• Title/Summary/Keyword: gel consistency

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Varietal and Environmental Variation of Gel Consistency of Rice Flour (쌀 gel consistency의 품종 및 환경변이)

  • Kim, Kwang-Ho;Koo, Ja-Yun;Hwang, Do-Yup;Kong, Won-Sik
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.38 no.1
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    • pp.38-45
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    • 1993
  • Gel consistency data collected from various experiments in same location during 1988 to 1992 were analysed to clarify the degree of varietal and environmental variation in rice. Most of japonica and Tongil-type rice varieties were belonged to soft gel consistency, and average gel length of japonica rice was longer than that of Tongil-type varieties. Gel length of glutinous rice cultivars was extremely long, near 100mm. Year variation of gel consistency was recognized, but did not affect on varietal difference. Gel consistency of most rice varieties and pedigree lines tested varied slightly between different seeding dates or nitrogen levels, but gel length of two indica rice varieties were decreased with the later seeding dates or the higher nitrogen levels. Rice varieties belonged to extremely hard or extremely soft gel consistency showed less variation of gel length between different years, seeding dates or nitrogen levels compared with intermediate ones.

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Retrogradation Behavior of Rice Starches Differing in Amylose Content and Gel Consistency (아밀로오스 함량과 Gel Consistency의 차이에 의한 품종별 쌀전분의 노화특성)

  • Kum, Jun-Seok;Lee, Sang-Hyo;Lee, Hyun-Yu;Lee, Chan
    • Korean Journal of Food Science and Technology
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    • v.28 no.6
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    • pp.1052-1058
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    • 1996
  • The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. Setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using texture analyzer indicated that amylose content was an important factor in terms of hardness increase. Kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

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Studies on the Retrogradation Properties of Rice Starch (쌀 전분의 노화 특성에 관한 연구)

  • Lee, Chan
    • The Korean Journal of Food And Nutrition
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    • v.16 no.2
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    • pp.105-110
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    • 2003
  • The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. The gel consistency test, which is designed to detect differences in the texture of cooked rice of varieties that have a similar amylose content, had been turned out to be useful in this study. Both Suwon 232 and San Li Cun had higher amylose content, but were greatly different in gel consistency values. The results showed that setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using Texture analyzer indicated that amylose content was an important factor in terms of hardness development The study of Avrami kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

Interrelation between Physicochemical Properties of Milled Rice and Retrogradation of Rice Bread during COld Storage (쌀의 이화학적 특성과 저장 쌀빵의 노화성과의 관계)

  • 강미영;최영희;최해춘
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.886-891
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    • 1997
  • The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

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Starch Content and Its Gelatinization Characteristics in Job′s Tears (율무 품종의 전분함량 및 호화 특성)

  • Lee, Jung-Il;Ryu, Su-Noh;Hur, Han-Sun;Kim, Yul-Ho;Kim, Kwang-Ho
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.39 no.1
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    • pp.98-102
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    • 1994
  • This study was conducted to obtain basic informations on the starch quality improvement breeding of Job's tears. Starch, amylose, gel consistency and amylogram characteristics of seeds were investigated in 36 varieties of domestic and introduced Job's tears. Starch content was distributed between 50.9 and 78% with a mean of 60.5%. The variation observed in amylose content ranged from 0 to 7.2% with the average was 5.2%. Kangsanjong, Chujeonjong, Chungrijong showed medium gel consistency. However, many Job's tears tested showed soft gel consistency. Varietal differences of amylogram characteristics was also found at break down. In general, job's tear starch showed lower value of setback.

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Gelatinization Characteristics of Glutinous Rice Varieties

