• Title, Summary, Keyword: amylograph

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Assessment of Quality Characteristics of the Shrimp Powder, Jook, for Elderly Foodservice Operation (노인급식에 적용하기 위한 새우 죽의 물리적, 관능적 품질특성 평가)

  • Cho, Hee-Sook;Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.24 no.4
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    • pp.419-425
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    • 2009
  • This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

Hardness and Effect of Particle Sizes on Pasting Properties of Korean Rices differing in Maturity (숙기가 다른 우리나라 쌀의 경도와 입자크기별 호화성질)

  • Lee, Soo-Jeong;Kim, Sung-Kon
    • Applied Biological Chemistry
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    • v.42 no.1
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    • pp.45-48
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    • 1999
  • Rice was ground on a blade-type food mixer and sieved on meshes. The throughs on 60 and 80 mesh sieves were significantly different among maturity groups. The hardness of rice grain was negatively correlated with throughs on 60 and 80 mesh sieves and positively correlated with overs on 20 mesh sieve. The amylograph peak viscosity was increased as the particles became finer, but peak viscosities of the throughs on 60 and 80 mesh sieves were not significantly different.

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Quality Characteristics of Mandupi with Skate (Raja kenojei) flour (홍어 분말을 첨가하여 제조한 만두피의 품질특성)

  • Cho, Hee-Sook;Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
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    • v.23 no.2
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    • pp.252-257
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    • 2008
  • The purpose of this study was to investigate the effects of skate (Raja kenojei) flour on the functional and sensory characteristics of Mandupi. Mandupi samples were prepared with wheat flour along with the addition of different amounts of skate flour, followed by functional measurements and sensory evaluations. According to the amylograph data, the composite skate flour-wheat flour samples had increased gelatinization temperatures with increasing skate flour content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L and b values decreased, but the a-value increased with increasing skate flour content. Furthermore, the addition of skate flour increased hardness, springiness, chewiness, and adhesiveness in the samples. Overall, based on sensory evaluations, the Mandupi containing 5% skate flour was preferred over the other samples.

Effects of Kimchi Powder on the Quality of White Bread Dough (김치 분말을 첨가한 식빵의 반죽 특성)

  • Ki Mi-Ra;Kim Rae-Young;Chun Soon-Sil
    • Journal of the East Asian Society of Dietary Life
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    • v.15 no.3
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    • pp.334-339
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    • 2005
  • This study was conducted to test the white bread dough with substitution of 1, 2, 3, 4 and $5\%$ kimchi powder on farinograph, extensograph, amylograph, and pH to find the dough development time, stability, extensibility, resistance to extension, temperature at gelatinization, and temperature at maximum viscosity. Dough with kimchi powder showed less moisture absorption than control. Upon increasing amount of kimchi powder, pH was decreased and dough development time was increased Extensibility of dough showed negative correlation with amount of kimchi powder added Gelatinization temperature increased but maximum viscosity temperature decreased as the amount of kimchi powder increased Overall, the samples with substitution of kimchi powder showed better extensibility than the control sample at the first fermentation.

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Rheological Properties of Dough with Whole Wheat Flour (전립분 첨가 반죽의 물리적 특성)

  • 김영호;최광수;손동화;김정호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.5
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    • pp.817-823
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    • 1996
  • The rheological prouerties of dough were evaluated the dough added whole wheat flour during breadmaking. From the farinogram, water absorption of the dough was decreased as the amount of coarse whole wheat flour was increased. While water absorption of the dough was increased as the amount of fine whole wheat flour was increased. Arrival time and development time of the dough with coarse whole wheat flour were longer than those of fine whole wheat flour. As the amount of whole wheat flour was increased, the weakness was increased. Weakness of coarse whole wheat flour was higher than that of fine whole wheat flour. From the extensograph, extension and resistance to extension were decreased with increasing the amount of whole wheat flour. Resistance to extension of coarse whole wheat flour was higher than that of fine whole wheat flour. From the amylograph, as the amount of whole wheat flour increased, maximum viscosity was decreased gradually. Though the amount of coarse whole wheat flour and fine whole wheat flour was increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal. As the amount of whole wheat flour was increased, the value of whiteness was decreased.

