• Title, Summary, Keyword: arrowroot starch

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A Study on the Quality of Ramyon Made from Korean Wheat and Arrowroot(Pueraria thunbergiana B) Starch (칡전분과 한국산밀로 만든 라면의 품질연구)

  • Hwang, Eun-Hee;Kim, Kee-Hwan
    • Korean Journal of Human Ecology
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    • v.17 no.1
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    • pp.151-158
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    • 2008
  • This study examines the cooking quality, rheology, and sensory characteristics of ramyon noodles made from Korean wheat and arrowroot starch. The control was made from Australian standard wheat(ASW) and the sample was made from Korean wheat. The ratios of arrowwood starch in the sample group were 0%, 5%, 10%, 15%, 20%, 25%, and 30% respectively, and the result was as follows: the yield of the arrowwood starch was 18.8% and moisture level was 14.2%. The lightness(L), redness(a), and yellowness(b) of ASW were 92.07, 1.44, 10.22 respectively, whereas those of Korean wheat were 92.05, 1.55, 11.01, which means the two kinds of wheat showed very little difference in lightness, but Korean wheat had higher degrees of a and b than ASW. The color value of arrowroot starch is L 72.65, a 3.44, b 12.92, so it has a lower degree of lightness and higher degrees of a and b than two kinds of wheat. Dried ramyon displayed a lower degree of lightness and higher degrees of a and b than cooked ramyon, but the first decreased and a increased as we increased the ratio of arrowroot starch in it. The weight of dried ramyon did not show a significant difference among the groups. On the other hand, the weight, volume, water absorption, and the turbidity of cooked ramyon increased as we increased the amount of arrowroot starch in it. The maximum weight, solidity, and elasticity of the control group were greater than those of ramyon made from Korean wheat, but its brittleness was lower. The two groups showed the same degrees of hardness, adhesiveness, and cohesiveness. The maximum weight, solidity, and adhesiveness of the control group increased as we increased the amount of arrowroot starch in it, and the hardness and brittleness were great when the ratio of arrowroot starch was 20%; elasticity was greatest when the ratio of arrowroot starch was 15, 20, and 25%; its adhesiveness and cohesiveness did not depend on the amount of arrowroot starch in it. In the sensory characteristics evaluation, the items that showed significant differences include: appearance (p<0.01), color(p<0.01), smell(p<0.001), transparency(p<0.05), and overall acceptability(p<0.05). The ramyon earned the highest score in appearance when the ratios of arrowroot starch were 5%, 15%, and 20%. As for color and smell, it earned the highest score when it contained 20 and 25% of arrowroot starch. The transparency decreased as we increased the amount of arrowroot starch, and overall acceptability was highest when the ratio of arrowroot starch was 15%. There was a significant difference in overall acceptability between the control and the sample group. As for the loosing speed and chewiness, there was no significant difference between the two groups. When we look at the result of various tests to evaluate the cooking quality, rheology, and sensory characteristics of ramyon noodles, ramyons that contained 15 to 25% of arrowroot starch earned the high scores, and of these the one with 20% of arrowroot starch earned the highest score on all accounts.

Sensory and textural characteristics of Chicksulgi using varied levels of arrowroot starch and different types of sweeteners (칡전분을 첨가한 칡설기의 재료배합비에 따른 관능적.텍스쳐 특성)

  • 이효지;정낙원;차경희
    • Korean journal of food and cookery science
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    • v.18 no.3
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    • pp.372-380
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    • 2002
  • The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.

A Study on the Preparation and Rheological Properties of Chik Mook (칡전분을 이용한 칡묵의 조리과학적 연구)

  • Lee, Young Soon;Kwak, Eun Jung;Lee, Kyung Hee
    • Korean journal of food and cookery science
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    • v.15 no.6
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    • pp.652-658
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    • 1999
  • Arrowroot Mook was prepared as a trial to develop new food items from natural resources, and its rheological properties were measured. 1. The starting point of gelatinization of 7% arrowroot starch solution was $67.5^{\circ}C$ as measured by amylograph. The viscosity of arrowroot starch reached the maximum 375 B.U. at $95^{\circ}C$ and decreased to 315 B.U. while holding at $95^{\circ}C$ for 15 min. When the temperature dropped to $50^{\circ}C$, the viscosity increased again to 530 B.U. 2. The gelatinization enthalpy of arrowroot starch was 15.603 J/g. 3. For the color, there were significant differences in b value for the arrowroot Mook made of arrowroot starch and in L value for the Mook made by the addition of arrowroot juice. 4. In descriptive analysis, $S_3$(14% arrowstarch) was most favored in color, and $S_1$(10% arrowstarch)was most favored in transparency, brittleness, fineness, and shininess. There were no significant differences in hardness, adhesiveness, and astringency. 5. On the contrary to mechanical measurement, there were no significant differences in hardness of samples as the addition of arrowroot juice increased, although there appeared a tendency to be softer in descriptive analysis. 6. The Mook prepared with 12% arrowroot starch was most favored by sensory evaluation. In case of adding arrowroot juice, the Mook containing 3% of arrowroot juice was most favored. Overall, arrowroot Mook showed a potential as a new food item.

