• Title/Summary/Keyword: Corn flour

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Barley Noodle Making by Vacuum Press (진공 탈기 압출법에 의한 보리 국수 제조)

  • Chang, Chang-Moon;Oh, Young-Taeg;Yoon, In-Hwa
    • Korean Journal of Food Science and Technology
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    • v.18 no.2
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    • pp.93-97
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    • 1986
  • Dried barley moodle was made with the addition of gelatinized corn flour as binder by using piston type noodle piston press, in which the temperature was kept below the temperature of protein denaturation. The evacuation of air bubble from the dough strengthened the wet noodle strands and improved the cooking quality of the dry noodle. Although the binder was indispensable, the addition should be less than 20%, because the gelatinized corn flour increased the turbidity of the cooking water. Kneading with 3% solution of soy protein resulted in improvement of the noodle's cooking quality.

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Sensory Properties and Optimization of Tangsuyuk Batter Ingredients (탕수육 배터 성분들의 관능적 특성 및 최적화)

  • 이현규;이경숙;박관화
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.3
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    • pp.559-565
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    • 1999
  • This study investigated the effects of tangsuyuk batter ingredients on sensory. The optimal condition was evaluated by using RSM(response surface methodology). Five ingredients(wheat flour, corn starch, sodium bicarbonate, alum, water) were used as independent variables, coding 36 experimental trials. The resulting sensory scores(flavor, fracture, color, overall acceptability) were used as dependent variables. Each dependent variable showed significant differences(p<0.05). When the amount of sodium bicarbonate was increased, the sensory scores for flavor and fracture also increased. Sensory scores for color also increased when the amount of sodium bicarbonate was increased and the amount of alum decreased. Overall acceptability scored higher when the amount of sodium bicarbonate was increased. This is therefore indicates that sodium bicarbonate is likely a very important ingredient in the batter. The effects of each ingredient on sensory were thus investigated. The optimum ratios of wheat flour, corn starch, sodium bicarbonate, alum and water were predicted to be 27.55%, 19.34%, 0.27%, 0.19% and 52.65% respectively.

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Effects of Moisture Content on Physical Properties of Extruded Cereal Flours (수분함량에 따른 곡류 압출성형물의 물리적 특성 비교)

  • Kim, Cheol-Hyun;Jin, Tie;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.11
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    • pp.1603-1610
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    • 2012
  • The effects of moisture content on the physical properties of cereal extrudates were investigated. Cereal flours (rice, wheat, corn, barley, and oat) were extruded at a barrel temperature of $130^{\circ}C$, feed rate of 120 g/min, and various moisture contents (20, 22.5, 25, 27.5, and 30%). Proximate content, expansion index, specific length, bulk density, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI), specific mechanical energy (SME) input, paste viscosity, and color values were analyzed. Expansion ratio of extruded corn flour was higher than that of other extrudates at low moisture content. Bulk density, specific length, and elastic modulus in all cereals decreased with an increase in moisture content. The WAI increased with an increase in moisture content, whereas WSI decreased. SME input of extruded corn flour was higher than those of other cereal flours at lower moisture content, whereas that of oat flour extrudate was lower than those of other cereals at higher moisture content. Lightness of extruded rice flour was lighter than those of other cereals while that of extruded barley flour was darker.

Sodium, Potassium and Chloride Utilizations Affected by White Corn Bread, Yellow Corn Bread, and Whole Wheat Bread Diets in Humans

  • Kym, Mihye
    • Nutritional Sciences
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    • v.2 no.2
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    • pp.76-81
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    • 1999
  • Sodium restricted diets are known to lower blood pressure in salt sensitive, hypertensive patients. Thare is increasing evidence that potassium plays an important role as a protective factor in the regulation of blood pressure. The objective of the current study was to measure parameters of sodium, potassium, and chloride utilization as affected by feeding of substantial quantities of bread made from whole ground white torn meal, whole ground yellow corn meal, and whole ground wheat flour. The breads provided 40 percent of a caloric content of the constant, measured laboratory diet. The 28-day study was divided into an introductory period of 7-days and three experimental periods of 7-days each. Order of assignment to specific treatments for 12 healthy subjects were according to a complete randomized block design. Yellow corn bread diets resulted in the highest potassium retention (243 mg/day) and the lowest urinary sodium and potassium ratio (1.53 $\pm$ 0.26) numerically in comparison to the other test breads. The excretions of sodium and chloride were higher during controlled feeding periods than during the self-selected diet period(p < 0.05). This indicates a response to the higher intake of these electrolytes from the experimental diets than from self-selected diets. There was no significant difference in the effect of white corn bread, yellow corn bread, or whole wheat bread diet on electrolyte status in humans. However, the yellow corn bread diet resulted in a somewhat more favorable urina교 sodium to potassium ratio than that from white corn bread or whole wheat bread diet.

