• Title/Summary/Keyword: retrogradation

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Quality of Jeonbuk-originated Brand Rice Compared with Other Domestic Brands and Imported Market Rice (전라북도 브랜드 쌀과 국내 및 수입 유통쌀의 품질 특성 비교)

  • Song, Young-Eun;Cho, Seong-Hyun;Kwon, Young-Rip;Choi, Dong-Chil
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.53 no.4
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    • pp.347-352
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    • 2008
  • This study was carried out to estimate the quality of Jeonbuk-originated brand rice by comparing with other domestic brand rices and imported market rices. Rice variety, "Ilmi" was a major portion of brand rices in Jeonbuk region, and in few portion, there were variety-mixed brands, Shindongjin, Kosihikari, and Hitomebore. Comparing the ratio of head rice of high-quality Jeonbukoriginated brand rice with other domestic brand rices were not significantly different. Head rice ratio and mechanical taste values were not significantly different between high-quality Jeonbuk-originated brand rice and the other domestic brand rices. The contents of protein, moisture, amylose of rice were also not significantly different between them. The quality of high-quality Jeonbuk-originated brand rice was as good as that of other domestic brand rices and had not changed it by period. The foreign rice imported from United States, Chinese (involved parboiled), Thailand and the domestic rice cultivated in Jeonbuk province were investigated. There could get difference on the major component related to palatability of rice as country in this study. Comparing with foreign rices. protein content of domestic rice (6.1%) was similar with that of United States, lower than those of Chinese and Thailand. The head rice ratio of the domestic rice was 92%, which was similar with those of Unite State and Chinese but the Chinese parboiled rice was completely cracked during processing. The setback viscosity of domestic rice related to retrogradation was lower than those of the imported rice except United States. The Ad (Adhesiveness / H(Hardness) ratio was higher in the domestic and United States rice.

Effect of Heat Treatment Conditions on the Characteristics of Gel Made from Arrowroot Starch in Korea Cultivars (국내산 칡 전분 젤 특성에 미치는 가열처리 조건의 영향)

  • Lee, Seog-Won;Kim, Hyo-Won;Han, Sung-Hee;Rhee, Chul
    • The Korean Journal of Food And Nutrition
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    • v.22 no.3
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    • pp.387-395
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    • 2009
  • This study was conducted to investigate the effects of starch concentrations and heating conditions on the gel characteristics of arrowroot starch. Arrowroot starch gels with various pHs, and starch concentrations, were prepared using different temperatures and heating times, and then stored for 24 hrs at $4^{\circ}C$. The hardness of sample gels made at pH 2.0 and 4.0 increased as the starch concentration increased from 7% to 10%, with the maximum value of 94 N being obtained when the gel was prepared at pH 4.0 with a starch concentration of 10%. The maximum hardness of samples prepared with concentrations of starch ranging from 7~9% appeared at $80^{\circ}C$, regardless of the heating temperature and time. Furthermore, the hardness of samples prepared at greater than $100^{\circ}C$ was relatively lower than that of samples prepared at other temperatures. When a starch concentration of 8% was used, the degree of gelatinization(DR) increased as the heating temperature increased, with the maximum value of DR being about 76% at $120^{\circ}C$, regardless of heating time. After storage for 24 hrs, the hardness of samples prepared at $70^{\circ}C$, $80^{\circ}C$ and $90^{\circ}C$ appeared to decrease, while that of samples prepared at $100^{\circ}C$, $110^{\circ}C$ and $120^{\circ}C$ increased. The correlation between hardness and the degree of gelatinization or retrogradation was very high when samples were prepared at $80^{\circ}C$ with a starch concentration of 9%, as indicated by a correlation coefficient of greater than 0.95. Overall, the microstructures of freeze-dried arrowroot starch gel were composed of a continuous network of amylose and amylopectin with fragmented ghost structures in an excluded phase, but these ghost structures were more evident after storage and with increased heating temperature.

Quality Characteristics of Pound Cake with Addition of Cashew Nuts (캐슈를 첨가한 파운드케이크의 품질특성)

  • Choi, Soon-Nam;Chung, Nam-Yong
    • Korean journal of food and cookery science
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    • v.26 no.2
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    • pp.198-205
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    • 2010
  • In this study, the effect of added cashew nuts on the quality characteristics of pound cake were investigated. The weight and volume of the cake increased with the addition of cashew nuts concentration, whereas the dough yield and baking loss decreased. Furthermore, the hardness, penetration and, degree of retrogradation significantly decreased during storage with the addition of cashew nuts. As the cashew concentration was increased, the lightness and redness values of the crumb decreased and the yellowness values increased. In terms of sensory evaluation, when compared to the control group, the cashew nuts pound cake was superior in taste, flavor, chewiness and overall acceptability.

Water-absorption characteristics and cooked rice texture of milled rice (쌀 수침 중 벼 품종별 수분흡수 특성 및 취반미 물성)

  • Choi, Induck;Oh, You-Geun;Kwak, Jieun;Chun, Areum;Kim, Mi-Jung;Hyun, WoongJo
    • Korean Journal of Food Science and Technology
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    • v.53 no.4
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    • pp.486-494
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    • 2021
  • A rice (Oryza sativa L.) cultivar of the SPP (stakeholder participatory program) and ordinary rice were characterized based on water-absorption properties and cooked rice texture. During rice soaking, the rice grain transformed from transparent to opaque (white), indicating that water molecules diffused into the rice grain during soaking. In addition, cracks in the internal structure of soaked rice gradually increased with an increase in soaking time. Water absorption increased rapidly up to 20 min, but no increment was observed after 30 min of soaking. At this point, the entire areas of the soaked rice grain turned white, indicating that water absorption had reached saturation. SPP rice showed lower hardness and higher stickiness in its cooked form than ordinary rice, suggesting that SPP rice could be a more preferable choice than ordinary rice. Furthermore, cooked SPP rice was more edible in terms of hardness and stickiness after being kept warm for 12 h than ordinary rice. These results indicated that cooked SPP rice exhibited slow retrogradation and improved taste.