• Title/Summary/Keyword: retrogradation

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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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    • 2012.05a
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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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Quality Characteristics of Baikseolgi Added with the Bacterial Cellulose (Bacterial Cellulose 첨가 백설기의 품질특성)

  • Jang, Se-Young;Kim, Ok-Mi;Jeong, Yong-Jin
    • Korean Journal of Food Preservation
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    • v.12 no.5
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    • pp.455-459
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    • 2005
  • This study was investigated for the delaying effect of retrogradation and quality changes in baikseolgi added with bacterial cellulose. during storage From the result, the addition of more than 0.09% bacterial cellulose to baikseolgi showed lower level of retrogradation and a lower hardness than whithout any addition. There were no significant difference in sensory characteristics. However, the overall acceptability was higher in baikseolgi added with bacterial cellulose.

Effects of Cereal Powders with Dietary Fibers on Retrogradation Properties of Jeungpyun, a Korean Traditional Fermented Rice Cake

  • Park, Mie-Ja;Kim, Hye Young L.
    • Journal of Environmental Health Sciences
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    • v.29 no.4
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    • pp.48-54
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    • 2003
  • This study investigated retrogradation properties of Jeungpyun substituted for cereals with dietary fibers of 60% of brown rice, and barley. Quality changes during storage periods of the functional Jeungpyun, were studied using $\alpha$-amylase iodine enzyme digestion methods, X-ray diffraction patterns, and differential scanning calorimetry (DSC). The barley substituted samples showed significantly lower retrogrdation rates than those of control when examined by $\alpha$-amylase method. The Relative crystallity by X-ray diffraction patterns had typical A type in all samples with appealing big crystallity around its diffraction angle 23$^{\circ}$degrees as storage periods were increased. The brown rice and barley Jeunpyun made smaller crystallity than that of control, representing slower retrogradation rates. The batter controls had significantly lower ΔH than the other compared samples when measured by DSC, but had significantly higher ΔH after 30 days of storage, implying that the control required more energy for regelatinization after the 30 days of storage.

Effect of Sugar Alcohol on Wheat Starch Gelatinization and Retrogradation (당알콜이 밀전분이 호화 및 노화에 미치는 영향)

  • 김혁일;신인영;김창순
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.6
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    • pp.1251-1255
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    • 1999
  • The sugar alcohols are useful alternatives to sucrose in confections because they provide desirable taste but lessen the potential risks for dental caries. The effects of sugar alcohol and their interaction on starch pasting properties were determined by the viscoamylograph with the concentration of 30%, 20%, 10% sugar alcohol in 1% CMC. The disaccharides, lactitol, maltitol, and isomalt, delayed pasting more than did monosaccharides, sorbitol and xylitol. With regard to the solubility in water, sorbitol and xylitol are more soluble than sucrose, maltitol and lactitol are almost equal and isomalt is less soluble than sucrose. Sorbitol and xylitol were highest on gelatinization. But their retrogradation occurred faster than other sugar alcohols. Lactitol and maltitol decreased gel strength more than did sucrose and other sugar alcohols.

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Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-life of Sponge Cake (호박잎 분말을 첨가한 스폰지 케이크의 품질 특성, 항산화 활성 및 저장 기간에 따른 노화 억제 효과)

  • Song, Ka-Young;O, Hyeonbin;Zhang, Yangyang;Joung, Ki Youeng;Kim, Young-Soon
    • The Korean Journal of Food And Nutrition
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    • v.29 no.6
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    • pp.930-937
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    • 2016
  • This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

Physicochemical Properties of Starch Affected by Molecular Composition and Structures: A Review

  • Srichuwong, Sathaporn;Jane, Jay-Iin
    • Food Science and Biotechnology
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    • v.16 no.5
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    • pp.663-674
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    • 2007
  • Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.

Effects of Emulsifier and Enzyme on the Quality Characteristics or Seolgiddeok during Storage (유화제와 효소 첨가가 설기떡의 저장 중 품질특성에 미치는 영향)

  • 최미용;조정순;장윤희
    • Journal of the East Asian Society of Dietary Life
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    • v.13 no.3
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    • pp.197-215
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    • 2003
  • This study was carried out to investigate the effects of added emulsifier and enzyme on the quality characteristics of Seolgiddeok with black rice powder, green tea powder, Lentines edodes powder, pumpkin powder during storage. Samlpes were divided into two groups, the emulsifier-enzyme added group and the control, and stored fur 4 days at 2$0^{\circ}C$. Moisture content was measured by the air oven method; the Hunter's cole. values by Lightness (L), redness (a), yellowness (b) value; the degree of gelatinization by the enzyme digestion method, and expressed as glucose content by Somogi-Nelson method. The degree of retrogradation was calculated as the retrogradation rate using the degree of gelatinization value, and total cell and mold counts were also measured. Texture and sensory characteristics were also investigated. The results are as follows: The emulsifier-enzyme group was significantly different from the control from each examination and the retrogradation of pumpkin Seolgiddeok with emulsifier-enzyme was delayed the most among samples tested.

