• 한국식품과학회지
• /
• 제25권1호
• /
• pp.86-87
• /
• 1993

The steeping of waxy rice in water at $20^{\circ}C$ for 12 hr resulted in the decrease of protein, crude fat and ash contents. Water-binding capacity and swelling power (at $80^{\circ}C$) of waxy rice flour increased upon steeping. Maximum viscosity of waxy rice flour in 0.19 N sodium hydroxide solution was increased up to 6 hr steeping and decreased thereafter. The amylograph indices increased as the steeping time increased. The degree of changes in properties during steeping was different between two waxy rice cultivars.

• 한국가정과학회지
• /
• 제5권2호
• /
• pp.33-43
• /
• 2002

This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.

• 한국식품영양학회지
• /
• 제28권4호
• /
• pp.586-593
• /
• 2015

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

• Journal of Applied Biological Chemistry
• /
• 제51권6호
• /
• pp.277-284
• /
• 2008

유과 품질에 큰 영향을 주는 수침 처리가 찹쌀, 찹쌀 가루 및 찹쌀 전분의 물리화학적 특성에 미치는 영향을 조사하였다. 수침처리는 세 가지 시료 모두의 등온흡습곡선에 큰 영향을 주었으나 특정한 경향을 나타내지는 않았다. 용해도는 세 가지 시료 모두 호화개시온도 이후 급격히 증가하였고 수침기간이 증가함에 따라 점차 증가하는 경향을 나타내었다. 팽윤력은 찹쌀 및 찹쌀가루의 경우 수침기간이 증가함에 따라 감소하였으나 찹쌀 전분의 경우 감소하였다가 증가하는 경향을 나타내었다. X-선 회절 분석 결과, 수침처리를 한 시료 모두 A형 결정형 형태를 유지하였고, 상대적 결정화도는 수침이 진행될수록 감소하였다. 이로 보아 수침 과정 동안 전분의 일부 결정형 영역이 분해된다는 것을 확인할 수 있었다. RVA 점도 특성을 분석한 결과, 찹쌀과 찹쌀 가루의 경우 유사한 경향을 나타내었고, 찹쌀 전분의 경우 이들과 다른 RVA 점도 특성을 나타내었다. 이처럼 Native 상태의 찹쌀, 찹쌀 가루와 찹쌀 전분의 RVA 점도 특성 차이는 수침 초기에 단백질과 지질 등이 용출되어 제거되는 것에 기인한 것으로 보이며, 점도가 감소하는 이유는 수침동안 일어나는 미생물의 생육작용에 의한 것으로 생각된다.

• 한국식품과학회지
• /
• 제39권5호
• /
• pp.534-540
• /
• 2007

유과 제조 시 제조 시간을 단축할 수 있는 소재를 개발하기 위하여 찹쌀전분을 $POCl_3$와 반응시켜 가교화 찹쌀전분을 제조하고 이들의 물리화학적 특성을 연구하였다. 가교화 찹쌀전분의 치환율은 0.04-2.73으로 나타났으며, 팽윤력은 일반 찹쌀전분에 비해 약간 증가되는 경향을 보였으며 용해도는 일반 찹쌀전분보다 낮은 경향을 보였다. 등온흡습곡선은 가교화에 따른 유의적인 차이를 보이지 않았다. 전분의 pasting 특성을 검토한 결과, 호화개시온도는 가교화에 따른 변화가 없는 것으로 나타났으며, 최대점도, holding strength, final viscosity, setback은 일반 찹쌀전분보다 높아지는 결과를 나타냈다. 열적특성은 호화개시온도, 최대호화온도, 호화종결온도 그리고 호화엔탈피 모두 각 전분간에 유의적인 차이가 나타나지 않았다. X-ray회절 분석 결과로 볼 때, 가교화 찹쌀전분 및 일반 찹쌀전분 모두 A형의 결정 형태를 나타내었고, 상대적 결정화도의 차이가 나타나지 않는 것으로 보아 가교화가 찹쌀전분의 결정형영역에는 영향을 주지 않는 것으로 보여진다. 가교화 찹쌀전분을 사용하여 제조한 유과의 경우 일반 찹쌀을 장시간 침지한 후 제조한 시료와 비슷한 팽화율을 나타내었으며 시료의 변색 반응이 나타나지 않는 것으로 보아 유과 제조용 소재로서 적합한 것으로 판단되었다.

• 한국식품조리과학회지
• /
• 제23권3호통권99호
• /
• pp.337-345
• /
• 2007

The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread c겨mb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.

• 동아시아식생활학회지
• /
• 제10권1호
• /
• pp.71-76
• /
• 2000

This study was carried out in order to investigated the degree of expansion, textural and sensory characteristics of Yukwa made from various cultivars of waxy rice, With 5 varieties of waxy rice and a nonwaxy rice, Yukwa were prepared by the standardized method that had been established optimum preparation conditions. Yukwa made from Shinsunchalbyeo and Whasunchal showed lower degree of expansion than Hangangchalbyeo and IR 29, but showed higher crispness and softer texture among tested waxy rice cultivars. Sensory characteristics of these cultivars showed high score in flavor, crispness and preference. Whasunchalbyeo and Shinsunchalbyeo were appropriate varieties for Yukwa preparation and they were both short grain in length/width. Whasunchalbyeo has the highest score of water uptake and reducing sugar content in Key word.

• 한국식품과학회지
• /
• 제27권2호
• /
• pp.264-265
• /
• 1995

찹쌀을 $20^{\circ}C$에서 30시간 수침하면서 6시간 간격으로 만든 찹쌀떡의 경도와 $20^{\circ}C$에서 3일 저장후의 경도는 모두 수침시간이 길어질수록 작아졌고, 노화속도도 늦어졌다. 이러한 변화는 수침 $18{\sim}30$시간 시료에서는 큰 차이를 보이지 않았다.

• 한국식품영양과학회지
• /
• 제27권5호
• /
• pp.890-896
• /
• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• Applied Biological Chemistry
• /
• 제34권1호
• /
• pp.75-76
• /
• 1991

Bran structure and gelatinization property of upland and lowland japonica waxy brown rice were compared. Dimension, weight and number of aleurone layer were similar between upland(Nonglimna 1) and lowland(Shinsunchalbyeo) rices, but the aleurone layer and pericarp of upland rice were thicker. Water uptake rate of upland rice at $60^{\circ}C$ was lower than that of lowland one. There was no difference in intrinsic viscosity between two rice starches. Upland rice starch had lower onset temperature, narrower gelatinization temperature and lower water content lot gelatinization compared with lowland rice starch.