• 한국식품과학회지
• /
• 제39권4호
• /
• pp.406-411
• /
• 2007

흑미가루 첨가비율(5-30%)에 따른 복합분의 이화학적 특성, 호화특성, mixograph 특성 및 스펀지 케이크의 제조적성을 측정하고, 이들 특성 간의 상관관계를 구명하고자 일련의 실험을 실시하였다. 흑미 가루 첨가량이 증가함에 따라서 alkaline water retention capacity, Pelshenke value, sedimentation value는 증가하였으나 water holding capacity는 감소하는 경향을 보였다. Mixograph peak time, height, width at peak와 Rapid Visco Analyser peak, minimum viscosity도 감소하였다. 스펀지 케이크 반죽의 pH와 비중은 증가하였지만 케이크의 부피는 감소하는 경향을 보였으며, 케이크의 경도는 증가하였다.

• 산업식품공학
• /
• 제15권4호
• /
• pp.311-317
• /
• 2011

활성글루텐이 첨가된 쌀 식빵 프리믹스를 5, 25, $35^{\circ}C$의 저장온도에서 4개월 동안 저장하면서 이화학적, 반죽특성, 호화특성 및 제빵특성에 미치는 영향에 대하여 조사하였다. 쌀 식빵 제조 시 활성글루텐의 적정 첨가량은 14-17%로 판단되었다. 쌀 식빵 프리믹스의 pH, 침전가 및 Pelshenke값은 저장기간이 증가함에 따라서 감소하는 경향을 보였으며, 특히 Pelshenke 값은 35$^{\circ}C$ 저장시에 그 수치가 현저히 감소하였다. 쌀 식빵 프리믹스의 수분 함량은 변화가 적었으나, 보수력과 알칼리수 흡수율은 저장온도가 상승함에 따라서 증가하는 경향을 보였다. Mixograph의 peak time과 width at 8.00 min은 저장온도가 상승함에 따라서 유의적으로 증가하는 현상을 보였다. Rapid Visco Analyser에 의한 호화 특성 중 peak viscosity와 setback은 저장 온도가 상승함에 따라서 다소 증가하는 현상을 보였으며, 저장기간이 길어짐으로써 유의적으로 증가하였다. 프리믹스로 제조한 쌀 식빵의 비용적은 저장전에 비해 저장 중 온도가 높아짐에 따라서 그 감소 폭이 컸으며, 쌀 식빵의 경도는 증가하여 쌀가루 전분의 노화가 밀가루에 비해 보다 빠른 속도로 진행되는 것으로 나타났다.

• 산업식품공학
• /
• 제15권4호
• /
• pp.297-304
• /
• 2011

혼합물실험계획법(mixture experimental design)을 적용하여 라면 밀가루 혼합비를 최적화하였다. 밀가루 혼합비를 최적화하기 위하여 전체 기호도(overall palatability)의 최대화, 반죽 레올로지 특성의 특정 범위 유지를 최적화의 목적으로 설정하였다. 라면은 가장 보편적인 미국산 밀가루 중 강력분인 DNS, 중력분인 HRW, 박력분인 SW를 simplex-lattice 방식에 의해 혼합비를 달리하여 제조하였다. 각 시료는 Rapid Visco Analyser(RVA), 파리노그래프, 익스텐소그래프를 이용하여 반죽의 레올로지 특성치를 측정하였으며, 조리된 라면의 전체 기호도를 관능 검사 하였다. 정준상관분석(canonical correlation analysis)를 통하여 RVA의 최고점도(PV), 파리노그래프의 반죽형성시간(DT), 익스텐소그래프의 R/E 45 min을 주요 반죽 레올로지 특성치로 선발하였다. 최적화 목적으로 전체 기호도의 최대화와 최고점도(PV)(최대화), 반죽형성시간(DT)(최소화) 및 R/E45 min(최대화)를 지정하였다. 그 결과 최적화된 밀가루 혼합비는 DNS 33.3%, HRW 33.3% 및 SW 33.3% 이였으며, 이때 전체 기호도는 5.825, 최고점도(PV)는 587.9 cP, 반죽형성시간(DT)은 3.1 min, R/E 45 min는 2.339 BU/mm로 나타났다.

