• Title/Summary/Keyword: gelatinization

검색결과 621건 처리시간 0.163초

Effect of Low Level of Starch Acetylation on Physicochemical Properties of Potato Starch

  • Wickramasinghe, Hetti Arachchige Mangalika;Yamamoto, Kazuo;Yamauchi, Hiroaki;Noda, Takahiro
    • Food Science and Biotechnology
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    • v.18 no.1
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    • pp.118-123
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    • 2009
  • In order to find out the effect of low level of starch acetylation on physicochemical properties of potato starch, amylose content, digestibility of raw and gelatinized starch, thermal properties, pasting properties, and the swelling power of native and acetylated potato starches were measured. The amylose content was significantly lower in acetylated starch than in their counterpart native starches. Though a tendency in the decrease in digestibility of raw starch was observed with starch acetylation, acetylation did not alter the proportion of readily digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) of both raw and gelatinized potato starches. No clear increase in the swelling power was observed, however, the peak and onset gelatinization temperatures and the enthalpy required for starch gelatinization decreased with starch acetylation. Peak and breakdown viscosities were reduced due to acetylation of potato starch while final viscosity and set back were increased.

Determining the Water Absorption and Rheological Properties of Rye Dough Made Using the Planetary Mixer P 600

  • Kim, Mun-Yong;Freund, Walter;Chun, Soon-Sil
    • Food Science and Biotechnology
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    • v.18 no.2
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    • pp.456-462
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    • 2009
  • In comparison to processed wheat flour products, there is no established method for determining the water absorption of rye flour. The aim of this study was to work out a method using the Planetary mixer P 600 for the determination of water absorption (WA) and the rheological properties in rye dough made from rye flours of 4 different types (I-IV). In the correlation analysis showed that WA had positive correlation with ash, beginning of gelatinization, $125-160{\mu}m$ particles, sedimentation values at 20 and 25 min, bread yield, pH, and total titratable acidity, but had negative correlation with initial viscosity, gelatinization maximum, viscosities on swelling at 25, 28, and $31^{\circ}C$. The WA determined by the Planetary mixer P 600 agreed well with the experimental baking tests.

감자의 수침에 따른 전분의 알칼리 호화 특성 (Alkaline Gelatinization of Starch during Steeping of Potato)

  • 김경애;김성곤;정난희;박영란
    • 한국식품조리과학회지
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    • v.14 no.3
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    • pp.207-212
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    • 1998
  • The changes in physicochemical properties of potato were investigated while steeping in water for 7 days at 30${\pm}$1$^{\circ}C$. The shape of raw starch granules was round or oval, the starch granule showed birefringence distinctly under polarized light and it was kept clearly even after steeping. X-ray diffraction pattern of the starch was B-type and there was no change in the pattern after steeping. However, crystallinity was increased up to the 4th day and then decreased. Amylose contents of raw starch and the starch steeped for 7 days were 19.3% and 13.1%, respectively. When the potato starch was gelatinized in 0.15 N sodium hydroxide solution, the viscosity was decreased until the 3rd day, but increased thereafter. Gel volume of the starch in KSCN solution was decreased during steeping.

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벼의 품종별 이앙시기가 미질 특성에 미치는 영향 III. 미립의 호화정도와 식미평가 (Characteristics of Grain Quality at Different Transplanting Times among Rice Cultivars)

  • 고재권
    • 한국자원식물학회지
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    • v.11 no.2
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    • pp.146-151
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    • 1998
  • A study was carried our to investigate the characteristics of physico-chemical components palatability of cooked rice accoring to different transplanting time. The treatments were consisted of five transplanting time, from May 5 to July 5 at 15 -day intervals, and six cultivars ; two early-maturing, two mid-maturing and two late-maturing cultivars which are clearly identified by evaluation of cumulative temperature and growth duration from seeding to heading of rice plants. In gelatinization characteristics of rice grain, alkali digestion value was low in the earlier transplanting regardlessof maturing types. Initial pasting temeprature maximum viscosity and breakdown as amylogram charcteristics were high at the transplanting of June 5. The palatability of cookedrice was evaluated that early-maturing cultivars were much better in early transplanting than in late transplanting . The optimum transplanting time for palatibility was the periods from May 5 to 20 in early maturing varieties, May 20 to June 5 in mid-maturing and June 5 to June 20 in late-maturing ones at Honam district in Korea.

