• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.353-360
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• 2008

This study evaluated the quality characteristics of dried noodles made of wheat flour supplemented with different concentrations of skate powder. Cooking quality, mechanical texture properties, gelatinization temperature and viscosity were measured, after which sensory evaluation was performed with prepared noodles. Water binding capacity, solubility and swelling power of the composite skate powder and wheat flours were higher than those of pure wheat flour. Gelatinization temperature of the composite skate powder and wheat flours increased, while initial, interim, and maximum-viscosity at $95^{\circ}C$, decreased, with increasing skate powder content. In relation to color values, increasing skate flour content led to decrease in L and b values and increase in a value. For the textural characteristics, the addition of skate powder increased hardness, springiness, chewiness and adhesiveness. Overall, noodles made with 3% skate powder were preferred compared to other samples.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.527-532
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• 1998

This study was aimed at the development of the rice product by fermentation of saccharified rice solution with Bifidobacterium. To optimize the preparation of saccharified rice solution for Bifidobacterium fermentation, various pretreatment conditions were established. Grinding for 30seconds by an impact mill was more efficient than any other grinding schemes tested. The preheating before gelatinization showed a positive effect for efficient saccharification, and its optimal conditions were at $60^{\circ}C$ for 45 min. The optimum gelatinization conditions were at $100^{\circ}C$ for 40 min. The optimum levels of enzymes for saccharification of rice were 0.135 unit/g rice powder for ${\alpha}-amylase$ and 3.375 unit/g rice powder for glucoamylase, respectively. The physico-chemical properties of the fermented product by a fastidious Bifidobacterium showed a great potential for a functional rice product. However, an improvement on its flavor was required, which might be achieved by the addition of various fruits and vegetables.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.69-76
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• 2009

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and ${\sim}60^{\circ}C$, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at $25^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at $57^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at $85^{\circ}C$ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by ${\alpha}$-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at $73^{\circ}C$ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at $73^{\circ}C$ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at $57^{\circ}C$ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.347-352
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• 1992

Physicochemical properties of native and defatted nonwaxy(Dongjin byeo) and waxy(Sinseunchalbyeo) rice starches were investigated. The granule shapes of rice starches were polygonal and X-ray diffraction patterns were A types, but relative crystallinity was decreased by defatting. The amylose content of defatted starches slightly increased, but water binding capacity of defatted starches decreased. Swelling power and solubility of starches increased with the increase of temperature, at each temperature increased by defatting. Transmittance of Dongjinbyeo and Sinseunchalbyeo starch suspensions showed a rapid increase at $60{\sim}65^{\circ}C$, $55{\sim}60^{\circ}C$ respectively. The initial pasting temperature by amylograph of Dongjinbyeo and Sinseunchalbyeo starches were $66^{\circ}C$ and $64^{\circ}C$, respectively. The gelatinization temperature of defatted starches was higher than that of the nondefatted starches. Dongjinbyeo starch decreased peak viscosity and breakdown by defatting, but Sinseunchalbyeo starch unchanged.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.245-249
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• 1987

Physicochemical properties of domestic millet starches were determined. Amylose contents of nonwaxy and waxy millet starches were 28.0 and 8.0%, respectively. The water binding capacity of nonwaxy millet starch was slightly higher than that of waxy millet starch. There was no recognizable difference on granule size between nonwaxy and waxy millet starch. Abrupt increases in swelling power over $80^{\circ}C$ of gelatinization temperature were characteristic features of millet starches. The initiation of increase in light penetration was started slightly earlier in case of waxy millet starch. Maximum viscosities of $6{\sim}7%$ nonwaxy and waxy millet starch were 300-460 and 800-1080 B.U., respectively. The conspicuous break-down was noticed in waxy millet starch.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.463-468
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• 1997

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from $79.5^{\circ}C$ of unmodified rice to $67.5^{\circ}C$ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.301-306
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• 1997

