• 한국식품과학회지
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• 제22권6호
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• pp.651-658
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• 1990

옥수수전분에 인산화반응 시약으로 Sodium tripolyphosphate(STPP)를 반응시켜 건식법, 호화법 및 Extrusion 공법에 의하여 인산전분을 제조하고 그 이화학적 성질을 비교하였다. 건식법에 의한 인산전분(DSP) 제조시 반응온도는 인산염 치환도에 가장 큰 영향을 미치는 인자로 작용하였다. 호화법에 의해 인산전분(GSP)을 제조하였을 경우는 건식법보다 치환도가 증가하였으나 반응온도가 $85^{\circ}C$ 이상에서는 큰 변화가 없었다. Extrusion공정에 의한 인산전분(WESP) 제조는 원료수분 20, 25, 30%에서 치환도 $0.0066{\sim}0.0083$의 값을 보였다. DSP 시료의 호화온도는 치환도가 증가할 수록 낮아졌고 투명도가 증가되었으나 WESP 시료는 원료전분보다 높은 호화온도를 보였다. 인산전분 extrudate의 겉보기 점도는 DSP 시료보다 낮은 점도값을 보였다. 모든 인산전분 시료가 원료전분에 비해 높은 노화안정성을 보였다.

• Fisheries and Aquatic Sciences
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• 제17권1호
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• pp.47-57
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• 2014

Thai Jasmine rice (Oryza sativa, long grain Indica var.) is popular in southeastern Asia and China due to its non-glutinous, fluffy texture and fragrant smell. However it has a high starch digestibility, which leads to an increased glycemic index (GI). Therefore it may require modified cooking methods for diabetes patients. The objectives of this study were to optimize the ratio of Thai Jasmine rice, sea tangle, and olive oil (CLTR) based on consumers' acceptance. The GI of plain cooked Thai Jasmine rice (CLR) was measured as a control. Sensory evaluation and response surface methodology were used to determine the optimal ratio. Texture analysis and nutritional evaluation were also performed on the optimal recipe of cooked Jasmine rice with sea tangle. A multiple regression equation was developed in quadratic canonical polynomial models. We used 26 trained Chinese panelists in their forties to rate color, flavor, adhesiveness, and glossiness, which we determined were highly correlated with overall acceptability. The optimal CLTR formula was 34.8% rice, 2.8% sea tangle, 61.9% water, and 0.5% olive oil. Compared to CLR, CLTR had a lower hardness, but a higher springiness and cohesiveness. However, CLR and CLTR had the same adhesiveness and chewiness. The addition of sea tangle and olive oil delayed retro-gradation of starch in CLTR and increased total dietary fiber, and protein and ash contents. The degree of gelatinization, and in vitro protein and starch digestibility of CLTR were lower than those of CLR. Based on Wolver' method, the GI of CLTR (52.9, incremental area under the glycemic-response curve, ignoring the area below fasting, as used for calculating the GI [Inc]) was lower compared with that of CLR (70.94, Inc), which indicates that CLTR is effective in decreasing and stabilizing blood glucose level, owing to its lower degree of gelatinization and starch digestibility. Our results show that CLTR can contribute to the development of a healthier meal for families and the fast food industry.

• 한국식품조리과학회지
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• 제3권2호
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• pp.28-37
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• 1987

The changes of various cooking experiment (gelatinization, swelling, texture, water absorbance) and amino acid, fatty acid composition and the effect of digestibility on glucose examination (in vitro) were investigated at various rice during cooking by using milk. The results are summarized as follows. 1) In the effect of various water-to-rice ratios on the degree of absorbance of rice, Rice (using water) always showed higher absorbance than rice. (using milk) optimum water absorbance time were shown to be 40 minute for rice (using water) and 50 minute for rice (using milk). 2) The degree of gelatinization (D.G) by iodine colorimetric method increased proportionally according to the increase of water-to-rice ratio and rice cooking always showed higher D.G than rice milk cooking. When the same D.G rice milk cooking food required 40~50% higher water-to-rice ratios than rice cooking food. 3) Various rice cooking food, the palatability were best food by rice bean milk cooking food. 4) The main Amino acid composition of using milk rice cooked food were Glutenine, Leusine, Asparagine, Valine, Arginin above 42% of the Total Amino acid. The contents of Lysine and Methionine were 476.50mg, 412.16mg in using Milk rice cooking food. 5) Using rice Milk cooking food ana Rice bean Milk cooking food, rice cooking, rice bean cooking in phosphate Buffer, in vitro Enzymatic glucose were carried out in dialysis bag. During 90 minute of incubation at $37^{\circ}C$, reducing sugar were analyzed from dialysate. Starch digestibility measured from human Saliva, Sali a, Pencreatic Amylase treatment was high in Rice Milk cooking food, Rice bean Milk cooking food and rice cooking food and rice bean cooking food but remarkely low.

