• Title, Summary, Keyword: RVA

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Changes on the Characteristics of Bread Added with the powder of Poria cocos Wolf (백복령 첨가에 따른 식빵의 이화학적 특성 변화)

  • Shin, Gil-Man;Park, Jong-Yeul
    • Korean Journal of Food Preservation
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    • v.15 no.2
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    • pp.231-235
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    • 2008
  • To investigate the effects on the bread added with $0{\sim}5%$ of Poria cocos Wolf powder (PP), and analyzed dough rasing power, gluten content, RVA, and properties of bread added powder of Poria cocos Wolf. Powder of white Poria cocos Wolf were contented moisture, 7.67, crude protein, 0.61, crude lipid, 0.58, crude ash, 032, and crude fiber 0.30. Dough rasing power were decreased by low intial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and as reveal through RVA. Breakdown and gluten contents of dough decreased by power of Poria cocos Wolf. Color and scanning electron microscope of bread wasn't significantly different when Poria cocos Wolf powder was added up to 5 percent.

Physicochemical Properties of Chufa (Cyperus esculentus L., var sativus Boeck) Starch (기름골 전분의 이화학적 특성)

  • Han Sang-Ha;Lee Hyun-Yu;Kum Jun-Seok;Park Jong-Dae
    • Korean Journal of Food Preservation
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    • v.13 no.3
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    • pp.382-388
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    • 2006
  • Physicochemical properties of chufa starch were investigated The result are summarized as follow: Moisture content crude protein and crude fat were 10.10%, 0.31% and 0.41,% respectively. Amylose content of chufa starch was 41.6% and blue value was 0.49. Lightness and whiteness of chufa starch was 96.36 and 92.23 of Hunter's color value. In iodine reaction, maximum absorbance wavelength (${\lambda}max$) was 628 nm. Water binding capacity was 83% and swelling power and solubility of chufa starch were increased slowly to $60^{\circ}C$, but increased rapidly after $60^{\circ}C$. Scanning election microscope(SEM) showed that granule type of chufa starch was round or elliptic type, and average granule size was $10{\mu}m$. The results by differential scanning calorimetry(DSC) revealed that gelatinization patterns were similar to those of potato or rice starch. In rapid viscoanalyzer(RVA) examination, pasting temperature was $79.95^{\circ}C$ and peak viscosity of chufa starch was 385.08.

Quality Characteristics of Fresh Pasta Noodles With Perilla Leaves (들깻잎을 첨가한 생면 파스타 반죽의 품질특성)

  • Kim, Jung-Soo;Song, Soo-Ik
    • Culinary science and hospitality research
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    • v.17 no.2
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    • pp.209-220
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    • 2011
  • This research intends to research on the optimal cooking techniques by adding perilla leaves to raw noodles, in which it has various effects and functions in sterilization. The water content measured in the dough added with raw perilla leaf juice came out high as more perilla leaves were added. More freeze-dried perilla leaf powder decreased water content. The pH of the dough increased significantly as the added ingredients increased with significant differences among the samples. The chromaticity of the dough deliberately decreased in both a and b as the amount of raw perilla leaves in dough increased. The L value of raw noodles with freeze-dried perilla leaves tended to decrease as more ingredients were added. The result of the RVA analysis on the dough with raw perilla leaves showed that the gluten decreased with more raw perilla leaves added. The result of the RVA analysis on the dough with freeze-dried perilla leaf powder indicated that the initial pasting tempo tended to increase significantly with more powder added except for 5% and 7% of powder added with no significant difference. The values dropped as the freeze-dried powder was added Minimum viscosity tended to decrease definitely as more freeze-dried perilla leaf powder was added. The dough's measurement results of WRC showed that water absorbing power of both dough with raw perilla leaves and that with freeze-dried perilla leaf powder reduced significantly as more perilla leaf powder were added.

