• 한국식품영양학회지
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• 제25권4호
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• pp.762-769
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• 2012

In order to study the cooking characteristics of four rice cultivars of Seolhyangchal, Baegjinju, Ilpum and Haiami, we investigated the relationship between the textures of cooked rice and their physicochemical properties. Different levels in grain weight. length/width ratio and amylose content were observed among the four rice cultivars. There was no significant difference in the amylopectin chain length distribution among the cultivars. Water absorptions of rice grains during soaking were completed between 30 and 40 min, with Haiami showing the slowest absorption. Significant differences in the viscosity properties of rice flour were found by a Rapid Visco Analyser. Baegjinju with low amylose content had the highest viscosity in paste breakdown. According to the DSC results of rice starches, there were significant differences in the onset, peak and conclusion temperatures of the endothermic peak. Gelatinization enthalpy showed energy content changes between 4.20 and 6.97 J/g, with the lowest change in Haiami. Texture properties of cooked rice were assessed using a Texture Analyzer, which showed that the hardness of cooked rice was decreased with soaking than without soaking. However, this finding was not applicable for Haiami rice.

• 펄프종이기술
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• 제44권2호
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• pp.35-41
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• 2012

In this study, wheat starch adhesive was investigated the shape and structure of starch, the difference in characteristics such as chemical composition according to the fermenting period of 2 years or less. The fermenting period of wheat starch adhesive is 1 month, 2months, 4 months,6 months, 1 year, 2years old. The wheat starch adhesives were investigated total sugar contents, protein contents, properties of gelatinization, pH, the bonding strength and also observed the surface of starch,. As a result, the longer the fermenting period, the increasing in total sugar contents and decreasing in protein contents. The particle shape and surface were similar regardless of the period. In addition, properties of gelatinization according to the fermenting period also could not see the difference. In pH of the adhesive, the longer the fermenting period, the near to neutral. The adhesive was high bonding strength in 4 months, but appeared a tendency to decrease from 6 months. The damage assessment through the UV degradation in regard to the papers applied the adhesive was accomplished. Color difference was no change except 1 month. The 4 months and 6 months' pH was each 5.0, 5.2. But it was near to neutral that the 12 months and 24 months' pH was each 5.7, 5.9.

• 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.

• 한국식품과학회지
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• 제37권1호
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• pp.15-22
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• 2005

전곡립(whole grains)의 압출성형 및 효소처리에 따른 가공학적 특성과 생리적 특성을 연구하였다. 압출공정 처리한 전곡립 시료의 이화학적 특성은 호화도, 소화도, 저향전분 등을 측정하였으며, 이를 압출공정 처리하지 않은 생원료 및 볶음시료와 비교하였다. 압출공정은 모든 곡류의 호화도를 크게 증가시켰으며, 특히 보리의 경우에는 압출공정에 의해 원료시료 보다 약 7배정도 증가하였다. 소화도 역시 압출공정에 의해 원료시료나 볶음시료에 두드러지게 증가하여 보리의 경우 2.6배까지 증가하였다. 또한 압출공정에 의해 저항전분의 감소 등이 뚜렷하게 관찰되었다. 전곡립을 압출공정과 식물세포벽 분해효소를 복합적으로 처리한 경우 처리하지 않은 원료와 비교하여 ${\beta}-sitosterol$이 최대 13배까지 증가하였다. 압출공정 후 효소처리는 생리활성 물질의 유리효과 뿐만 아니라 수용성 식이섬유 함량의 증가 소화율의 증가 등 각종 이화학적 특성도 향상시키는 것으로 나타났다. 이러한 결과는 압출공정과 효소처리를 복합적으로 적용하였을 때 전곡립의 가공학적 특성과 생리적 특성이 뚜렷하게 향상되는 것을 의미하는 것으로 산업적인 유용성이 매우 높다.

