• Title/Summary/Keyword: retrogradation

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Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok) (시판 밀가루를 첨가한 가래떡의 노화 지연효과)

  • Kwon, Soon-Sung;Oh, Seon-Min;Kim, Hui-yun;Bae, Ji-Eun;Ye, Sang-Jin;Kim, Byung-Yong;Hur, Nam-Yoon;Choi, Sung-Won;Kim, Chang-Nam;Baik, Moo-Yeol
    • Korean Journal of Food Science and Technology
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    • v.51 no.1
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    • pp.48-51
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    • 2019
  • The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.

Effect of Added Trehalose and Enzymes on the Qualities of Backsulgie (트레할로스 및 효소제 첨가가 백설기 품질에 미치는 영향)

  • Oh, Moon-Hun;Shin, Hyung-Chan;Park, Jong-Dae;Lee, Hyun-Yu;Kim, Keun-Sung;Kum, Jun-Seok
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.7
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    • pp.992-998
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    • 2010
  • This study investigated changes of quality during storage period with 6 types of Backsulgie manufactured by adding enzyme (BS-300 0.3%) and trehalose (3%, 6%) to minimize the changes of quality and tried to determine their optimal combination ratio. When Rapid Visco Analyzer (RVA) gelatinization properties of rice powder were examined, adding both of enzyme and trehalose to the powder increased stability of process and reduced retrogradation. In comparison of the degree of retrogradation of Backsulgie by using Differential Scanning Calorimetry (DSC), the sample with enzymes and trehalose suppressed retrogradation. Moreover, the retrogradation effect became larger by using both of enzyme and trehalose and it was the largest in the sample with 0.3% enzyme and 6% trehalose. Enzyme and trehalose added to Backsulgie were found to improve water retention, to minimize changes of texture and color during storage of Backsulgie. Therefore, optimal combination ratio of Backsulgie is 0.3% enzyme with 6% trehalose added Backsulgie.

The Effects of SPI(Soybean Protein Isolate) on Retrogradation in Jeung-pyun (분리대두단백질이 첨가된 증편의 저장성에 관한 연구)

  • Hong, Geum-Ju;Kim, Myung-Hee;Kim, Kang-Sung
    • Korean journal of food and cookery science
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    • v.24 no.3
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    • pp.304-311
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    • 2008
  • This study examined Jeung-pyun(JP) Retrogradation in samples containing 3% whole protein, 7S protein, or 11S protein(w/w) that were stored at $4^{\circ}C$ for 6, 12, 24 and 72 hr. Rheometery and differential scanning calorimetry(DSC) were used in the analysis. The pH of the dough decreased during the fermentation process, but it increased after steaming. The JP prepared with soybean protein isolate(SPI) had higher pH than the control group. During storage the textural characteristics of the JP showed effects according to the additions of SPI. After 6 hr of storage, the JP samples containing soybean flour, whole protein, 7S protein, and 11S protein had lower hardness valuse. From 4 hr to 12 hr, higher springiness values were found in the samples containing whole protein, 7S protein and 11S protein. At 0 hr, the control group had the highest cohesiveness value, but after 24 hr it presented the lowest value. For gumminess, after 6 hr of storage, the control group offered the lowest value. Whereas after 12 hr of storage the whole protein group showed the highest value, and at 24 hr, the whole protein, 7S protein, and 11S protein groups had higher values. According to the DSC results, the 11S protein group had lower enthalpy values(${\bigtriangleup}H$) suggesting that adding 11S protein to JP might improve starch retrogradation. After 72 hr of storage, the control group had the highest onset temperature($T_{o}$) and peak temperature($T_{p}$) whereas the 7S and 11S protein JP samples had higher conclusion temperatures($T_{c}$). Therefore, based on the different analysis result between the control and treatment groups, the addition of SPI to Jp had effects on retrogradation.

Gelatinization and Retrogradation Properties of Modified Starch by Steeping Sweet Potato (고구마 수침에 의한 변성 전분의 호화와 노화 특성)

  • Lee, Shin-Kyung;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.26 no.5
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    • pp.638-643
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    • 1994
  • Gelatinization and retrogradation properties of modified starches which were prepared by steeping sweet potato at $40^{\circ}C$ for 2, 4, 7 and 10 days were investigated. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were $53.9^{\circ}C\;and\;1.32\;cal/g$, respectively, but those of modified starch were increased by steeping. In gelatinization by alkali, starches with 2, 4 and 7 day steeping showed higher viscosities than untreated starch, whereas the viscosities of starches with 10 day steeping decreased. The clarities in paste decreased during storage in all starches and decreased in starches with steeping. The degrees of retrogradation by ${\alpha}-amylase-iodine$ method were higher in starches with steeping than untreated starch. The enthalpy of retrograded starches by DSC increased by steeping except 4 day steeping starch. The sweet potato extract containing sugar inhibited the retrogradation of starch paste and the degree were higher in residual starches than in untreated starch.

