• Culinary science and hospitality research
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• v.20 no.4
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• pp.310-321
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• 2014

This study investigated the effects of starches(potato, sweet potato, and corn starch) on the quality characteristics of raw and cooked noodles. The moisture content, color, mixogram, texture profile and sensory evaluation were performed. The mixogram showed the addition of starches shortened the kneading time. Mixing tolerance was higher in the noodles with starch than the control group, which indicates that the addition of starch increases dough durability. Moisture content of raw noodles was the highest in the samples with potato starch. L-value of raw noodles was the highest in the samples added with corn starch, whereas that of cooked noodles was the highest in the samples added with potato starch. The hardness of raw noodles was the highest in the control sample, and the chewiness of raw noodles was the highest in the samples added with sweet potato starch. The hardness of cooked noodles was the highest in the samples added with corn starch and the lowest in the control group. The tension distance of raw noodles was the longest in the control group and the tension force of raw noodles was the highest in the noodle with sweet potato starch. The acceptance test indicated that the noodles prepared with the addition of sweet potato starch scored the highest in flavor, taste, texture and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.755-759
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• 1989

Starches obtained from Seipoong and Daeji potato were classified into go starch granules $(>41{\mu}m)$ and small starch granules $(<3{\mu}m)$. Rheological properties of heat-gelatinized starch paste were studied to elucidate difference of the fractionated starches. Heat-gelatinized starch paste of potato showed Bingham pseudo-plastic behavior. The consistency index and yield stress of small starch granule paste were greater than those of large starch granule paste. As starch paste concentration increased, consistency index and yield stress of heat-gelatinized small starch granule paste increased more than those of large one. As measuring temperature increased, consistency index of heat-gelatinized starch paste decreased and temperature depedence was greater in small starch granule paste than in large one.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.245-248
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• 2008

The effects of native sweet potato starch (NSPS) and sweet potato starch modified by acetylation (MSPS) on dynamic rheological properties of surimi sols were investigated by small-deformation oscillatory measurements. Dynamic frequency sweeps of surimi sols at $10^{\circ}C$ showed that the addition of NSPS and MSPS resulted in a reduction of storage modulus (G') and loss modulus (G"). The tan $\delta$ values (ratio of G"/ G') of all samples were in the range of $0.15{\sim}0.54$ over a wide range of frequency, indicating that all surimi sols are more elastic than viscous. The characteristic G' thermograms of surimi sols during heating from 10 to $90^{\circ}C$ were influenced by the addition of starch. The tan $\delta$ values of all samples were maintained nearly constant above $45^{\circ}C$, showing that the G' is proportional to the G" irrespective of starch effects.

• Applied Biological Chemistry
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• v.28 no.1
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• pp.1-7
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• 1985

Exo-maltotetraohydrolase produced by Pseudomonas stutzeri IAM 12097 was characterized with respect to substrate specificity, the reaction products and hydolysis rate on various carbohydrates. Maltopentaose, maltoheptaose, soluble starch, amylose, amylopectin, oyster glycogen and gelatinized starch of corn, potato, glutinous rice, green banana and arrow root were hydolyzed by this enzyme, but ${\alpha},{\beta},{\gamma}-cyclodextin$, sucrose, raffinose, lactose, pullulan, maltose, maltotriose and maltotetraose were not hydrolyzed. Among oligosaccharides, maltohexaose was favorably hydrolyzed by this enzyme and the main reaction product of oligosaccharides and polysaccharides was maltotetraose. Addition of pullulanase to this enzyme increased the hydolysis rate on gelatinized starches. tut it did not on raw starches. Among various starches, corn starch was favorably hydrolyzed by this enzyme, whereas it acted on potato starch, arrow root starch and high amylose corn starch weakly.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.28-34
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• 2010

Diversity of 30 Korean potato cultivars was evaluated using 14 microsatellite markers. Twelve microsatellite markers representing 12 loci in the potato genome detected 84 polymorphisms among 30 cultivars and revealed alleles with a mean of 7.00 alleles per primer. The polymorphism information content (PIC) value ranged from 0.57 to 0.93 with average of 0.82. Based on polymorphism, cluster analysis was conducted by the unweighted pair-group method with arithmetic average (UPGMA) methods. Thirty potato varieties were distinctly separated into 2 groups and similarity coefficient of cluster ranged from 0.58 to 0.95. Thirty tetraploid cultivars were evaluated for six important agronomic traits. One-way analysis of variance was done to look for the degree of relationships between individual markers and traits. K1 and K2 markers showed a significant association with amylose contents, starch contents, and specific gravity.

