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Quality Characteristics of Sulgidduk with Tapioca Flour (타피오카 분말을 첨가한 설기떡의 품질 특성)

  • Hyun Young-Hee;Hwang Yoon-Kyung;Lee Yoon-Shin
    • The Korean Journal of Food And Nutrition
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    • v.18 no.2
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    • pp.103-108
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    • 2005
  • This study was carried out to investigate the acceptable ratio of sulgidduk with tapioca flour. The moisture content, color difference and volume of sulgidduk with tapioca flour were measured. Texture and sensory evaluation of sulgidduk with tapioca flour were taken. The moisture content of tapioca sulgidduk showed significant difference between the added tapioca flour and control. The lightness(L) decreased significantly as concentration of tapioca flour increased. Whereas the redness(a) and yellowness(b) were increased significantly when the amount of tapioca flour was increased. The volume was decreased significantly according to increase of tapioca flour concentration. The hardness, gumminess and chewiness were increased significantly when the amount of tapioca flour was increased. In the result of sensory evaluation, tapioca sulgidduk with the addition of $10\%$ tapioca flour was the most preferred with regard color, flavor, chewiness and overall preference. These results indicated that tapioca sulgidduk with the addition of $10\%$ tapioca flour has the best quality.

Effect of Addition Soy Flour on Tapioca Non-steamed Fermentation (콩분말 첨가에 따른 타피오카의 무증자 알콜발효에 미치는 영향)

  • 하영득
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.3
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    • pp.388-392
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    • 2003
  • This study was conducted to examine the effect of soy flour on tapioca non- steamed fermentation. A whole soy flour was higher than roasting soy flour in alcohol content. Alcohol content was increased up to 2% of soy flour, and decreased after adding 3% soy flour. The pH and total acidity were showed no significant differences by adding soy flour, roasted soy flour, water and enzyme. The optimum conditions for alcohol production were 2% (w/w) of soy flour,0.5% (w/w) of enzyme and 250% (v/w) of water at 96 hr. Addition of soy flour increased yield of alcohol.

Quality Characteristics of Jeung-Pyun with Tapioca Flour (타피오카 분말을 첨가한 증편의 품질특성)

  • Yoo, Chang-Hee;Shim, Young-Hyn
    • Korean journal of food and cookery science
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    • v.22 no.3
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    • pp.396-401
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    • 2006
  • This study was performed to determine the quality characteristics of Jeung-Pyun with added tapioca flour. With increasing tapioca flour content, the moisture content of the product was decreased. The addition of tapioca flour increased the volume and symmetry compared to the control with no tapioca flour. The highest uniformity was shown by the 10% added group, but the differences were not significant. In the Hunter's value, the lightness of the control was higher than that of the group with added tapioca flour. Whereas the reverse was the case for the yellowness. With increasing tapioca flour content, the springiness, gumminess, cohesiveness, and chewiness of Jeung-Pyun were increased, and the hardness increased. In sensory evaluation cell uniformity and chewiness were the highest in the 20% added group. The hardness of the sense examination increasing with increasing tapioca floor content. The overall quality of Jeung-Pyun was the lowest in the 30% added group.

Effects of Tapioca Starches on Quality Characteristics of Rice Cookies (타피오카전분의 첨가가 쌀쿠키의 품질특성에 미치는 영향)

  • Lee, Joon-Kyoung;Oh, Sung Hoon;Lim, Jae Kag
    • Korean journal of food and cookery science
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    • v.29 no.5
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    • pp.469-478
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    • 2013
  • The effects of tapioca starch (TS) and tapioca modified starch (TMS) as additives on the quality characteristics of rice cookies were investigated in this study. The amounts of TS and TMS replaced were 5, 10 and 15%(w/w) based on 100 g of rice flour. At the result of rapid viscosity analyser (RVA) properties of rice flour added with starches, peak, trough, and final viscosity of rice flour added with TMS decreased significantly(p<0.05). Hardness of dough and cookies as measured by Texture analyzer (TA) significantly decreased upon addition of TMS, and hardness of cookies significantly decreased upon addition of TS, hardness of cookies TMS lower than TS. L value of dough and cookies increased upon addition of TMS, whereas a value decreased upon addition of TMS. Spreadability of cookies increased upon addition of TMS, 10% TMS is the highest. Bulk density of dough decreased upon addition of TMS, bulk density of cookies decreased upon addition of TS and TMS, and bulk density of TMS cookie lower than TS cookie. In sensory evaluation, 10% TS added rice cookies showed the highest score in overall acceptability, hardness, brittleness, color, softness, taste and flavor, and 15% TS added rice cookies showed the highest score in appearance. And 15% TMS added rice cookies showed the highest score in overall acceptability, taste, brittleness, flavor, and 10% TMS added rice cookies showed the highest score in hardness, flavor, taste and color. It is indicated that the quality characteristics and sensory characteristics of the rice cookie can be improved by adding TS and TMS.

