The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Characteristics of the Sorghum(Sorghum bicolor L. Moench) Powder following Low Temperature-Microparticulation

저온초미분쇄에 따른 수수가루의 이화학적 특성

  • Kim, Hyun-Young (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Hye-In (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Jee-Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Jung-In (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jae-Saeng (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Seuk-Bo (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Jung, Tae-Wook (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Ki-Young (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kwak, Do-Yeon (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, In-Seok (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration)
  • 김현영 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 서혜인 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 고지연 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김정인 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 이재생 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 송석보 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 정태욱 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김기영 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 곽도연 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 오인석 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 정헌상 (충북대학교 식품공학과) ;
  • 우관식 (농촌진흥청 국립식량과학원 기능성작물부)
  • Received : 2012.09.07
  • Accepted : 2012.09.17
  • Published : 2012.09.30
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Abstract

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10,000, 20,000, 30,000, and 40,000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2~M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

본 연구에서는 황금찰수수 및 밀양3호를 일반 분쇄기와 저온초미분쇄기를 이용하여 얻은 5단계의 다른 입자 크기의 수수 분말을 각각의 입자 크기별 이화학적 특성을 검토하여 최적의 입자 크기를 찾고 우수한 가공법을 확립하고자 연구를 수행하였다. 분말의 입자 크기는 분쇄속도가 증가할수록 작아졌으며 품종간에는 큰 차이를 보이지 않았으며, 전자현미경관찰에서는 밀양3호보다 황금찰수수가 더 거친 입자를 확인하였다. 각 단계의 분말 색도 역시 품종간 차이는 크지 않았고, 명도는 입도가 작아질수록 증가하였으며, 황금찰수수의 경우 적색도와 황색도 역시 입도가 작아질수록 증가하는 경향을 나타냈다. 수분흡수율과 수분용해도는 품종간, 입도별 차이가 크게 나타났으며, 특히 수분용해도는 9.63%에서 13.24%로 입자 크기가 작아질수록 크게 증가하는 경향을 보였으며, 밀양3호의 경우에도 5.89%에서 8.27%로 증가하였다. 품종별, 분쇄단계별 분말의 호화 특성을 살펴본 결과, 두 품종간에 큰 차이를 나타냈으며, 밀양3호는 황금찰수수보다 호화개시온도, 최종점도 및 치반점도가 크게 나타났으나, 최고점도 및 강하점도는 황금찰수수가 밀양3호보다 높게 나타났다. 또한 치반점도의 경우 입자 크기별로 가장 큰 변화를 나타냈으며, 밀양3호의 경우 M1 및 M5는 각각 55.89 RVU 및 111.72 RVU를 나타내며 입도가 커질수록 약 2배 이상 증가하였다. 이상의 결과로 식품을 가공하는데 있어 수수 분말을 사용 시 적당한 특성의 분쇄방법을 선택하여 사용하는 것이 적절할 것이다.

Keywords

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