• 한국식품과학회지
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• 제39권6호
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• pp.637-643
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• 2007

옥수수 전분의 용해도, 아밀로오스 용출량 및 용출당 함량은 알칼리 호화도에 따라 모두 증가하였다. 알칼리호화의 경우 낮은 호화도에서도 특정 X-ray 회절각도에서의 강도 및 DSC의 호화 엔탈피가 감소하여 가열호화와는 달리 호화 초반에 전분입자의 결정질이 손상되는 것을 알 수 있었으며, 결정질이 손상됨에 따라 용출당 중의 아밀로오스의 상대적 함량이 낮아지고 호화과정중의 전분 입자크기는 거의 변하지 않았다. 또한 DSC의 흡열곡선이 호화도가 증가함에 따라 고온으로 이동하였다. 이와 같은 현상으로 미루어 볼 때 알칼리 첨가에 의하여 전분입자의 팽창보다는 약한 결정질로부터 파괴되면서 호화가 진행되는 것으로 추정된다.

• 동아시아식생활학회지
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• 제16권6호
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• Applied Biological Chemistry
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• 제29권4호
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• pp.372-374
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• 1986

Changes in moisture content and degrees of gelatinization during cooking of sweet potatoes by different cooking methods were studied. The samples were cooked by boiling, steaming, gas oven or microwave oven baking. Changes in the moisture content of sweet potato during cooking were +30.0% by boiling, +4.4% by steaming, -5.8% by gas oven baking, and -46.6% by microwave oven baking. The degrees of gelatinization of sweet potatoes were 83.8%, 75.7%, 73.0% and 67.7%, respectively.

• 한국식품영양과학회지
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• 제23권3호
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• pp.520-529
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• 1994

High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produced good light cake structure, cake batter must retain the many finely divided gas bubbles formed during mixing . Thermal setting of cake structure is mainly caused by starch gelatinization . The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high ratio cake structure after baking , the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength ar all important. The role of ingredients (flour , sugar, proteins, chemical leavening agents, water shortening , and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

• 한국농촌생활과학회지
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• 제8권2호
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• pp.125-129
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• 1997

The effect of mugwort powder on some physicochemical properties of rice flour, the viscosity of rice flour pastes and the degree of gelatinization of pastes and gels were investigated. By addition of mugwort, water binding capacity, swelling power, and solubility of rice flour were increased, also the viscosity and, the degree of gelatinization of rice flour pastes and gels were increased. Generally wet rice flour-mugwort pastes and gels were better than those of dry rice flour-mugwort. And viscosity and gelatinization of the rice-mugwort pastes and gels were decreased slightly during storage at $20^{\circ}C$ for 7 days.

• Applied Biological Chemistry
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• 제26권4호
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• pp.266-268
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• 1983

Dergree of gelatinization during cooking of Akibare(Janponica) and Milyang 23(Indica) rice was determined by X-ray diffractometry using a buit-in internal standard approach. The metod had a total coefficient of Variation of 99.9%. Milyang 23 showed slightly higher degree of gelatinization than Akibare during cooking at $100^{\circ}C$. Both rice was completely gelatinized after 20 minute cooking.

• 한국식품과학회지
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• 제15권2호
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• pp.155-159
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• 1983

겉보리 품종 중 부농, 쌀보리 품종 중 세도하다가를 각각 50%와 65%, 60%와 75%로 도정수율을 달리하고, 수침, 가열, 건조하여 ${\alpha}$화 보리쌀을 제조하였다. 각 시료의 일반성분을 분석하고, 여러 가지 열처리 조건을 달리하여 가열 건조한 보리쌀의 수율 및 호화도를 측정한 결과는 다음과 같다. 1. ${\alpha}$화 보리쌀의 수율은 microwave oven가열, 생증기처리, 가압솥처리시 $95{\sim}98%$이며 열탕처리의 경우는 $74{\sim}89%$로서 낮았다. 2. ${\alpha}$화 보리쌀의 호화도는 microwave oven 1분 가열로서 $31{\sim}42%$, microwave oven에서 5분, 생증기처리 10분과 20분에서 90% 내외를 보였고, 생증기처리 30분, 열탕처리, 가압솥처리에서 95%이상의 호화도를 보였다.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.157-164
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• 2011