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Effects of Rice Bran Dietary Fiber Extract on Gelatinization and Retrogradation of Wheat Flour (미강 식이섬유 추출물이 밀가루의 호화 및 노화에 미치는 영향)

  • Kim, Young-Soo;Ha, Tae-Youl;Lee, Sang-Hyo;Lee, Hyun-Yu
    • Korean Journal of Food Science and Technology
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    • v.29 no.3
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    • pp.464-469
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    • 1997
  • Rapid visco-analyzer (RVA) and differential scanning calorimetry (DSC) were used to study the effect of rice bran dietary fiber extract on gelatinization and retrogradation of wheat flour. The addition of rice bran dietary fiber extracts from various heat treated bran into wheat flour caused to increase the pasting temperature, peak viscosity and final viscosity of RVA measurements. For gelatinization measured with DSC, mixtures of wheat flour and rice bran dietary fiber extract had slightly higher To (onset temperature) and Tp (peak temperature) values than those of control (wheat flour), and wheat flour/defatted rice bran dietary fiber extract mixture had the lowest enthalpy value. In comparison with gelatinization, the retrogradation endotherm of mixtures stored at $4^{\circ}C$ up to 4 weeks occurred at about $20^{\circ}C$ lower temperatures than gelatinization endotherm with broader shape and well-defined thermograms with storage time. The retrogradation of wheat flour was retarded greatly by addition of rice bran dietary fiber extract, and there was no big difference between 5% and 10% additions.

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Effect of Partial Replacement of Rice Flour with Black or Brown Rice Flour on Textural Properties and Retrogradation of Julpyun (흑미 및 현미의 부분적인 대체가 절편의 물성과 노화에 미치는 영향)

  • 윤계순
    • Journal of the Korean Home Economics Association
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    • v.39 no.1
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    • pp.103-111
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    • 2001
  • This study was attempted to investigate the effect of partial replacement of rice flour with black or brown rice flour on texture properties and retrogradation of Julpyun(Korean rice cake). In sensory evaluation, the Julpyuns replaced black or brown rice flour 20% had high score in color, flavor and overall acceptability not including mouthfeel. As the result of the measurement with texture analyzer, hardness, gumminess and chewiness of Julpyuns tended to decrease in proportion to the amount of black and brown rice flour in the formula. These resets implied that the degree of retrogradation of black and brown rice Julpyuns might be low. Julpyuns replaced with black rice were a little lower than those of brown rice in the hardness. In the retrogradation speed by Avrami,s equation, the rate constants of Julpyun replaced black and brown rice flour was lower than that of milled rice, restating in delay in firming.

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Effect of Saccharides on the Gelation and Retrogradation of Starch (전분의 겔화와 노화에 미치는 당류의 영향)

  • 김경이
    • Korean Journal of Food Preservation
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    • v.10 no.4
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    • pp.506-511
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    • 2003
  • DSC was used to investigate the thermal mechanism of acorn and corn starch with or without saccharides on gelation and retrogradation. When the samples were starch-saccharide-water system (s-s-w), from measuring of gelation enthalpy and temperatures of initial gelation, peak and conclusion(T$\_$0/, T$\_$p/, T$\_$c/), those of s-s-w system were higher than those of stank-water system (s-w). The retrogradation enthalpy of acorn starch and corn starch was straightly increasing by DSC measurement as storage times. This increase meant slowly becoming recrygtallization of amylopectin. In retrogyadation process, the starch-saccharide-water system's enthalpy was also increased. After 7 days went, the value of the enthalpy was steady. Saccharides were retarding retrogrodation because of stopping the recrystallization of amylopectin. Especially in using fructose and maltose, the retrogradation effect of maltose was well. These elements took effect the number of juntion zone, one of equatorial OH and dynamic hydration number. As these three elements were increasing, a starch-Rel-system was stabilizing.

Retrogradaion of Rice Flour Gels with Different Storage Temperature (저장온도에 따른 쌀가루 겔의 노화)

  • Kim, Jeong-Ok;Shin, Mal-Shick
    • Applied Biological Chemistry
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    • v.39 no.1
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    • pp.44-48
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    • 1996
  • Effects of storage temperature on the retrogradation of 50% nonwaxy rice flour gels stored at $20^{\circ}C,\;4^{\circ}C\;and\;-18^{\circ}C$ for 6 days were investigated by ${\alpha}-amylase-iodine$ method, differential scanning calorimetry(DSC) and x-ray diffractometry. The retrogradation of gels increased with increasing storage time and the initial retrogradation rate was higher. The degree of retrogradation gels stored at different temperature increased as following order, $-18^{\circ}C>20^{\circ}C>4^{\circ}C$. The enthalpy of retrograded rice flour by DSC showed similar as the degree of retrogradation by ${\alpha}-amylase-iodine$ method, but the differences between storage temperatures were clear in using ${\alpha}-amylase-iodine$ method. X-ray diffraction patterns of gels stored at $4^{\circ}C\;and\;20^{\circ}C$ showed small peaks at $2{\theta}=17^{\circ}\;and\;20^{\circ}$, but the difference was not detected.

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Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake (비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과)

  • Song, Ka-Young;O, Hyeonbin;Zhang, Yangyang;Jeong, Ki Youeng;Kim, Young-Soon
    • Korean journal of food and cookery science
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    • v.32 no.6
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    • pp.696-703
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    • 2016
  • Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.

Analysis of Patents on Retarding Retrogradation of Traditional Rice Cake (전통떡의 노화 억제 기술에 관한 특허분석)

  • Mun, seon-hui;Song, young-hun
    • Proceedings of the Korea Contents Association Conference
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    • pp.363-364
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    • 2012
  • It has been the need for commercializing Korean traditional food using the grains like the Korean rice cake as improvement in the food life depending on advanced food processing and changes to the industrial society. However, the Korean traditional food using the grains has some weak point such as the hardness as retrogradation of starch, reducing of texture and flavor, and decrease of coefficient digestibility in human body if it's left unattended for a long time. In this paper, it was investigated that the delaying or preventing method for retrogradation of Korean rice cake at its production and storage using the literature search of patent.

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