• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.231-235
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• 1999

Three black rices(Suwon 415, Iksan 427 and Sanghaehyanghyeolla) harvested in Korea were examined in their pasting characteristics, and minor nutrients(vitamins and minerals) in comparison to those of a brown rice (Dongjinbyo), whereas Iksan 427 and Sanghaehyanghyeolla were waxy rices(0.4 and 0.6%, respectively). Iksan 427 and Sanghaehyanghyeolla showed similar viscosity pattern with significantly low pasting temperatures and viscosity. Brown rice showed higher pasting viscosity and pasting temperature than black rices, and its viscosity pattern was similar to Suwon 415. Brown rice and Suwon 415 displayed higher hardness but lower adhesiveness of their gels. Black rices contained more non-carbohydrate components and dietary fiber than brown rice. From the amino acid analysis, black rices contained more acid amino acids (aspartic and glutamic acids) than brown rice. Among the black rices, Suwon 415 had the highest content of total essential amino acids(4.3%). Black rices also contained higher amounts of vitamin B complexes (thiamin, riboflavin and niacin) and minerals(K, Mg and Ca) than brown rice. Sanghaehyanghyeolla showed an exceptionally high amount of Ca (12mg%).

• Korean Journal of Agricultural Science
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• v.42 no.4
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• pp.439-446
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• 2015

Kimbugak is one of Korea's traditional snacks made of laver. This study was conducted to investigate the physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine. The drying and frying characteristics should be analyzed to develop a continuous operation system for manufacturing kimbugak because kimbugak has a high moisture content after pasting process. Materials for pasting and garnishing on laver were rice gruel and sesame. The aluminum shelf with square hole was selected as a drying shelf. The recommended size of the square hole type was $1.5mm{\times}1.5mm$ because characteristics of deformation and easy separation from the shelf were excellent at the hole size. The drying time of 2 hours was also recommended with the drying temperature of $70^{\circ}C$ based on the test results such as dried condition (good), moisture conten t (3.7%), deformation (12.1 mm), and shrinkage rate (19.8%). As the frying conditions for dried kimbugaks, recommended oil temperature and frying time were $170^{\circ}C$, 15 seconds, respectively when corn oil was used. In the case of frying for undried kimbugaks, recommended oil temperature and frying time were $210^{\circ}C$, 2 - 3 minutes, respectively for improvement of work efficiency.

• Journal of Biosystems Engineering
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• v.40 no.4
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• pp.320-326
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• 2015

Purpose: Kimbugak is one of Korea's traditional snack foods made of laver. Mechanization of the manufacturing process is necessary to produce kimbugak in large quantities and standardize the products for industrialization. This study was conducted to develop a machine that can simultaneously accomplish the two processes of pasting and garnishing for manufacturing kimbugak, and test its performance. Methods: A pasting and garnishing machine was designed, and its target work efficiency was set at 720 sheets/h. The performance was tested based on the physical characteristics such as work efficiency, pasting uniformity, and garnishing uniformity. Results: With the developed technology, kimbugak could be produced up to a productive rate of 840 sheets/h on a single machine. The pasting uniformity ranged from 91.5% to 96.8%, and a garnishing uniformity of more than 90% could be obtained. Conclusions: It is expected that this approach to developing a machine with the functions of pasting and garnishing can contribute to the mechanization of the manufacturing process to produce Korean traditional foods including kimbugak in large quantities and standardize the products for industrialization.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.329-329
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• 2017

The study was conducted to investigate the effects of different harvesting time on pasting properties of starch in three colored rices. Seven major parameters of starch pasting properties, peak viscosity (PKV), hot pasting viscosity (HPV), cool pasting viscosity (CPV), setback (CPV minus PKV), breakdown (PKV minus HPV), peak time, and pasting time were determined by Rapid Visco Analyzer. The peak viscosity, hot viscosity, cool viscosity and peak time were influenced by different harvesting times. Pasting time was delayed slightly with prolonged harvesting time in all rice cultivars. Pasting temperature in each rice cultivar differed from each harvesting time, and pasting temperature of the two rice cultivars, Hongjinju and Joseongheugchal, showed the highest at the 40 days after heading and then it decreased at the final harvesting time. With the delay of the harvesting time, peak viscosity, hot viscosity, cool viscosity, setback value and pasting temperature did not exhibit a regular trend depending on their genetic characteristics. Branch chain length distribution of amylopectin was demonstrated a distinct difference among these colored rices. In changes of amylopectin branch chain-length distribution, the amylopectin structure of Hongjinju rice cultivar as affected by different harvesting time, the shortest chain length of amylopectin in rice starch harvested at 20 days after heading was characterized by the significant increase in A chains with $DP{\geq}12$ and remarked decrease in long chains $37{\leq}DP$ compared to that of 30, 40, and 50 days after heading. In particular, when harvesting time is delayed the distribution percentage of short chain (A chains with $DP{\geq}12$) was increased except for the rice which harvested 20 days after heading. The similar results were also observed in Sintoheugmi rice cultivar like that of Hongjinju rice cultivar. Otherwise, distribution percentage of the shortest chain length of amylopectin in rice starch harvested at 20 days after heading was characterized by the significant decrease in A chains with $DP{\geq}12$ and remarked increase in B chains $13{\leq}DP{\geq}24$ compared to that of 30, 40, and 50 days after heading.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.593-600
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• 2014