• 한국식품과학회지
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• 제16권4호
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• pp.457-462
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• 1984

아끼바레와 밀양 23호 현미의 취반에 있어서 취반중의 경도 변화에 의하여 취반 속도를 속도론적으로 분석하고 X-ray와 scanning electron microscope를 사용하여 호화양상을 비교하였다. 현미 취반의 최적 가수량은 아끼바레와 밀양 23호가 각각 1.65 및 1.73 배로써 다수확계가 다소 높은 최적 가수율을 보였다. 현미의 취반속도는 밀양 23호가 아끼바레보다 약간 빨랐으며, 백미보다는 약 2배 느렸다. 두 품종의 취반시 활성화에너지는 비슷하였으며 $80{\sim}100^{\circ}C$ 범위에서는 $15{\sim}16kcal/mol$, 100 - $130^{\circ}C$ 범위에서는 약 8. 5 kcal/mol이었다. 또한 X-ray 회절도로 호화도를 측정한 결과 연화도로 판정한 취반 종료점의 호화도는 거의 100%였다.

• 한국식품과학회지
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• 제18권4호
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• pp.319-324
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• 1986

가수량율 1.3배 1.5배 1.7배로 하여 취반후 실온에서 1시간 식혀서 관능검사를 실시한 경우 부착성을 제외한 모든 특성에서 유의적인 차이를 나타내었다. 효소소화법에 의한 호화도의 측정시 압력솥 취반미가 전기솥 취만미보다 높은 호화도를 나타내었다. 하루동안냉장보관하였다가 전자오븐으로 재가열한 시료와 신선시료에 대한 관능적인 특성은 견고성을 제외한 모든 특성에서 유의적인 차이를 나타내었으며, 동일기구 내에서의 차이는 적었으나 두 취반기구 간의 차이는 현저하였다. 위와 같은 결과에서 본 연구의 조건 하에서는 동일한 쌀이라도 취반미의 특성이 현저히 달라진다고 할수 있다. 또한 냉장시료를 전자오븐으로 재가열한 시료는 신선시료에 비해 차이가 크지 않아서 복원럭이 크다는 것을 알 수 있다.

• 한국식품영양과학회지
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• 제26권3호
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• pp.436-442
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• 1997

Corn starch was extruded under relatively low shear, high moisture, and low temperature. Puffing of corn starch dough was induced by injecting $CO_2$gas in the range from 0MPa to 0.09MPa. Piece density and compressive modulus for puffed corn starch were decreased by increasing the injection pressure to 0.07MPa, and increased above 0.07MPa. the microstructure of corn starch puffed with $CO_2$gas showed thick cell size, compared with those puffed with steam. RVA paste viscosity curves of corn starch puffed with $CO_2$had different patterns from those puffed with steam, probably resulted from partial gelatinization of starch. Water absorption and solubility were not significantly changed by $CO_2$injection pressure, but the average degree of polymerization was reduced by higher $CO_2$injection. The water absorption, water solubility, and the average degree of polymerization for corn starch puffed with $CO_2$were significantly lower than those puffed with steam.

• 한국식품조리과학회지
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• 제13권1호
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• pp.7-15
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• 1997