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Molecular Properties of Cowpea Starch(I) Characterization of Cowpea Starch and Its Gelatinization Property (동부 전분의 분자구조적 성질(I) 동부 전분의 이화학적 성질 및 호화특성)

  • Kim, Hyang-Sook
    • Korean Journal of Human Ecology
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    • v.1 no.1
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    • pp.79-83
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    • 1992
  • Cowpea starch which is the main ingredient of Mook(Korean starch gel) was isolated from cowpea and characterized by physico-chemical methods. Gelatinization properties were investigated by using Brabender amylograph. Starch granules were oval-shape and their size range was $5\;-\;25{\mu}m$. Crystalline type observed by X-ray deffraction was C-type. Apparent amylose content was 20.7%, Amylose and amylopectin fractionated from cowpea starch appeared to have vlue value of 0.55 and 0.089, and ${\beta}-amylolysis$ limit of 79.1 and 71.9%, respectively. Brabender amylograph data showed that initial gelatinization temperature of cowpea starch was $75^{\circ}C$. Also, hot and cooled paste viscosity of 8% starch paste were higher than that of 6% paste by more than twice, breakcown value of two different concentration were almost same. However, in the gelation stage, consistancy and setback of 8% starch paste appeared more than 5 times of those of 6% paste.

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Quality Characteristics of Barley Varieties Related to Enzymatic Activity in Malt (엿기름의 효소활성과 관련한 보리의 품질특성)

  • Lee, Young-Tack;Seo, Se-Jung;Chang, Hak-Gil
    • Korean Journal of Food Science and Technology
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    • v.31 no.6
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    • pp.1421-1426
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    • 1999
  • Sixteen domestic barley varieties and subsequently produced malts were evaluated for quality characteristics. Diastatic power(DP), complementary actions of amylases in malt, had a wide $variation(139{\sim}220^{\circ}L)$ among the barley varieties. Some 6-row barley varieties demonstrated significantly high DP values. ${\beta}-\;and\;{\alpha}-amylase$ activities in malts were also significantly influenced by barley varieties. Diastatic power was highly correlated with ${\beta}-amylase$ activity, indicating that the ${\beta}-amylase$ activity was a predominant factor determining saccharifying action in malt. Amylograph was used to indirectly estimate starch-degrading enzymatic activity, and the reduction in amylograph viscosity was associated with ${\alpha}-amylase$ activity. Barley quality factors in relation to enzymatic activity of malt were analyzed, and the barley variety with lower kernel weight and less plumper kernels tended to produce higher starch-degrading enzyme activity. Potential diastatic power, an estimate of bound ${\beta}-amylase$ in raw barley, was associated with diastatic power in the final malt. Potential diastatic power turned out to be an important factor for predicting good malting barley.

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Effect of Hydrocolloids on Physicochemical Properties of Bread Flour Dough with Rice Flour (Hydrocolloids가 쌀을 첨가한 빵용 밀가루 반죽의 물성학적 특성에 미치는 영향)

  • Kim, Yang-Hoon;Lee, Jeong-Hoon;Chung, Koo Chun;Lee, Si-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.12
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    • pp.1819-1825
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    • 2015
  • This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was obtained in dough with XG (P<0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.

Studies on the Retrogradation Properties of Rice Starch (쌀 전분의 노화 특성에 관한 연구)

  • Lee, Chan
    • The Korean Journal of Food And Nutrition
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    • v.16 no.2
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    • pp.105-110
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    • 2003
  • The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. The gel consistency test, which is designed to detect differences in the texture of cooked rice of varieties that have a similar amylose content, had been turned out to be useful in this study. Both Suwon 232 and San Li Cun had higher amylose content, but were greatly different in gel consistency values. The results showed that setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using Texture analyzer indicated that amylose content was an important factor in terms of hardness development The study of Avrami kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

Effects of Lotus Root Powder on the Quality of Dough (연근 분말 첨가가 식빵 반죽에 미치는 영향)

  • 김영숙;전순실;정승태;김래영
    • Korean journal of food and cookery science
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    • v.18 no.6
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    • pp.573-578
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    • 2002
  • The quality characteristics of dough with lotus root powder were investigated. As the content of lotus root powder increased, doughs showed higher water absorption, lower stability and longer development time than control as measured with a farinograph. Extensibility decreased with the increase of lotus root powder. As the addition of lotus root powder increased, the doughs has higher gelatinization temperatures and maximum viscosities than control as measured by amylograph. And the pH of the dough also increased by the increase of lotus root powder.