The influence of sodium salts and chlorides at various concentrations (0.05, 0.10, 0.50, and 1.00%) on the reheating behavior of retrograded rice starch and cooked rice was investigated. The degree of gelatinization of the all retrograded rice starch gels and the cooked rice containing sodium salts and chlorides increased after reheating compared to the starches without salt. Gelatinization also showed an increasing trend as the concentration of sodium salts and chlorides increased. The increase of gelatinization after reheating the samples containing sodium salts and chlorides was greater than 38.0%. The reheated retrograded rice starch and cooked rice containing $Na_3PO_4$ showed the lowest set back value and retrogradation rate constant. Among all the samples, the cooked sample containing $Na_3PO_4$ showed the highest increment of gelatinization after reheating. Also, this same sample showed the lowest retrogradation degree.

• Journal of Animal Science and Technology
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• 제63권5호
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• pp.1018-1033
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• 2021

In this study, we aimed to assess the effect of flaking on the nutrient digestibility of corn grain in ruminants. In this regard, in vitro rumen fermentation, in situ rumen degradability, and in vivo metabolic experiments were performed. The automated gas production technique was used for the in vitro fermentation experiments. Six types of corn flakes with various degrees of gelatinization (32%, 41%, 48%, 66%, 86%, and 89%) were ground and incubated in rumen fluid to measure rumen fermentation characteristics and digestion rate. The in situ degradability of ground corn, whole corn, and corn flakes with 62% and 66% gelatinization was measured by incubation in the rumen of two cannulated Holstein cows. In vivo metabolic experiments were performed using 12 crossbred goats (29.8 ± 4.37 kg) using a 3 × 3 Latin square design. The dietary treatments consisted of ground corn and flaked corn with 48% or 62% gelatinization. In vitro experiments showed that as the degree of gelatinization increased, the digestion rate increased linearly, while the discrete lag time decreased linearly (p < 0.05). The effective rumen dry matter degradability, determined by in situ fermentation, was 37%p lower in corn flakes than ground corn, assuming a passage rate of 6%/h (p < 0.01), and there was no difference between the two flakes. In the in vivo experiment, there was no difference in dry matter intake, average daily gain, feed efficiency, and nitrogen utilization among the treatment groups (p > 0.05); however, the crude fat digestibility was lower for corn flakes than for ground corn (p < 0.05). To summarize, the rate of fermentation of corn flakes increased as the degree of gelatinization increased. However, non-ground corn flakes had lower rumen digestibility and did not improve in vivo apparent nutrient digestibility, compared with ground corn. In contrast to the assumption that flaked corn provides more energy to ruminant animals than ground corn, we conclude that the digestibility and energy value of corn flakes are lower than those of ground corn if mastication does not sufficiently reduce the particle size of corn flakes.

• 한국식품조리과학회지
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• 제12권2호
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• pp.166-177
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous millet flour Aspergillus and Penicillium developed in glutinous millet Noti dough from 40th day. The reducing sugar content of glutinous millet Noti was higher than that of the Noti dough during the same period and almost similar as the first day even 90 day storage. The moisture content of glutinous millet Noti was less than 20％. Moisture content of glutinous millet Noti to compare with the common rice cake was from 1/2 to 1/3. While gelatinization degree significantly decreased in the rice cake that did not add malt, glutinous millet Noti did not show decreasing gelatinization degree in comparison with the common rice cake. Overall acceptability was to add 15％ malt and keep 6 hr saccharification time at 60$^{\circ}C$. The hard ness of glutinous millet Noti by Instron measurement was slowly increased after the l0th day. Cohesiveness and elasticity were increased during the period of storage.