• Title/Summary/Keyword: nonwaxy and waxy rice starch

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Effect of Cooking Methods and Degree of Milling on the Enzyme-Resistant Starch Content of Nonwaxy and Waxy Rice (취반 방법과 도정정도에 따른 멥쌀과 찹쌀의 난소화성 전분 함량 변화)

  • 이영은
    • Korean Journal of Human Ecology
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    • v.6 no.2
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    • pp.49-56
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    • 2003
  • The effects of cooking methods on the total dietary fiber(TDF) and enzyme-resistant starch(RS) contents of nonwaxy and waxy milled and brown rices were investigated. The TDF contents of raw rices were 3.77% for nonwaxy brown, 3.41% for waxy brown, 1.37% for nonwaxy milled and 1.14% for waxy milled rices. The TDF contents were higher in brown rices than milled ones and slightly higher in nonwaxy than waxy ones. However, there were no significant differences among raw and cooked rices with. automatic electric cooker and automatic pressure cooker. The TDF contents of cooked rices did not show any increase, but that of waxy milled ones rather slightly decreased by cooking. The RS contents analysed were not significantly different between automatic electric cooking and automatic pressure cooking. The RS contents of cooked rices were 0.05∼0.06% for nonwaxy milled, 0.09∼0.12% for nonwaxy brown, 0.07∼0.08% for waxy milled, 0.11∼0.13% for waxy brown, which showed higher RS content in brown than milled ones, and in waxy than nonwaxy ones. The ratios of RS/TDF were 4.1∼4.2% for nonwaxy milled, 2.8% for nonwaxy brown, 7.5∼8.9% for waxy milled, 3.6∼3.7% for waxy brown, which showed that the higher the TDF contents, the less the contribution of RS to the TDF.

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Effect of Alum on the Rheological Properties of Gelatinized Solutions of Nonwaxy and Waxy Rice Starches (멥쌀 및 찹쌀전분 호화용액의 리올로지 특성에 미치는 Alum 첨가의 영향)

  • Lee, Shin-Young;Lee, Sang-Gui;Kwon, Ik-Boo
    • Korean Journal of Food Science and Technology
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    • v.27 no.5
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    • pp.776-782
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    • 1995
  • The effects of alum$(Al{\cdot}K(SO_4)_2{\cdot}12H_{2}O)$ on the rheological properties of $3{\sim}9%(w/v)$ gelatinized solutions of nonwaxy and waxy rice starches were investigated to evaluate the possibility of utilizing a starch modifying agent. Gelatinized non-waxy and waxy rice starch solutions showed a pseudoplastic flow behavior with yield stress. Pseudoplasticity of two rice starch solutions increased by the addition of alum$(0.05{\sim}1.0%,\;w/w)$. Alum increased the yield stresses and consistency indexes of two rice starches and these values decreased with increasing starch concentration. Also, alum(0.5%, w/w) increased the flow activation energy of gelatinized waxy rice starch solution and activation energy decreased with increasing waxy rice starch concentration in the range of $3{\sim}7%(w/v)$, but for the nonwaxy rice starch, activation energy decreased at starch concentration of 7%(w/v). From the above results, it was found that alum had the possibility of utilizing a modifying agent for the rheological property of gelatinized starch solution.

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Effect of Phosphate on Rheological Properties of Gelatinized Rice Starch Solution (인산염이 쌀 전분 호화액의 리올로지에 미치는 영향)

  • Kim, Il-Hwan;Kim, Sung-Kun;Lee, Shin-Young
    • Korean Journal of Food Science and Technology
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    • v.19 no.4
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    • pp.366-370
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    • 1987
  • Rheological properties of gelatinized rice starch solutions (5%) were examined with a Brookifield viscometer. Gelatinized rice starch solutions showed pseudoplastic flow having yield stress, i.e., Binghamplastic flow behavior. The yield stress of gelatinized rice starch solutions was reduced by the phosphate. Phosphate increased the pseudoplasticity of gelatinized nonwaxy rice starch solutions. but decreased that of gelatinized waxy rice starch solution. The yield stress of gelatinized nonwaxy rice starch solutions held for one hour at $90^{\circ}C$ was slightly decreased, but that of waxy starch solution was reduced by 10-fold. Phosphate reduced the yield stress for both gelatinized nonwaxy and waxy rice starch solutions. Phosphate decreased the consistency index, but did not affect the flow behavior index of the gelatinized rice starch solutions.

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Effect of Phosphate on Gelatinization of Rice Starch (인산염이 쌀전분의 호화에 미치는 영향)

  • Kim, Il-Hwan;Kim, Sung-Kon;Lee, Kyu-Han
    • Korean Journal of Food Science and Technology
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    • v.17 no.1
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    • pp.5-7
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    • 1985
  • Effect of phosphate (sodium polyphosphate 85%, sodium hexametaphosphate 7% and potassium phosphate 7%) on gelatinization of nonwaxy and waxy rice starches was investigated with X-ray diffractometry. The minimum moisture content for the gelatinization of nonwaxy starches was lowered in the presence of phosphate. The minimum temperature for the gelatinization of 5% starch suspensions was not altered by phosphate. However, the degree of gelatinigation of rice starches at the same temperature was higher in the presence of phosphate, except waxy rice starch.

