• 한국작물학회지
• /
• 제64권4호
• /
• pp.441-451
• /
• 2019

최근 식용 위주에서 가공으로 용도가 다양화 되고 있어 괴근 수량 및 기능성 물질 등 괴근 품질 특성차이를 조사하여 용도별 고구마 품종 개발 및 가공 연구 등에 활용할 수 있는 기초자료를 얻고자 국내외에서 수집된 고구마 181유전자원을 공시하여 실험을 실시한 결과는 다음과 같다. 1. 만장은 최대 354.8 cm, 최소 32 cm, 평균길이는 112.3 cm였다. 분지수는 평균 3.1개였으나 IT232091가 특이적으로 23.0개로 가장 많았다. 마디수는 17.4에서 67.8개로 다양한 분포를 나타내었으며 평균 40.7개였다. 괴근수는 주당 30~50개 범위가 75자원로 가장 많았으며, 괴근 무게는 주당 0.5~1.0 kg 범위가 76자원으로 가장 많았다. 2. 전분의 호화개시온도는 IT232197가 가장 높았으며, IT232134가 가장 낮았다. 최고점도는 IT232050가 가장 높게 나타났으며, IT232176가 가장 낮았다. 강하점도는 IT232010가 가장 높게 나타났으며, IT232101이 가장 낮았다. 최저점도는 IT232019가 가장 낮게 나타났다. IT232101는 가장 높은 최종점도(284.6 RVU)를 나타냈다. 치반점도는 최대 81.7 RVU (IT232192)에서 최소 40.8 RVU(IT232101)의 범위로 나타났다. 전분의 안정성은 IT232101가 0.65로 가장 높았으며 IT232019가 0.20으로 가장 낮게 나타났다. 3. 총 폴리페놀 함량과 DPPH 라디칼 소거능이 높은 고구마를 각각 20자원씩 선발하였으며 그 중 IT232197을 포함하여 15자원이 중복된 자원임을 알게 되었다. 상관관계 분석 결과 폴리페놀함량이 높을수록 DPPH 라디칼소거능이 증가함을 알 수 있었다. 4. 당도 범위는 최대 33.3 °Bx에서 최소 13.5 °Bx로 나타났으며, 평균 23.2°Bx의 당도를 나타냈다. 전분 함량은 최대 20.7%에서 최소 5.2%로 나타났으며, 평균 11%의 전분 함량을 나타냈다. 수분함량은 70~80%범위가 52.5%, 60~70%의 수분함량이 44.2%의 빈도를 나타내었다.

• 한국식생활문화학회지
• /
• 제26권5호
• /
• pp.513-520
• /
• 2011

This study was carried out to investigate the physicochemical properties of mung bean starch and the texture of cold-stored (5$^{\circ}C$ for 0, 24, 48, and 72 hours) mung bean starch gels added with soy bean oil (0, 2, 4, 6%). The swelling power of mung bean starch added with soy bean oil did not significantly change, whereas solubility increased significantly. Soluble carbohydrate content of mung bean starch added with soy bean oil decreased without any significant differences, whereas soluble amylose content decreased significantly. In RVA viscosity, pasting temperature and peak viscosity of mung bean starch added with soy bean oil were not significantly different, whereas minimum viscosity decreased and breakdown and consistency increased significantly. In RVA viscosity, there were no differences according to concentration of soy bean oil. DSC thermograms show that onset temperature of mung bean starch added with soy bean oil did not significantly change, whereas the enthalpy increased in the case of 4% and 6% oil addition. Rupture properties of freshly prepared mung bean starch gels added with soy bean oil increased in the case of 2% and 4% oil addition, and oil addition to mung bean starch gels suppressed changes in rupture properties during cold storage. There were no significant differences in the texture of freshly prepared mung bean starch gels added with soy bean oil, whereas hardness, chewiness, and gumminess of cold-stored mung bean starch gels added with soy bean oil decreased. In the above textural charactristics, there were no differences due to concentration of soy bean oil. Thus, the addition of 2-4% soy bean oil to mung bean starch is appropriate for improving the quality characteristics of cold-stored mung bean starch gels.

