• Title, Summary, Keyword: amylograph

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A Study on the Viscosity Changes and Palatability of Potato Soup by Different Variety and Consistency (감자의 품종과 농도에 따른 수우프의 점도변화 및 식미기호에 관한 연구)

  • 이승교;안홍석
    • Korean journal of food and cookery science
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    • v.1 no.1
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    • pp.45-52
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    • 1985
  • For the knowledge of characteristics of the cooking condition of different varieties of patato, 4 kinds of spring cultivated (Namjak, Sumi, Daiji, and Dowon) and 4 kinds of summer cultivated (Namjak, Sumi, Bintze, Radosa) were selected. The quality of potato starch, the viscosity, and the palatability of each potato soup were measured respectively. The amylograph characteristics of potato starch showed great difference not only between the spring and the summer cultivated, but also among the various kinds of potatoes. The amylograph of the spring cultivated didn't show the breakdown and the set back largely but showed the gradual increase of the viscosity and the high gelatinization temperature. Bintze and Namjak among the summer cultivated were gelatinized easily and in low temperature, and showed the beakdown. The low gelati-nization temperature of the summer cultivated infers that the starch granules of the summer cultivated are less compact then those of the spring ones. Sumi, Daiji and Dowon of the spring products showed the soup was falling down, but the viscosity of Namjak and 4 summer cultivated increased only slightly. The taste of soup is different according to the consistency of soup, and so the taste of soup of Daiji, Dowon, and Sumi of the spring cultivated products was good at the consistency 19.8% and 23.5%. All the summer cultivated products and Namjak of the spring cultivated were good at 27%.

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Effect of Wheat Flour with Bifidobacterium infantis and Streptococcus thermophilus on Rheological Properties of Wheat Flour Dough (Bifidobacterium infantis 및 Streptococcus thermophilus가 밀가루 반죽의 물성적 성질에 미치는 영향)

  • 홍정훈;김경자;방극승
    • Korean journal of food and cookery science
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    • v.16 no.1
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    • pp.22-26
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    • 2000
  • In order to economically utilize dough with B. infantis and S. thermophilus as a bread improver, WHC, swelling power, solubility, farinograph, extensograph and amylograph of dough were investigated. Swelling power and solubility were less than medium flour and weak flour. WHC was higher than those. On rheological properties of dough, farinograms of dough showed progressively increasing water absorption, peak time only increased with addition of S. thermophilus. Extensograms showed that area increased S. thermophilus and B. infantis at 135 min. Extensibility and resistance to exntension of dough were higher in S. thermophilus than those in B. infantis. On amylograms, maximum viscosity of dough increased by addition of B. infantis and S. thermophilus.

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Rheological Properties of Mungbean Starch (녹두전분의 리올로지 성질)

  • Kweon, Soon-Hye;Kim, Myung-Hee;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.22 no.1
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    • pp.38-43
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    • 1990
  • Effects of concentration (5-8%, db) and heating temperature $(80^{\circ}C-95^{\circ}C)$ on rheological of mungbean starch were examined. The pasting curve by amylograph revealed no peak viscosity and the viscosity continued to increase during cooking, regardless the starch concentrations. Mungbean starch paste showed a pseudoplastic flow behavior with yield stress. The consistency index of paste increased as the heating temperature was raised at a given concentration. However, flow behavior index showed opposite trend. The percent sag of starch gel stored at $4^{\circ}C$ decreased with the increase of concentration and heating temperature. The firmness of fresh gel prepared from 7 and 8% starch suspensions by heating at $95^{\circ}C$ for 15 min with amylograph was about 2-times higher than that of 6% gel. However, the time constant, reciprocal of rate constant, of starch gels during aging at $4^{\circ}C$ was not significantly influenced by concentrations and heating temperatures.

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Gelatinization properties of heat-moisture treated waxy rice starches (수분-열처리한 찹쌀 전분의 호화 성질)

  • Chang, Myung-Sook;Kim, Sung-Kon
    • Applied Biological Chemistry
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    • v.33 no.3
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    • pp.223-230
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    • 1990
  • Gelatinization properties of heat-moisture treated Olchal(japonica) and Hankangchalbyeo(j x indica) waxy rice starches were compared. The blue value, light transmittance of starch suspension and viscosity in sodium hydroxide solution were similar between two starches. Olchal starch showed lower water binding capacity, swelling power md peak viscosity by amylograph than Hankangchalbyeo starch. Upon heat-moisture treatments all above parameters were decreased. The critical sodium hydroxide concentration for gelatinization was increased by treatments. The initial pasting temperature of Olchal starch was higher than that of Hankarlgchalbyeo. All amylograph reference points increased by the treatments, except the maximum viscosity or 2l% moisture-treated Olchal starch. Starches treated at 18% moisture level showd the highest value of consistency index. The activation energy of consistency index for gelatinized Olchal starch was lower than that for Hankangchalbyeo starch. The heat-moisture treatments had no effect on activation energy.

