• Preventive Nutrition and Food Science
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• 제15권1호
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• pp.67-73
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• 2010

The effects of particle sizes (small, medium and large sizes) and gelatinization treatment on the changes of the instant properties of Job's tears powder were investigated. The degree of gelatinization on the different particle size samples of Job's tears powder was the highest in the small particle size, and it also showed an increasing trend regardless of pregelatinizing whether it is or not as the particle size decreased from large particle size to small particle size. The water solubility index of the pregelatinized samples was high compared to that of ungelatinized samples regardless of particle size and temperatures. The water absorption and swelling power increased as particle size and temperature were increased. The dispersibility and sinkability of ungelatinized sample was increased as particle size and temperature were increased and it also showed lower value regardless of particle size and temperature. However, the dispersibility and sinkability of pregelatinized samples were shown to have the opposite result, such that the smallest particle size of pregelatinized sample had the lowest sinkability (11.3%). The turbidity of the pregelatinized small particle size was the highest by a factor of 1.08.

• Asian-Australasian Journal of Animal Sciences
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• 제14권3호
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• pp.358-364
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• 2001

The physiochemical properties and interactions between porcine blood and waxy rice were determined. Addition of calcium chloride (0.15%) improved acceptability of blood cake and increased the gelatinization degree of waxy rice. The water-holding capacity of porcine blood gel (blood/water=60/40, v/v), extent of absorption and gelatinization of waxy rice, and scanning electron microscopy showed that blood protein matrix and waxy rice are competitors for holding water in the cooking procedure. Non-haem iron content increased linearly (R=0.95) when heating temperature rose. The presence of blood proteins caused increasing of peak temperature (Tp) of gelatinization in differential scanning calorimetric thermal gram, The microstnlcture of plasma proteins and haemoglobin appeared continuous changes, and interacted with surface of waxy rice flour in terms of network and mosaic form, respectively. The electrophoretic patterns revealed an interaction between plasma proteins and waxy rice glutelin and haemoglobin when heated could be found at temperatures above $60^{\circ}C$.

• Journal of Dairy Science and Biotechnology
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• 제26권2호
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• pp.45-49
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• 2008

We studied the feasibility of monitoring and controlling the manufacturing process of an infant formula with rice starch by testing in-process samples using rheology. We used DSC to first determine the gelatinization temperature of the rice starch, a key ingredient of this product. With this characteristic temperature and the process design known, rheological measurements were conducted on the in-process samples for detecting the presence and extent of gelatinization and retrogradation of rice starch; in-process samples were collected from the carbohydrate tank, after the homogenizer, and the finished product tank. The correlation between the rheological measurements on these samples and manufacturing performance proved that rheology is a very sensitive tool for monitoring the structural development of this infant formula during main process, and their influence on sterilization efficiency. We observed that the lower degree of gelatinization during main process, a shorter residence time in the finished product tank, and using caustic flush rather than clean-in-place additively lead to higher sterilization efficiency. These findings can be utilized for a rational design and analysis of the manufacturing process for infant formulas containing rice starch.

• 한국식품영양학회지
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• 제27권1호
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• pp.112-119
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• 2014

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. Herein, we have studied thermal property changes of wheat, corn, potato and sweet potato starch by ohmic heating as well as conventional heating. And then we measure the water holding capacity of starches. Annealing of starch is a heat treatment method heated at 3~4% below the gelatinization point. This treatment changes the starch's thermal property. In the DSC analysis of this study, the $T_o$, $T_p$, $T_c$ of all starch levels have increased, and the $T_c$-$T_o$ narrowed. In the ohmic heating, the treatment sample is extensively changed but not with the conventional heating. From the ohmic treatment, increases from gelatinization temperature are potato ($8.3^{\circ}C$) > wheat ($5.3^{\circ}C$) > corn ($4.9^{\circ}C$) > sweet potato ($4.5^{\circ}C$), and gelatinization ranges are potato ($7.9^{\circ}C$), wheat ($7.5^{\circ}C$), corn ($6.1^{\circ}C$) and sweet potato ($6.8^{\circ}C$). In the case of conventional treatment, water holding capacity is not changed with increasing temperature but the ohmic heating is increased. Water holding capacity is related to the degree of gelatinization for starch. This result show that when treated with below gelatinization temperature, the starches are partly gelatined by ohmic treatment. When viewing the results of the above, ohmic treatment is enhanced by heating and generating electric currents to the starch structure.

• 한국식품조리과학회지
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• 제15권3호
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• pp.249-257
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• 1999

Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20$^{\circ}C$), but at 4$^{\circ}C$ it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4$^{\circ}C$, but it was less decreased as more soybean was added. In brittleness at 4$^{\circ}C$, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM. air pore size was small and distributed regularly as more soybean added. In conclusion. it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.

