• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.877-887
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• 2005

This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.580-586
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• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.181-187
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• 2013

Identification of main ingredients in starches has been investigated using physicochemical analysis method mainly. However, physicochemical properties such as particle size have limitations in determining the differences among mixed starches. Therefore, we developed a molecular biological method to identify materials used in starch, as a sample, 11 kinds of starches including sweet potato starch, potato starch, corn starch, and tapioca starch. DNeasy plant mini kit, magnetic DNA purification system, and CTAB methods were used to extract DNA from samples. After gene extraction, whole genome amplification (WGA) was performed to amplify the extracted DNA. Species-specific primers were used as followings: ib-286-F/ib-286-R (105 bp), Pss 01n-5'/Pss 01n-3' (216 bp), SS11b 3-5'/SS11b 3-3' (114 bp), and SSRY26-F/SSRY26-R (121 bp) gene for sweet potato, potato, corn, and tapioca, respectively. In this study, we could confirm the main ingredients using WGA and PCR method.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.693-700
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• 2004

Viscometry was applied to identify irradiated corn starch (CS), sweet potato starch (SS), and potato starch (PS) from non-irradiated controls using Brookfield DV-III programmable rheometer. Effects of starch suspension concentration (7.0-9.5%) and spindle speed (25-125 rpm) were investigated. Established optimal viscosity-measuring conditions showed the highest correlation coefficient between irradiation dose (0-6.0 kGy) and corresponding viscosities for CS, SS, and PS. Threshold values for identifying irradiated starches were suggested. Viscosities of all samples significantly decreased with increasing irradiation dose (p<0.05) and spindle speed, while increased as suspension concentration increased. Optimal conditions for suspension concentration and spindle speed were 7.5% (6.7%, d.b.) and 125rpm in CS, 8.5% (7.3%, d.b.) and 125 rpm in SS, and 9.0% (7.3%, d.b.) and 100rpm in PS, respectively. Under these measuring conditions, threshold values for discriminating unknown samples were 0.313, 0.345, and 0.811 for CS, SS, and PS in 1.5 kGy-irradiated samples, compared with 0.521, 0.798, and 1.693 in non-irradiated samples, respectively, enabling identification of irradiated from non-irradiated starches.

• Food Science and Preservation
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• v.20 no.1
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• pp.97-103
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• 2013

The effects of gamma irradiation at medium dose levels on commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were investigated in terms of its color and lipid oxidation. The CS, SS, and PS samples were irradiated at 0, 1.5, 3, 4.5 and 6 kGy by a Co-60 gamma irradiator and used for measuring Hunter's colors and TBA value. Irradiation doses applied did not cause apparent changes in Hunter color parameters between the control and irradiated groups. But, the decrease in lightness (L value) for CS and the increase in both redness (a value) for SS and yellowness (b value) for PS were observed, respectively, thereby resulting in slight increase in overall color difference (${\Delta}E$) upon irradiation. Browning intensity observed with the naked eye for gelatinized starches by irradiation doses was also gradually increased along with irradiation dose, which was more remarkable in SS. The thiobarbituric acid (TBA) values of samples showed a dose-dependant increase with ${\geq}0.9964$ of $R^2$ (p<0.05).

• Applied Biological Chemistry
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• v.28 no.4
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• pp.219-225
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• 1985

The viscometric properties of six kinds of waxy starches of Olchal and Hankang(waxy rice), Chalborie (waxy barley), Yullmoo (waxy Job's tears), Chajoe (waxy foxtail millet), Chalsusu (waxy great millet) and Chalocsusu (waxy corn) were investigated. The increase in optical transmittance of 0.1% starch suspensions occurred at $55^{\circ}C$ for Hankang, $60^{\circ}C$ for Olchal, Chalborie, Chajoe and Yullmoo and $65^{\circ}C$ for Chalsusu and Chalocsusu, and further inrreased $70^{\circ}C$ for Hankang and Olchal, $75^{\circ}C$ for Chajoe, Chalsusu, Chalocsusu and Yullmoo and above $85^{\circ}C$ for chalborie. Amylogram on 5%, starch suspensions showed that gelatinization temperature and maximum peak height were 850 B.U. at $62^{\circ}C$ for Hankang, $65^{\circ}C$ and 980 B.U. for Olchae, $64^{\circ}C$ and 1,080 B.U. for Chalborie, and 1,410 B.U. at $69^{\circ}C$ for Yullmoo, and 1,280 B.U. at $71^{\circ}C$ for Chajoe, and 1,260 B.U. at $71^{\circ}C$for Chalsusu and 1,420 B.U. at $70^{\circ}C$ for Chalocsusu. Swelling power of starches was $38{\sim}55$, and Hankang, Olchal, Chajoe, Chalocsusu and Yullmoo starches had higher swelling power than Chalsusu and Chalborie starches. Intrinsic viscosity of them was $1.43{\sim}1.75$ and hardness of them highly relevant to the gelatinization properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.878-885
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• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.30-35
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• 1995

