• Title/Summary/Keyword: gel consistency

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Varietal and Environmental Variation of Gel Consistency of Rice Flour (쌀 gel consistency의 품종 및 환경변이)

  • Kim, Kwang-Ho;Koo, Ja-Yun;Hwang, Do-Yup;Kong, Won-Sik
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.38 no.1
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    • pp.38-45
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    • 1993
  • Gel consistency data collected from various experiments in same location during 1988 to 1992 were analysed to clarify the degree of varietal and environmental variation in rice. Most of japonica and Tongil-type rice varieties were belonged to soft gel consistency, and average gel length of japonica rice was longer than that of Tongil-type varieties. Gel length of glutinous rice cultivars was extremely long, near 100mm. Year variation of gel consistency was recognized, but did not affect on varietal difference. Gel consistency of most rice varieties and pedigree lines tested varied slightly between different seeding dates or nitrogen levels, but gel length of two indica rice varieties were decreased with the later seeding dates or the higher nitrogen levels. Rice varieties belonged to extremely hard or extremely soft gel consistency showed less variation of gel length between different years, seeding dates or nitrogen levels compared with intermediate ones.

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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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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.

Interrelation between Physicochemical Properties of Milled Rice and Retrogradation of Rice Bread during COld Storage (쌀의 이화학적 특성과 저장 쌀빵의 노화성과의 관계)

  • 강미영;최영희;최해춘
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.886-891
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    • 1997
  • The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

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Starch Content and Its Gelatinization Characteristics in Job′s Tears (율무 품종의 전분함량 및 호화 특성)

  • Lee, Jung-Il;Ryu, Su-Noh;Hur, Han-Sun;Kim, Yul-Ho;Kim, Kwang-Ho
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.39 no.1
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    • pp.98-102
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    • 1994
  • This study was conducted to obtain basic informations on the starch quality improvement breeding of Job's tears. Starch, amylose, gel consistency and amylogram characteristics of seeds were investigated in 36 varieties of domestic and introduced Job's tears. Starch content was distributed between 50.9 and 78% with a mean of 60.5%. The variation observed in amylose content ranged from 0 to 7.2% with the average was 5.2%. Kangsanjong, Chujeonjong, Chungrijong showed medium gel consistency. However, many Job's tears tested showed soft gel consistency. Varietal differences of amylogram characteristics was also found at break down. In general, job's tear starch showed lower value of setback.

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Gelatinization Properties of Pigmented Rice Varieties (유색미의 품종별 호화 특성)

  • Ha, Tae-Youl;Park, Sung-Hee;Lee, Sang-Hyo;Kim, Dong-Chul
    • Korean Journal of Food Science and Technology
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    • v.31 no.2
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    • pp.564-567
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    • 1999
  • Gelatinization characteristics of pigmented rice varieties were determined in terms of amylose contents, amylograph, gel consistency, water absorption index (WAI) and water soluble index (WSI). Amylose contents of black and red rice were lower than those of brown rice, especially Sanghaehyanghyulla exhibited the lowest amylose contents among the pigmented rice varieties tested. There was no significant difference in WAI among the pigmented rice varieties, but WSI was lower in red rice than the others. Peak viscosity of black rice measured in a Brabender amylograph was lower than those of red and brown rice.

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Noodle making characteristics of goami rice composite flours (고아미(아밀로스 쌀) 복합분을 이용한 제면 특성)

  • Kim Jin-Sook;Kim Sang-Bum;Kim Tae-Young
    • The Korean Journal of Community Living Science
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    • v.17 no.2
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    • pp.61-68
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    • 2006
  • This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

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Gelatinization Characteristics of Glutinous Rice Varieties

  • Kim, Kwang-Ho;Park, Hong-Sook;Kim, Jae-Sung
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.1
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    • pp.64-69
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    • 1999
  • Gelatinization characteristics of 111 glutinous rice varieties were evaluated by Rapid Visco Analyzer. Gelatinization viscosity of glutinous rice tested varied with ecotypes or varietal groups: indica, japonica, and Tongil type. Indica rice showed the highest average value of initial pasting temperature. The average values for peak, hot, and cool viscosities were highest in Tongil-type rice, and lowest in japonica rice. Japonica showed the lowest breakdown and consistency, but the highest setback value. Indica was lower in alkali digestion value (ADV), and shorter in gel length after gelatinization thanjaponica and Tongil-type. Glutinous rices tested could be divided into six groups by cluster analysis based on their gelatinization characteristics. Group I-A was mostly early maturing japonica varieties while I-B was mostly indica and Tongil-type rices. Groups II-A and II-B were consisted of very early maturingjaponica, and III-A and III-B included medium or medium late maturingjaponica varieties. Group III-A showed the lowest average values of peak, hot, cool, and consistency viscosities, and also in breakdown and setback ratios. Group I-B revealed the highest values in peak, hot, cool, breakdown, and consistency viscosities. ADV was low in groups I-A, I-B, and II-B, and gel consistency was not different among the six varietal groups. Principal component analysis using seven traits related with gelatinization produced four effective components, and the first and second components were highly correlated with all the gelatinization characters evaluated.

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Varietal Variation in Structure and Physical Characteristics of Rice Endosperm Strach (쌀 배유전분구조 및 물리적 특성의 품종 변이)

  • 강미영;최해춘
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.38 no.6
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    • pp.513-523
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    • 1993
  • Varietal difference in structural and physical characteristics of rice starch and interrelationships between these starch properties and the physicochemical components of rice grains were investigated for twenty four rice varieties, which were considerably different in amylose content, gelatinization temperature and gel consistency, to obtain the basic informations for diversifying the utility of rice grains and for developing various rice cultivars adaptable to rice food processing. Wave length of maximum absorbance for blue color reaction of starch-I$_2$ complex was 520nm for glutinous rice and 560~600nm for nonglutinous rice. The higher amylose rice showed the longer wave length but there was considerable difference of the wave length among rice materials with similar amylose content. Varietal difference in frequency distribution of debranched starch molecules by isoamylase hydrolysis was largest in amylose fraction, the longest fraction(Fr. I), and was next bigger in intermediate fraction(Int.Fr.) and the ratio between short and long glucose chain of amylopectin fraction(Fr. III /Fr. II). The Fr. III / Fr II ratio was higher in glutinous rice than in nonglutinous one but it was considerably different among nonglutinous rice varieties without any connection with amylose content. The lower alkali digestible rice showed the longer half-hydrolysis time in acid solution. Both soft and hard gel rice varieties in gel consistency test revealed significant varietal difference of 50% acid hydrolysis time. The harder rice in gel consistency exhibited the less frequency of short branch fraction of amylopectin (Fr. III) and the higher amylose content. Twenty four rice varieties were cleary classified by upper two principal components contracted from structural or physical traits of rice starch and some physicochemical properties of rice grain by principal component analysis. The 1st and 2nd principal components can be characterized to components related with amylose and amylopectin structure respectively.

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