Studies of GanEiung (III) -Study on The Improvement of Decreasing Aroma of Insam(Ginseng) Gangjung and The Development of It′s Substitutional Materials (강정에 관한 연구(III) -인삼강정의 향 손실 개선과 대체 재료 개발에 관한 연구)

  • 이숙경;백남현
    • Journal of Food Hygiene and Safety
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    • v.16 no.3
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    • pp.227-231
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    • 2001
  • Basic materials for various making gangjung, various concentration 0∼25.0%(w/v) of coating agent and 0∼20.0% of substitutional materials carried out an experiment in sensory evaluation, expansion rate and hardness of substitutional materials. The results are as follows: 1. Added coating agent far improvement of decreasing aroma, arabic gum and dextrin significant from 20.0% to 25.0% compared with others. A good results flavor strength score and hedonic score of added 20.0% arabic gum are highest. 2. Expansion rate is caused by substitutional waxy rice, expansion rate decreased above 20.0% as tapioca above 5.0%, rice above 10.0%, brown waxy rice and wheat flour 15.0%. 3. After firing gangjung of substitutional materials, hardness increase concentration of substitutional materials. Therefore substitutional materials added to tapioca below 5.0%, rice and wheat flour 10.0%, brown waxy rice 15.0% is thought of good.

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Quality Characteristics of White Bread added Modified Starch (변성 전분을 첨가한 식빵의 품질 특성)

  • Kim, Hyo Suk;Lee, Seung Joo;Lee, Seung Ju
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.3
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    • pp.474-483
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    • 2015
  • The textural properties of breads containing midified starches such as pregelatinized waxy corn starch, acetylated potato starch and hydroxypropylated tapioca starch, were investigated to determine the optimum addition level of modified starches. Effects of modified starches on dough properties were investigated through a farinogram and amylogram based on the different additional levels of modified starches (3%, 6%, 9%, 12% and 15% of flour content). Moisture contents and firmness values were measured to investigate the degree of retrogradation at 0 h, 36 h and 72 h after production. The levels of moisture contents were highest upon addition of pregelatinized waxy corn starch followed by acetylated potato starch and lowest upon addition of hydroxypropylated tapioca starch. Overall, higher moisture contents resulted in lower firmness levels. The preference scores by type of modified starch were highest upon addition of 9% hydroxypropylated tapioca starch, 3% pregelatinized waxy corn starch, and 6% acetylated potato starch, respectively. Preference scores were significantly correlated with textural properties such as volume, absorption, stability and weakness (p<0.01).

Rheological Properties of Hot Pepper-soybean Pastes Mixed with Acetylated Starches

  • Choi, Su-Jin;Chang, Hak-Gil;Yoo, Byoung-Seung
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.780-786
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    • 2008
  • Effect of acetylated starches (acetylated rice starch and acetylated tapioca starch) on rheological properties of hot pepper-soybean paste (HPSP) at different mixing ratios of rice flour (RF) and acetylated starch (AS) (10/0, 9/1, 8/2, and 7/3) was evaluated in steady and dynamic shear. All HPSP samples at $25^{\circ}C$ exhibited shear-thinning (n=0.31-0.36) and thixotropic behavior with high yield stresses and their steady flow curves were well described by power law and Casson models. The presence of AS resulted in the decrease in consistency index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$), and their predominant decreases were noticed at higher ratio of RF to AS (7/3 ratio). Arrhenius temperature relationship represents variation with temperature in the range of $5-35^{\circ}C$ with the high determination coefficients ($R^2=0.97-0.99$). Dynamic moduli (G', G", and ${\eta}^*$) values of HPSP samples mixed with AS were lower than those of HPSP with no added AS within the experimental range of frequency (0.63-62.8 rad/sec). Steady and dynamic shear rheological properties of HPSP samples seem to be greatly influenced by the presence of acetylated starch.