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Development of Composite Flours and Their Products Utilizing Domestic Raw Materials -Part VI. Effect of Additives on the Bread-making Quality with Composite Flours- (국산원료(國産原料)를 활용(活用)한 복합분(複合粉) 및 제품개발(製品開發)에 관한 연구(硏究) -제6보 복합분(複合粉)에 의한 제(製)빵에 있어서 첨가제(添加劑)의 영향(影響)-)

  • Kim, Hyong-Soo;Lee, Hee-Ja
    • Korean Journal of Food Science and Technology
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    • v.9 no.2
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    • pp.106-115
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    • 1977
  • In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to the hard wheat flour respectively in a ratio of 3 : 7. Using above composite flours, effects of glyceryl monosterate (GMS), sodium stearyl lactylate (SSL), calcium stearyl lactylate (CSL), xanthan gum (XG) and polysaccharide (PS) were also examined in terms of sedimentation test, viscosity by amylograph and baking test. The results are as follows: 1) Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33). and barley flour (23). Significant effects of additives were observed for all of flours as well as for the composite flours. The most prominant result of additives was obtained with the composite flour of barley and wheat. Among the additives, mixtures of GMS and SSL at 1% final concentration and that of GMS and SSL at the same concentration increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compound was precipitated by acid during experiment of sedimentation. 2) Effects of additives on the viscosity were determined by amylograph. The mixtures of GMS 1%+SSL 1% and GMS 1%+CSL 1% increased gelatinization point,maximum viscosity and cooling viscosity. GMS 1%+XG 1% or GMS 1%+PS 1% showed less effects. 3) GMS 1%+CSL 0.5% increased the specific loaf volume of bread produced from the composite flour of naked barley and wheat, and appearance, taste and texture of the product were very similar to those of the standard bread produced from wheat flour. GMS 1%+SSL 0.5%, however, increased the loaf volume of bread produced from the composite flours of corn, potato and sweet potato, and wheat. No effects were obtained with XG and PS, except slight improvement of the texture of bread. 4) No specific loaf volume of bread produced from the composite flour of barley and wheat was increased when 1% of SSL, CSL, XG or PS was used separately.

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Tetracycline 발효에 관한 연구 (제1보) 배지의 선정에 관하여

  • 김병진;신규철;양호석;양한길
    • Proceedings of the Korean Society for Applied Microbiology Conference
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    • 1978.10a
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    • pp.206.2-206
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    • 1978
  • 천연배지를 사용하는 tetracycline의 발효에 있어서 starch, corn steep liquour, vegetable oil, calcium carbonate, defatted soybean flour 및 benzyl thiocyanate의 사용조건은 tetracycline의 발효 생산에 큰 영향을 주고 있다. 본 실험에선 이들에 대한 사용조건을 검토한 결과 이들 적정사용 농도외에 starch는 분해도, cal-cium carbonate는 비용적, vegetable oil은 산가 dedatted soybean flour는 열처리, benzyl thiocyanate는 첨가 유무가 매우 중요한 사실을 확인하고 그 최적조건을 검토하였다.

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Manufacture of Pork Thigh and Chicken Meat Snack by Extrusion Cooking Process (압출성형 공정을 이용한 돈육과 계육스낵의 제조)

  • Yang, S.Y.;Kim, Y.H.;Kim, C.J.;Lee, M.H.;Lee, C.H.
    • Korean Journal of Food Science and Technology
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    • v.22 no.4
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    • pp.456-460
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    • 1990
  • The processing conditions for the production of meat snack were investigated by using a Bonnot Single-screw extruder Pork and thicken meat were mixed with corn flour in various ratios, respectively, and extruded at different screw speeds(120-260 rpm). As the meat content was increased, the expansion ratio, water absortion index, lightness and yellowness of the extrudate were decreased. The expansion ratio tended to increase with an increase in screw speed, but the opposite relationship was observed with the maximum meat content(meat corn flour=2:1). The maximum water absorption ratio was obtained at the screw speed of 190rpm when the meat content was relatively low, but it moved to 120 rpm as the meat content was increased. The bulk density of the extrudate was significantly increased as the meat content exceeded 50% and no significant differences in bulk density was found at the highter meat content. The redness increased as the moisture content was increased. The maximum breaking strength was attained at the meat-corn flour ratio 1 : 1, and the breaking strength tended to decreased as the screw speed increased.

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$\small{D}$-Lactic Acid Production by Sporolactobacillus inulinus Y2-8 Immobilized in Fibrous Bed Bioreactor Using Corn Flour Hydrolyzate