Gamma irradiation was applied to non-glutinous and glutinous corns for improving starch isolation process. No significant changes in proximate composition of corn grains were observed by gamma irradiation. Irradiation at 1 and 5 kGy was effective for sterilizing all contaminated microorganisms of non-glutinous and glutinous corns, respectively. The moisture-uptake rate constants were increased in proportional to the steeping temperature and applied irradiation dose level. The irradiation efficacy on water absorption properties was also recognized in the corns stored for six months at room temperature. The combined use of gamma irradiation with sulfur dioxide solution was very effective for reducing steeping time. The starch yield gradually increased as irradiation dose levels increased. At 2 kGy, the sarch yield of non-glutinous and glutinous corns increased by 38% and 27%, respectively. No significant difference in Hunter's color value was observed between the starches isolated from nonirradiated and irradiated corn grains.

• Microbiology and Biotechnology Letters
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• v.10 no.4
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• pp.259-265
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• 1982

These experiments were conducted to investigate the hydrolysis products on the various oligosaccharides of Bacillus cirulans F-2 $\alpha$-amylase, and the hydrolysis rate on the various raw starches of Bacillus circulans F-2 $\alpha$-amylase, Bacillus amylotiquefaciens $\alpha$-amylase and Rhizopus niveus glucoamylase. The results obtained were as follows : 1. Maltotetraose, maltopentaose, maltohexaose, maltoheptaose and maltooctaose were hydrolyzed, but maltose and maltotriose were not hydrolyzed by Bacillus circulans F-2 $\alpha$-amylase. Among maltotetraose, maltopentaose, maltohexaose, maltoheptaose and maltooctaose, especially maltotetraose was hydrolyzed weakly by Bacillus circulans F-2 $\alpha$-amylase. 2. The Hydrolysis rate of oyster glycogen was slightly lower than soluble starch, amylose and amylopectin. 3. The hydrolysis rate of com starch was higher in shaking incubation than in stationary incubation, but the hydrolysis rate of potato starch was not definite according to kinds of enzyme. 4. On com, rice, arrowroot, high amylose corn, banana, sago, yam and potato starch, Bacillus circulans F-2 $\alpha$-amylase exhibited a remarkably higher hydrolysis rate than Bacillus amyloquefaciems $\alpha$-amylase and Rhizopus niveus glucoamylase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1082-1087
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• 2001

A study was carried out to establish the detection method for irradiated cereals. Starchs were ground and irradiated at 2.5, 5.0, 7.5, 10 and 15 kGy using a Co-60 irradiator. The viscosities decreased in all samples by increasing irradiation dose. The viscosity of the potato, corn and sweet potato from Korea dropped from 35.00$\pm$ 0.34, 11.86$\pm$0.86 and 14.02$\pm$0.62 in the control to 11.38$\pm$0.92, 2.98$\pm$0.80 and 2.74$\pm$0.80, respectively, in the samples irradiated at 15 kGy. These trends were similar to samples from China. Regression expression and coefficients of viscosity of potato, corn and sweet potato starch from Korea were 0.97 (y=-4.6197x+38.284), 0.88 (y=-1.5146x+12.023) and 0.88 (y=-1.5146x+12.023), respectively, those of viscosity of starches from China were 0.69 (y=-28.849x+152.25), 0.81 (y=-3.38x+20.56) and 0.88 (y=-2.668x+18.505) at 50 rpm. All samples resulted in a decrease in specific parameter by increasing rpm after irradiation. Parameter values showed dose-dependent relationship between unirradiated and irradiated samples and indicated that all values of unirradiated samples were higher than the those of irradiated ones. These results suggest that the detection of irradiated potato, corn and sweet potato starch at various irradiation doses is possible by the viscometric method.