• Korean journal of food and cookery science
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• v.9 no.1
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• pp.30-32
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• 1993

This study was conducted to characterize quality of the soybean seed harvested in 1989, 1990 and 1991 each and stored in the refrigerator. Storage time did not affect the phytate and total sugar content, whereas longer storage reduced nitrogen solubility index (NSI). There was no difference in amylogram viscosity characteristics of soybean seeds harvested in 1989 and 1990, which was lower than those in 1991. The production yield of soybean sprout and total sprouting rate of soybean seeds harvested in 1989 were 334.8% and 57.4%, respectively, which were lower than those in 1990 and 1991.

• Proceedings of the Korean Society of Crop Science Conference
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• 1999.05a
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• pp.146-147
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• 1999

• Applied Biological Chemistry
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• v.44 no.3
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• pp.179-184
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• 2001

To investigate the effects of harvesting times on physicochemical and milling properties of rice, milling tests were performed applying laboratory milling systems. Milling and head rice yields were highest in rice harvested at the 45 days after heading at 76.49 and 94.43%, respectively. Milled rice grain harvested 45 days after heading showed the highest minimum viscosity, as shown in the amylogram curves, as well as the lowest consistency viscosity. Protein and amylose contents were highest in rice harvested at 35 days after heading, whereas the instrumental taste score was highest 45 days after heading.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.334-339
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• 1993

Physicochemical properties such as amylose content, swelling power, gelatinization and DSC of legume starches were investigated. The granule shape of legume starches was oval. The size of cowpea and mung bean were smaller than kidney bean and red bean. The amylose content of mung bean and kidney bean was larger and were $25{\sim}29%$. Swelling power of kidney bean starch was much lower than other starches in all temperature range. In gelatinization temperature by Brabender amylogram, red bean starch was low, but kidney bean starch was rather high. Amylographic hot-paste viscosity and set back of cow pea, mung bean and red bean starches were high. But those of kidney bean starch were very low. DSC results Indicated kidney bean starch gelatinized in higher temperature. From above results, row pea and mung bean starches were similar in granule size and shape, solubility and swelling power, amylogram, and DSC thermogram. But kidney bean starch was very different and red bean starch was slightly different with the physicochemical properties of cow pea and mung bean starches.

• Korean Journal of Agricultural Science
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• v.39 no.2
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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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.3
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• pp.236-240
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• 1991

The objective of this research was to determine the effect of storage period on the cooking qualities of barley. The expansion rate and the water absorption rate of cooked barley were decreased with the increase of polishing degree. When the barley having the same degree of polishing were cooked for 50 minutes, both rates were showed negative correlation with the storage time by showing the lower values in the barley having longer storage periods. Whiteness of cooked barley did not showed any clear correlation with the storage period. The texture of cooked barley and the amylogram properties also did not showed any correlation with the storage period due to the effects of other factors such as harvesting stage and cultivating conditions.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.98-102
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• 1994

This study was conducted to obtain basic informations on the starch quality improvement breeding of Job's tears. Starch, amylose, gel consistency and amylogram characteristics of seeds were investigated in 36 varieties of domestic and introduced Job's tears. Starch content was distributed between 50.9 and 78% with a mean of 60.5%. The variation observed in amylose content ranged from 0 to 7.2% with the average was 5.2%. Kangsanjong, Chujeonjong, Chungrijong showed medium gel consistency. However, many Job's tears tested showed soft gel consistency. Varietal differences of amylogram characteristics was also found at break down. In general, job's tear starch showed lower value of setback.

• Food Science and Preservation
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• v.15 no.6
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• pp.852-858
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• 2008

This study investigated the rheological properties of bread dough supplemented with lotus (Nelumbo nucifera) seed powder. The rheological properties measured were dough volume, farinogram, amylogram, extensogram, pH and outernal. The lotus seed powder contained 7.74% moisture, 20.15% crude protein, 2.11% crude fat, 4.34% crude ash, and 2.78% crude fiber. The farinogram showed that with increasing concentration of lotus seed powder the absorption rate of the dough increased slightly, the development time and stability decreased, and the degree of attenuation tended to be grown along. From the amylogram it was found that the gelatinization onset temperature and the maximum viscosity of the dough tended to increase with increasing content of lotus seed powder. The extensogram showed that the degree of extension of the dough decreased with increasing content of lotus seed powder, while the degree of resistance and resistance/extensibility increased. The dough pH tended to decrease with fermentation time, but increased with increasing content of lotus seed powder. A concentration of $5{\sim}10%$ lotus seed powder appears to be suitable for the preparation of dough.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.415-420
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• 1985

In this study, changes in physical and chemical properties of glutinous rice during various soaking periods (0, 0.08, 1, 3, 5, 7, 10 days) were investigated in order to clarify the relations ship between soaking period and expansion volume in the preparation of Gang Jung. The longer the soaking period was, the greater the expansion volume of Gang Jung was. Higher maximum viscosity and breakdown in amylogram of glutinous rice flour were observed as the soaking period was increased, As the length of soaking period increased, hardness of glutinous rice and size of flour particle significantly decreased, while sweeling power and solubility of glutinous rice flour showed no significant difference. Increased length of soaking period was associated with higher fatty acidity, higher acidity of water extract and lower pH of glutinous rice flour. Control of flour particle size distribution resulted in significantly larger expansion volume of Gang Jung. Brabender's amylogram showed that the increase of expansion volume of Gang Jung associated with the increase of soaking period was related to the change of rheological properties of glutinous rice. It seemed that changes in viscometric properties of glutinous rice was attributed to the different flour particle size distribution resulted from changes in hardness of rice during soaking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1279-1284
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• 2011

Gelatinization properties of crude starches from acorns harvested in various countries (domestic (KAS), Chinese (CAS), and North Korea (NAS)) were analyzed, especially blue value, amylose contents, amylogram, particle size, and SEM (scanning electron microscope). Amylose contents of NAS, KAS, and CAS were 33.65%, 32.00%, and 30.48%, respectively, and a similar tendency was observed in blue value. According to amylogram, initial paste temperature was $72^{\circ}C$ for NAS and CAS and $71^{\circ}C$ for KAS, whereas peak viscosity was 580 BU for KAS and NAS and 570 BU for CAS. The cooling viscosity and setback of NAS and CAS were higher than those of KAS. The average particle size was 23.17 microns for KAS, 23.53 microns for CAS, and 82.14 microns for NAS; particle size ranging from 5~40 microns was highly distributed in KAS (68.9%) and CAS (73.8%), whereas 57.1% distribution was observed for 5~40 microns and 27.2% for >80 microns in NAS. Gelatinization ranges of SEM photography of CAS and NAS showed a more swollen, extremely disintegrated, and folded structure than that of KAS. From these results, gelatinization properties, especially viscosity, setback of amylogram, particle size, and SEM photography, differed according to the country.