $2.26{\sim}2.63\;cal/g$. The gelatinization enthalpy tended to decrease after the treatment. Transmittance and viscosity by alkali showed in this order; Akkibare and Taebaek starches>waxy starch>the U.S.A. rice starch. The heat-moisture treated starches increased viscosities in every starch. Transmittance in alkali solution of Akkibare, Taebaek and waxy rice starches decreased. but that of the U.S.A. rice search increased.