• 동아시아식생활학회지
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• 제9권3호
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• pp.370-375
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• 1999

첨가 비율을 달리한 흑미 백설기를 각각 그대로 또는, 12시간 수침하여 제조하여 수분함량, 호화도, 색상, 기계적 texture 및 관능검사를 행하였다. 수분함량은 32-36% 정도로서 거의 차이가 없었다. 호화도는 대조군이 가장 낮았으며, 흑미 6-8% 첨가군인 C군과 D군의 호화도가 상대적으로 높았다. 색상변화의 경우 L치는 쌀 100%인 대조군이 가장 높고, 흑미 첨가율이 증가할수록 명도가 낮아졌다. 또한 적색도를 나타내는 a치는 대조군을 제외한 모든 group에서 + 를 나타내어 적색이 보여졌으며. 흑미 첨가량이 증가할수록 증가함을 알 수 있었다. 황색도를 나타내는 b치는 대조군이 8.38로 가장 높고 나머지 모든 실험군에서 거의 변화가 없었다. Hardness(견고성)을 측정한 기계적 평가의 결과 Hardness는 대조군과 모든 시료의 경우 거의 차이가 없었으나, B$_1$과 $C_3$의 시료가 가장 높게 나타났다. 이상의 결과에서 흑미 첨가의 경우 쌀 100% 첨가 대조군보다 뚜렷한 차이는 볼 수 얼었으나 대부분의 경우 흑미 첨가시 더 기호성이 높았다. 특히 흑미 10% 첨가한 E$_1$의 경우 색, 향기 moisture, texture, 삼킨 후 느낌 및 총괄평가에서 가장 선호됨을 알 수 있으며, 4% 첨가한 군이 그 다음 순위로 선호되어, 백설기 제조에서 흑미의 첨가량은 4-10%가 권장된다.

• 동아시아식생활학회지
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• 제8권2호
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• pp.173-180
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• 1998

This study was conducted to examine the sensory quality, the degree of gelatization, pH, color, texture and moisture content of paeksolgi with omija water extracts added. The results of the analysis were as follows : The moisture contents of Paeksolgi were about 36~39%. The L value of the control group was 83.04 The degree of the colour was (L value: 71.82~86.56), (a value: -1.33~+0.78), (b value : 7.84~9.78). As the amount of omija water extracts was increased. the L and a values increased, but the b value showed a similar value, It was found that the yellowness decreases by increasing the soaking time of each type. The gelatinization of Paeksolgi with omija water extracts added was decreased as the amount of omija was increased. The sensory quality of paeksolgi with 5~7% omija water extracts added showed the most favorable sensory evaluation. In view of color, after taste and overall quality, the D$_2$group of Paeksolgi was preferable to the other paeksolgi groups with omija water extracts added.

• 한국식품영양과학회지
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• 제28권2호
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• pp.383-389
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• 1999

To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

• 한국작물학회:학술대회논문집
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• 한국작물학회 1998년도 춘계 학술대회지
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• pp.57-60
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• 1998

• 한국식품영양과학회지
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• 제31권5호
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• pp.749-753
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• 2002

혼합분과 강력분의 farinograph 수분 흡수율, 반죽형성시간, 연화도는 녹차가루 첨가량(0～5%)이 증가할수록 증가하였으며, 안정도는 혼합분은 점차 증가하였고, 강력분은 점차 감소하여 다른 경향을 보였다. 혼합분, 강력분 모두 녹차 첨가량이 증가할수록 반죽의 신장도는 감소하고, 신장 저항도는 증가하여 전체적으로 반죽이 경직되는 경향을 보였다. Amylogaph에서 혼합분과 강력분 시료 현탁액 모두 녹차가루 첨가로 호화개시온도가 상승하였고, 최고호화점도는 감소하였다. DSC에 의한 밀전분의 호화특성에서 환원성 물질인 녹차의 카테킨 성분은 밀전분의 결정질 구조의 용융을 촉진하는 것으로 나타났다.

• 한국식생활문화학회지
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• 제19권5호
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• pp.506-515
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• 2004

This study was carried on the quality characteristics of cake prepared with Co(com oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In tile cake prepared with MCT-CO containing $10{\sim}30%$ MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn ell) Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing $20{\sim}30%$ MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance. color and flavor of cake prepared with CO substituted by MCT up to 100% were better assessed and the taste was better in range of 30% MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.