• 동아시아식생활학회지
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• 제13권3호
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• pp.197-215
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• 2003

본 연구는 유화제와 효소 첨가 유무가 흑미.녹차.표고버섯.호박의 부재료를 첨가하여 제조한 설기떡의 저장 중 노화지연의 효과 및 조직에 대한 결과는 다음과 같다. 1. 수분함량과 색도는 유화제와 효소 첨가 유무에 관계없이 저장기간이 늘어남에 따라 약간의 변화를 보였으나 큰 차이가 없었다. (p<0.05) 2. 호화도는 유화제와 효소 첨가군이 유화제와 효소 무첨가군에 비하여 저장기간이 늘어날수록 높았다.(<0.05) 3. 노화도는 유화제와 효소 첨가군이 저장기간이 늘어날수록 감소율이 낮았으며, 그 중 호박첨가설기떡이 가장 낮았다. 4. 텍스쳐는 씹힘성을 제외한 모든 항목에서 유화제와 효소 첨가군이 유의한(p<0.05)차이를 나타냈다. 호박첨가 설기떡은 유화제와 효소 첨가군에서 경도, 부착성, 탄력성과 점착성, 유화제와 효소 무첨가군에서는 부착성, 점착성이 유의하게 차이가 나타났다. (p<0.001) 5. 관능검사는 유화제와 효소 첨가유무에 관계없이 흑미 첨가 설기떡을 선호했다. 이와 같은 실험결과로 우리고유의 전통식품인 떡에 유화제와 효소를 첨가하고, 기능성 있는 재료를 첨가한다면 떡의 단점인 노화를 지연하고 저장성을 높여 떡의 대중화에 이바지할 수 있으리라 사료된다.

• 한국식품과학회지
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• 제34권1호
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• pp.24-29
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• 2002

고구마, 옥수수, 감자, 타피오카 당면 제조 공정별 호화도의 변화와 동결 건조한 당면의 특성을 조사하였다. 제조공정중 호화도는 압출 성형 후가 가장 높았으며, 이때 고구마 당면인 경우 63.4%, 감자 당면은 80.0%, 옥수수 당면은 82.3%, 타피오카 전분은 86.5%로 나타났다. 호화도는 당면의 제조공정중 압출성형 공정에서 가장 높게 나타난 후, $4^{\circ}C$에서 숙성 후 동결하는 공정부터 호화도가 낮아지며, 건조공정에서는 더욱더 감소하는 경향을 보였다. 전분 종류별 당면의 색도에서 명도를 나타내는 L값은 옥수수 당면>타피오카 당면>감자 당면>고구마 당면 순으로 낮아졌다. 조리중 손실되는 고형분의 양은 타피오카>옥수수 당면>감자 당면>고구마 당면 순으로 적었다. 무게 증가율의 정도는 고구마 당면이 가장 높았고, 옥수수>감자>타피오카 순으로 낮아졌다. 무게 증가 속도 상수 값은 고구마 당면이 가장 빨랐으며, 타피오카 당면이 가장 늦었다. 복원력은 동결건조한 고구마 당면이 감자, 옥수수, 타피오카 당면보다 우수하였다. 원료 배합 공정에서 전분대비 60%에서 70%로 물 첨가량을 높였을 때 물 첨가량이 많을수록 당면의 호화도가 높았다. 직경 1.0 mm의 굵기로 제조한 당면보다 직경 0.8 mm의 굵기로 제조한 동결 건조 당면의 복원력은 30%정도 높았으며, 수분을 많이 첨가하여 제조한 동결건조 당면의 복원력도 30% 좋았다. 따라서 당면의 두께와 수분 첨가량으로도 동결건조 당면의 복원력을 일부 개선시키는 효과는 있으나, 삶은 당면처럼 완전하게 복원되지는 않았다.

• 한국식품과학회지
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• 제27권3호
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• pp.428-438
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• 1995