This study is presented to investigate the physico-chemical properties and qualities for the starch isogenic lines bred in barley(Hordeum vulgare L.).The pearling yield showed higher value in Franubet and Wafranubet than others, but the whiteness of pearled barley varied with the cultivars. The milling rate showed excellence in Franubet, fractured granular lines, whereas that of the waxy and round endosperm isogenic lines is poor. Franubet, the lines having fractures starch granule, was highest in starch content. The highest value in swelling power and water-binding capacity of the barley was proved by the lines having waxy and fractured starch endosperms. The amylogram patterns indicated that the waxy lines such as Wanubet and Wafranubet have lower initial gelatinization temperature and higher maximum viscosity than those of the normal lines. ${\beta}-Glucan\;viscosity$ was generally higher in waxy barley but changed greatly with the cultivars. The water absorption, soluble solid and expansibility in cooking property showed the highest value in waxy and fractured starch granular lines, and the whiteness of cooked barley did not differ with cultivars.

• Applied Biological Chemistry
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• v.20 no.3
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• pp.292-295
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• 1977

Physicochemical properties of Trichosanthes kirilowii Max. root and starch were investigated. Trichosanthes kirilowii root is made up of 69% of moisture, 2.7% of protein, 0.3% of crude fat, 2.0% ash and 3.4% of crude fiber. Starch granules were in the range of 4.1-22.0 microns in size, the average being 11.0 microns. The starch had raising power of 87.5, amylose content of 26.7% alkali number of 34.3 and blue value of 0.42. The initial and final gelatinization temperature were $60^{\circ}C$ and $67-68^{\circ}C$ respectively.

• Journal of the Korean Home Economics Association
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• v.27 no.1
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• pp.39-46
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• 1989

Mung bean starch gel (Mook) and gel made from starch of cowpea are similar properties in texture. In order to elucidate the similarity between these two starch gels, some physicochemical properties of cowpea starch were compared with those of mung bean starch. Water bildings capacity of cowpea starch (183.6%) was a little low than that of mung bean starch (184.2%). The solobility, swelling power and optical transmitance of the cowpea starch showed a smiliar pattern to mung bean starch, but cowpea starch had a little lower solubility than mung bean starch. Amylogram of mung bean strach (4, 5, 6, 7%) shoved no peak viscosity but cowpea starch (4, 5, 6%) showed peak viscosity and both starches showed high viscosities when cooling. Cowpea and mung bean starches had the blue value of 0.41 and 0.47, the alkali number of 8.4 and 8.0, the amylose content of 30.5 and 32.1%, the molecular weight of amylose of 30,000 adn 29,258 and glucose unit per segment of amylopectin of 27.6 and 26.8 respectively. The shape of cowpea and mung bean strach granules were round and elliptical, and the mean vlalue of major axis, minor axis and the ratio of these were 20.7 and 21.8 ${\mu}{\textrm}{m}$, 14.6 and 14.4 ${\mu}{\textrm}{m}$ and 1.42 and 1.51, respectively. The extent of retrogradation determined by the glucoamylase digestion method and syneresis showed that cowpea starch gel was larger than that syneresis showed than cowpea starch gel was larger than that of mung bean starch gel. The redults of X-ray diffraction studies showed A pattern for two starches, Diffraction peak of gels disappeared with gelatinization of starches but that of two starch gels storaged for 2 days at 5$^{\circ}C$ showed a similar patterm.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.9-14
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• 1992

The morphological properties of acorn starch granules and starch gels were examined with scanning electron microscope and X-ray diffractometer. The shape of acorn starch granule was rounded triangular and some elliptical. The size distribution of starch granule was also analyzed. The mean value of minor axis, major axis and the ratio of those were 4.785 $\mu\textrm{m}$, 7.30 $\mu\textrm{m}$ and 0.68, respectively. The surface micro-structure of acorn starch gels were investigated by SEM. Acorn crude and refined starch gel were very different in surface micro-structure. X-ray diffraction pattern of acorn starch was C-type, and the pattern of acorn starch gels were extremely different because of disintegration of starch granules by gelatinization. The diffraction intensity of acorn refined starch gel was slightly higher than crude starch gel.