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벼의 품종별 이앙시기가 미질 특성에 미치는 영향 IV. 지경위치별 미립의 외관특성과 미질특성의 변화 (Characteristics of Grain Quality at Different Transplanting Times among Rice Cultivars)

  • 고재권
    • 한국자원식물학회지
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    • v.11 no.2
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    • pp.152-156
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    • 1998
  • This experiment was conducted to investigated the characteristics of grain appearance, chemical components. gelatinization, and palatability of cooked rice on each rachis branches as harvested from the transplanting plot of May 20 and June 5 in each two varieties of early-maturing and late-maturing types. In evaluation of rachis branches, the percentage of ripended grain and 1,000 grain weight were found to be high and heavy at upper part of panicle. The factors influencing palatability such as maximum viscosity and breakdown as gelatinization characteristics, and hardness, apringiness, cohesiveness and chewiness as texture characteristics of cooked rice were found to be high at upper part of panicle , indicating the parlability was favored more at upper part than at lower part of panicle due to the genetics and physiological metabolism of rice plants.

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유색미의 첨가 비율이 설기떡의 품질 특성에 미치는 영향 (Effects of Addition Ratio of Pigmented Rice on the Quality Characteristics of Seolgiddeok)

  • 김기숙;이재경
    • 한국식품조리과학회지
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    • v.15 no.5
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    • pp.507-511
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    • 1999
  • This study was carried out to investigate the effects of addition ratio of pigmented rice(Suwon 415) on the color difference, mechanical characteristics and gelatinization degree, sensory characteristics of Seolgiddeok. As the amount of pigmented rice was increased, the redness was increased, however, the lightness and yellowness were decreased. The hardness, adhesiveness, cohesiveness and chewiness of, Seolgiddeok were decreased with the increase of pigmented rice content, however, the springiness was increased. As the amount of pigmented rice was increased in Seolgiddeok, gelatinization was getting increased. In sensory evaluation, quality characteristics of Seolgiddeok with pigmented rice was better than those of Seolgiddeok without pigmented rice. Especially, Seolgiddeok with 20% pigmented rice added had the best score in color, sweetness, flavor and overall quality.

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쌀가루의 알카리 호화 (Alkali Gelatinization of Rice Flours)

  • 김성곤;이규한;김상순
    • Applied Biological Chemistry
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    • v.28 no.2
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    • pp.106-109
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    • 1985
  • 일반계(30품종) 및 다수계(22품종) 쌀가루의 알카리 호화에 대하여 조사하였다. 쌀가루의 0.2N NaOH에 대하여 품종마다 독특한 점도 증가현상을 보였다. 다수계는 일반계에 비하여 높은 점도를 보였으며, 호화가 용이하였다. 점도 증가속도는 단백질과 아밀로스함량과는 상관을 보이지 않았다. 다수계 품종의 점도 증가 속도는 쌀의 수분 흡수 속도와 정의 상관을 보였다.

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Epichlorohydin으로 가교결합시킨 감자 전분의 이화학적 특성 (Physicochemical Properites of Potato Starches Crosslinked with Epichlorohydrin)

  • 김미라;이선자
    • 한국식품영양과학회지
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    • v.28 no.1
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    • pp.132-139
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    • 1999
  • Physicochemical properties of the crosslinked potato starches of MDC(Molar Degree of Crosslinking) 0.137~3.333 treated with epichlorohydrin were examined. MDC increased proportionally as epichlorohydrin concentration increased. Water binding capacity increased but blue value decreased with increasing MDC. Gelatinization trends obtained from DSC thermograms and transmittance showed that the gelatinization temperature of the crosslinked potato starch was higher than that of native potato starch, but there was no significant difference among the crosslinked potato starches. Solubility and swelling power decreased with increasing MDC. X ray diffraction patterns and scanning electron micrographs showed that the crosslinking of starch did not affect the crystallinity and the granule shape of starch.

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메밀복합분을 이용한 제면 특성 (Noodle Making Characteristics of Buckwheat Composite Flours)

  • 김복란;최용순;김종대;이상영
    • 한국식품영양과학회지
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    • v.28 no.2
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    • pp.383-389
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    • 1999
  • To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

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

  • 기미라;김래영;전순실
    • 동아시아식생활학회지
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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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