The composition and polymeric structure of starch are the most important factors to determine the functional properties of rice. In an effort to relate the structural characteristics and its functional properties of starch in rice, molecular structural properties of starch from 6 rice cultivars were analysed. To relate the structure and function of starch the texture of Jeung-pyun made of rice were analyzed during retrogradation. The polymeric structure of rice starch was analyzed by debranching with isoamylase after gelatinization and fractionated with Sephadex G-75 gel filteration. The size fractionated debranched starch was categorized into four groups such as Fraction I, II, III and Intermediate Fraction depending in their max, The fractions with the max higher than 620 nm were designated as Fraction I, while those in the range of 600-620 nm and 540-600 nm as the Intermediate Fraction and Fraction II, respectively. The Fractions with the max lower than 540 were described as Fraction III. The average degree of polymerization (DP) of the Fraction I was estimated to be higher than 200, and those of other fractions, i.e. the Intermediate Fraction I, Fraction II and III were 150,45 and 25, respectively. The levels of Fraction I were varied from II to 35％ of total sugar. The Fraction I showed the linear relationship with the amylse contents, and the Intermediate Fraction, which might contain the mixture of short chain of amylose and debranched long chain of amylopectin, were measured to be in the range of 2.7∼8.4%. The levels of fraction II and III, both to be considered as the branches of amylopectin, were ranged 14.5∼23.6% and 39.7∼73.0%, respectively. The ratio of Fraction III to Fraction II describing the degree of branch or compactness of amylopectin was estimated to be around 4.0 for waxy varieties and around 2.0 for high amylose cultivars. With these results, it can be suggested that the degree of branch of the amylopectin may effect on amylose contents of starch or rice versa, To invertigate processing aptitude of different rice cultivars for the preparation of Jeung-pyun, its texture was analyzed by Instron, hardness, cohesiveness, elasticity, gumminess and chewiness of Jeung-pyun made of rice showed the significant relationship with the amylose content. Hardness was increased during retrogradation of product, but the relationship between hardness and amylose content due to not only difference in amylose content but also difference in structural characteristics of starch. In analysis of relationship between structure of rice starch and mechanical properties of Jeung-pyun during retrogradation elasticity did not show any relationship before retrogradation bur during retrogradation showed significant correlation. With these result, it can be suggested that the degree of branch of the amylopectin may effect on elasticity during retrogradation. However hardness, cohesiveness, gumminess and chewiness which were significant different before retrogradation, showed some correlation with structure of rice starch during retrigradation.

• 한국식품과학회지
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• 제37권4호
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• pp.590-596
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• 2005

대추 추출액 첨가시 제빵적성에 요구되는 반죽의 이화학적 특성 변화를 조사하였다. 대추 추출액의 수분은 92.5%, 단백질 0.50%, 회분 0.37%였고 pH는 4.65로 나타났다. 대추 추출액의 유리당은 sucrose가 4,340mg%로 가장 많았고 fructose, glucose 순으로 나타났다. 반죽의 물리적특성 중 farinogram에서는 대추 추출액 첨가량 증가에 따라 흡수율은 증가하였고 반죽형성시간과 안정도는 짧아졌으며 약화도는 커지는 경향을 보였다. Extensogram의 발효특성은 대추 추출액의 증가에 따라 신장도는 짧아졌고 저항도는 증가하였으며 Resistance/Extensibility값은 증가하였다. Amylogram의 호화특성은 대추 추출액 첨가량이 증가할수록 호화개시온도는 큰 차이가 없었고 최고점도는 감소하는 경향을 보였다.

• 한국식생활문화학회지
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• 제12권5호
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• pp.469-475
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• 1997

The modification of rice powder was attempted by treatment of acetic acid and epichlorohydrin to improve the functional properties of baby food. The initial gelatinization temperature of rice powder determined by amylograph was decreased from $79.5^{\circ}C$ to $63^{\circ}C$ by modification. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92B.U. to 236B.U. and from 100B.U. to 202B.U., respectively. The light transmittance of modified rice paste was increased from the temperature of $60^{\circ}C$ and by increasing the degree of substitution at the fixed temperature, while decrease more or less by the treatment of epichlorohydrin. The degree of retrogradation of the paste was decreased from 28.7 to 18.0 upon modification. The rate of syneresis of modified rice powder was decreased with increasing the drgree of substitution and ,the extend of epichlorohydrin treatment. Syneresis was not observed when acetylated rice powder whose DS value is 0.048 was treated with 0.25% of epichlorohydrin for the formation of cross-linkage. The addition of modified rice powder in preparation of semi-solid type infant food could improve the quality without lowering overall digestibility.

• 한국식품영양학회지
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• 제21권4호
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• pp.470-476
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• 2008

In this study, we assessed the effects of heat treatment on the in vitro hydrolysis indices of commercial Saengshik. Thermal treatment on grain flour and commercial Saengshik increased soluble dietary finer(SDF) and insoluble fiber(IDF), while total dietary fiber(TDF) content remained nearly constant regardless of thermal treatment. Among the samples, COS(Commercial Ohaeng Saengshik) showed the highest TDF and IDF content in raw and heated samples. Additionally, the resistant starch(RS) contents in unheated samples were shown to be high. After heating, the RS levels of all the samples were reduced significantly, by over 12%. The degree of gelatinization in the unheated samples was lower than that of the heated samples, whereas the degree of retrogradation in the unheated samples was higher than that of the heated samples. The hydrolysis indices(HI) of the unheated samples were relatively low, whereas the heated group evidenced high levels. The HI must be affected by content of RS and IDF in samples.