  • Kim, Kwang-Ho;Park, Hong-Sook;Kim, Jae-Sung
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.1
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    • pp.64-69
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    • 1999
  • Gelatinization characteristics of 111 glutinous rice varieties were evaluated by Rapid Visco Analyzer. Gelatinization viscosity of glutinous rice tested varied with ecotypes or varietal groups: indica, japonica, and Tongil type. Indica rice showed the highest average value of initial pasting temperature. The average values for peak, hot, and cool viscosities were highest in Tongil-type rice, and lowest in japonica rice. Japonica showed the lowest breakdown and consistency, but the highest setback value. Indica was lower in alkali digestion value (ADV), and shorter in gel length after gelatinization thanjaponica and Tongil-type. Glutinous rices tested could be divided into six groups by cluster analysis based on their gelatinization characteristics. Group I-A was mostly early maturing japonica varieties while I-B was mostly indica and Tongil-type rices. Groups II-A and II-B were consisted of very early maturingjaponica, and III-A and III-B included medium or medium late maturingjaponica varieties. Group III-A showed the lowest average values of peak, hot, cool, and consistency viscosities, and also in breakdown and setback ratios. Group I-B revealed the highest values in peak, hot, cool, breakdown, and consistency viscosities. ADV was low in groups I-A, I-B, and II-B, and gel consistency was not different among the six varietal groups. Principal component analysis using seven traits related with gelatinization produced four effective components, and the first and second components were highly correlated with all the gelatinization characters evaluated.

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STUDY ON THE INFLUENCE OF POLYOL ON MICROEMULSION GEL SYSTEM (Microemulsion gel system에 있어서 Polyol의 효과에 관한 연구)

  • Youn, J.;Jin, P.K.
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.18 no.1
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    • pp.132-149
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    • 1992
  • This study relates to a microemulsion gel which is applied in various cosmetic preparations because of good appearance, superior stability and a thin, uniform, non-greasy fi Am on the skin. Main object of this study is to elucidate the influence of polyol(clarifying agent and/or coupling agent in microemulsion) on microemulsion and to establish the optimum conditions for microemulsion gel formation in the view of superior consistency, stability, clarity and pick-up from a container. The constituents of the system are composed of water, polar ester oi1, nonionic surfactant and polyol. Using the three-component phase diagram and the tetrahedral-phase diagram, we have investigated the changes of transparence regions, consistency and resonance effect by an impact in microemulsion gel varying in polyol ratio. The results of this study showed that the variation in the content of water and couple ins agent has major influence on the microemulsion gel and the optimum formation region of microemulsion gel is the widest when the ratio of glycerine(coupling agent) to water is 63-75% It is believed that optimum use of polyol seems to be helpful to obtain the microemulsion gel containing maximum amount of oil phase with minimum amount of surfactant which is recently one of the major problems of cosmetic chemists.

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Rheological Properties of Cowpea and Mung Bean starch Gels and Pastes (동부와 녹두전분 Gel 및 Paste의 Rheological Properties)

  • 손경희
    • Journal of the Korean Home Economics Association
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    • v.26 no.3
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    • pp.93-102
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    • 1988
  • Rheological properties of cowpea and mung bean starch gels and pastes were investigated and compared with Instron Universal Testing machine and Brabender Viscometer. As the result of puncture test of gels, yield point force of mung bean starch gel was higher than that of cowpea starch gel. Compression coefficient of cowpea starch gel calculated by Bourne's equation was lower than that of mung bean starch gel. the stress relaxation test showed that viscoelastic properties of cowpea and mung bean starch gels may be represented by six element Maxwell model consisting of three Maxwell element in parallel. Cowpea and mung bean starch pastes showed bingham pseudoplastic behavior in 3, 5, 6, 7 and 8%. The consistency index in 7∼8% of cowpea starch paste were lower than those of mung bean starch paste. concentration dependence on consistency index and yield stress in mung bean starch were higher than those of cowpea starch. The yield stress of starch pastes was significantly correlated with yield point force by puncture test (r=0.996).

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Gelatinization Properties of Pigmented Rice Varieties (유색미의 품종별 호화 특성)

  • Ha, Tae-Youl;Park, Sung-Hee;Lee, Sang-Hyo;Kim, Dong-Chul
    • Korean Journal of Food Science and Technology
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    • v.31 no.2
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    • pp.564-567
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    • 1999
  • Gelatinization characteristics of pigmented rice varieties were determined in terms of amylose contents, amylograph, gel consistency, water absorption index (WAI) and water soluble index (WSI). Amylose contents of black and red rice were lower than those of brown rice, especially Sanghaehyanghyulla exhibited the lowest amylose contents among the pigmented rice varieties tested. There was no significant difference in WAI among the pigmented rice varieties, but WSI was lower in red rice than the others. Peak viscosity of black rice measured in a Brabender amylograph was lower than those of red and brown rice.

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