• Title, Summary, Keyword: amylograph

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Detection Capability by Change of Amylograph Characteristics of Irradiated Black Pepper (방사선 조사된 검은후추가루의 Amylograph Characteristics의 변화에 따른 검지 가능성)

  • Yi, Sang-Duk;Oh, Man-Jin;Yang, Jae-Seung
    • Korean Journal of Food Science and Technology
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    • v.33 no.2
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    • pp.195-199
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    • 2001
  • A study was carried out to establish a detection method for irradiated black pepper using amylograph characteristics. The maximum viscosity, viscosity at $93^{\circ}C$, viscosity after 15 min at $93^{\circ}C$, viscosity at $45^{\circ}C$, viscosity after 30 min at $45^{\circ}C$, and viscosity after 60 min at $45^{\circ}C$ decreased with increasing irradiation doses, but initial pasting temperatures, maximum viscosity temperatures, breakdown, setback, and consistency did not show great changes. The high correlation coefficients $(R^2>0.97)$ were shown between irradiation doses and amylograph characteristics except for breakdown $(R^2>0.75)$, setback $(R^2>0.88)$ and consistency $(R^2>0.31)$. These results suggest that detection of irradiated black pepper is possible using amylograph characteristics.

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Effect of Whey Ferment Cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on Rheological Properties of Bread Dough (L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227로 발효한 유청 발효물이 빵 반죽의 레올로지 특성에 미치는 영향)

  • Lee, Jeong-Hoon;Lee, Si-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.6
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    • pp.795-800
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    • 2009
  • This study was carried out to investigate the rheological properties of bread dough containing whey ferment cultured by L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Instrumental analysis such as farinograph, amylograph, extensograph, fermentation power, total titratable acidity (TTA) of dough and pH of dough were tested. On farinograph, difference of water absorption between doughs with and without whey ferment was 0.4% and dough containing whey ferment showed long development time of 3.2 min compared to dough without whey ferment, but showed shorter stability of 16.2 min. On amylograph, there was no significant difference on gelatinization and maximum viscosity temperature; however, maximum viscosity of flour with whey ferment revealed low amylograph unit. On extensograph, value of resistance and R/E ratio of dough containing whey ferment were higher than those of dough without whey ferment. On analysis of dough fermentation power by yeast, dough without whey ferment showed higher volume than dough with whey ferment during fermentation of 240 min. However, TTA of dough was higher in dough with whey ferment than that of the control without whey ferment, even though pH value was low.

Effect of Hydrocolloids on Rheological Properties of Bread Dough (Hydrocolloid가 빵 반죽의 레올로지 특성에 미치는 영향)

  • Cho, Hyun;Lee, Myung-Koo;Lee, Jeong-Hoon;Lee, Si-Kyung
    • Applied Biological Chemistry
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    • v.51 no.1
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    • pp.6-10
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    • 2008
  • This study was carried out to investigate rheological properties of bread dough by adding hydrocolloids such as arabic gum, pectin and carboxyl methyl cellulose (CMC). 0.2% and 0.5% of each hydrocolloid were added to the dough. Farinograph, pH of dough, extensograph, fermometer and amylograph were analyzed. In farinograph, water absorption rate of dough was increased by adding hydrocolloids and the highest water absorption resulting in 70.8% was shown by adding 0.5% of CMC. Dough development time increased but stability decreased. pH of dough was lowered by adding hydrocolloids and pH of dough with 0.5% of pectin was the lowest. In extensograph, resistance of dough decreased but extensibility increased and R/E value lowered. In fermometer, $CO_2$ gas production increased and dough with 0.2% of CMC showed the largest gas production. In amylograph, initial gelatinization temperature increased by $0.5-1.5^{\circ}C$, but temperature for maximum viscosity was lowered by $1-1.5^{\circ}C$ and maximum viscosity was increased.

Amylograph Pasting Properties of Flour and Starch of Korean Rices Differing in Maturity (숙기에 따른 우리나라 쌀가루와 전분의 아밀로그래프 호화성질)

  • Lee, Soo-Jeong;Kim, Sung-Kon
    • Applied Biological Chemistry
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    • v.41 no.6
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    • pp.421-425
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    • 1998
  • The amylograph pasting properties of flours $(9{\sim}12%,\;db)$ and starches $(7.5{\sim}9.0%\;db)$ of Korean rice cultivars indicated that the flour concentration to give a fixed peak viscosity was higher by 1.32 times compared with starch, regardless the maturity. Only at 12% flour concentration the peak viscosity and breakdown viscosity were differentiated among maturity groups, which suggested that flour may be better tool than starch in characterizing the maturity groups by pasting properties.