• 한국식품과학회지
• /
• 제38권3호
• /
• pp.378-384
• /
• 2006

저선량의 감마선 조사(0-9.1 kGy)에 의하여 옥수수녹말의 고유 점도는 감소, 겉보기 아밀로오스 함량, 물 결합능력, 팽윤력과 용해도는 증가하였다. RVA 또는 아밀로그래프 점도는 조사선량이 증가함에 따라 감소하였으나 DSC에 의한 흡열 전이에는 큰 영향이 없었다. 감마선 조사한 옥수수 전분을 이용한 저항전분 생성은 효과가 없었다.

• Food Science and Biotechnology
• /
• 제15권6호
• /
• pp.860-865
• /
• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.

• 한국식품과학회지
• /
• 제46권2호
• /
• pp.135-142
• /
• 2014

국내에서 육종한 11가지 고구마의 전분 특성을 구명하여 새로운 식품 소재의 개발을 위한 기초자료로 이용하고자 전분의 이화학, 호화 및 소화 특성을 조사하였다. 아밀로스 함량은 12.5-17.4%의 범위를 보였으며, 아밀로펙틴 가지 사슬 분포는 시료 간에 유사하였다. 증미 전분의 아밀로펙틴 분자량이 가장 컸으며 대유미 전분은 가장 낮은 값을 보였다. 모든 고구마 전분의 X선 회절 양상은 C형 중에서도 A형에 가까운 $C_a$형을 나타내었다. 시차주사열량계로 측정한 열 특성에서 11품종 고구마 전분 중 신율미와 증미의 호화 온도가 높았고, 해피미는 낮았다. Rapid Visco Analyser로 페이스트 특성을 살펴보았을 때, 호화시간은 전분 입자의 크기, 최고점도, 강하점도와 음의 상관을 나타내었으며, 해피미가 가장 낮은 호화 온도와 치반점도를 보였고 강하점도와 최고점도 및 최종점도가 높았다. 소화 특성에서 증미의 RS 함량이 가장 많았으며, 신율미와 해피미는 SDS 함량이 많았다.

• Preventive Nutrition and Food Science
• /
• 제21권4호
• /
• pp.367-372
• /
• 2016

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration. Storage modulus values were more predominant than loss modulus values with all concentrations of gums. There is a more pronounced synergistic effect of elastic properties of NBF in the presence of xanthan gum. Rapid visco analyser pasting properties showed that the addition of gums resulted in a significant increase in the peak, breakdown, setback, and final viscosities, whereas the pasting temperature decreased.

• 한국지역사회생활과학회지
• /
• 제17권2호
• /
• pp.61-68
• /
• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• 대한가정학회지
• /
• 제38권3호
• /
• pp.121-130
• /
• 2000

This study attempted to determine the effects of sucrose, NaCl and acetic acid on the quality characteristics of cooked rice stored at 20$\^{C}$ for 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooked rice. Moisture contents of all groups ecreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, lightness(L) of cooked rice with various additives seemed higher than that of control group and reduced b value of cooked rice with acetic acid showed that the color became less yellow. In texture, the hardness of cooked rice with NaCl and sucrose was higher than that of control group, whereas that of cooked rice with acetic acid was similar to that of control group. Adhesiveness of cooked rice with acetic acid was higher than that of other groups and it was shown that texture could be improved by the addition of acetic acid. The initial viscosity of cooked rice with acetic acid was markedly higher than that of other groups and finial viscosity was lower than that of other groups. It seemed that addition of acetic acid could retard the retrogradation of stored cooked rice.

• 동아시아식생활학회지
• /
• 제23권2호
• /
• pp.211-217
• /
• 2013

We investigated the quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme). RVA (Rapid Visco Analyser), color, water activity, texture, and cooking properties were tested. Initial gelatinization temperature of noodles containing turmeric were the highest. Peak viscosity, holding strength, break down, final viscosity, and set back of noodles containing purple sweet potato were highest, indicating that the gelatinization state was more unstable and retrogradation would occur faster. The L value of the seaweed noodle was the lowest, while the a and b value of the turmeric noodles were $7.3{\pm}0.3$ and $40.2{\pm}1.3$ respectively, higher values than turmeric and seaweed noodles. Water activity of the seaweed noodle was 0.665, higher than turmeric and purple sweet potato noodles. Cooking properties (including weight, volume, and water absorption) and turbidity of seaweed noodles showed the highest growth rate. In terms of texture, the hardness was highest in purple sweet potato noodles, and the cohesiveness and gumminess was highest in seaweed noodles. The quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed showed that seaweed noodles were stable in gelatinization and cooking properties.