• Food Science and Biotechnology
• /
• 제16권6호
• /
• pp.943-947
• /
• 2007

The acid modification of waxy rice starch was conducted to improve the yugwa production process. The intrinsic viscosity, paste viscosity, and differential scanning calorimetry characteristics of acid modified starch were measured, and bandaegi and yugwa prepared from acid modified starch were evaluated. The intrinsic viscosities of acid thinned starches were 1.48, 1.27, 1.15, and 0.91 mL/g after reaction times of 1, 2, 3, and 4 hr, respectively. The gelatinization enthalpy was reduced from 16.3 J/g in native starch to 15.8, 15.3, 14.7, and 14.5 J/g in acid thinned starches as the time of acid thinning increased. The peak viscosity and final viscosity decreased with increasing the time of acid thinning, but the pasting temperature was slightly increased in acid thinned starches. The hardness of bandaegi from acid thinned starches under high pressure greatly decreased relative to the control, typical yugwa. Yugwa from acid thinned starch under high pressure maintained a homogeneous structure containing tiny and uniform cells similar to that of native waxy rice starch used for typical yugwa. Acid thinning under high pressure appears to be a good alternative to the existing steeping process for better yugwa quality.

• 한국식품조리과학회지
• /
• 제24권1호
• /
• pp.31-38
• /
• 2008

Sulgidduk samples made with additions of 1, 2, 3, 4, and 5% Ulmus cortex powder, and a control, were examined for quality characteristics such as moisture content, color, gelatinization properties, textural characteristics, and consumer acceptance, in order to determine the optimal ratio of Ulmus cortex powder in the formulation. The moisture contents among the samples were not significantly different, ranging from 40.57 to 42.37%, and increased as the Ulmus cortex powder content increased. For the color values, lightness decreased and yellowness and redness increased with increasing Ulmus cortex powder content. With regard to the gelatinization properties, peak viscosity (P), trough viscosity (T), final viscosity (F), breakdown, and consistency increased with increasing amounts of Ulmus cortex powder. Pasting temperature, time to peak viscosity, and setback presented decreasing tendencies with the additions of Ulmus cortex powder. For the textural characteristics, increasing Ulmus cortex powder content presented decreases in hardness, springiness, and chewiness however, adhesiveness, cohesiveness, and gumminess were not significantly different among samples. In the consumer acceptance test, the scores of all evaluated characteristics decreased as the ratio of Ulmus cortex powder increased. However, the intensity ratings for the 1 and 2% Ulmus cortex powder samples showed the opposite effect, obtaining fairly good scores. In conclusion, the results indicate that adding $1{\sim}2%$ Ulmus cortex powder to Sulgidduk is optimal, providing good physiological properties and reasonably high consumer acceptability.

• 한국식품영양과학회지
• /
• 제34권3호
• /
• pp.414-419
• /
• 2005

실온 이상의 온도(40, 50, 50℃)에서 햅쌀과 저장 쌀을 가온 수침하여 습식제분한 쌀가루의 특성을 조사하였다. 습식처리한 쌀가루는 모두 30% 이상의 수분을 지니고 있었으며, 60℃에서 수침을 한 쌀가루가 40℃, 50℃수침에 비해 수분 함량이 높게 나타났다 쌀가루의 L값은 햅쌀로 제조한 쌀가루에서 약간 높았으며 황색도를 나타내는 b값은 저장 쌀이 햅쌀 백미로 만든 쌀가루보다 높게 나타났다. 햅쌀과 저장 쌀 모두에서 쌀가루의 WAI, WSI 및 gel consistency는 수침 온도가 증가함에 따라 증가하였다 Amylograph peak viscosity, hot paste viscosity, 그리고 cold paste viscosity 모두 수침온도가 증가함에 따라 증가하였으며 특히 저장 쌀 시료에서 보다 큰 폭으로 증가하였다. DSC호화개시온도 및 호화정점온도는 수침온도가 높아짐에 따라 증가하였고, 호화엔탈피는 감소하는 경 향을 보였다. 쌀가루의 입도 분석 결과 저장 쌀이 햅쌀로 제조한 쌀가루에 비해 작은 경향을 보여주었으며 햅쌀의 경우 수침온도가 60℃, 50℃, 40℃순으로 입도분포가 큰 경향을 보여주었다. SEM에 의한 쌀가루의 미세구조 관찰 결과 수침 온도의 증가에 따라 입자 크기의 증가와 손상된 쌀가루 표면이 관찰되었다.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2017년도 9th Asian Crop Science Association conference
• /
• pp.262-262
• /
• 2017