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Characteristics of Dough with Red Ginseng Marc Powder (홍삼박 분말을 첨가한 반죽의 특성)

  • Han, In-Jun;Kim, Mun-Yong;Chun, Soon-Sil
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.3
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    • pp.371-378
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    • 2007
  • Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

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Characteristics of Job′s tear gruel by various mixing ratio, particle size and soaking time of Job′s tear and rice flour (쌀가루 및 율무가루의 배합비율, 입자크기 및 수침시간에 따른 율무죽의 특성)

  • 이정은;서문희;이현규;양차범
    • Korean journal of food and cookery science
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    • v.18 no.2
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    • pp.193-199
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    • 2002
  • The Job's tear gruels were prepared by various mixing ratios, particle size and soaking times of Job's tear and rice flours, and the physical and sensory properties of these gruel samples were measured by using a Brabender visco-amylograph and sensory evaluation. Also, the changes in the pH and viscosity of the gruel samples stored for 14 days at 4$\^{C}$ were measured as the parameters of gruel quality. The results showed that the peak viscosity was decreased by increasing the ratio of Job's tear flours. The values of peak viscosity and consistency of rice and Job's tear flours increased as the particle size decreased. As the soaking time of rice and Job's tear flours increased, the initial pasting temperature decreased. In sensory characteristics, the nutty taste was increased as the Job's tear flour levels increased. Overall acceptability of Job's tear gruel was the highest in the one of rice and Job's tear flours at 50:50 ratio. During 14 days of storage, the pH and viscosity of Job's tear gruels were increased till the sixth day, and then decreased slightly.

Utilization of Brabender Visco-Amylograph to Detect Irradiated Starches

  • Yi, Sang-Duk;Oh, Man-Jin;Yang, Jae-Seung
    • Preventive Nutrition and Food Science
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    • v.5 no.1
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    • pp.20-24
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    • 2000
  • A study was carried out to establish the detection method of irradiated corn, potato, and sweet potato starches. The samples were packed in polyethylene bags and irradiated with 1, 3, 5, 7, 10, and 15 kGy using a Co-60 irradiator. The maximum viscosity of irradiated and unirradiated corn, potato, and sweet potato starches reduced by increase of irradiation dose levels and showed significant differences which clearly showed the effect of irradia-tion dose levels (p<0.05). Regression expressions and coefficients (p<0.000) or corn, potato, and sweet potato starches were y=-38.538x+718.23(r2=0.9761), y=669.97e-0.1372x (r2=0.9820) and y=-42.544x+730.26(r2=0.9939), respectively. Nor-malized parameter A,B and C values showed a dose dependent relationship and were a better parameter for detecting the irradiated starches than that of the maximum viscosity itself.

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Studies on Rice Quality of Chucheongbyeo Cultivated on Gyeonggi and Other Province (경기지역과 다른 지역에서 생산된 추청벼의 특성에 관한 연구)

  • 이병영;손종록
    • The Korean Journal of Food And Nutrition
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    • v.8 no.4
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    • pp.301-306
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    • 1995
  • This study was carried out to find out rice quality of Chucheongbyeo cultivated on Gyeonggj and other province. Rice type, color difference, amylograph of milled rice and texturograph of cooked rice were not significant between two cultivated region. And fat, protein, Mg and Ca in milled rice were not significant but p, K and Na were significantly different at l% the level between them as 2, 210~2, 420ppwt 1, 304~1, 538ppm and 212~236ppm in Gyeonggi province cultivated rice, and 2, 130~2, 180ppm, 1, 133~1, 180ppm and 197~217ppm in other province, respectively. Also amylose content, alkali distribution and gel consistency were not significant between them.

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Amylograph Pasting Properties of Commercial Acorn Flours (시판 도토리 묵가루의 아밀로그래프 호화 성질)

  • 박선희;이애랑;김성곤
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.6
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    • pp.753-757
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    • 1993
  • Pasting properties of the two commercial products of air-dried sediment of acorn were studied with viscoamylograph. The concentrations used were 7.0~9.5% and heating temperatures were 86.5$^{\circ}C$, 89.5$^{\circ}C$ and 92.5$^{\circ}C$. The viscosity increased as the heating temperature increased at a fixed concentration, but sample A at 8.5% concentration and sample B at 9.5% concentration maintained the constant peak viscosity regardless the heating temperatures. Samples heated to 92.5$^{\circ}C$ showed breakdown at all concentrations. The 15-min height and cold viscosity were negatively correlated with the heating temperature at a constant concentration. There was a 1% difference in concentration to give the same indices of amylogram between two samples.

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Properties of Crude Amylase Isolated from Pine Nut (잣에 존재하는 아밀라제의 특성)

  • Kim, Jong-Sang;Seog, Ho-Moon
    • Korean Journal of Food Science and Technology
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    • v.26 no.4
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    • pp.398-402
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    • 1994
  • The participation of thermostable amylase in the decrease of viscosity of pine nut's porridge was investigated using the crude enzyme obtained from ammonium sulfate fractionation of pine nut extracts. The fraction precipitated at $35{\sim}55%$ saturation of ammonium sulfate had the highest specific activity of the enzyme. ${\alpha}-amylase$ activity was maximal at $75^{\circ}C$, pH 5.4. Amylograph data showed that addition of the enzyme to rice flour resulted in the significant decrease of its viscosity, suggesting the existence of thermostable ${\alpha}-amylase$ in pine nut.

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