• Title, Summary, Keyword: RVA

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Relationship between RVA Properties and Film Physical Properties of Native Corn Starch and Hydroxypropylated Corn Starch (천연옥수수전분과 hydroxypropyl화 옥수수전분의 RVA특성과 필름 물성의 관계)

  • Han, Youn-Jeong;Kim, Suk-Shin
    • Korean Journal of Food Science and Technology
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    • v.34 no.6
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    • pp.1023-1029
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    • 2002
  • Relationship between RVA properties and physical properties of film made from native corn starch and hydroxypropylated corn starch at various levels of plasticizers was examinel. Tensile strength of the film decreased, but its elongation and water vapor permeability increased with increasing plasticizer concentration. The film with glycerol showed greater changes in physical properties than that with sorbitol. Hydroxypropylated starch film showed lower tensile strength, higher elongation, and higher water vapor permeability than the native starch film. Sorbitol resulted in films with relatively high tensile strength, whereas glycerol produced films with increased elongation. The most reliable parameters for the relationship between RVA properties and film properties were RVA peak viscosity, tensile strength, and water vapor permeability. Water vapor permeability and tensile strength had linear relationship with RVA properties. The tensile strength and water vapor permeability of film could be predicted using the RVA peak viscosity.

An Efficient DPA Countermeasure for the $Eta_T$ Pairing Algorithm over GF($2^n$) Based on Random Value Addition

  • Seo, Seog-Chung;Han, Dong-Guk;Hong, Seok-Hie
    • ETRI Journal
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    • v.33 no.5
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    • pp.780-790
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    • 2011
  • This paper presents an efficient differential power analysis (DPA) countermeasure for the $Eta_T$ pairing algorithm over GF($2^n$). The proposed algorithm is based on a random value addition (RVA) mechanism. An RVA-based DPA countermeasure for the $Eta_T$ pairing computation over GF($3^n$) was proposed in 2008. This paper examines the security of this RVA-based DPA countermeasure and defines the design principles for making the countermeasure more secure. Finally, the paper proposes an efficient RVA-based DPA countermeasure for the secure computation of the $Eta_T$ pairing over GF($2^n$). The proposed countermeasure not only overcomes the security flaws in the previous RVAbased method but also exhibits the enhanced performance. Actually, on the 8-bit ATmega128L and 16-bit MSP430 processors, the proposed method can achieve almost 39% and 43% of performance improvements, respectively, compared with the best-known countermeasure.

Effects of Cross-linked RS 4 starches on Pasting Profiles of Wheat Starch using RVA (밀전분의 RVA 호화특성에 가교결합 RS 4 저항전분의 첨가가 미치는 영향)

  • Shin, Mal-Shick;Mun, Sae-Hun;Woo, Kyung-Soo
    • Korean Journal of Food Science and Technology
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    • v.33 no.1
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    • pp.157-160
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    • 2001
  • RS yields and swelling powers of cross-linked RS 4 starches and effects of RS 4 starches on the pasting profiles of RS 4 added wheat starch were measured using RVA. RS yields by AOAC method were different among RS 4 starches and RS levels were higher in low swelling RS 4 starches than moderate swelling RS 4 starches. Swelling power was different with botanical source of starch and preparing procedure of RS 4 starches. The pasting curves of RS 4 added wheat starches showed increasing initial pasting temperature and lower viscosity but the patterns were similar to those of wheat starch. The pasting viscosity pattern of RS 4 added wheat starches was related with swelling power of RS 4 starch.

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Security Analysis against RVA-based DPA Countermeasure Applied to $Eta_T$ Pairing Algorithm (RVA 기반의 페어링 부채널 대응법에 대한 안전성 분석)

  • Seo, Seog-Chung;Han, Dong-Guk;Hong, Seok-Hie
    • Journal of the Korea Institute of Information Security & Cryptology
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    • v.21 no.2
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    • pp.83-90
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    • 2011
  • Recently, pairings over elliptic curve have been applied for various ID-based encryption/signature/authentication/key agreement schemes. For efficiency, the $Eta_T$ pairings over GF($P^n$) (P = 2, 3) were invented, however, they are vulnerable to side channel attacks such as DPA because of their symmetric computation structure compared to other pairings such as Tate, Ate pairings. Several countermeasures have been proposed to prevent side channel attacks. Especially, Masaaki Shirase's method is very efficient with regard to computational efficiency, however, it has security flaws. This paper examines closely the security flaws of RVA-based countermeasure on $Eta_T$ Pairing algorithm from the implementation point of view.

