• Korean journal of food and cookery science
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• v.11 no.5
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• pp.472-478
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• 1995

녹두가루와 전분의 일반성분 및 무기성분을 조사하고 녹두가루의 농도(4-8%,건량기준), 녹두전분의 농도(3-8%,건량기준)에 따른 호화 특성 및 리올로지특성을 비교하였다. 녹두가루의 일반성분은 수분 6.8%, 단백질 25.0%,지방 1.21%,회분 1.77%,비타민 B$_1$과 B$_2$는 각각 0.57과 0.11 mg/100 g이었다. 전분의 비타민 함량은 B$_1$이 0.002 mg/100 g, B$_2$가 0.02 mg/100 g이었다. 가루의 무기질함량은 칼슘이 374.9 mg/100 g으로 가장 높았고 인(353.0 mg/100 g), 칼륨(176.3 mg/100 g), 마그네슘(116.9 mg/100 g), 나트륨(107.6 mg/100 g) 순서이었다. 전분현탁액의 광투과도로 부터 예측한 전분의 호화온도는 67$^{\circ}C$이었다 녹두가루와전분의 팽윤력은 60-8$0^{\circ}C$의 가열온도에서 직선적으로 증가하였으며 그 정도는 전분이 가루보다 컸다. 용해도는 $65^{\circ}C$이후부터 증가하여 녹두 가루는 8$0^{\circ}C$까지 지속적으로 증가하였으나 전분은 7$0^{\circ}C$ 이후에는 완만하게 증가하였다 녹두가루는 농도가 증가함에 따라 아밀로그래프의 최고 점도가 증가하였으나 전분은 6-8%의 농도에서 최고점도를 나타내지 않았으며92.5$^{\circ}C$에서 15분간 유지하는 동안 점도는 지속적으로 증가하였다. 최고점도의 대수값과 농도는 직선적인 관계를 나타냈으며 동일한 최고점도를 나타내는 농도는 전분이 가루보다 2.6ft'3도 낮았다. 녹두가루(4-8%, 건량기준)와 전분(3-8%, 건량기준)현탁액을 95$^{\circ}C$에서 40분간 유지시켜 호화시킨 액을 6$0^{\circ}C$에서 측정한 결과, 항복응력과 점조 도지수는 농도가 증가함에 따라 커졌고 유동지수값은 1.0보다 작아 녹두가 루와 전분호화액은 항복응력을 가진 의가소성 유체의 성질을 나타내었다 동일한 점조도지수값을 나타내는 농도는 전분이 가루보다 약 1.3%정도 낮았다.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.577-582
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• 2012

The purpose of this study was to investigate the preparation and physicochemical characteristics of n-octenylsuccinylated (OSAn) rice starches with different rice amylose contents. Amylose contents of Jinsumi flour and Milyang 261 flour were 15.42 and 20.31%, respectively. After processing by alkali treatment, amylose contents of Jinsumi rice starch and Milyang 261 rice starch were 34.21% and 39.32%, respectively. After OSAn treatment, the degree of substitution and reaction efficiency of Jinsumi starch were higher than those of Milyang 261. The stability of the modified Jinsumi emulsion was higher than that of the Milyang 261 emulsion. Viscosity of the Jinsumi emulsion was higher than that of the Milyang 261 emulsion. When the emulsions were spray dried, modified Jinsumi rice starch showed excellent coating efficiency compared to that of modified Milyang 261 rice starch. Therefore, Jinsumi was more suitable than Milyang 261 to apply for encapsulation as wall materials.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.461-467
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• 1993

The purpose of this study was to investigate the physico-chemical properties of potato starch heated with microwave. Two types of potato starches are prepared; in group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560 W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. As the microwave heating time took longer, free lipid decreased and bound lipid increased in both groups. The shape of starch granules, birefrigence and X-ray diffraction pattern were not changed much by microwave heating in both groups. Water binding capacity increased, but amylose content, swelling power and solubility decreased as the microwave heating time took longer. It was also found that the extent of decreases in swelling power and solubility were different between group A and group B.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.88-93
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• 2010

The principal objective of this study was to evaluate the physicochemical characteristics of brown rice Dasik prepared with different 5 levels(0, 25, 50, 75, 100%) of modified potato starch powder. We assessed the general compositions, Hunter's color values, the mechanical characteristics, and conducted a sensory evaluation analysis of brown rice Dasik at room temperature($20^{\circ}C$). The more modified potato starch powder composition was increased, the content of ash, protein and fat were significantly decreased(p<0.05). We noted that the luminance of samples were increased the more modified potato starch powder composition was increased, but in Hunter's a and b values were decreased. With regard to the mechanical properties of the Dasik samples, we noted significant differences in hardness, gumminess, chewiness but no differences in springiness, cohesiveness and adhesiveness were detected. The more modified potato starch powder composition was increased, the more the score of hardness, gumminess and chewiness were higher. The results of sensory evaluation showed that there were significant differences on the color, sweetness, mouth-feel, chewiness, overall quality of the Dasik samples(p<0.05). The score of brown rice Dasik with 50%(w/w) modified potato starch(BM2) in color, mouth-feel, chewiness, overall quality were significantly increased than those of other samples.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.516-521
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• 1997