Brown rice contains a variety of nutritional and bio-functional components compared to milled rice. However, low consumer preference for steamed brown rice and short shelf life has been implicated as deterrents to the direct consumption of brown rice. This study was undertaken to determine the effect of degree of milling (DOM) on pasting and aging properties of brown rice cultivar. Short-grain (Japonica type) brown rice cv. Boseogchal (BSC), Baegjinju (BJJ), and Hiami (HIAM) were evaluated every month during 4 months storage. Rice cultivar were categorized into waxy (BSC), medium-waxy (BJJ), and non-waxy (HIAM) of which amylose contents were 6.81%, 10.06%, and 16.69~16.72%, respectively. Peak viscosity was the highest in BJJ followed by HIAM, and BSC, showing peak viscosity was lower at low temperature storage. At storage at room temperature from 60 to 120 days, the FFA content significantly increased in the rice samples with DOM1% followed by 3% and 5%, while not significant increase in DOM0% brown rice: at 120 days, the FFA ranged in 28.35~41.48, 111.99~130.06, 76.87~91.99, and 47.13~62.37 mg KOH/100g for DOM 0%, 1%, 3% and 5%, respectively. It indicated that the fat rancidity was the least in the order of DOM 0%, 5%, 3% and 1%. Storage at low temperature could reduce fat hydrolysis with lower FFA release, but rice grain with 1% MD also released more FFA compared to the other samples. It could be assumed that the most outer bran layer, approximately 1~3%, could provide a strong protection from fat rancidity. Pasting viscosity of rice samples also increased with increasing DOM rate. Results indicated that DOM was the most significant factor for lipid rancidity during storage, resulting in high FFA formation. It suggested that brown rice with DOM 0% and/or more than DOM 5% could provide the best shelf life.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2017년도 9th Asian Crop Science Association conference
• /
• pp.331-331
• /
• 2017

This study was conducted to know the influence of air temperature and sunshine duration on yield, chemical component, pigment color difference and starch characteristics of two colored rice cultivars in the plain area of Yeongnam province in Korea. The $L^*$, $a^*$, and $b^*$ value of brown rice in Hongjinju and Josaengheugchal rice cultivars was significantly different at continuous cultivated years, 2015 and 2016. The $L^*$, $b^*$ value of two colored rice was significantly increased in 2016 compared to 2015. The $a^*$ value of Josengheugchal rice cultivar was also significantly higher at 2016 than at 2015. It can be noticed the $a^*$, $b^*$, $L^*$ values in Josaengheugchal varied more than those in Hongjinju. Air temperature during ripening period in 2016 was higher than 2015, especially minimum temperature was too high to proper maturation for rice quality. In Josaengheugchal rice cultivar, sunshine duration after heading was longer in 2016 than in 2015. On the contrary, Hongjinju rice cultivar was ripened under condition of insufficient sunshine duration in 2016. The short growing duration by high temperature and long shiny duration made the lack of pigment for Josaengheugchal brown rice. In Hongjinju rice cultivar, shorten sunshine duration and higher night temperature were the source of the pigment deficiency. The grain size of rice which produced in 2016 was bigger than that of 2015 in both rice cultivars. The 1,000 grain weight of rice from 2016 was also bigger than that of 2015. Head rice ratio was high in the rice cultivars produced in 2015. Protein of milled rice in 2016 was more decreased than that of 2015 in Josaengheugchal rice cultivar, it showed reverse result in Hongjinju rice cultivar. Amylose contents of milled rice in 2016 were more decreased than that of 2015 in Hongjinju rice cultivar. Branch chain length distribution of amylopectin was shown a distinct difference between Josaengheugchal and Hongjinju rice flours by each produced year. Josaengheugchal rice cultivar produced in 2015 had a higher amount of short chains than that of 2016 rice starches. In Josaengheugchal rice cultivar, the pasting temperature and peak, trough, breakdown, final viscosity increased in rice flour which produced at 2016, whereas the setback viscosity and peak time showed lower value than those of rice from 2015. The most pasting properties (except of setback viscosity) of rice starch in Hongjinju rice cultivar grown in 2015 were higher than those of rice cultivar produced in 2016.

