• Korean Journal of Organic Agriculture
• /
• v.6 no.1
• /
• pp.117-125
• /
• 1997

For the environmental protection, it is more desirable to use compost rather than chemical fertilizer. So in this paper, the effects of compost upon the rice quality were investigated with Hwajin Rice as the test variety. The rice quality and physicochemical characteristics were examined and the resrlts are as follows. As to the rice quality, the rate of polished rice was high in the non-fertilizer and the compost plot, the degree of transparency was high in the order of the traditional, the compost+urea, the compost and the non-fertilizer plot. The amylose content (one of the physicochemical characteristies of the rice), the rate of Mg/K, and the adhesivity and the cohesion power (charateristies of texturogram which show the density of boiled rice) were also high in the compost polt. Among the amylogram characteristics, the gelatinization temperature was lowest in the compost plot ; the lowest and the highest degree of viscosity and the break down were also inclined to be higher in the compost plot than in the traditional plot. After the soil test, the components of available phosphorus, organic matters, calcium, magnesium, potassinm and silicate increased in the soil as compared with those before test.

• Journal of the East Asian Society of Dietary Life
• /
• v.7 no.4
• /
• pp.519-526
• /
• 1997

Physicochemical properties of potato starches with degree of substitution of 0-0.2645 hydroxypropylated with propylene oxide were examined. Hydorxypropyl group content of the starch was proportional to propylene oxide concentration. Water binding capacity increased but pH decreased with the increase of degree of substitution. Blue value and iodine absorption property decreased with the increase of hydroxypropylation. Differential scanning calorimeter showed that hydroxypropylation lowered the gelatinization temperature of the starch. Relative crystallinity in X-ray diffraction patterns decreased and starch granule observed by scanning electron microscopy was destroyed by hydroxypropylation. This result implied that high level hydroxypropylation affected the crystal region as well as amorphous region of starch.

• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.609-621
• /
• 2000

The purpose of this study was to investigate the effect of addition of jujube on lnjeulmi in storage. Jujube powder was added to lnjeulmi made from the steamed glutinous rice, glutinous rice flour and brown glutinous rice flour. As a result of the sensory evaluation, the more jujube is added, the stronger sweetness and the more bitterness is shown. The sweetness and bitterness, made from brown glutinous rice, of Deachu-Injeulmi added jujube powder is the highest, and the more jujubes are tasted. Tenderness and moistness of Deachu-Injeulmi is decreased in the order of Deachu-Injeulmi made from glutinous rice, brown glutinous rice, glutinous rice flour, tenderness and moistness is increased with less amount of jujube. Chewiness of Deachu-Injeulmi made brown glutinous rice flour is the highest and Deachu-Injeulmi made from glutinous rice is the most rough. Moisture content is decreased in the order of Daechu-Injeulmi from glutinous rice, glutinous rice flour, brown glutinous rice flour. The reducing sugar content about storage period of Daechu-Injeulmi is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour, and it is dramatically reduced until 48 hours of storage. However, it is increased a little bit after 72 hours. The changes in degree of gelatinization by storage period is that it is rapidly reduced until 24 hours, and it is decreased in the order of glutinous rice, glutinous rice flour, brown glutinous rice flour. That is to say, the more jujube powder is added, the less change there is. Springiness and cohesiveness is decreased during storage. Chewiness and gumminess is higher with more jujube, and it is increased until 24hour of storage period, then it is decreased after 48 hours. Hardness of Daechu-Injeulmi made from glutinous rice flour is the highest and the more jujube is added. Hardness of Daechu-Injeulmi added jujube powder is decreased in the order of Daechu-Injeulmi of 2.5%, 10% and 7.5%. The more jujube is added, the less change of the hardness by the storage period Daechu-Injeulmi is observed, thus the speed of the retrogradation is getting slower.