• Food Science and Industry
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• v.51 no.1
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• pp.45-60
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• 2018

The starch industry in Korea had been based on sweet potato and potato for long time to produce starches which were used for mainly starch noodle such as cellophane noodle. Because of the poor storage stability, high price, and fluctuation of production by year and year of potatoes, the raw material for the production of starch had been changed to corn in 1970s. Along with this, the mass production system had been established, which enabled the production of various starch-related products including modified starches for food, textile, paper, and other industrial uses, starch sweetners, high fructose corn syrup, and gelatinized starch. In this paper, a brief background of corn industry in Korea has been described. The production of starch from corn has been emphasized and the future of corn industry in relation with GMO has been suggested.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.598-603
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• 2001

Gel characteristics of potato starches which were prepared by steeping potato at 10$\pm$ 1$\^{C}$ and 25$\^{C}$$\pm$1$\^{C}$ incubator for 11days were investigated. Results of the instrumental test of potato starch gels showed significantly different strength, hardness, gumminess, chewiness, cohesiveness by steeping time. The light microscope and scanning electron microscope of starch gels showed three-dimensional network including macroporous structure by steeping. The syneresis of potato starch gel was decreased by steeping potato at 24 for 72 hours.

• Microbiology and Biotechnology Letters
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• v.17 no.1
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• pp.14-18
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• 1989

As the final experiment to assess the possibility of industrial application of FSC14-75, ethanol productivity from liquefied sweet potato starch was examined in a pilot scale of 300 liters. FSC14-75 produced 6.6％(v/v) of ethanol from 13.3％ of liquefied sweet potato starch in 8 days, and the residual sugar was 3.15％. The corresponding efficiency was 70％ of the theoretical maximum. Since we could isolate unicellular cell and flocculent cell from the fermentation broth, we designated them FSC14-75(S) and FSC14-75(F), respectively. We investigated ethanol productivity of FSC14-75(F) compared with that of FSC14-75(S) from liquefied potato starch in a mini·tar tormentor scale of 2.5 liters. FSC14-75(F) was found more favorable than the counterpart in terms of ethanol productivity, and produced 8.1％(v/v) of ethanol from 15％ of liquefied potato starch with an efficiency of 75％. In a pilot scale fermentation with 15％ of liquefied sweet potato starch, ethanol productivity of FSC14-75(F) reached maximum level of 7.7％(v/v) after 8 days, and the residual sugar was 1.9％. However, the ethanol productivity was not enhanced by a supplementary addition of Thermamyl to the fermentation broth after sterilization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.542-547
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• 2010

Physico-chemical properties of starches from potato cultivars with different colors were investigated. White Atlantic potato had 10% higher starch yield than violet Bora Valley potato. It turned out that the shape and structure of Atlantic and Bora Valley potato starch were the same by mechanical analysis using X-ray and SEM. The ratio of $50\;{\mu}m$ particle in starches from Atlantic and Bora Valley potato was $45.44\pm2.79%$ and $42.37\pm1.03%$ respectively. The particle size of Atlantic potato starch was less than that of Bora Valley; however, there was no significant difference (p<0.05). As for moisture coupling, there was no difference (p<0.05) between the two potatoes. Swelling power showed a high increase from $65^{\circ}C$ to $80^{\circ}C$. The swelling power of Atlantic starch was higher by about 0.3% than that of Bora Valley at $90^{\circ}C$. Since Atlantic has smaller starch particles than Bora Valley, more starch particles are contained in the same size, and hence a difference in swelling power. As a result of measuring the gelatinization of potato starches from Atlantic and Bora Valley, a higher gelatinization start, climax, and complete temperatures occurred at Bora Valley than Atlantic. As for gelatinization enthalpy, Bora Valley starch with a higher gelatinization temperature consumed more energy for gelatinization.