Effects of Soaking on Pasting Gelatinization of Acorn Flour

수침이 도토리 앙금의 호화에 미치는 영향

  • Na, Hwan-Sik (Food and Drug Analysis Division, Health and Environment Institute of Chollanamdo) ;
  • Oh, Geom-Soon (Dept. of Food Science and Technology, Chonnam National University) ;
  • Park, Jong-Hun (Dept. of Food Science and Technology, Chonnam National University) ;
  • Kim, Kwan (Dept. of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Dept. of Food Science and Nutrition, Dankook University)
  • 나환식 (전라남도보건환경연구원 식품약품분석과) ;
  • 오금순 (전남대학교 식품공학과) ;
  • 박종훈 (전남대학교 식품공학과) ;
  • 김관 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 2000.10.01


Pasting gelatinization of acorn flours which were prepared with soaked nut and sediment at 7.8$^{\circ}C$ for 0, 1, 2, 3 and 4 days were investigated. The peak temperature of gelatinization of untreated acorn flour (0-0) by Rapid Visco Analyzer was 73.1$^{\circ}C$, respectively, but those of flours were decreased by soaking. Peak viscosity, setback and breakdown of acorn flours were increased by soaking. In addition, consistency was increased by soaking treatment. From the result of the pasting properties, gel formation ability of acorn flour was increased with increasing soaking days of acorn nut and soaking times of sediment. The gelatinization temperature examined by X-ray diffractometry was lowered with increasing of soaking days. The observation of microstructure through a scanning electron microscope revealed that gelatinized acorn flour showed loser their original shape and structure than that of with out soaking treatment (0-0). The degree of gelatinization under the fixed temperature increased with increasing soaking days. From these results, it might be concluded that the increase of soaking days and soaking times is the factor affecting the gelatinization of acorn flour.


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