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Physicochemical Properties of Waxy Rice, Waxy Rice Flour and Waxy Rice Starch During Steeping (수침에 따른 찹쌀, 찹쌀 가루 및 찹쌀 전분의 물리화학적 특성 변화)

  • Kim, Sung-Woo;Kim, Dong-Seob;Kim, Byung-Yong;Baik, Moo-Yeol
    • Journal of Applied Biological Chemistry
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    • v.51 no.6
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    • pp.277-284
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    • 2008
  • The objective of this study was to investigate the effect of soaking time on physicochemical properties of waxy rice, waxy rice flour and waxy rice starch. Waxy rice (WR), waxy rice flour (WRF), waxy rice starch (WRS) were soaked at $18^{\circ}C$ for 14 days and dried at $40^{\circ}C$. Dried samples were grounded and sieved using 180 mesh. Physicochemical properties of the three samples, such as swelling power, solubility, moisture sorption isotherms and pasting properties using rapid visco analyzer (RVA) and crystal pattern using X-ray diffractometer were determined. In all samples, soaking time greatly influenced moisture sorption isotherms but no typical pattern was shown. Swelling power was not greatly changed by soaking time in the three samples. Solubility increased with increasing soaking time in all three samples, indicating that some soluble particles were exuded during soaking. In RVA pasting properties, WR and WRF showed a similar pattern, while WRS showed different pasting properties, suggesting that rice protein plays a significant role in pasting properties. X-ray diffraction patterns of all three samples showed typical A-type crystal pattern suggesting that soaking did not affect crystalline region of samples.

Physiohemical Properties of Dual-Modified (Cross-linked and Hydroxypropylated) Rice Starches (가교화 후 하이드록시프로필화한 복합변성 쌀전분의 이화학적 특성)

  • Choi, Hyun-Wook;Hong, Sa-Hoon;Choi, Sung-Won;Kim, Chang-Nam;Yoo, Seung-Seok;Kim, Byung-Yong;Baik, Moo-Yeol
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.382-387
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    • 2011
  • Physicohemical properties of dual-modified rice starches, cross-linked (with $POCl_{3}$) and hydroxypropylated (with propylene oxide) rice starches, were studied. Rice starch was cross-linked using $POCl_{3}$ (0.005%, 0.02% (v/w)) at 45$^{\circ}C$ for 2 hr and then hydroxypropylated using propylene oxide (2%, 6%, 12% (v/w)) at 45$^{\circ}C$ for 24 hr, respectively. Swelling power, solubility, thermal properties (DSC) and pasting properties (RVA) of cross-linked and hydroxypropylated (CLHP) rice starches were determined. Swelling power of CLHP rice starch increased at relatively lower temperature than native rice starch. Solubility of CLHP rice starch was lower than that of native rice starch. Peak viscosity of CLHP rice starch was lower than that of native starch while holding strength and final viscosity were increased with modification. Breakdown value was lower and setback value was higher than native rice starch. DSC thermal transitions of CLHP rice starch shifted toward lower temperature. Amylopectin-melting enthalpy of CLHP rice starch decreased, whereas it was not affected by the amount of $POCl_{3}$.

Gelatinization Properties of Starch during Steeping Condition of Potato (감자의 수침조건에 따른 전분의 호화 특성)

  • 정난희;김경애;전은례
    • Korean journal of food and cookery science
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    • v.16 no.5
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    • pp.431-436
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    • 2000
  • Gelatinization properties of potato starches which were prepared by steeping at 10 ${\pm}$ 1$^{\circ}C$ or 25 ${\pm}$ 1$^{\circ}C$ for 11 days were investigated. The pasting and initial gelatinization temperatures measured by rapid visco-analyzer (RVA) were increased, but the peak and trough viscosities of potato starch were decreased by steeping. The onset temperature, peak temperature, conclusion temperature, and enthalpy of gelatinization were increased by steeping as measured by DSC. The contents of hot-water-soluble carbohydrate and amylose in potato starch were decreased by steeping.

