• 한국식품과학회지
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• 제33권1호
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• pp.157-160
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• 2001

전분의 종류를 달리하여 팽윤력이 다른 가교결합 저항전분을 제조한 후, RS 수율과 팽윤력을 측정하였고 이를 밀가루 제품에 첨가하였을 때의 적성을 알아보기 위해 RS 첨가 밀전분의 RVA에 의한 호화양상을 조사하였다. AOAC 방법으로 측정한 RS 수율은 전분의 종류에 따라 차이가 있었으며 팽윤력이 낮은 가교결합 저항전분이 더 높았고, 전분의 종류와 제조방법에 따라 팽윤력이 다양하였다. 가열에 따른 전분 호화액의 점도변화는 RS 4를 20% 첨가한 밀전분이 RS 4를 첨가하지 않은 것보다 낮았으며 팽윤력이 높은 것이 점도의 감소가 적었다. 가교결합으로 RS 4 형태의 전분을 제조할 때 RS 함량이나 팽윤력을 조절할 수 있으며 팽윤력으로 가열 중의 점도 변화를 예측할 수 있어 각 식품가공에 적합한 RS를 제조할 수 있을 것으로 생각된다.

• 한국식품영양과학회지
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• 제28권1호
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• pp.1-8
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• 1999

Starch was isolated from nine Korean sweet potato varieties(Shinmi, Seangmi, Yulmi, Shinyulmi, Sunmi, Jeungmi, Mokpo 26, Mokpo 29, and Mokpo 30) and analysed in its physicochemical properties in comparison with a commercial sweet potato starch(Kumokanyu) imported from China. Protein content in the isolated starch was highest(1.1%) in Mokpo 29 and lowest(0.3%) in Kumokanyu, whereas lipid content was equally less than 0.2%. Pasting analysis by Rapid Viscoanalyser(RVA) showed that Yulmi starch had the lowest pasting temperature(70.2oC) whereas Kumokanyu did the highest one (74.3oC). Under a differential scanning calorimetry(DSC), however, Kumokanyu showed the lowest onset temperature(61.8oC) and enthalpy(42.0 J/g) for crystal melting. Shinyulmi showed the highest peak viscosity of the starch paste, but shear thinning was significant like commercial potato starch. Kumokanyu, however, displayed the least peak visicosity but good shear stability. With the starch gels prepared at 4oC, Mokpo 29 showed the highest hardness, whereas Shinyulmi did the lowest one. Against repeated freeze thawing treatments, the starch gel of Kumokanyu was most stable, and among the Korean varieties, Yulmi, Shinyulmi, Jeungmi and Mokpo 26 had good stability. According to the chain distribution analysis, Shinyulmi and Mokpo 29 consisted of larger quanitites of shorter amylopectin chains than Kumokanyu, potato and corn starches.

• Food Science and Biotechnology
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• 제17권4호
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• pp.814-818
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• 2008

Com and rice starches were physically modified by planetary mill. While native starches showed high peak viscosities (1,001 and 563 cp), it decreased largely (42 and 20 cp for rice and com starch, respectively) after 2 hr of physical modification. When two starches were co-ground, peak viscosities decreased more largely than single ground one only in 30 min, indicating the pasting properties could be easily changed by co-grinding. Especially, the higher the amount of com starch, the viscosity decreased more largely, which means that paste stability could be controlled also by changing the ratio of com and rice starch. Mean particle size increased with physical modification time since particles became spread because of shear force. There were also changes in surface morphology after physical modification. Fluid property, such as mean time to avalanche (MTA), was improved (from $6.16{\pm}0.47$ and $8.37{\pm}1.23\;sec$ to $5.47{\pm}0.78$ and $5.26{\pm}1.37\;sec$ for rice and com starch, respectively) by physical modification. Pasting property, such as swelling power, was also improved by physical modification. These mean that native starches can be applied to both conventional powder and new paste-food industry more efficiently by physical modification.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.367-372
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• 2016

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady shear rheological properties were determined by rheological parameters for power law and Casson models. All samples showed a clear trend of shear-thinning behavior (n=0.16~0.48) and had a non-Newtonian nature with yield stress. Consistency index, apparent viscosity, and yield stress values increased with an increase in gum concentration. Storage modulus values were more predominant than loss modulus values with all concentrations of gums. There is a more pronounced synergistic effect of elastic properties of NBF in the presence of xanthan gum. Rapid visco analyser pasting properties showed that the addition of gums resulted in a significant increase in the peak, breakdown, setback, and final viscosities, whereas the pasting temperature decreased.

• 한국식품과학회지
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• 제32권6호
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• pp.1291-1297
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• 2000

묵 형성 전분의 입도분포, 신속점도계에 의한 호화성질 및 전분 겔의 텍스쳐 특성을 비교하고 전분 겔의 텍스쳐 특성과의 상관관계를 조사하였다. 전분의 입도분포에서 녹두 전분 입자는 17.04 미크론 입자를 정점으로 하나의 피크를 보였으나, 도토리와 메밀 전분입자는 세 개의 피크를 보였다. 신속점도계에 의한 호화성질을 보면 일정한 농도에서 녹두 전분은 다른 전분보다 최고점도가 크며, 최저점도와 최종점도가 작고 breakdown과 setback이 컸다. 도토리 전분은 최고점도와 breakdown이 가장 작았다. 메밀 전분은 최고점도가 녹두 전분과 비슷하였으나 최저점도와 최종점도는 도토리 전분과 비슷하였다. 일정한 최고점도에서의 호화성질을 보면 녹두 전분은 최저점도와 최종점도가 가장 낮았고, breakdown과 setback은 가장 컸다. 도토리와 메밀 전분은 최저점도와 breakdown이 비슷하였으나, setback은 도토리 전분이 컸다. 전분 겔(농도 10.7%)의 텍스쳐 특성 값을 보면 녹두 전분은 탄성을 제외한 모든 특성에서 다른 전분과 유의적으로 달랐으며 응집성은 가장 작았고, 경고, 검성과 부서짐성은 가장 컸다. 도토리와 메밀 전분은 경도와 검성에서 유의적으로 달랐으며 전자가 경도와 검성이 모두 컸다. 전분 겔의 경도는 최저점도 및 최종점도와 음의 상관을, setback과는 정의 상관을 보였다.

