Effect of Arrow Root Flour on the Flow Property of Rice Flour-water System

쌀가루 수용액 계의 유동 특성에 미치는 칡 분말의 첨가 효과

  • Lee, Shin-Young (Division of Environmental and Biological Engineering, Kangwon National University) ;
  • Oh, Kun-Jun (Division of Environmental and Biological Engineering, Kangwon National University) ;
  • Jung, Kwang-Seung (Department of Food Industry, Yongwol Technical High School) ;
  • Park, Heung-Cho (Department of Polymer Engineering, Chungju National University)
  • 이신영 (강원대학교 환경 . 생물공학부) ;
  • 오건준 (강원대학교 환경 . 생물공학부) ;
  • 정광승 (영월공업고등학교 식품공업과) ;
  • 박흥조 (충주산업대학교 고분자공학과)
  • Published : 1999.10.31


The influence of addition of arrow(Pueraria hirsuta Matsum) root flour and its fractions by ultrafiltration on the flow properties of the rice flour-water systems were investigated. The flow properties of rice flour pastes during cold storage$(5^{\circ}C)$ were measured and the components from arrow root flour responsible for changes of flow properties were screened. Addition of arrow root flour significantly changed the flow properties of rice flour pastes. Permeate fractions by ultrafiltration, representing low molecular weight component fraction, significantly affected the flow property of rice flour paste stored at $5^{\circ}C$. Addition of permeate fraction to rice flour pastes rapidly decreased the consistency index, yield stress and pseudoplasticity, and showed a stability of flow property during storage suggesting the retardation of rice starch retrogradation. Permeate fractions of ultrafiltration were identified as puerarin, daidzein and daidzin known to representive isoflavonoid from arrow root.