• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.502-510
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• 2018

To begin with, this study identified and reviewed the proximate compositions, quality and physicochemical characteristics of three Korean cowpea (Vigna unguiculata L. Walp.) cultivars grown in two different seedling periods. The proximate compositions of the cowpea showed significant differences according to three cultivars (Seowon, Yeonboon and Okdang) and two different seeding periods (5 June and 5 July). Through this lens, the lightness, redness and yellowness of the cowpea cultivars increased slightly during the 5 July cultivation compared to the 5 June cultivation. This brings us to understand that the water binding capacity, water solubility index, and swelling power were significantly different among the cultivars. In this case, the water binding capacity of the cowpea was 108.87~143.19%, and decreased during the 5 July cultivation compared to the 5 June cultivation. As shown, the total polyphenol and flavonoid contents of cowpea showed significant difference according to cultivars. In this case, the total polyphenol content of 5 June and 5 July cultivation on the Seowon 4.17 and 4.12 mg GAE/g, respectively. In these terms, the DPPH radical scavenging activity of cowpea showed a significant difference according to the cultivars, and the Yeonboon and Okdang increased slightly during 5 July cultivation. The ABTS radical scavenging activity of the cowpea showed significant difference according to the cultivars, and all cultivars decreased slightly during the 5 July cultivation. In other words, the phenol contents and radical scavenging activity differ measurable depending on the cultivars and seeding periods. Therefore, it is necessary to study the proper cultivar and seeding time considering the environment of the applicable cultivation area.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.134-143
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• 2016

We evaluated the antioxidant properties of adzuki beans and the quality characteristics of sediment using various cultivation methods. There were significant differences in total polyphenol and flavonoid contents in beans grown using different methods of cultivation (p<0.05). Also, DPPH and ABTS radical-scavenging activities were significantly different depending on cultivation method (p<0.05). The sediment yield before drying of Chungju-pat, Hongeon, and Arari was 296.64~339.01, 271.36~282.24, and 268.21~292.32%, respectively, and the sediment yield after drying was 71.68~85.41, 77.90~85.19, and 74.15~78.65%, respectively. The L-value of Chungju-pat and Arari sediments revealed a significant difference given different cultivation methods (p<0.05), but Hongeon sediment did not show a significant difference. There was a significant difference in the a- and b-value of adzuki bean sediments cultivated using different methods (p<0.05). The particle size of Chungju-pat, Hongeon, and Arari sediments was 66.21~98.80, 61.62~97.07, and $82.96{\sim}106.71{\mu}m$, respectively, and all were significantly different depending on cultivation method (p<0.05). There were also significant differences in the water absorption index, water solubility index, and swelling power when different cultivation methods were used (p<0.05).

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.710-715
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• 1993

Physicochemical properties of defatted and lipid-reintroduced kidney bean, mung bean, and corn starches were investigated. Granule shapes of kidney bean and mung bean starches were oval/round, but corn starch was polygonal and each shape was not changed after defatting and lipid reintroducing. The granule sizes of starches ranged $12{\sim}45{\mu}m,\;10{\sim}32{\mu}m\;and\;5{\sim}20{\mu}m$ respectively, but those of lipid reintroduced starches increased slightly. All starches showed Ca type in x-ray diffraction but relative crystallinity was decreased by defatting. The amylose contents of starches increased after defatting but decreased after lipid-reintroduction. The swelling power and solubility of untreated starches at each temperature increased by defatting but decreased by lipid-reintroduction except corn starches. The initial pasting temperatures of kidney bean, mung bean and corn starches by amylograph were $87,\;67\;and\;80^{\circ}C$ respectively, and those of them were lowered by defatting. The peak viscosity, height at $50^{\circ}C$, consistency and setback on amylogram of starches decreased by defatting but increased by lipid-reintroduction.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.143-151
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• 2018

