• Applied Biological Chemistry
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• v.26 no.4
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• pp.211-216
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• 1983

The physicochemical properties of starches isolated from three kinds of waxy ricer were investigated. The average diammeter of Orchal starch granule was 3.6u, and those of Hangang and Baegoon starch granules were 4.8u and 5.6u, respectively. X-ray diffraction patterns of all samples were A types. Optical transmittance of starch suspensions was increased rapidly $60{\sim}62^{\circ}C$, $50{\sim}55^{\circ}C$ and $50{\sim}60^{\circ}C$ in Olchal, Hangang and Baegoon, respectively, and all of them exhibited maximum transmittance $75{\sim}80^{\circ}C$ in range. Initial gelationization temperature by means of amylogram pattern was $60{\sim}61^{\circ}C$, then, Olchal starch had a little higher temperature than others. Raising power of them was $260\sim220$, and then, Olchal starch has a little higher raising power. But, water binding capacity of Baegoon and Hangang were somewhat higher than that of Olchal. Blue values of Olchal and Hangang were similar with 0.13, and that of Baegoon was 0. 14. Alkari numbers of Olchal, Hangang and Baegoon were 4.2, 4.9 and 5.1. The degree of retrogradation of Hangang and Baegoon starch gels were somewhat higher than that of Olchal starch gel.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.386-392
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• 2015

The purpose of this study was to evaluate the quality characteristics and antioxidant activities of noodles added with Rehmanniae Radix Preparata powder (RP). Wheat flour noodles were prepared with four levels of RP (0, 2.5, 5, and 7.5%). Moisture absorption of RP added noodles was somewhat greater than that of control. The turbidity of RP noodles decreased according to addition of RP. Hunter L (lightness) and b (yellowness) values of RP added noodles decreased according to addition of RP amount. Textural properties (measured by a texture analyzer), hardness, and springiness of RP noodles up to 5% were not significantly different from those of control. Antioxidant activity of RP added noodles increased according to addition of RP: $IC_{50}$ values of DPPH radical scavenging activity for raw noodles was 3.77 mg/g, whereas values of raw noodles with RP 2.5 and 7.5% were 3.69 mg/g and 2.47 mg/g, respectively. Polyphenol content increased according to addition of RP. Amylogram showed that RP addition increased initial gelatinization temperature, decreased breakdown, and reduced setback and consistency, which indicates protection against retrogradation. The sensory preference test revealed that cooked noodles with added 2.5% RP showed the highest scores for color, odor, taste, and overall preference. It is suggested that RP up to 2.5% could be substituted for wheat flour to improve noodle quality.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.139-145
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• 2014

This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92~13.07%, crude protein contents were 6.62~8.47%, crude lipid contents were 0.84~2.52%, crude ash contents were 0.51~1.17%, and crude fiber contents were 0.30~1.16%. The moisture contents were not significantly different. In the results of Hunter's color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at $50^{\circ}C$, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (${\delta}H$) was the lowest in brown rice flour and the highest in white rice flour.

• 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.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.6-14
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• 1981

In an attempt to make dried noodles with composite flours utilizing rice and wheat flours, noodle-making characteristics were improved by the addition of popped rice and wheat flours to rice flour. Their quality was studied in terms of physical properties, noodle-making characteristics, cooking quality test and sensory evaluation. Dried noodle of the composite flour was produced by the conventional method. The results are summerized as follows; 1. In comparing the composite flours, the rice flour containing 30% popped rice flour had a lower maximum viscosity than that with 40% popped rice flour by method of amylograph. The composite flour(20% rice+30% popped rice+50% wheat flour) with added 2% xanthan gum showed the viscosity characteristics which was similar to that of wheat flour. 2. Addition of $1.5{\sim}2.0%$ xanthan gum and $40{\sim}50%$ wheat flour to rice and popped rice flour mixture helped to improve the noodle making properties and the cooking quality, and the noodle making properties and the cooking quality of the mixed flour were almost the same as those of wheat flour alone. 3. The composite flour (rice+popped rice+wheat flour) with xanthan gum showed a higher score in sensory evaluation than that without xanthan gum. The general acceptability scores obtained with the noodle products made of the composite flours with 30% popped rice flour was not significantly different from that of noodle products made of wheat flour alone. However, the noodle products made of the composite flours showed rather higher scores in odor and palatability than the products made of wheat flour alone.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.652-657
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• 2007

This study was performed to evaluate the physicochemical and quality characteristics of bread with Enteromorpha intenstinalis added. In order to compare the physical and organoleptic properties, 1 to 4% of E. intenstinalis powder was mixed with the flour. Among the physical characteristics of the dough, the absorption ratio in the farinogram and the degree of attenuation increased with increasing amounts of E. intenstinalis powder, whereas the development time, dough stability, the degree of extension, the degree of resistance, and R/E became reduced. In the amylogram, there was no difference in the gelatinization starting temperature among the samples, but the maximum viscosity gradually increased according to increasing amounts of E. intenstinalis powder. Also, a sensory evaluation was carried out in terms of acceptability (color, flavor, moistness, tenderness, mouth feel, and overall acceptability). Taken together, the 2% treatment showed the highest evaluation values, as compared to the other treatments.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.1-7
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• 1990

The physicochemical properties of acorn and chestnut starches were investigated. The shape of two starches granules was the rounded trianglar and some elliptical, but that of chestnut was less rounded. Water binding capacity of acorn was 191% and that of chestnut was 200%. Gel volume of chestnut started to increase from $55^{\circ}C$, and was higher value in all temperature range. Amylose of chestnut starch was leached more than that of acorn to $90^{\circ}C$. and reversely from $90^{\circ}C$ to $100^{\circ}C$. The blue value and amylose content of acorn and chestnut starches were 0.464, 0.440 and 24.8%, 22.5 respectively. According to Brabender Amylogram, gelatinization temperature and peak. hot and cold viscosity were $68.5^{\circ}C$, 1010, 910, 1470 BU for acorn and $63.7^{\circ}C$, 1480, 1000, 1080 BU for chestnut. Peak temperature and gelatinization enthalpy were $67.0^{\circ}C$ 3.64 cal/g for acorn, and $66.0^{\circ}C$, 2.82 ca1/g for chestnut. X-ray diffraction patterns of two starches were A-types but chestnut had some B-type character.

• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.88-99
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• 2000

This study was perfomed to search for how properties of the starch viscosity appear in different qualities, when acetic acid is added. For this study, corn starch which belongs to A-type. Potato starch to B-type. and sweet potato starch to C-type were chosen as an experimental material. which was added to acetic acid controlled as pH 4.0, 4.5, and 5.0 at the time of before and after heating. After that, the viscosity properties of each starch was analyzed using Amylogram and Brookfield viscometer. As a result. the viscosity was shown high in an order of potato. sweet potato, and corn starch. According to addition of acetic acid. tile viscosity appeared to be low. The viscosity differences of before and after heating when the acid is added were shown as follows : Amylogram shows that the lower the pH is. the lower the viscosity is when the acid is added before-heating. In case the acid is added before-heating, gelatinization temperature, consistency and setback was increased. but breakdown decreased. In case the acid is added after-heating, the viscosity goes down at soon as it is added meanwhile consistency and setback was decreased. but breakdown increased. Such properties of the viscosity show a conspicuous variation in an order of potato. sweet Potato. and corn starch. Brookrield viscometer shows that the lower the apparent viscosity is. the lower pH is at the time of before-heating when the acid is added. In case of after-heating, when the acid is added. the apparent viscosity shows a higher inclination than that of before-heating in corn starch and sweet potato starch.