• Title/Summary/Keyword: rheological properties

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Studies on Physicochemical Properties of Cowpea and Rheological Properties of Cowpea Starch Gel (동부의 이화학적 특성과 동부묵의 Rheology에 대하여)

  • 조연화;장정옥;구성자
    • Korean journal of food and cookery science
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    • v.3 no.1
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    • pp.54-63
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    • 1987

  • The amino acids ana fatty acids of cowpea were determined and physicochemical properties of cowpea starch and rheological properties of cowpea starch gel were investigated. The results were as following: The proteins of cowpea were particularly rich in glutamic acid (20.02%) and aspartic acid (12.21%) and contained considerable amount of leucine (8.99%), lysine (7.20%) and tryptophan (1.81%), whereas were poor in sulpho-containing amino acids. The lipids of cowpea were mainly composed of 31,43% linoleic acid, 28.34% linolenic acid, 22.9% palmitic acid and 7.63% oleic acid and the small amount of myristic, arachidonic and behenic acid was contained. The ratio of the saturated to the unsaturated in cowpea oil was 32~33/67~68. Cowpea starch gel showed lower values for hardness and brittleness than mung been starch gel, whereas a higher value for cohesiveness than mung bean starch gel, Cowpea starch gel showed lower values for $E_H$, $E_V$ than mung bean starch gel, whereas higher values for $n_V$, $n_N$ than mung bean starch gel. Cowpea starch gel had a lower value for elasticity than mung bean starch gel and had a higher value for viscosity than mung bean starch gel.

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Polypropylene-Natural Fiber Composites: Rheological Properties during Mixing and Thermal Properties (폴리프로필렌-천연섬유 복합재료의 혼합시 유변학적 물성 및 열적 특성)

  • Kim, Sam-Jung;Yoo, Chong Sun;Kim, Gue-Hyun;Ha, Chang-Sik
    • Journal of Adhesion and Interface
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    • v.9 no.4
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    • pp.24-29
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    • 2008

  • Polypropylene-natural fiber composites have been prepared and their rheological properties during mixing and thermal properties were investigated. Two types of natural fibers (cotton fiber and wood fiber) were compared. On increasing fiber contents, the torque values of composites were increased, where the cotton fiber exhibited higher increase in torques. The torque values of composites were higher as the MI of PP decreased. X-ray diffraction and differential scanning calorimetry results showed an increase in the crystallization temperature but a decrease of crystallinity of the PP/natural fiber composites on increasing fiber contents.

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Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

  • Shin, Sun-Hwa;Choi, Won-Seok
    • Food Science of Animal Resources
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    • v.42 no.3
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    • pp.486-503
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    • 2022

  • This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particle size increased. As for the change in color value, addition of RGM resulted in an increase in a and b values; as the quantity was increased and particle size decreased, the a and b values increased significantly. The smaller the particle size of RGM, the greater was the radical scavenging activity. According to the results of the measurement of the viscoelasticity of chicken breast sausage containing RGM, the G' and G'' values increased with increasing amounts of RGM and particle size. Neither the addition of RGM nor its amount or particle size had any significant effect on gel formation temperature. The texture profile analysis (TPA) experiment examined the average TPA measurements of each sample under different measurement conditions, and no significant difference between the RGM and control groups were observed. In conclusion, when RGM is used in chicken breast sausages, the WHC, antioxidant capacity, and viscoelastic properties are affected. RGM can possibly be utilized in high value-added processed meat products if its quantity and particle size are altered based on product characteristics.

  • https://doi.org/10.5851/kosfa.2022.e17 인용 PDF KSCI HTML