The quality and physicochemical characteristics of the soybean flours after germination and roasting were evaluated to partly fulfill the purpose of establishing quality standards of soybean flours for each of their applications. Moisture content of roasted soybean flours decreased significantly based on the roasting conditions, and crude ash, protein, and fat content increased. Water binding capacity increases with an increase in roasting temperature and time; however, water solubility index and swelling power decreased. The lightness of roasted soybean flour decreased significantly, and its redness and yellowness increased in intensity. Phenolic compounds and radical scavenging activity of roasted soybean flour increased with an increase in roasting temperature and time. 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of roasted soybean flour without and with germination was 380.88-537.32 and 419.34-587.99 mg TE/100 g, respectively. Consequently, it is necessary to set quality standards for each application, considering the quality and antioxidant properties of roasted soybean flours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.837-842
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• 2010

The physicochemical properties of coarse semolina (CS), medium semolina (MS) and fine semolina (FS) were investigated to research method applied in noodles processing of Korean wheat semolina. Large particle (>250 ${\mu}m$) was over 75% in all semolinas, except for FS, and the particle distribution of MS and durum semolina (DS) was similar. Crude protein and crude ash were the highest in DS followed by CS>MS>FS. Crude lipid of DS was the lowest among samples and CS, MS and FS were not significantly different. L value was high in semolina with small particle distribution and starch damage was the lowest in DS followed by FS>MS. Amylose content was high in DS (29.80%) and FS (29.08%) with small particle distribution. Water binding capacity was the highest in DS, and FS showed the highest water binding capacity among Korean wheat samples. Solubility and swelling power were noticeably high in FS with low starch damage and small particle distribution. In scanning electron microscope (SEM), FS and MS showed distribution of separated fine particles of flours. From these results, the physicochemical properties of semolina showed many differences by grinding methods. FS should be applied in noodles processing through additional examination about characteristic of noodle making.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.123-129
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• 1993

Physico-chemical properties of the acetylated and raw starch were Investigated with the chucheongbyeo and samkangbyeo. The solubility and swelling power was increased by acylation reaction. The light transmittance was higher in the acetylated rice starch. The blue value of chucheongbyeo and samkangbyeo rice starches were lowered to 10.9% and 16.0%, respectively, by the acylation reaction. The alkali number was 7.6 in the chucheongbyeo rice starch and 7.2 in the samkangbyeo rice starch, whereas acylated starch in the same orders was 55 and 52, respectively. The hardness, adhesion, cohesion of starch gel was increased by the acylation reaction. The temperature of initial gelatinization of the acetylated chucheongbyeo and samkangbyeo rice starch was shown to $59^{\circ}C\;and\;62^{\circ}C$, respectively, lowering $5{\sim}6^{\circ}C$ in temperature by the acylation. The viscosity as well as by the acylation reaction was raised 38% and 14%, respectively. The rice starch particles were shown to plygonal structure. But it were deformed in the acylated starch, and was completely destroyed in the starch which is by gelatinized for 30 min. at $70^{\circ}C$.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.147-157
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• 2006

To improve the properties of non-waxy rice flours for baking, soaked-wet milled rice flour (SWRF) was adjusted moisture content (MC) to 30 and 50 % and heated at 50 and $70^{\circ}C$ in a shaking water bath for 6 and 18 hrs, respectively. Moisture-heat treated rice flours were investigated with regard to particle size distribution, and morphological, physicochemical and pasting properties for comparing dry and wet milled flours. The particle size of rice flour treated with 30% MC was distributed between $4-20{\mu}m\;and\;100-200{\mu}m$, like SWRF. The particles above $200{\mu}m$ in the flour were produced at higher heating temperature. By SEM, starch granules were found in the rice flours treated with 30% MC, who whereas aggregated starch granules were shown in the flours treated with 50% MC. Moisture-heat treatment using higher MC and heating temperature decreased the lightness and increased the yellowness of non-waxy rice flours. Water binding capacity of 30% moisture treated rice flour was similar to that of SWRF. In the same moisture treated rice flour, swelling power was higher, but solubility was lower at $50^{\circ}C$ than at $70^{\circ}C$. The initial pasting temperature by RVA increased after moisture-heat treatment. The peak viscosity of moisture-heat treated rice flour was higher for 30% moisture than that of the others. The rice flour treated with 30% MC and heated at $50^{\circ}C$ showed low setback and increased stability for retrogradation.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.31-39
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• 2020