Drying Characteristics of Minced Fish on Drum Dryers (잘게 저민 생선의 드럼건조기에 의한 건조특성)

  • Kim, Kong-Hwan;Piyarat, Warcharin
    • Korean Journal of Food Science and Technology
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    • v.18 no.5
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    • pp.351-356
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    • 1986
  • The effects of drum spacing, steam pressure and drum speed on drying rate of minced fish flesh on both single and double drum dryers were studied. Starch additions in the form of tapioca flour up to 2.5% have been found satisfactory for aiding in sheet formation at the doctor blade. When the retention time was adjusted to maintain a constant product moisture, the highest production rate was obtained at the smallest drum spacing and the highest steam pressure within the limits of experimental conditions considered. The operating conditions suitable for producing the flakes with 5% moisture were: 100 kPa (steam pressure), 0.1 mm (drum spacing) and 3 rpm (drum speed). The production rate and overall heat transfer coefficient under these conditions were $12.1\;kg/m^2$hr and 950 $W\;/m^2K$ respectively. The drying data were fitted well to the conventional drying model, namely $MR\;=\;A\;\exp\;(-k{\theta})$, resulting in the various drying constants depending the operating conditions.

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Effect of Kneading, Ingredients and Enzymatic Hydrolysis on Retrogradation of Injulmi (인절미의 노화억제를 위한 반죽, 첨가제 및 효소분해의 영향)

  • Cho, Tae-Oc;Seo, Hyung-Jin;Kim, Joo-Sook;Hong, Jin-Sook
    • Korean journal of food and cookery science
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    • v.22 no.3
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    • pp.282-290
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    • 2006
  • This study was carried out to investigate the effects of modified starch, sugars and enzymatic hydrolysis with ${\beta}-amylase$ on extending the self-life of Injulmi, a Korean soft and glutinous rice cake, in terms of maintaining a soft texture. The Injulmi was prepared with or without kneading of waxy rice flour, NaCl and water mixture. The Injulmi was stored at -20, 4 and $20^{\circ}C$ and the hardness was measured to calculate the Avrami exponents during storage. The results showed that cold heading and enzymatic hydrolysis with ${\beta}-amylase$ before steaming of the waxy rice dough significantly extended the self-life on the basis of the Avrami equation. Among the various additives including different kinds of starches, sugars and polymannuronic acid, the addition of 1.5% tapioca starch, 8.0% of glucose or 3.0% of polymannuronic acid was also effective for delaying the retrogradation phenomena during storage. However, despite the effectiveness of these treatments, the Injulmi developed hardness within 2-3 days at $4^{\circ}C$ and within 4 days at $20^{\circ}C$ while storage at $-20^{\circ}C$ showed a storage stability that was maintained over x days. Sensory showed the Injulmi prepared with NOVA-0.005, GL-8.0 had a lower hardness than that of the other treatments.

Methane Production Potential of Feed Ingredients as Measured by In Vitro Gas Test

  • Lee, H.J.;Lee, S.C.;Kim, J.D.;Oh, Y.G.;Kim, B.K.;Kim, C.W.;Kim, K.J.
    • Asian-Australasian Journal of Animal Sciences
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    • v.16 no.8
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    • pp.1143-1150
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    • 2003
  • This study was conducted to investigate in vitro methane production of feed ingredients and relationship between the content of crude nutrients and methane production. Feed ingredients (total 26) were grouped as grains (5 ingredients), brans and hulls (8), oil seed meals (9) roughages (3), and animal by-product (1) from their nutrient composition and their methane production protential were measured by in vitro gas test. Among the groups, the in vitro methane productions for both 6 and 24 h incubation were highest in grains, followed by brans and hulls, oil meals and roughages, animal byproducts. Within the group of grains, methane production from wheat flour was the highest, followed by wheat, corn, tapioca, and then oat. Within the brans and hulls, soybean hull showed the highest methane production and cotton seed hull, the lowest. Methane production from oil meals was lower compared with grains and brans and hulls, and in decreasing order production from canola meal was followed by soybean meal, coconut meal, and corn germ meal (p<0.01). Three ingredients were selected and the interactions among feed ingredients were evaluated for methane production. Correlation coefficient between measured and estimated values of the combinations were 0.91. Methane production from each feed ingredient was decreased with increasing amount of crude fiber (CF), protein (CP) and ether extract (EE), whereas positive relationship was noted with the concentrations of N-free extract (NFE). The multiple regression equation (n=134) for methane production and nutrient concentrations was as follows. Methane production (ml/0.2 g DM)=(0.032${\times}$CP)-(0.057${\times}$EE)-(0.012${\times}$CF)+(0.124${\times}$NFE) (p<0.01; $R^2$=0.929). Positive relationship was noted for CP and NFE and negative relationship for CF and EE. It seems possible to predict methane production potential from nutritional composition of the ingredients for their effective application on formulating less methane emitting rations.