  • Zhao, Ting;Liu, Dong;Ren, Hengfei;Shi, Xinchi;Zhao, Nan;Chen, Yong;Ying, Hanjie
    • Journal of Microbiology and Biotechnology
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    • v.24 no.12
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    • pp.1664-1672
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    • 2014
  • In this study, a fibrous bed bioreactor (FBB) was used for $\small{D}$-lactic acid ($\small{D}$-LA) production by Sporolactobacillus inulinus Y2-8. Corn flour hydrolyzed with ${\alpha}$-amylase and saccharifying enzyme was used as a cost-efficient and nutrient-rich substrate for $\small{D}$-LA production. A maximal starch conversion rate of 93.78% was obtained. The optimum pH for $\small{D}$-LA production was determined to be 6.5. Ammonia water was determined to be an ideal neutralizing agent, which improved the $\small{D}$-LA production and purification processes. Batch fermentation and fed-batch fermentation, with both free cells and immobilized cells, were compared to highlight the advantages of FBB fermentation. In batch mode, the $\small{D}$-LA production rate of FBB fermentation was 1.62 g/l/h, which was 37.29% higher than that of free-cell fermentation, and the $\small{D}$-LA optical purities of the two fermentation methods were above 99.00%. In fe$\small{D}$-batch mode, the maximum $\small{D}$-LA concentration attained by FBB fermentation was 218.8 g/l, which was 37.67% higher than that of free-cell fermentation. Repeate$\small{D}$-batch fermentation was performed to determine the long-term performance of the FBB system, and the data indicated that the average $\small{D}$-LA production rate was 1.62 g/l/h and the average yield was 0.98 g/g. Thus, hydrolyzed corn flour fermented by S. inulinus Y2-8 in a FBB may be used for improving $\small{D}$-LA fermentation by using ammonia water as the neutralizing agent.

Comparison of Mycelium Cultivation and Fruiting Body Characteristics of Lentinula edodes According to the Sawdust Media Nutrients and Inoculation and Cultivation Conditions (표고 톱밥배지 영양원, 접종 및 배양조건에 따른 균사배양 및 자실체 특성 비교)

  • Yeun Sug Jeong;Min-Jun Kim;Yeongseon Jang;Kang-Hyeon Ka
    • The Korean Journal of Mycology
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    • v.51 no.2
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    • pp.69-80
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    • 2023
  • The cultivation conditions of shiitake mushrooms (Lentinula edodes) influence the production and quality of fruiting bodies. We conducted this study to improve the productivity and quality of shiitake mushrooms by modifying the cultivation conditions. Two types of spawns (sawdust and liquid spawn) were used, and corn flour was used as a nutritional source for the sawdust medium. A blue light-emitting diode (LED; 300 lux) was also used instead of a white LED during the incubation period. Sanbaekhyang was used as the experimental variety. When using corn flour, the mycelial growth rate increased 1.1 to 2.7 times the growth rate of the control up to 21 days of incubation, and the weight loss rate of the media was also higher. Mushroom productivity increased 1.2 times when the liquid spawn was used compared to when the sawdust spawn was used, and the blue LED also increased fruiting body production by 1.1 times compared to the white LED. Mushroom productivity increased when the liquid spawn was used, and the blue LED also increased fruiting body production. Fruiting body weight and the size of the cap were greater when sawdust spawn was used. The fruiting body weight and the stipe diameter were greater when the blue LED was used. Taste analysis showed that the saltiness increased when corn flour was used, and the sourness increased when the blue LED was used.

Quality Characteristics of Miljeonbyeong Added with Carrot and Spinach Juice (채소 즙을 첨가한 밀전병의 품질 특성)

  • Baek, Eun-Sook;Cho, Mee-Hee;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.2
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    • pp.254-262
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    • 2010
  • Quality characteristics of griddled miljeonbyeong containing vegetable juice were assessed by conducting sensory tests and measuring texture and color. When varying amounts of carrot/or spinach juice was added to miljeonbyeong, the sensory preferences of appearance and texture were higher in miljeonbyeong containing a small amount of carrot and spinach vegetable juice, and the preferences of smell and taste were higher in miljeonbyeong containing a large amount of carrot and spinach juice. Overall, preference was highest in miljeonbyeong supplemented with 30 g carrot juice and 10 g spinach juice. Overall preference correlated significantly with appearance (r=0.44) and texture (r=0.47). In miljeonbyeong containing vegetable juice, tensile strength decreased significantly with increasing amounts of carrot juice (34.98~30.82) or spinach juice (40.84~37.07). In all miljeonbyeong samples, tensile strength increased slightly in 1 hour but rapidly increased after 2 hours. Lightness progressively decreased. A-value increased (3.46~9.63) and b-value increased with increasing amounts of vegetable juice added. No difference in the b-value increase was evident between carrot juice (15.19~26.43) and spinach juice(18.19~24.40). Tensile strength was markedly lower in miljeonbyeong amended with carrot juice (34.98~30.82g) or spinach juice (39.05~32.67 g), which contained fat-soluble pigment, as compared with vegetable-free miljeonbyeong (44.81 g), but the addition of beet juice (45.30~44.78 g) containing water-soluble pigment did not lower the tensile strength of miljeonbyeong compared to vegetable juice. In order to improve the texture of miljeonbyeong containing vegetable juice, tensile strength was measured in miljeonbyeong prepared with 30 g carrot juice or 10 g of spinach juice, which produced the highest sensory test scores, and additionally amended with potato starch, corn starch, glutinous rice flour, strong flour or yam powder with a consequent reduction in the content of wheat flour. Improvement was noted in carrot juice-containing samples prepared with 6 g corn starch, 15 g potato starch and 15 g hard wheat flour, and in spinach juice-containing samples prepared with 6 g corn starch, 6 g potato starch, 6 g hard wheat flour and 15 g dried yam powder.