The effects of heat-moisture treatment (HMT) on the functional properties of high amylose rice starches (HARSes) purified from Korean rice varieties (A-type Goami and Singil and B-type Dodamssal and Goami2) were investigated. HMT was accomplished with moisture contents of 18 and 27% and heated at 100℃ for 16 h. While the amylose content, swelling power and solubility decreased after HMT, the water binding capacity and resistant starch (RS) content increased with increasing moisture content after HMT. The X-ray diffraction patterns of all HARSes did not change after HMT, but a decrease in the intensity of peak at 2θ=5° was observed in B-type HMT HARSes. While the starch granules aggregated after HMT, their shape and size remained unchanged. B-type HARSes exhibited higher gelatinization temperatures and lower pasting viscosities than A-type HARSes following HMT. The results, thus, suggest that while the crystalline intensity of B-type Dodamssal and Goami2 rice starches did not change after HMT, the RS content, water binding capacity, and pasting temperatures of all HARSes increased with increasing moisture content after HMT.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.260-266
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• 2018

The change in physicochemical characteristics of sorghum among different varieties and at different harvest stages after heading were evaluated. The proximate compositions and chromaticity of sorghum were significantly different, depending on their varieties and harvesting times. Water solubility was high in sorghum harvested on the $50^{th}$ day after heading; however, the swelling power was reversed. Total polyphenol content of Hwanggeumchal, Nampungchal, and Sodamchal was 17.60-24.62, 17.88-24.67, and 17.37-22.37 mg GAE/g, respectively, and the flavonoid content was 10.43-13.50, 9.68-13.85, and 9.52-12.46 mg CE/g, respectively. The DPPH radical-scavenging activities were 9.94-16.21, 11.42-16.54, and 10.12-15.16 mg TE/g, respectively, and the ABTS radical-scavenging activities were 8.85-19.99, 10.51-20.24, and 9.71-17.93 mg TE/g, respectively. Total polyphenol and flavonoid contents, and radical scavenging activities were high in sorghum harvested on the $40-50^{th}$ day after heading. As a result, it is considered that sorghum varieties such as Hwanggeumchal, Nampungchal, and Sodamchal should be harvested on the $40^{th}$ day after heading.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.463-471
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• 1994

Physicochemical properties, gelatinization and retrogradation characteristics of surfactant added sweet potato starches were investigated. Three different surfactants, SSL (sodium stearoyl-2-lactylate), Dimodan (mono/diglyceride) and SE1670 (sucrose fatty acid ester 1670) were used. Shapes and crystallinities of starch granules were not changed by the addition of surfactants. Total lipid contents increased and the amylose content decreased by the addition of surfactants and the order was as follows: SE1670>SSL>Dimodan. The swelling power and solubility at $80^{\circ}C$ decreased in the surfactant added starches. By amylograph, initial gelatinization temperature of untreated sweet potato starch was $72.5^{\circ}C$, and did not change by the addition of surfactants, but SE1670 or Dimodan added starch showed the peak viscosity. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were $53.9^{\circ}C$ and 1.3cal/g, respectively. The peak temperature increased by the addition of surfactants, while the enthalpy decreased. In gelatinization by alkali, the viscosity was lower in surfactant added starches than in untreated starch at concentration. The degree of retrogradation by ${\alpha}-amylase-iodine$ method was a lower in SSL and SE1670 added starches than untreated starch and the enthalpy by DSC also decreased in surfactant added and retrograded starches.