• 한국지역사회생활과학회지
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• 제23권4호
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• pp.537-552
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• 2012

This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

• 한국생활과학회지
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• 제20권6호
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• pp.1229-1237
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• 2011

The objective of this study was to evaluate the quality characteristics of Cheongpomook prepared with five different levels of mungbean powder (0, 25, 50, 75, and 100%). We conducted the Hunter's color values, the rheological characteristics, sensory evaluations, and pasting properties of the Cheongpomook samples. The more mungbean powder was added, the more the luminance and Hunter's a values of Cheongpomook samples were decreased, but in Hunter's a values was reverse. With regard to the rheological properties of the Cheongpomook samples, the more mungbean powder was added, the values of hardness, springiness, gumminess, and chewiness were significantly decreased. In color, taste, and overall quality, the value of 25% mungbean powder added Cheongpomook (MP1) and 50% added Cheongpomook (MP2) were significantly higher than those of others. The resulting RVA viscogram, peak viscosity, hold viscosity, break down, setback, and final viscosity of Cheongpomook were decreased with an increase in mungbean powder, but the pasting temperature was increased slightly. Therefore, an addition of 25% mungbean powder appears to be an acceptable approach to enhance the quality of Cheongpomook without reducing acceptability.

• Food Science and Biotechnology
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• 제15권2호
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• pp.207-213
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• 2006

The effects of gellan gum (from S. paucimobilis), EPS-CB (exopolysaccharide from S. chungbukensis), and a series of commercial gums (arabic gum, xanthan gum, guar gum, deacyl gellan gum), on the swelling, rheological, and pasting properties of non-waxy rice flour dispersions were investigated. The swelling properties of rice flours in gellan or guar gum dispersion after heating were found to have increased with increasing gum concentrations, but the swelling properties of rice flour/other gum systems decreased with increasing concentrations. The rice flour/gum mixtures showed high shear-thinning flow behavior (n=0.14-0.32), and consistency index (K) was higher in guar gum than other gum dispersions. The initial pasting temperatures and peak times increased along with increasing gum concentration. The peak viscosity of rice flour increased in guar gum and deacyl gellan dispersions, and the breakdown and setback viscosity of the rice flour paste was lowest in the xanthan gum system, but remained higher than those of the control. The apparent viscosities of the rice flour/gellan gum mixture pastes were the highest among the tested combinations.

• 한국작물학회지
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• 제57권4호
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• pp.436-440
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• 2012

본 연구는 육성된 품종을 이용하여 초밥에 적합한 품종 선발하고 그 특성을 파악하여 향후 초밥에 적합한 품종을 육종하기 위한 선발지표를 탐색하기위해 국내 육성품종에 대해 초밥조리전문가들이 초밥 적성을 평가하도록 하여 초밥 적합 품종을 선발하였고, 이 품종들의 이화학적 특성과 호화특성을 조사하였다. 호품, 신동진이 초밥의 전체적인 외관 및 밥맛 비교에서 다른 국내 육성품종에 비해 우수하였고 초밥적성 품종으로 알려진 고시히까리와 차이가 없었다. 호화특성에서 강하점도(Breakdown)는 신동진, 호품, 고시히까리가 높았고, 치반점도(Setback)는 주안, 신동진, 호품이 고시히까리와 비슷한 음의 값을 보여 공시재료의 전체적인 호화특성은 신동진, 호품이 고시히까리와 비슷한 특성을 나타내었다. 이와 같이 호품과 신동진이 초밥용 외관 및 맛 선호도, 호화특성이 다른 품종에 비해 우수한 특성을 나타내어 초밥에 적합한 품종으로의 활용이 기대된다. 초밥조리전문가 31명에 의한 7개 품종의 초밥 적합성 평가와 쌀 및 밥의 이화학적 특성 호화특성과의 상관분석을 실시한 결과, 초밥 적합성과 호화특성 간에 유의한 상관성이 인정되었다. 호화특성 중 최고점도, 강하점도는 초밥적합성과 정의 상관을, 치반점도는 부의 상관을 나타내었다. 따라서 호화특성은 초밥에 적합한 품종선발을 위한 선발지표로 활용될 수 있을 것으로 판단된다.

• 한국식품조리과학회지
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• 제29권6호
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• pp.833-839
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• 2013

Separated normal and waxy rice starches were pulverized, and the physicochemical and digestive properties of the starches were determined. The size of both starch granules significantly decreased (less than $8{\mu}m$) after pulverization. For pasting properties, significant decreases of peak and setback viscosity were observed in both of pulverized starches than in native ones. The lower pasting temperature as well as increased solubility and water binding capacity of pulverized starches imply molecular degradation of starch by pulverization. For thermal properties, onset temperature and melting enthalpy significantly decreased after pulverization, especially in normal rice starch, however there was no difference in amylose-lipid complex before andafter pulverization. The slowly digestible and resistant starch portion of normal rice starch increased after pulverization, however, in waxy rice starch, the rapidly digestible portion increased.