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Quality Characteristics of Sesame Mook(Gomadoufu) with Various Starches (전분 종류를 달리한 참깨 묵(고마도후)의 품질 특성)

  • Park, Jong-Hee;Yoo, Seung-Seok
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.2
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    • pp.224-233
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    • 2014
  • In this study, instead of arrowroot starch sesame mook(Gomadoufu) used in the manufacture of expensive sesame mook the quality of the material characteristics and commercialized for to find out the possibility of replacement of other starch, propose. Potato starch RVA analysis was quick pasting temperature $70.3^{\circ}C$, peak viscosity 740 RVU, break down 579.9 final viscosity 433.8, set back 275.7 arrowroot starch than 4.5 times, sweet potato starch than 6.9 fold the highest value showed Japanese sesame results starch (Atarigoma) concentration increased, the measured starch, different kinds of manufacturing quality characteristics of sesame mook tended to increase the moisture content, texture measurements on the hardness and springiness, gumminess and chewiness was gradually decreased. Sesame mook in sensory evaluation, color and aroma, taste, texture and overall-acceptability, sweet potato starch, arrowroot starch 60% addition, 50% added, potato starch 40% group containing most symbols highest was, and the experimental results used in the manufacture of arrowroot starch instead of expensive replacement of other starch is deemed.

A Study on the Preparation and Evaluation of Dried Noodle Products made from Composite Flours utilizing Arrowroot Starch (칡전분 첨가국수의 제면특성에 관한 연구)

  • 이영순;임나영;이경희
    • Korean journal of food and cookery science
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    • v.16 no.6
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    • pp.681-688
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    • 2000
  • This study was an attempt to use arrowroot, a common plant in Korea used as food to relieve famine, for making noodles and to set up a standard formulation for arrowroot-starch-containing noodle. Arrowroot starch was mixed with wheat flour at a different ratio and used to make noodles. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Water binding capacity of arrowroot starch was higher than that of wheat flour. Maximum viscosity of the composite arrowroot-wheat flours was increased as the arrowroot starch content increased as measured by amylograph. Addition of arrowroot starch at 10% level improved the quality of noodles. Texture measurement showed that the noodles of the composite flour containing 10% or 20% arrowroot starch were superior to those of wheat flour alone; however, the scores of arrowroot-con-taming noodles were similar to those of wheat flour alone in sensory evaluation.

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Rheological Properties of Gamma Irradiated Arrowroot (Pueraria thunbergina. B) Starch (감마선 조사 칡 전분 gel의 rheology 특성)

  • Kuhm, Herena;Lim, Jin-Hyuk;Lee, Eun-Ju;Chang, Kyu-Seob
    • Korean Journal of Food Science and Technology
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    • v.36 no.5
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    • pp.740-743
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    • 2004
  • Rheological properties of gamma-irradiated arrowroot starch was examined to utilize as fundamental research data far processing. Irradiated arrowroot starch solutions (3, 4, 5, 6%) were gelatinized at $95^{\circ}C$ for 40 min, and its flow properties measured using rheometer at $30^{\circ}C$ and 10 to 200 rpm rotation rate. Rheological parameters of irradiated arrowroot starch gelatinized solution were calculated using Herschel-Bulkley equation. Gelatinized arrowroot starch solutions irradiated at $0^{\circ}C$ and 5kGy showed pseudoplastic fluid behavior, while those irradiated at 10, 20, and 30kGy were the dilatant with ${\tau}_y=0$ (yield stress).

Physicochemical Characteristics of Fried-fish Snacks with Different Types of Starch (전분의 종류에 따른 생선연육 스낵의 물리화학적 품질 특성)

  • Chae, Jiyeon;Kim, Seonghui;Choi, Gibeom;Kim, Jongmin;Lee, Jiho;Kim, Seon-Bong;Kim, Young-Mog;Kim, Jin-Soo;Lee, Jung-Suck;Cho, Suengmok
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.6
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    • pp.580-586
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    • 2019
  • Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

Physicochemical Properties of Arrowroot Starch (칡전분의 이화학적 성질)

  • Kim, Kwan;Yoon, Han-Kyo;Kim, Sung-Kon
    • Applied Biological Chemistry
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    • v.27 no.4
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    • pp.245-251
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    • 1984
  • Physicochemical properties of arrowroot starch were investigated. The starch had blue value of 0.397, alkali number of 10.1 and amylose content of 22.0%. The starch was practically insoluble in water up to $55^{\circ}C$. X-ray diffraction was C pattern, but was close to A pattern. The alkali number, X-ray pattern and viscogram of the starch and retrogadation rate of the starch gels indicated that the properties of the arrow root starch were close to those of cereal starches.

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Quality Characteristics of Sesame Mook(Gomadoufu) with Different Cultivation Locations for Sesame (참깨의 재배지역에 따른 참깨 묵(고마도후)의 품질 특성)

  • Park, Jeong-Hee;Mun, Seung-Kwon;Sung, Ki-Hyub
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.1
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    • pp.121-130
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    • 2015
  • The present study replaced Atarigoma with Korea &Chinese sesame values a nd analyzed basic data on various mook to develop Korea's food culture. Contents of oleic acid and linolenic acid in sesame seed were 42.31% and 48.18%, respectively, with a total moisture content of 89.5%. As storage temperature increased, moisture content increased. Cohesiveness and springiness decreased gradually at $4^{\circ}C$ and increased at $20^{\circ}C$, whereas gumminess and chewiness increased at $4^{\circ}C$ and gradually decreased at $20^{\circ}C$. Overall acceptability scores of Japanese and Korean arrowroot starch sesame mook were 7.20 and 7.10, respectively. Korea and Japanese Sesame can be substituted for sweet potato starch, potato starch, and arrowroot starch.