Study on Applicability of Allulose as a Sucrose Replacer in Cookie Making (쿠키제조에 설탕대체제로 알룰로오스의 적용가능성 연구)

  • Young, Mikhail;Jeon, Soojeong;Kweon, Meera
    • Journal of the East Asian Society of Dietary Life
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    • v.26 no.5
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    • pp.450-456
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    • 2016
  • Allulose, a monosaccharide isomer of fructose, was evaluated as a sucrose replacer for healthy cookie production with benefits such as low glycemic impact and low calorie content. Sucrose (as a reference), fructose, glucose, and allulose were used to explore the effects of sugar-replacer type on solvent retention capacity (SRC), differential scanning calorimetry (DSC), rapid visco-analyzer (RVA), and wire-cut cookie baking. SRC results indicated the lowest swelling of solvent-accessible arabinoxylans in allulose compared to that in other sugar solutions. DSC and RVA results showed retardation of starch gelatinization and onset of starch pasting, respectively, in the following order: water < allulose < fructose < glucose < sucrose. Among sugars, wire-cut cookies formulated with glucose showed the least desirable attributes with respect to cookie diameter and thickness. Although the baking response of allulose was slightly inferior to that of the sucrose control, the sugar exhibited a superior baking response to that of fructose, suggesting it could be used successfully as a fructose alternative or sucrose alternative for producing wire-cut cookies with reduced calorie content and low glycemic impact.

키토산 첨가가 여러 가지 전분으로 제조한 오미자 젤리의 품질특성에 미치는 영향

  • 류현주;오명숙
    • Proceedings of the Korean Society of Food and Cookery Science Conference
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    • pp.90-90
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    • 2003
  • 겔상 식품중에서 오미자 젤리는 우리나라의 전통식품으로 활발한 이용이 기대되며, 키토산은 다양한 생리활성을 가지는 것이 알려져 최근 주목받고 있는 첨가물이다. 본 연구에서는 녹두전분, 동부전분, 옥수수전분 등 3종류의 전분에 오미자즙을 첨가하고 1% chitosan을 첨가한 오미자 젤리를 제조하여 각 전분의 RVA에 의한 점도 특성, 겔의 색도, 이수율 및 파단 특성, TPA 특성 등의 텍스쳐 특성을 조사하고, 관능검사를 실시하였다. RVA 특성치를 보면 키토산의 첨가에 의해 녹두, 옥수수전분의 호화온도는 무첨가와 비교하여 높아져 호화가 지연되었고, 동부전분의 호화온도는 7%, 8%농도에서 낮아졌다. (중략)

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Combined Effects of Vital Gluten, Gum, Emulsifier, and Enzyme on the Properties of Rice Bread (활성글루텐, 검, 유화제 및 효소제의 복합첨가에 따른 쌀빵의 품질특성)

  • Kim, Kyung-Eun;Lee, Young-Tack
    • Food Engineering Progress
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    • v.13 no.4
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    • pp.320-325
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    • 2009
  • The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding strengthened dough similar to wheat flour dough. The addition of guar or tara gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase (AMYL) or glucose oxidase (GO) blend improved the volume and reduced the crumb firmness of rice bread prepared from rice flour containing 14% vital gluten. Therefore, the combined addition of gum, emulsifier and enzyme into rice flour significantly improved the rice bread quality, allowing the decrease of the vital gluten level in rice bread formula.

Effects of Sourdough Powder on the Physical Properties of the Bread Flour (Sourdough 분말첨가가 소맥분의 물리적 특성 변화에 미치는 영향)

  • 김석영;황성연
    • The Korean Journal of Food And Nutrition
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    • v.17 no.2
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    • pp.171-176
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    • 2004
  • The purpose of this study was to examine physical properties of the bread flour added two different commercial sour dough powder. Addition of sour dough powder didn't show different water absorption, but reduce stability and increase breakdown on farinogram. Initial pasting temperatures of bread flour were increased by 0.7-1.3$^{\circ}C$ when sour dough powder was added. Peak viscosity were increased by 3-6 RVA with addition of Phil IM 1, but addition of Phil XN 290 didn't show much difference with unadded bread flour Hardness of bread added Phil XN 290 and Phil IM 1 were lower than control after 2 days of making bread, but after 4 days they showed rapid increment. Sensory test showed that addition of Phil XN 290 2% and Phil IM 1% had better general evaluation than the others.

Optimization of Ramen Flour Formulation by Mixture Experimental Design (혼합물실험설계법에 의한 라면 밀가루 혼합비의 최적화)

  • Park, Hye Ryong;Lee, Seung Ju
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.297-304
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    • 2011
  • Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.

Quality Characteristics of Bread Made from Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder (천년초 선인장 분말을 첨가한 우리밀 식빵의 품질특성)

  • Kim, Kyung-Tae;Choi, A-Rum;Lee, Kyung-Seok;Joung, Yong-Myeon;Lee, Ki-Young
    • Korean journal of food and cookery science
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    • v.23 no.4
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    • pp.461-468
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    • 2007
  • The quality characteristics of bread made from domestic Korean wheat flour that contained different amounts of cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time, as determined by a farinograph, increased with increasing amounts of cactus powder, while stability, elasticity, and weakness decreased (p<0.05). RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing cactus powder content (p<0.05). The fermentation time of the bread increased with increasing cactus powder content, while the fermented volume and baking loss decreased (p<0.05). According to the sensory test, the most preferred bread contained 3% cactus powder (p0.05).