• 한국식생활문화학회지
• /
• 제28권6호
• /
• pp.664-673
• /
• 2013

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at $5^{\circ}C$ for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr cold-stored mung bean starch gels.

• 한국식품과학회지
• /
• 제28권1호
• /
• pp.58-65
• /
• 1996

탄산나트륨, 탄산칼륨과 이들의 혼합염(탄산나트륨/탄산칼륨=0.7-2.0)이 밀가루의 아밀로그래프에 의한 호화성질과 파리노그래프에 의한 반죽성질을 조사하였다. 알칼리제 혼합염(0.16%)이 국수의 성질에 미치는 영향도 아울러 검토하였다. 소금(0.17%)과 알칼리는 아밀로그래프의 호화개시 온도를 감소시켰고 최고점도를 증가시켰으며 그 효과는 탄산나트륨이 가장 현저하였다. 최고점도는 알칼리의 농도가 증가할수록 증가하였고 동일한 농도에서는 혼합비율에 따른 차이는 없었다. 파리노그래프의 흡수율은 소금에 의하여 감소되었고 알칼리제에는 영향을 받지 않았으나 소금과 알칼리제가 동시에 존재할 때는 소금의 효과가 감소하였다. 소금과 알칼리제는 반죽의 안정도를 크게 증가시켰으며 소금의 효과가 더욱 뚜렸하였다. 그러나 소금의 존재시 알칼리제 단독 또는 혼합 사용하였을 때는 농도에 관계없이 알밀로그람과 파리노그람 특성값은 큰 차이를 보이지 않았다. 알칼리제 혼합염의 첨가에 따라 건면의 황색도와 파쇄력이 증가하였고 파쇄력은 혼합비율 1.0에서 가장 큰 값을 보였다. 삶은 국수의 경우 무게와 부피증가 정도는 알칼리제 혼합염의 첨가에 따라 큰 변화가 없었으나 전단력과 압착력은 혼합비율 1.0에서 가장 높은 값을 보였다.

• 한국식품영양과학회지
• /
• 제37권7호
• /
• pp.900-907
• /
• 2008

중간소재용 흑미 쌀가루 제조를 위한 조건을 검토하기 위하여 제분조건별 쌀가루의 이화학적 특성을 비교분석하였다. 흑미의 수분흡수속도상수($k_o$)는 $25^{\circ}C$에서 $0.013\;min^{-1/2}$, $35^{\circ}C$에서 $0.016\;min^{-1/2}$, $45^{\circ}C$에서 $0.018\;min^{-1/2}$로 수침온도가 높아짐에 따라 값이 증가하였고, anthocyanin 용출정도도 수침온도 상승과 수침시간 증가에 따라 크게 영향을 받았다. 일반성분과 anthocyanin의 함량은 건식쌀가루에 비해 습식쌀가루가 낮게 나타났으며 제분횟수의 증가에는 영향을 받지 않았다. 건식쌀가루의 평균 입도는 $379{\sim}288\;{\mu}m$로 습식쌀가루의 $336{\sim}253\;{\mu}m$보다 컸으며 제분횟수가 증가함에 따라 60 mesh 이상의 쌀가루 분포비율이 증가하고 쌀가루의 입도가 고르게 분포되는 경향을 보였다. 쌀가루 요오드 반응의 ${\lambda}max$는 $521{\sim}522\;nm$으로 제분조건에 큰 영향을 받지 않았으나, 아밀로스 함량을 제외한 전분손상도, 수분분용 해지수(WSI) 및 수분흡수지수(WAI)는 건식쌀가루보다 습식쌀가루에서 높았다. RVA 호화양상에서 습식쌀가루의 호화온도가 $46.1{\sim}46.4^{\circ}C$에 비하여 건식쌀가루는 $62.5{\sim}69.4^{\circ}C$로 훨씬 높았으며, 습식제분의 경우 제분횟수에 따른 차이가 뚜렷하게 나타나지 않았으나 건식제분에서는 5회 처리까지 호화 온도 감소 현상이 나타났다. 또한 건식 및 습식 쌀가루 모두 제분횟수가 증가하면서 trough, 최종점도 및 consistency는 감소하였고, setback과 breakdown은 건식쌀가루에서는 증가한 반면 습식쌀가루에서는 감소되는 상반된 양상을 보였다.