Corn starch와 waxy corn starch를 사용하여 중간수분계의 수분함량으로 반죽을 제조하고 수분함량과 가열온도, 가열시간에 따른 전분 반죽의 호화양상을 밝혀 보고자 하였다. Corn starch와 waxy corn starch의 amylograph 호화 특성은 1% CMC를 첨가하여 측정한 호화개시 온도가 모두 약 $64^{\circ}C$로 나타났다. DSC특성은 corn starch호화 개시 온도가 $68.15^{\circ}C$, 최대호화온도가 $74.01^{\circ}C$, 호화종결 온도가 $85.65^{\circ}C$, 호화엔탈피는 3.2 cal/gram이었으며, waxy corn starch의 호화개시온도는 $68.24^{\circ}C$, 최대호화온도 $75.43^{\circ}C$, 호화종결온도 $93^{\circ}C$, 호화엔탈피는 4.2 cal/gram으로 나타났다. 수분함량$(X_1)\;36{\sim}52%)$, 가열온도$(X_2)\;60{\sim}100^{\circ}C$, 가열시간$(X_3)$ $0{\sim}2.0$분으로 가열시 corn starch와 waxy corn starch 반죽의 호화도(Y) 변화를 실험계획법으로 조사한 반응표면 회귀 방정식은 corn starch 반죽의 경우 $Y=28.659＋8.638\;X_1+15.675\;X_2+7.770\;X_3-1.620\;{X_1}^2+10.790\;X_1X_2-4.220\;{X_2}^2+0.510\;X_1X_3+1.980\;X_2X_3-6.850\;{X_3}^2$ $(R^2=0.9714)$ 이었고 waxy corn starch 반죽의 경우는 $Y=32.617+12.535\;X_1+20.470\;X_2+8.608\;X_3+4.093\;{X_1}^2+13.550\;X_1X_2-4.467\;{X_2}^2+1.560\;X_1X_3+2.160\;X_2X_3-9.527\;{X_3}^2$ $(R^2=0.9621)$이었다. 즉 수분함량과 가열온도, 가열시간이 증가할수록 반죽의 호화도는 모두 증가하는 경향을 나타내었고 같은 조건에서는 waxy corn starch가 corn starch 반죽보다 $10{\sim}20%$ 정도 더 호화되는 것을 알 수 있었다. Corn starch 와 waxy corn starch 반죽의 호화 속도를 보면 가열온도 $70^{\circ}C$와 $80^{\circ}C$에서는 가열시간 0.5분 이내에서 비교적 빠른 속도로 반죽이 호화되고 가열시간이 그 이상으로 증가할 때도 반죽의 호화가 약간은 진행되지만 $90^{\circ}C$ 이상의 가열온도에서는 가열시간 0.5분 이내에 반죽의 호화가 급속히 일어나고 가열 시간을 증가시켜도 더이상의 호화는 일어나지 않았다. 같은 조건에서는 waxy corn starch 반죽의 호화 속도가 corn starch보다 더 빠른 것으로 나타났다. 대표적으로 52% 수분함량에서 반응속도상수(k)와 가열온도(T)사이의 관계식은 corn starch의 경우 $logk=11.1140-4.1226{\times}10^3(1/T)$, waxy corn starch의 경우 $logk=10.1195-3.7090{\times}10^3(1/T)$이었다.

• 동아시아식생활학회지
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• 제23권2호
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• pp.227-233
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• 2013

The physicochemical, mechanical properties and sensory evaluation of sulgidduk using different ratio of makgeolli lees were investigated. The pH decreased as the amount of makgeolli lees increased, but acidity increased. The soluble solids increased as the amount of makgeolli lees increased but there were no significant difference. The L value decreased and value increased the amount of makgeolli lees. The degree of gelatinization of sulgidduk containing makgeolli lees was high at day then decreased time. As the lees increased, the degree of gelatinization decreased. In all treatments (except control) degree of retrogradation increased 2 days then decreased. As the amount of makgeolli lees, hardness increased but chewiness, adhesiveness, springiness, and cohesiveness significantly decreased. Sensory evaluation results, browness was high while sweetness, moistness, softness low as the amount of makgeolli lees. In overall acceptability, MLS6 was high (4.92). In conclusion, sulgidduk 6% makgeolli lees was found to excellent, when consider dietary fiber content and acceptability.

• 한국식품영양과학회지
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• 제26권1호
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• pp.17-24
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• 1997

본 연구에서는 장시간 수침이 찹쌀가루와 전분에 미치는 영향을 알아보기 위하여 25"C에서 1일과 7일, 35"C에서 7일간 수침한 찹쌀과 전혀 수침 하지 않은 찹쌀로부터 가루를 내거나 전분을 분리하여 이화학적 특성과 호화특성을 실험하였다. 본 실험의 결과를 종합하면 찹쌀을 장시간 수침함으로써 단백질, 지질, 회분 등의 성분이 크게 감소하였다. 주사전자현미경 관찰에서는 수침에 의해 찹쌀가루의 배유세포벽이 파괴되었으며, 찹쌀 전분은 수침 에 의 해 모양은 영향을 받지 않았으나, 크기는 감소했다. 밀도, 물결합능력 그리고 팽윤력과 용해도 등의 이화학적 특성의 변화가 있었다. 찹쌀 전분의 결정형은 모두 A형으로 수침에 영향을 받지 않았다. 아밀로그램, X-선 회절도로 나타낸 가열 중의 호화도도 변화하였다. 특히 아밀로그램에 의한 호화특성은 찹쌀가루의 경우 최고 점도가 증가하여 전반 적으로 찹쌀 전분과 유사한 패턴으로 변하였다 이와 같은 실험 결과로 보아 장시간 수침하는 것은 찹쌀에 존재하는 단백질과 지질 및 미량 성분을 제거하고, 호화 특성에 변화를 일어나게 하여 찹쌀가루가 유과의 제조에 좀더 적합한 성질을 가지도록 하는 과정으로 사료된다.과정으로 사료된다.