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Physicochemical Properties of Starches in Japonica Rices of Differenct Amylose Content (아밀로스 함량이 다른 자포니카 벼 품종의 전분 특성)

  • Song, Jin;Kim, Jae-Hyun;Kim, Deog-Su;Lee, Choon-Ki;Youn, Jong-Tag;Kim, Sun-Lim;Suh, Sae-Jung
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.53 no.3
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    • pp.285-291
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    • 2008
  • This study was performed to find out starch properties of rice grains in three varieties with different amylose content, Ilpumbyeo (non-waxy), Goami2 (high amylose), and Hwasunchalbyeo (waxy rice). There was no difference among physico-chemical characteristics of rice grains, but Goami 2 showed $2{\sim}3$ folds higher crude fat (1.36%) than Ilpumbyeo. Pasting properties of RVA showed the highest values of maximum viscosity, breakdown, and final viscosity in Ilpumbyeo. A similar chain length distribution of amylopectin was found in Ilpumbyeo and Hwasunchalbyeo, indicating that DP 12 had the highest distribution. Goami 2 had the highest distribution in DP 14, and showed the lower percent (14.1%) than other rice cultivars. Thermal properties of DSC showed that the values of Tc and Tp of Hwasunchalbyeo were similar to Ilpumbyeo, whereas a slightly higher Tc was observed. The absorbtion enthalpy was also the highest (11.1 mJ/mg) in Hwasunchalbyeo. Goami 2 showed higher To, but the lowest enthalpy (6.52 mJ/mg) compared to Ilpumbyeo (7.92 mJ/mg). Retrogradation properties, which were measured with the gelatinized rice sample used for DSC, and stored in $4^{\circ}C$ during 6 days, indicated that retrogradation absorbtion peak was the first peak at $52.6{\sim}55.2^{\circ}C$, and the second peak above $95^{\circ}C$. Retrogradation enthalpy of Goami 2 was the highest value (5.12 mJ/mg).

Quality Characteristics and Retrogradation Properties of Baked Rice Donut with Psyllium (Plantago ovata Forsk) Seed Husk (차전자(Plantago ovata Forsk)피를 이용하여 제조한 구운 쌀 도넛의 품질 특성 및 노화 특성)

  • Shin, So Yeon;O, Hyeonbin;Joung, Ki Youeng;Kim, Young-Soon
    • The Korean Journal of Food And Nutrition
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    • v.31 no.3
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    • pp.367-377
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    • 2018
  • In this study, baked rice donuts with added psyllium seed husk were manufactured and their quality and retrogradation characteristics were investigated. Control (Con) was made only with wheat flour; Psyllium seed husk in the amount of 8, 12, 16 and 20 grams was added to make rice donuts (P8, P12, P16 and P20). Higher amounts of psyllium seed husk reduced the moisture loss and baking loss, and increased the moisture content and water holding capacity of the donuts. The specific volume of Con was the highest of all the groups. As the amount of psyllium seed husk increased, the lightness and yellowness of the crumb decreased, and the redness of the crumb increased. Hardness also increased as the amount of psyllium seed husk increased. The hardness of P16 was the most similar to that of Con. The scanning electron microscopy images also identified that the structure of the donuts got denser as the amount of psyllium seed husk increased. Rate constant (k) of the rice donuts with psyllium seed husk were lower than that of Con. In conclusion, it is considered that P16 is the sample that is the most similar to Con in terms of texture, but the retrogradation was more retarded in P16 than Con.

Retrogradation Behavior of Rice Starches Differing in Amylose Content and Gel Consistency (아밀로오스 함량과 Gel Consistency의 차이에 의한 품종별 쌀전분의 노화특성)

  • Kum, Jun-Seok;Lee, Sang-Hyo;Lee, Hyun-Yu;Lee, Chan
    • Korean Journal of Food Science and Technology
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    • v.28 no.6
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    • pp.1052-1058
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    • 1996
  • The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. Setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using texture analyzer indicated that amylose content was an important factor in terms of hardness increase. Kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

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