• 대한가정학회지
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• 제26권3호
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• pp.93-102
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• 1988

Rheological properties of cowpea and mung bean starch gels and pastes were investigated and compared with Instron Universal Testing machine and Brabender Viscometer. As the result of puncture test of gels, yield point force of mung bean starch gel was higher than that of cowpea starch gel. Compression coefficient of cowpea starch gel calculated by Bourne's equation was lower than that of mung bean starch gel. the stress relaxation test showed that viscoelastic properties of cowpea and mung bean starch gels may be represented by six element Maxwell model consisting of three Maxwell element in parallel. Cowpea and mung bean starch pastes showed bingham pseudoplastic behavior in 3, 5, 6, 7 and 8%. The consistency index in 7∼8% of cowpea starch paste were lower than those of mung bean starch paste. concentration dependence on consistency index and yield stress in mung bean starch were higher than those of cowpea starch. The yield stress of starch pastes was significantly correlated with yield point force by puncture test (r=0.996).

• Food Science and Biotechnology
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• 제18권4호
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• pp.991-995
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• 2009

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

• 한국식품과학회지
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• 제25권4호
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• pp.334-339
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• 1993

전분입자의 크기는 동부와 녹두가 좀 작았으며, 강남콩과 팥은 약간 더 컸다. 아밀로오스 함량은 녹두와 강남콩이 시료 중 약간 더 많았으나 모두 $25{\sim}29%$의 범주였다. 강남콩전분의 팽윤력은 전 온도범위에서 다른 시료에 비해 아주 낮았다. Brabender Visco/amylo/Graph 결과는 동부, 녹두, 팥은 호화 점도도 크고, 노화시점도의 증가도 크지만, 강남콩은 점도의 증가가 아주 낮았다. 아밀로그램에서 점도의 변화양상은 아밀로오스 함량과는 관계가 없고, 아밀로오스의 크기나 전분립의 형태, 결정화 정도 등에 더 밀접한 관계가 있었다. DSC에 의해 조사한 호화 양상에서 강남콩이 호화 개시온도가 다른 시료보다 더 높았으며 동부와 녹두는 대체로 낮은 편이었으나 이들의 호화엔탈피는 거의 비슷하였다. 이상의 결과에서 동부와 녹두전분의 특성은 거의 유사하였으며, 강남콩은 이들과 많은 차이를 보였고, 팥은 중간적 특성을 나타냈다.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1230-1236
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• 2009

Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.

• 한국식품과학회지
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• 제27권6호
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• pp.928-933
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• 1995

탈지옥수수전분겔의 텍스쳐 특성을 향상시켜 묵으로서의 사용 가능성을 높이기 위하여 탈지옥수수전분에 녹두전분을 일정비율로 혼합하고 여러가지 첨가물질을 넣어 전분겔을 제조하고 24시간과 72시간 저장한 다음 관능적, 기계적인 방법으로 텍스쳐 특성을 알아보았다. 탈지옥수수전분과 녹두전분의 혼합비율은 60 : 40(%, w/w)일때 가장 좋았다. 혼합전분에 조직 콩단백, 콩기름, 셀룰로오스 유도체, 펙틴을 1%와 2% 첨가하여 제조한 혼합전분겔의 관능적인 검사에서 24시간 저장한 전분겔은 첨가물질에 관계없이 부서짐성의 감소와 응집성 그리고 탄성이 증가하였으나 종합적인 맛은 대조군 보다 낮았다. 72시간 저장한 전분겔에 TSP를 첨가하면 견고성, 응집성, 촉촉함의 증가와 부서짐성이 감소하였고, SO는 견고성과 응집성을 높였으며, CMC는 견고성, 부서짐성, 응집성은 높였으나 휘어짐성과 탄성은 감소시켰다. 펙틴은 함량에 따라 차이를 보여 1%에서는 휘어짐성, 촉촉함과 부드러움성이 증가하고 2%에서는 견고성과 응집성이 증가하였다. 기계적 검사에서는 관능검사와는 달리 견고성은 변화가 없고 응집성과 탄성은 증가하였으며 정도는 첨가물질의 종류나 함량에 따라 차이를 보였다.

• 한국식품영양학회지
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• 제31권1호
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• pp.43-51
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• 2018

This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at $4^{\circ}C$ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.

• 한국식품과학회지
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• 제29권4호
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• pp.693-699
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• 1997

쑥즙을 옥수수, 녹두, 감자전분에 첨가하여 가열할 때 페이스트의 점도가 낮아지는 것으로 나타났으며 특히 감자전분에서 뚜렷하였다. 전분겔의 경도는 쑥즙 첨가에 의해 별로 영향을받지 않았으며, 전분의 노화도변화에서는 쑥즙 첨가로 감자전분의 노화도가 조금 증가하였다. 냉동-해동 안정성은 쑥즙 첨가로 변하지 않았다. 따라서 쑥즙을 첨가하여 전분겔을 제조하더라도 전분만으로 제조한 겔과 특성에는 차이가 없을 것으로 여겨지며 쑥 자체를 첨가할 때보다는 거친 섬유질이 제거되기 때문에 표면이 매끈하여 관능적 특성이 향상된 겔식품을 만들 수 있을 것으로 보인다.