Normal rice starch (NRS) possesses high gelling and retrogradation tendencies, with poor freeze-thaw stability. This study investigated the effects of partial replacement of waxy rice starch (WRS) with gums on the pasting and viscoelastic properties as well as the freeze-thaw stability of the WRS paste. Xanthan gum (XAT), locust bean gum (LBG), and their mixtures were individually mixed with WRS at a ratio of 1:19 (w/w). WRS-gum mixtures were pasted using a rapid visco-analyzer at 5% total solid content, and analyzed with respect to the pasting and viscoelastic characteristics, and freeze-thaw stability. Pasting properties of WRS were retarded in pasting temperature and enhanced in pasting viscosity (although peak viscosity was varied) by partial replacement with gum and gum mixtures. Storage moduli of WRS-XAT:LBG pastes became similar to those of NRS paste with increasing angular frequency from 1 to 10 rad/s. Finally, WRS-XAT and WRS-XAT:LBG possessed more enhanced freeze-thaw stability than NRS.

• Food Science and Preservation
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• v.19 no.2
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• pp.257-262
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• 2012

pasting characteristics. Their water contents, water holding capacities, solubilities, swelling power, amylose contents, damaged starches, particle sizes and pasting characteristics were measured. The water content and water holding capacities of various types of rice flours collected in the market were 7.64-14.97% and 95.22-232.94%, respectively. Their solubilities and swelling power were 1.97-37.40% and 1.33-5.76, respectively. Various types of rice flour had 32.11-305.67 ${\mu}m$ particle sizes. Among the various types of rice flour collected in the market, the lowest starch damaged content was 3.17%. The peak viscosities of the samples were 17.74-295.95 RVA. Among the rice flours that were collected in the market, the lowest pasting temperature was $69.72^{\circ}C$. As a result, it was shown that rice flour types with high starch damage contents tend to have higher expressed water holding capacities. Moreover, the samples with lower particle sizes tended to have final viscosities, and pasting temperatures.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.292-296
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• 2006

Three rice cultivars of Goami2 (G2), Ilpumbyeo (IP), and Baegjinju (BJJ) of which physicochemical properties are significantly different, were blended by a simplex-lattice mixture design. The effect of blending those rice cultivars on pasting and texture properties were observed. Rapid Visco Analysis (RVA) indicated that the onset gelatinization temperature of pure blend of G2 rice $(83.80{\pm}0.07^{\circ}C)$ was higher than that of IP $(68.08{\pm}0.01^{\circ}C)$ and BJJ $(68.08{\pm}0.04^{\circ}C)$. Increasing G2 rice resulted in lower peak and breakdown viscosity, and adhesiveness and cohesiveness, whereas higher setback viscosity and hardness. Pasting and texture properties of IP and BJJ indicated that G2 rice has quite different physical characteristics compared to IP and BJJ. Thus, it is expected that blending those three rice cultivars can be used to formulate a desirable rice blend on purpose, furthermore to promote the consumption of G2 rice, which has higher indigestible carbohydrate contents.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.360-366
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• 2001

Flour physicochemical properties of six Korean waxy wheat lines and their parental plants, including Kanto 107 and BaiHuo, which have partially null in GBSS (granule bound starch synthase), were evaluated in this study. The very low amylose content (3.20%) of Korean waxy wheat lines, which had been influenced by the null in all three GBSS isoforms encoded by three Wx loci, could result in the higher starch swelling power (25.15%), lower starch and flour pasting temperature (61.37$^{\circ}C$; 65.85$^{\circ}C$), and higher starch pasting peak viscosity and breakdown (246.60 RVU; 161.50 RVU) than those of their parental plants. In addition to high swelling and pasting properties, Korean waxy wheat lines had the higher protein content (12.80%), alkaline water retention capacity (97.39%), SDS sedimentation volume (80.33 $m\ell$) and damaged starch content (4.35 %) than those of their parental plants.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.2
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• pp.107-112
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• 2011

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.99-105
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• 2023

Starch characteristics and pasting properties of Tongil-type rice varieties with different amylose content were analyzed. Three different Tongil-type rice varieties and one Japonica-type rice variety were examined for their properties. Tongil-type rice varieties have longer panicles and higher rice yield (721-765 kg per 10a) than Boramchan, a Japonica-type high-yield rice variety. The protein content of the Tongil-type rice variety was higher than that of Boramchan. Japonica-type rice varieties had lower amylose content than Japonica-type rice varieties, except for Amimyeon (Milyang355). Amimyeon had higher protein content than the other varieties, and its amylose content was particularly high at 39.2%. The distribution of starch granule sizes of the four varieties was similar, and the particle size corresponding to D50 was approximately 87.8-81.9 ㎛. The pasting properties of rice flour varied among varieties. The Dasanbyeo and Hanarum2 amylogram patterns were similar. These two varieties had a higher peak viscosity (PV) and lower setback (SB) than Boramchan. In the case of Amimyeon, the hot paste viscosity (HPV), cool paste viscosity (CPV), and SB were significantly higher than those of the other Toingil-type varieties, and the breakdown (BD) was very low, showing pasting properties significantly different from that of the other varieties. The onset (T_o), peak (T_p), and conclusion temperature (Tc) of gelatinization of rice flour from Amimyeon were lower than those of the other tested varieties. In addition, the gelatinization temperature, measured using differnetial scanning calorimetry (DSC), and BD, measured using al rapid visco analyzer (RVA) were low in Amimyeon. Amylose content showed a high positive correlation with pasting time (PTi), HPV, and SB and a negative correlation with PV and BD.