• Korean journal of food and cookery science
• /
• v.17 no.1
• /
• pp.29-42
• /
• 2001

The purpose of this study was 10 investigate the effect of jujube on the physicochemical properties of lnjeulmi during storage. Various lnjeulmi samples were prepared with steamed glutinous rice, glutinous rice flour, or brown glutinous rice flour along with the addition of chopped jujube at 3, 6, 9, or 12% of rice. In sensory evaluation, the more jujube was added, the stronger sweetness and bitterness were obtained. The samples made with steamed glutinous rice gave the harshest texture. Tenderness and moistness of Deachu-Injeulmi were the highest in the samples made with glutinous rice followed by brown glutinous rice flour, and glutinous rice flour, and they were increased with less amount of jujube. The chewiness of the samples made with brown glutinous rice flour' was the highest and the samples made with glutinous rice were the coarsest. The more jujube was added, the redness and yellowness of Daechu-Injeulmi were increased. The moisture content was higher in the samples made with glutinous rice followed by glutinous rice flour and brown glutinous rice flour. The reducing sugar content of samples during storage was higher in the order of glutinous rice, glutinous rice flour, and brown glutinous rice flour, and it was dramatically reduced until 48hr of storag e; however, it was increased a little bit after 72 hr. The degree of gelatinization was reduced rapidly during the first 24hr of storage, and it was decreased in the order of brown glutinous rice flour, glutinous rice flour, and glutinous rice. The springiness and cohesiveness were decreased during storage. The chewiness and gumminess were increased with the increase of added jujube, and they were increased until 24hr of storage, then decreased after 48hr. The hardness was the highest in the samples made with glutinous rice and 12% of chopped jujube showed the least change in the hardness. The more jujube was added, the less change in the hardness of samples was observed during storage, consequently retarded the speed of retrogradation

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.7
• /
• pp.992-998
• /
• 2010

This study investigated changes of quality during storage period with 6 types of Backsulgie manufactured by adding enzyme (BS-300 0.3%) and trehalose (3%, 6%) to minimize the changes of quality and tried to determine their optimal combination ratio. When Rapid Visco Analyzer (RVA) gelatinization properties of rice powder were examined, adding both of enzyme and trehalose to the powder increased stability of process and reduced retrogradation. In comparison of the degree of retrogradation of Backsulgie by using Differential Scanning Calorimetry (DSC), the sample with enzymes and trehalose suppressed retrogradation. Moreover, the retrogradation effect became larger by using both of enzyme and trehalose and it was the largest in the sample with 0.3% enzyme and 6% trehalose. Enzyme and trehalose added to Backsulgie were found to improve water retention, to minimize changes of texture and color during storage of Backsulgie. Therefore, optimal combination ratio of Backsulgie is 0.3% enzyme with 6% trehalose added Backsulgie.

• Korean Journal of Food Science and Technology
• /
• v.20 no.3
• /
• pp.392-398
• /
• 1988

Gelatinized rice flours were prepared by drum drying at different moisture contents of slurry made from dry milled and wet milled rice flours. Milled rice samples were prepared from the Chuchung and the Samgang varieties. Degree of gelatinization of drum-dried rice flours revealed over 92% at 60% moisture content of wet milled rice flours and 80% moisture content of dry milled ones. With regards to amylogram and rheological properties, drum-dried rice flours prepared from wet milled raw materials showed higher viscosity than from dry milled ones. Increasing water contents in the slurry increased water absorption index(WAI) and decreased water solubility index(WSI). Hunter's color values of drum-dried rice flour at high moisture contents showed higher L values and lower b values. For the preparation of gelatinized rice flours by drum drying process, the higher water content caused more gelatinized network structure of rice starch in scanning electron micrographs. With regards to farinogram properties of dough with drum-dried rice flours and wheat flours in mixing ratio of 1 to 9 by weight, drum-dried rice flours made from wet milled raw rice flours revealed higher MTI than from dry milled ones.