Effect of amylose content on the physical properties of resistant starches (RS) from autoclaved maize starches (with starch:water=1:3.5, at $121^{\circ}C$) which were repeated up to 4 times heating-cooling cycles, were investigated by water uptake, scanning electron microscope (SEM) and differential scanning calorimetry (DSC). Amylose content of waxy maize starch (Amioca), common maize starch (PFP), high amylose starch(Amaizo, Amylomaize VII) were 0%, 29%, 50%, and 72%, respectively. Yield of RS increased as amylose content increased. Water uptake of all kinds of native starch was higher than that of RS, but lower than that of autoclaved starch. By SEM, RS showed some small particles on surface but the size of particles was different with amylose content. Single endothermic transition peak exhibited at $40{\sim}70^{\circ}C$ in autoclaved Amioca and PFP (crystalline melting of amylopectin) and at $132{\sim}169^{\circ}C$ in autoclaved Amaizo and Amylomaize VII(crystalline melting of amylose) by DSC. RS from all kinds of autoclaved starches except Amioca showed single endothermic peak over $155^{\circ}C$ but the enthalpy was not related to amylose content.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.383-386
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• 1997

Maize starches with different amylose content were repeated autoclaving-cooling cycles up to 4 times, and the yield of resistant starch (RS) from autoclaved maize starches was investigated by enzymatic-gravimetric method and ${\alpha}-amylase$ treatment. With increasing amylose content in starch and the number of autoclaving-cooling cycles, RS yield was also increased, regardless of isolation method. Enzymatic-gravimetric method severely hydrolyzed amorphous region of autoclaved maize starches. Crystalline region was obtained more effectively by enzymatic-gravimetric method than by ${\alpha}-amylase$ treatment.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.682-688
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• 2014

The in vitro digestibility and molecular and crystalline structures of rice starches (Seilmi, Dasan1, and Segoami) with differing amylose content were investigated. Segoami had the highest amylose content (30.9%), whereas Dasan1 had the lowest amylose content (21.2%). The molecular weight ($\bar{M}_w$) of amylose and amylopectin in Segoami was much lower than that of the other two rice starches. Segoami had the highest proportion (8.7%) of amylopectin short branch chains (DP 6-12) and the lowest proportion of B1 chains (DP 13-24). The relative crystallinity, intensity ratio of $1047-1022cm^{-1}$ (1047/1022) and gelatinization enthalpy followed the order: Segoami>Seilmi~Dasan1. Segoami showed substantially low pasting viscosity. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents showed the highest value in Seilmi, Dasan1, and Segoami, respectively. The expected glycemic index (eGI) of Segoami was lower than that of the other two rice starches. Overall results suggested that the digestibility of rice starch could be highly influenced by their molecular and crystalline structure.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.85-91
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• 1994

This experiment was conducted to obtain the basic information of the major chemical components for breeding high quality varieties of sweet potatoes [Ipomoea batatas (L) Lamk]. Six recommended varieties were cultivated at the experimental plots of Hwasung and Suwon in 1992. Starch value. glucose, fructose, maltose, and sucrose content were analyzed with time intervals during storage period. Starch value of Shinyulmi was the highest among six varieties in both locations. Glucose and fructose contents were appeared wide variations in varieties and locations. Shinyulmi showed the highest maltose content and Yulmi had the highest sucrose content in two locations. Total sugar contents were higher in Shinyulmi and Yulmi. Starch value, glucose, fructose, maltose, and sucrose content were stable during storage period, however these were differed between locations.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.339-346
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• 2008

The contents of starch, moisture, crude protein, crude fat, crude fiber, and ash of different varieties of various crops such as brown rice, barley, corn, sweet potato were analyzed. The average starch contents of brown rice, barley, corn, and sweet potato were $70.1{\pm}0.4\;{\sim}\;72.2{\pm}2.1$, $68.7{\pm}0.2\;{\sim}\;71.4{\pm}1.2$, $67.6{\pm}0.8\;{\sim}\;69.4{\pm}1.8$, and $21.7{\pm}0.9\;{\sim}\;28.3{\pm}0.5%$, respectively. The ground powder of each starchy substrate was suspended in distilled water, and then liquefied, saccharified, and fermented by dried active yeast at 32 for 4 days. By statistical analysis, the effectiveness of the contents of the different components such as starch, moisture, crude protein, crude fat, crude fiber, and ash of the crops on the ethanol production were examined. The results showed that the starch content positively affected the ethanol production in all the tested cereals and sweet potato. In brown rice, ash content affected negatively the ethanol production. In barley, protein content affected negatively the ethanol production, while fiber content affected positively the ethanol production. The sweet potato containing higher content of moisture produced less amount of ethanol.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.226-231
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• 2013

A total 11 Korean rice cultivar was prepared and investigated for its starch and quality characteristics. Amylose content, damaged starch contnent, water contnent, water absorption index (WAI), water solubility index (WSI), particle size and pasting properties of rice flours were measured. The amylose content of waxy, middle waxy and non waxy type domestic normal rice cultivars were 7.09%, 11.69% and 18.58-21.52%, respectively. Moisture content of 11 Korean rice cultivar were 7.19-13.89%. WAI and WSI did not show variations by amylose contents. Sample with high moisture contents was lower damaged starch contents. Particle size of samples was $27.61-189.67{\mu}m$. Final viscosity and pasting temperature of the samples was shown to rage from 45.54 to 313.94 RVA and from 71.03 to $87.98^{\circ}C$, respectively. In this study, results indicated that samples with low moisture contents tend to shown low particle size and high damaged starch contents regardless waxy, middle-waxy, and non waxy type.