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The Properties of Rice Flours Prepared by Dry and Wet Milling Method (건식과 습식 제분조건에 따른 멥쌀가루의 특성)

  • Kim, Eun-Mi
    • Korean journal of food and cookery science
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    • v.26 no.6
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    • pp.727-736
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    • 2010
  • The purpose of this research was to compare the physicochemical compositions and morphological properties of five varieties of rice flours (RR, RGD, RSGD, RWDG, RWGD). RR was raw milled rice without washing, RGD was raw rice flour without soaking, RSGD was raw milled rice flour with 0 hr of soaking, RWDG was raw rice flour with 8 hr of soaking and grinding after drying, and RWGD was raw rice flour with 8hr of soaking and drying after grinding. The protein and lipid contents of wet milling rice flour (RSGD, RWDG, RWGD) were significantly lower than those of dry milling rice flour (RR, RGD). L and a values were significantly increased in wet milling rice flour, and b value was significantly increased in dry milling rice flour. Scanning electron microscopy (SEM) showed that RWDG and RWGD were distributed as separated fine particles in rice flours. The WBC of RWDG and RWGD were higher than those of other rice flours. Solubility was significantly increased according to the temperature, and swelling power of RWDG was higher than that of other rice flours at 50 and $60^{\circ}C$. Using RVA, the initial pasting temperature and setback of RWDG were lower and the peak viscosities of RSGD and RWDG were higher than those of other rice flours. Using a mixograph, peak times were not significantly different among the groups, wheras peak heights were significantly decreased in RSGD, RWDG, and RWGD. The peak width of RWGD was lower than those of other rice flours. Based on these findings, RWDG flour was less damaged, and had a lower setback and pasting temperature, which makes it an appropriate rice flour for commercial mass production.

Effects of Dams and Water Use on Flow Regime Alteration of the Geum River Basin (금강 유역의 댐과 물이용에 의한 유황의 변동특성 분석)

  • Kang, Seong-Kyu;Lee, Dong-Ryul;Moon, Jang-Won;Choi, Si-Jung
    • Journal of Korea Water Resources Association
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    • v.43 no.4
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    • pp.325-336
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    • 2010
  • This study presents the alteration of flow regime by effects of dams and water use in the Geum River Basin. The surface water use rate and the Impounded Runoff (IR) index were examined to assess the pressure indicators of the flow alteration. We applied the flow duration curve, flow regime coefficient, flood and low-flow frequency analysis as well as Range of Variability Approach (RVA) to investigate the quantitative changes in natural flow regimes. The results indicate that the high flow decreased and low flow increased respectively compared to the natural flow regimes at eight gauging stations. The Geum river is regulated by 139 dams and reservoirs storing 24% of the annual mean discharge and has high surface water use rate of 36%. These indicators are main pressure factors to alter flow regimes.

Physicochemical Properties of Mung Bean Starch and Texture of Cold-Stored Mung Bean Starch Gels added with Soy Bean Oil (대두유 첨가가 녹두전분의 이화학적 특성과 저온저장 녹두전분겔의 텍스쳐에 미치는 영향)

  • Choi, Eun-Jung;Oh, Myung-Suk
    • Journal of the Korean Society of Food Culture
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    • v.26 no.5
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    • pp.513-520
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    • 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.

Physicochemical Properties of Buckwheat Starches from Different Areas (산지가 다른 메밀전분의 이화학적 특성)

  • Kim, Jin-Ki;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.36 no.4
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    • pp.598-603
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    • 2004
  • Physicochemical properties of crystalline-structured buckwheat starches cultivated and harvested in Taiwan, China, Korea, and USA were compared. X-ray diffraction pattern showed that all starches were type A as are most natural starches. Moisture contents of starches were 6.30-9.58%, and crude protein contents of Taiwanese and Chinese buckwheats were higher than those of Korean and American ones, whereas Korean and Chinese buckwheats had higher fat contents. Blue-value of Chinese buckwheat was highest at 0.39 and that of Korean buckwheat was lowest at 0.32. Amylose content of American buckwheat was highest at 27.6 and that of Korean buckwheat was lowest. Highest water-binding capacity was shown in Taiwanese buckwheat and lowest in American one. Higher amylase contents in Chinese and American buckwheats reduced expansion and solubility. Highest values of viscosity measured by RVA, breakdown indicating process stability, and setback closely connected to retrogradation of American buckwheat resulted in relatively hard gel.

Physicochemical Properties of Korean Raw Noodle Flours (우리나라 생면용 밀가루의 성질)

  • Shin, Soong-Nyong;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.37 no.3
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    • pp.418-424
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    • 2005
  • The physicochemical properties of raw noodle flours (n = 11) commercially produced from Australian Standard White (ASW) (Group 1, n = 8) and blonds (Group 2, n = 3) of ASW and Australian hard, western white or hard red winter were investigated. Protein and ash contents were lower in Group 1. The tristimulus color values, mean particle size, flour swelling volume (FSV) and rheological parameters of farinograph and extensigraph were not different between two flour groups. Peak viscosity measured with Rapid Visco Analyzer was higher in Group 1. The protein content was positively correlated with mean particle size, dough stability and dough extensibility, and negatively correlated with FSV and peak viscosity. The FSV wag positively correlated with the peak viscosity. The rheological parameters of dough did not show any correlations with FSV and peak viscosity.