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Physicochemical Properties of Defatted Nonwaxy and Waxy Rice Starches (탈지한 멥쌀과 찹쌀 전분의 이화학적 특성)

  • Kim, Soo-Kyung;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.24 no.4
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    • pp.347-352
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    • 1992
  • Physicochemical properties of native and defatted nonwaxy(Dongjin byeo) and waxy(Sinseunchalbyeo) rice starches were investigated. The granule shapes of rice starches were polygonal and X-ray diffraction patterns were A types, but relative crystallinity was decreased by defatting. The amylose content of defatted starches slightly increased, but water binding capacity of defatted starches decreased. Swelling power and solubility of starches increased with the increase of temperature, at each temperature increased by defatting. Transmittance of Dongjinbyeo and Sinseunchalbyeo starch suspensions showed a rapid increase at $60{\sim}65^{\circ}C$, $55{\sim}60^{\circ}C$ respectively. The initial pasting temperature by amylograph of Dongjinbyeo and Sinseunchalbyeo starches were $66^{\circ}C$ and $64^{\circ}C$, respectively. The gelatinization temperature of defatted starches was higher than that of the nondefatted starches. Dongjinbyeo starch decreased peak viscosity and breakdown by defatting, but Sinseunchalbyeo starch unchanged.

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Effect of RS3 type resistant starch prepared from nonwaxy rice starch on the properties of Injulmi (멥쌀전분으로 제조한 RS3형 저항전분이 인절미의 특성에 미치는 영향)

  • 김정옥;신말식
    • Korean journal of food and cookery science
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    • v.19 no.1
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    • pp.65-71
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    • 2003
  • The objective of this study was to compare the textural properties and sensory evaluation of Injulmi, a traditional Korean waxy rice cake, added with 10, 20 and 30% of RS3-type resistant starch. RS3-type resistant starch was prepared from nonwaxy rice(Odaebyeo) starch by autoclaving-cooling cycle. The RS yield of RS3-type resistant starch was 9.10%. By increasing the addition level of RS3-type resistant starch, the hardness and adhesiveness of Injulmi increased as measured by using a rheometer. Hunter color L and a values of Injulmi added with RS3-type resistant starch were increased, but b value was decreased. In case of sensory evaluation, the hardness of Injulmi added with RS3-type resistant starch was higher than that of non-added Injulmi. The overall duality of Injulmi added with RS3-type resistant starch by sensory evaluation was negatively correlated with the hardness measured by rheometer(p<.0.05).

Morphological Changes of Cooked Rice Kernel During Saccharification for Sikhe (식혜제조과정 중 밥알의 형태 변화)

  • 전은례;김경애;정난희
    • Korean journal of food and cookery science
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    • v.14 no.1
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    • pp.91-96
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    • 1998
  • Growth of acrospire length from germinated covered barley with 1.5∼2.0 times length of buds had the highest amylase activity for 9 days at 15$^{\circ}C$. When the extraction of malt was carried out at 50$^{\circ}C$ for 3.5 hr., total sugar, reducing sugar, sweetness determined by refractometer and amylase activity were the highest, and 2.33%, 1.61%, 3.4 brix(%), 28,332 units, respectively. The sikhe saccharificated at 60$^{\circ}C$ for 8 hr. showed total sugar content increased to 3.90∼9.27% in nonwaxy rice, 4.19∼11.91% in waxy rice, and reducing sugar-content increased 3.30∼7.61% in nonwaxy rice, 3.31∼9.11% in waxy rice. Also, brix was increased to 3.6∼10.8 brix (%) in nonwaxy rice, 3.6∼12.8 brix(%) in waxy .ice, as saccharification time increased. The amylase activity was decreased as saccharification time was increased. And pH was gradually decreased according to time increase, however, it changed little after 4 hr. Morphology of cooked rice kernel during saccharification for sikhe gradually enlarged the oval for hydrolyzed starch granule by increasing saccharification time.

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Effect of Polyphosphate on Firming Rate of Cooked Rice (축합인산염이 밥의 노화속도에 미치는 영향)

  • Kim, Il-Hwan;Lee, Kyu-Han;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.17 no.4
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    • pp.245-247
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    • 1985
  • The effect of a polyphosphate having $P_2O_5$ content of 67% on the firming rate of nonwaxy (Akibare and Milyang 30) and waxy cooked rice stored at room temperature was investigated. The phosphate retarded the firming rate of Akibare and Milyang 30 by 14.0 and 27:00, respectively. The phosphate reduced the starch components available for crystallization of cooked nonwaxy rice. The phosphate exerted no effect on the firming rate of cooked waxy rice.

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Microstructure of Recombinated Gels of Amylose and Amylopectin Isolated from Rice Starch (쌀전분으로부터 분리한 아밀로오스와 아밀로펙틴 혼합겔의 형태학적 구조)

  • Baek, Man-Hee;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.31 no.5
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    • pp.1171-1177
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    • 1999
  • The changes on microstucture of recombinated gels with different ratio of amylose(A) and amylopectin(AP) which were isolated from nonwaxy rice starch were investigated by scanning electron microscope(SEM) and X-ray diffractometer. As the concentration of amylose was above 3%(1.08% of soluble amylose) in the amylose suspension, gel matrix became like a three-dimensional network. The microstructure of amylose gels showed a network including macroporous structure, but the higher the ratio of amylopectin content were, the firmer network were formed. In case of A/AP mixed gels(15%) with different amylose/amylopectin percent ratios ; 0/5, 5/10, 10/5, 15/0%, as the storage time of gels and the percent ratio of amylose content were increased, network was formed harder with thick films. While X-ray diffractograms of waxy rice starch which contained 100% amylopectin showed A type, those of purified amylose and amylopectin showed V type and amorphous patterns, respectively. Amylose(3%) gels added $2{\sim}3%$ amylopectin and A/AP mixed gels(15%) showed peak at $2{\theta}\;=\;17.0^{\circ}$which were shown B type crystallinity similar af retrograded starches. Also as the percent ratio of amylose content in mixed gels was increased, peak intensity wat increased.

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