• Korean journal of food and cookery science
• /
• v.8 no.3
• /
• pp.291-296
• /
• 1992

The physicochernical properties of Korean buckwheat starches were investigated. The results were as follows; 1. Water binding capacity of kangwon hull buckwheat starch was 106.55% and that of Kangwon rice buckwheat was 99.35%. 2. The pattern of change in swelling power of hull buckwheat starch for increasing temperature started to increase at 60$^{\circ}C$ and increased rapidly from 80$^{\circ}C$, and that of rice buckwheat increased slowly from 60$^{\circ}C$ to 90$^{\circ}C$. 3. The ranges of gelatinization temp. of hull buckwheat and rice buckwheat starches were 70~75$^{\circ}C$ and 75~85$^{\circ}C$, respectively. 4. The blue value of hull buckwheat starch and rice buckwheat starch were 6.25 and 0.62, respectively. 5. The alkali number of hull buckwheat starch and rice buckwheat starch were 1.28 and 3.68 respectively. 6. The amylose content of hull buckwheat and rice buckwheat starch were 32.26% and 38.09%. 7. Periodate oxidation of hull buckwheat starch resulted that amylose had me average molecular weight of 103, 004, degree of polymerizatlon of 572 and amylopectin had me degree of branching of 7.64, glucose unit per segment of 13.09, and periodate oxidation of rice buck wheat starch resulted mat amylose had me average molecular weight of 125, 654, degree of polymerization of 698 and amylopectin had degree of branching of 6.59, glucose unit per segment of 15.16.

• Journal of Food Hygiene and Safety
• /
• v.14 no.1
• /
• pp.84-89
• /
• 1999

Octenylscuccinated corn starches prepared by reaction of corn starch with 1-octenylsuccinic anhydride(OSAn) and their degree of substitution (DS), reaction efficiency(RE), residual octenylsuccinic acid (OSA), and physicochemical properties were compared with those of the native corn starch. DS increased with increase of OSAn and RE was much nearly the same regardless of increased of OSAn. The content of residual of residual OSA was significantly lower than that of regulation of food additives. And as washing frequency of dispersion of the reactant was increased, the content of residual OSA of octenylsuccinated starch was decreased. Raid Visco-Analyzer initial pasting temperature and setback of octenylsuccinated starches decreased whereas peak viscosity and breakdown increased. When DS of octenylsuccinated starches increased, temperature of initial gelatinization of octenylscuccinated starches drastically decreased. The octenylsuccinated starches also formed clearer pastes. The solubility was much nearly the same regardless of increase of DS at 7$0^{\circ}C$ but the swelling power increased 1.2~1.7 times higher than that of native corn starch at 7$0^{\circ}C$. The water binding capacity of octenylsuccinated starches also decreased.

• Korean journal of food and cookery science
• /
• v.9 no.2
• /
• pp.67-73
• /
• 1993

The effects of addition of brown rice flour on the Backsulgies were examined. We chose the addition ratio of brown rice flour as 0%, 50%, 100% along with the pilot study. The addition of brown rice flour did not make significant changes in water-binding capacity, swelling power and the degree of gelatinization. But the addition of brown rice flour had a delaying effect of retrogradation of Backsulgies by textural analysis. In sensory evaluation, the Backsulgi added brown rice flour 50% had the highest value in the overall quality of sensory characteristics. But there was no significant difference in the other sensory characteristics between the 50% and 0% added with. Therefore we concluded that the addition of brown rice flour on Backsulgies improve the sensory characteristics as well as delay the retrogradation and would be a good source of dietary fiber.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.3
• /
• pp.489-494
• /
• 1998

For the purpose of improving the qualities of popcorn, potato, frozen hotdog and steamed egg, the effects of food height(0mm: HO, 5mm: H5, 10mm, 15mm: H15) for microwave cooking on physicochemical properties were investigated. In popcorn, weight loss was decreased as height increased while volume of popcorn was increased, which indicated that popcorn was poped very well as height increased. H10 showed the highest taste score in sensory evaluation. In potato, degree of gelatinization was increased as hight increased. H10 showed the highest overall acceptance score. In frozen hotdog, hardness of hotdog was decreased as hight increased and H15 showed the lowest hardness score (408.8g). In steamed egg, H5 showed the highest temperature and H10 showed the highest overall acceptance score. Physicochemical properties of food were changed by heating height of microwave heating.