• 한국조리학회지
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• 제11권3호
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• pp.179-189
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• 2005

The purpose of this study was to investigigate the effects of different tapioca powder on the quality of Chol-Pyon. As the result of the sensory evaluation, 5% addition groups showed good preference in chewness, moistness, softness, adhesiveness, after flavor. 10% addition groups showed good preference moistness, softness, after flavor. In texture profile, gumminess, cohesiveness, adhesiveness of Chol-Pyon was not different significantly among all the groups. All groups was getting higher by addition level. Softness was 5%, 20% addition groups had the higher. Tapioca Chol-Pyon seemed to increase hardness slightly. 5% addition group had the highest values in chewness. The desireable water content in 5%, 10% Tapioca Chol-Pyon was not different significantly among all the groups(p<0.05). 15%, 20% addition group was significantly different from all the groups. Hunter's rotor values higher redness and yellowness was 20% tapioca powder addition group more than the other groups but lightness were lowest value. Above results indicated that 5% tapioca powder addition level to give the best quality.

• Plant Resources
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• 제4권3호
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• pp.140-146
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• 2001

This study was conducted to investigate the $\beta$-glucan contents and their characteristics of winter cereals according to particle sizes and milling recoveries. Sieved fractions differed in their average contents of $\beta$-glucans, and the coarse fraction had higher contents of $\beta$-glucan than finely milled fractions. In all winter cereals, the $\beta$-glucan contents of raw flours were higher than those of their brans, and the highest $\beta$-glucan contents of every cereals were observed at 100 mesh > or 100-140 mesh fractions except the Chalssalbori fractions which showed the higest $\beta$-glucan contents (12.9%) at 140-200 mesh fraction. As compared with the $\beta$-glucan content of Chalbori among the various milling recoveries, the $\beta$-glucan was distributed more evenly throughout the endosperm but $\beta$-glucan content in bran of Chalbori was only 1.5%. However, $\beta$-glucan content of Chalssalbori (hull-less waxy barley) was the highest in the subaleurone region (8.2%) and declined slightly toward inner layers of grain. This results suggest that $\beta$-glucan distribution between high (Chalbori) and low $\beta$-glucan barley (Chalssalbori) may explain the difference in milling performance of barley. On the other hand, $\beta$-glucan contents of two rye varieties (Chilbohomil, Chunchoohomil) were lower than those of two waxy barley varieties, and the higest $\beta$-glucan contents were observed at the 60% milling recoveries. In all winter cereals, the L-values (lightness) of raw flours were higher than those of brans. And the L-values of barley varieties were higher than those of oat and rye varieties. As the particle sizes and milling recovery ratios were decreased, the L-value were increased. The a-values (redness) in brans of every winter cereals were higher than those of every particle size flours and every milling ratio fractions, and this tendency was observed in the b-values (yellowness) of every particle size of cereal flours. The L and b-value of barley, the b-value of oat, and L, a, b-value of rye have the significant relationship with the $\beta$-glucan contents, respectively. This results represent the fact that $\beta$-glucans affected the color of the flours and pounded grains of winter cereals.