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Pasting Properties of Crude ${\beta}-Glucan$ from Spent Brewer's Yeast on Wheat Flour and Starch

  • Yoo, Moon-Sik;Lee, Young-Tack
    • Food Science and Biotechnology
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    • v.16 no.3
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    • pp.485-488
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    • 2007
  • Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

Study on the Characteristics of Baguettes Containing Buckwheat Flour (메밀을 이용한 바켓의 특성에 관한 연구)

  • Lee, Hyun-Joo
    • The Korean Journal of Community Living Science
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    • v.20 no.4
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    • pp.493-502
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    • 2009
  • The purpose of this study was to investigate the properties of baguettes containing buckwheat flour. Physical properties of the bread flour mixed with buckwheat flour were tested by rapid visco analyzer(RVA), farinogram, and alveogram. Water activity of baguettes were measured and their properties were tested by rheometer. As the amount of buckwheat flour increased the peak viscosity and the holding strength were decreased, but the set back value was increased. Therefore, buckwheat flour prevented the gelatinization process. As the amount of buckwheat flour increased, the consistency and water absorption were increased, but development and stability were lower than the control. The bread flour containing high amount of buckwheat flour resulted in less breakdown and low farinogram quality number. As the amount of buckwheat flour was increased, Pmax, L, G, and W values were decreased on alveogram. The water activity and the springness of all samples were decreased during the storage, but the hardness was increased, especially after two days of storage. The sensory properties of baguette containing 10% buckwheat flour had the best scores.

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Effect of ${\beta}-Glucan$ on Gelatinization of Barley Starch (${\beta}-Glucan$이 보리 전분의 호화에 미치는 영향)

  • Choi, Hee-Don;Seog, Ho-Moon;Kim, Sung-Ran;Park, Yong-Kon;Lee, Cherl-Ho
    • Korean Journal of Food Science and Technology
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    • v.35 no.4
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    • pp.545-550
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    • 2003
  • The effect of ${\beta}-glucan$ on gelatinization of barley starch was studied. By the rapid visco-analyzer measurement, gelatinization of starch became rapid and viscosity increased largely on the RVA pattern by addition of ${\beta}-glucan$ to starch. The results of differential scanning calorimeter showed that molecular structure of starch was getting stabilized through shifting up of gelatinization temperature and increase in enthalpy by addition of ${\beta}$-glucan. X-ray diffraction pattern also showed the same results as differential scanning calorimeter. But it was revealed that addition of ${\beta}$-glucan to starch didn't affect characteristics such as microscopic observation, solubility, swelling power, and iodine binding properties during gelatinization of starch.

Effects of Rice Bran Dietary Fiber Extract on Gelatinization and Retrogradation of Wheat Flour (미강 식이섬유 추출물이 밀가루의 호화 및 노화에 미치는 영향)

  • Kim, Young-Soo;Ha, Tae-Youl;Lee, Sang-Hyo;Lee, Hyun-Yu
    • Korean Journal of Food Science and Technology
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    • v.29 no.3
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    • pp.464-469
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    • 1997
  • Rapid visco-analyzer (RVA) and differential scanning calorimetry (DSC) were used to study the effect of rice bran dietary fiber extract on gelatinization and retrogradation of wheat flour. The addition of rice bran dietary fiber extracts from various heat treated bran into wheat flour caused to increase the pasting temperature, peak viscosity and final viscosity of RVA measurements. For gelatinization measured with DSC, mixtures of wheat flour and rice bran dietary fiber extract had slightly higher To (onset temperature) and Tp (peak temperature) values than those of control (wheat flour), and wheat flour/defatted rice bran dietary fiber extract mixture had the lowest enthalpy value. In comparison with gelatinization, the retrogradation endotherm of mixtures stored at $4^{\circ}C$ up to 4 weeks occurred at about $20^{\circ}C$ lower temperatures than gelatinization endotherm with broader shape and well-defined thermograms with storage time. The retrogradation of wheat flour was retarded greatly by addition of rice bran dietary fiber extract, and there was no big difference between 5% and 10% additions.

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