Characteristics and development of Rice Noodle Added with Isolate Soybean Protein (분리대두단백질을 첨가한 쌀국수의 제면특성 및 개발)

  • Park Hee-Kyung;Lee Hyo-Gee
    • Korean journal of food and cookery science
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    • v.21 no.3
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    • pp.326-338
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    • 2005
  • The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

Physicochemical Properties of Starches in Japonica Rices of Differenct Amylose Content (아밀로스 함량이 다른 자포니카 벼 품종의 전분 특성)

  • Song, Jin;Kim, Jae-Hyun;Kim, Deog-Su;Lee, Choon-Ki;Youn, Jong-Tag;Kim, Sun-Lim;Suh, Sae-Jung
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.53 no.3
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    • pp.285-291
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    • 2008
  • This study was performed to find out starch properties of rice grains in three varieties with different amylose content, Ilpumbyeo (non-waxy), Goami2 (high amylose), and Hwasunchalbyeo (waxy rice). There was no difference among physico-chemical characteristics of rice grains, but Goami 2 showed $2{\sim}3$ folds higher crude fat (1.36%) than Ilpumbyeo. Pasting properties of RVA showed the highest values of maximum viscosity, breakdown, and final viscosity in Ilpumbyeo. A similar chain length distribution of amylopectin was found in Ilpumbyeo and Hwasunchalbyeo, indicating that DP 12 had the highest distribution. Goami 2 had the highest distribution in DP 14, and showed the lower percent (14.1%) than other rice cultivars. Thermal properties of DSC showed that the values of Tc and Tp of Hwasunchalbyeo were similar to Ilpumbyeo, whereas a slightly higher Tc was observed. The absorbtion enthalpy was also the highest (11.1 mJ/mg) in Hwasunchalbyeo. Goami 2 showed higher To, but the lowest enthalpy (6.52 mJ/mg) compared to Ilpumbyeo (7.92 mJ/mg). Retrogradation properties, which were measured with the gelatinized rice sample used for DSC, and stored in $4^{\circ}C$ during 6 days, indicated that retrogradation absorbtion peak was the first peak at $52.6{\sim}55.2^{\circ}C$, and the second peak above $95^{\circ}C$. Retrogradation enthalpy of Goami 2 was the highest value (5.12 mJ/mg).

Rheological Properties of Dough with Added Corni fructus Flour (산수유 첨가에 따른 밀가루 반죽의 물리적 특성)

  • Shin, Ji-Woong;Shin, Gil-Man
    • Korean Journal of Food Preservation
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    • v.15 no.3
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    • pp.390-395
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    • 2008
  • The rheological properties of dough made with 0% 1 % 2% or 3% Corni fructus flour were investigated Rapid Visco Analyzer (RVA) analysis showed that the initial pasting temperature increased with increasing Corni fructusflour content, while the peak viscosity decreased. The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing amounts of Corni fructusflour, while weakness increased. The extensibility, fermented volume and consistency of the dough increased gradually with increasing Corni fructus flour content. These results indicate that the addition of Corni fructus flour affects the rheological properties of bread.

Effects of Rice Starch Addition on Quality of Instant Fried Noodles (쌀 전분의 첨가가 즉석 유탕면의 품질특성에 미치는 영향)

  • Cho, Yong-Hwa;Lim, Seung-Taik;Lee, Young-Tack
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.8
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    • pp.1264-1269
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    • 2014
  • This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropy-lated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.

A Study on Quality Characteristics of Dangmyon(starch vermicelli) added with Mulberry Leaves Powder (뽕잎분말을 첨가한 당면의 품질특성에 관한 연구)

  • Jeon, Seo-Young;Lee, Young-Sook;Rho, Jeong-Ok
    • Korean Journal of Human Ecology
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    • v.24 no.3
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    • pp.437-449
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    • 2015
  • The purpose of this study was to investigate the quality characteristics of Dangmyon(starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratios (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3). and 2.0%(MD4), and then proximate compositions, physicochemical properties, RVA, SEM, texture and sensory evaluations of the Dangmyon were measured. MD1~MD4 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH compared to control (p<0.001). In terms of color, lightness (L), yellowness (b), and redness (a) decreased as the mulberry leaves powder increased. The results of RVA properties analysis on all samples showed that control had the highest. With regard to the texture of Dangmyon samples, the scores of hardness, adhesiceness, gumminess, chewiness, resilience of CON was significantly higher than the samples MD1~MD4 (p<0.001), but the scores of springiness, cohesiveness was not significantly among samples. The result of observation on the cross section of Dangmyon added with mulberry leaves powder showed that number, size of cavity more increase compared to the control. In sensory evaluation, the scores of appearance, flavor, taste and overall preference for MD3 were significantly higher than the samples (CON, MD1, MD2, and MD4). From the findings, this study suggests that 1.5% addition of mulberry leaves powder was effective for preparation of Dangmyon in the aspects of the consumer acceptability.