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Retrogradation Behavior of Rice Starches Differing in Amylose Content and Gel Consistency (아밀로오스 함량과 Gel Consistency의 차이에 의한 품종별 쌀전분의 노화특성)

  • Kum, Jun-Seok;Lee, Sang-Hyo;Lee, Hyun-Yu;Lee, Chan
    • Korean Journal of Food Science and Technology
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    • v.28 no.6
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    • pp.1052-1058
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    • 1996
  • The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. 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 increase. Kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

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Effect of Starches on Texture and Sensory Properties of Frozen Noodle (전분 첨가 냉동면의 조직감과 관능적 특성)

  • 홍희도;김경탁;김정상;김성수;석호문
    • The Korean Journal of Food And Nutrition
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    • v.9 no.4
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    • pp.424-429
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    • 1996
  • In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

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Preparation of noodle supplemented with treated apple pomace and soymilk residue as a source of dietary fiber (사과쥬스박과 두유박으로부터 제조한 식이섬유원을 보강한 면류 제조)

  • Hong, Jai-Sik;Kim, Myung-Kon;Yoon, Sook;Ryu, Nam-Soo;Kim, Yong-Kyu
    • Applied Biological Chemistry
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    • v.36 no.2
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    • pp.80-85
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    • 1993
  • Addition of the treated dietary fiber sources to wheat flour were generally decreased at Amylograph viscosity as the mixing ratio increased. Addition of the treated dietary fiber sources on the preparation of noodles increased weight and volume of cooked noodles but decreased extention force as the mixing ratio increased. The sensory test of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 5% was excellent sensual properties. The properties of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 10% and treated apple pomace 5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodle.

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Physicochemical Properties of Defatted Nonwaxy and Waxy Rice Starches (탈지한 멥쌀과 찹쌀 전분의 이화학적 특성)

  • Kim, Soo-Kyung;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.24 no.4
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    • pp.347-352
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    • 1992
  • Physicochemical properties of native and defatted nonwaxy(Dongjin byeo) and waxy(Sinseunchalbyeo) rice starches were investigated. The granule shapes of rice starches were polygonal and X-ray diffraction patterns were A types, but relative crystallinity was decreased by defatting. The amylose content of defatted starches slightly increased, but water binding capacity of defatted starches decreased. Swelling power and solubility of starches increased with the increase of temperature, at each temperature increased by defatting. Transmittance of Dongjinbyeo and Sinseunchalbyeo starch suspensions showed a rapid increase at $60{\sim}65^{\circ}C$, $55{\sim}60^{\circ}C$ respectively. The initial pasting temperature by amylograph of Dongjinbyeo and Sinseunchalbyeo starches were $66^{\circ}C$ and $64^{\circ}C$, respectively. The gelatinization temperature of defatted starches was higher than that of the nondefatted starches. Dongjinbyeo starch decreased peak viscosity and breakdown by defatting, but Sinseunchalbyeo starch unchanged.

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Effects of Salt and Alkaline Reagent on Rheological Properties of Instant Noodle Flour Differing in Protein Content (소금과 알칼리제가 단백질 함량이 다른 라면 밀가루의 리올로지 성질에 미치는 영향)

  • Chung, Gu-Sik;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.192-199
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    • 1991
  • The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of $9.12{\sim}9.78%$ in the presence or absence of salt and alkaline reagent (an equal mixture of$Na_2CO_3\;and\;K_2CO_3$) were studied. The farinograph absorptions of HRW-WW and DNS-WW blends was increased by 1% and 0.6%, respectively, with increasing protein content by 0.33%. Salt (0.17%) decreased the absorption by 1% regardless protein contents. Alkaline reagent (0.17%) or a combination of salt and alkaline reagent had no effect on absorption of flours, indicating that the effect of salt on decreasing absorption is masked by alkaline reagent. The protein content of the flour in the presence or absence of salt, alkaline reagent or both showed a highly positive correlation with all reference points of farinograph and extensograph, but the peak viscosity of amylograph was negatively correlated with protein content only in the presence of salt, alkaline reagent or both.

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Effect of Calcium Phosphate Hydroxyapatite on Rheological Properties of Wheat Flour and Corn Starch (인산칼슘히드록시아파타이트가 밀가루와 옥수수전분의 리올로지에 미치는 영향)

  • Ryu, Jae-Sik;Kim, Il-Hwan;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.23 no.5
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    • pp.642-645
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    • 1991
  • The rheological properties of wheat flours and corn starch and cooking properties of dry noodle in the presence of calcium phosphate hydroxyapatite(Ca-P) were studied. The additive($0.2{\sim}0.8%$) had essentially no effects on farinograms of strong and all-purpose wheat flours, however, they decreased the amylograph pasting temperature and increased the peak viscosity of flours, which was more pronounced in all-purpose flour. The cooking properties of dry noodles in the presence or absence of the Ca-P showed no significant differences, but the cutting forces of cooked noodles were increased by Ca-P at 0.4%. The pasting properties of corn starch in the presence of Ca-P($0.2{\sim}0.8%$) were similar to those of wheat flour. The gelatinization temperature of corn starch by differential scanning calorimeter decreased by $1^{\circ}C$ in the presence of 0.4% Ca-P. The time constant, a reciprocal of rate constant, of corn starch gel was slightly increased in the presence of 0.2 or 0.4% Ca-P.

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