• Title/Summary/Keyword: gelatinization characteristics

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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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Antioxidative Activities and Gelatinization Characteristics of Sponge Cake added with Purple Sweet Potato (자색고구마를 첨가한 스펀지케이크의 항산화성 및 호화 특성)

  • Kim, Jong-Hee;Lee, Kun Jong
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.6
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    • pp.750-759
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    • 2013
  • In the study, purple sweet potato sponge cake was prepared with different ratios of purple sweet potato powder in order to examine the antioxidative activities and gelatinization characteristics. For DPPH radical scavenging effect, content of $IC_{50}$ came out with (+) control group of BHA. Sponge cake with purple sweet potato powder of 0% showed a range of 49.7 mg/mL, The treatment groups with purple sweet potato powder of 5~30% showed a range of 25.0 mg/mL~6.0 mg/mL. That was, the higher the added quantity of purple sweet potato powder was, antioxidative activities increased. With the higher quantity of purple sweet potato, the content of phenols and flavonoids also increased. As a result of examining the gelatinization activity with DSC, the group with purple sweet potato powder showed a faster progress in temperature for starting gelatinization compared to the control group. Gelatinization activity increased in proportion to the content of purple sweet potato powder. Based on the above study results, it was proved that there is a possibility to produce baking processed foods using purple sweet potato with stable gelatinization and excellent antioxidative activities.

Effects of Green Tea Powder on Dough Rheology and Gelatinization Characteristics (녹차가루 첨가에 따른 밀가루 반죽의 물성 및 호화특성 변화)

  • 오유경;김창순
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.5
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    • pp.749-753
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    • 2002
  • The effects of green tea powder (GTP) on the rheological properties of dough and gelatinization characteristics were evaluated by farinograph, extensograph, amylograph and DSC. The flours used were high strength flour (HF: 12.5% protein) and blend of 50% high strength flour and 50% low strength flour (HLF: 10.5% protein). As the amount of GTP increased, water absorption, development time and weakness of the dough decreased for both flours, but dough stability increased only for HLF; the extension of the dough decreased but the resistance to extension increased. The pasting temperature increased and maximum viscosity decreased. On the other hand, with the addition of green tea extract to the wheat starch, transition onset temperature, transition peak temper-ature and enthalpy decreased, demonstrating that catechins in green tea facilitate the starch crystal melting.

Gelatinization Characteristics of Nonwaxy Rice Starches (멥쌀 전분의 호화특성)

  • Kim, Nam-Soo;Sog, Ho-Moon;Nam, Young-Jung;Min, Byong-Yong
    • Applied Biological Chemistry
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    • v.30 no.1
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    • pp.24-30
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    • 1987
  • starches, isolated from Japonica and nonwaxy rites, were analyzed fur gelatinization characteristics. Amylose contents of Taebaeg and Sangpung starch were 16 and 17%, respectively. The portion of large-sized particles was more pronounced in the case of Sangpung starch. Swelling power and solubility increased according to the rise in gelatinization temperature. The decrease of pasting temperature according to the incense in starch concentration in Sangpung starch was higher than that of Taebaeg starch. Most of the increase in light penetration was accomplished between 85 and $90^{\circ}C$. Gelatinization reactions of Taebaeg and Sangpung starch appeared as 2 different stages up to the gelatinization temperature of $90^{\circ}C$.

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Development of Near Isogenic Lines and Genetic Analysis for Alkali Digestibility of Rice Grain

  • Kim, Kwang-Ho;Kim, Doo-Hwan;Lee, Jeong-Heui
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.46 no.1
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    • pp.12-16
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    • 2001
  • In order to develop near isogenic lines (NILs) the heterozygous rice plants for alkali digestibility value(ADV) were selected and tested in every generation from $F_5$to $F_9$ of a cross, Seratus malam/Suwon 345. Finally several sets of NILs, which were six low ADV lines and four medium-high ADV lines, were selected among $F_{10}$ lines. No differences of the plant growth characteristics, amylose content and protein content of rice grain were found between low and medium-high ADV lines. Rice flour of low ADV lines showed longer gel length in gel consistency test than medium-high ADV lines, and also showed different gelatinization characteristics measured by rapid visco analyzer compared with medium-high ADV lines. The result of genetic analysis indicated that ADV-NILs developed were differed in a pair of major gene controlling ADV, and low ADV was dominant over medium-high ADV.

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

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

  • 고재권
    • Korean Journal of Plant Resources
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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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Study for the Quality Improvement and Standardization of Manufacturing Process of Yukwa (유과의 품질향상 및 조리과정 표준화를 위한 연구)

  • Kim, Hyang-Sook
    • Korean Journal of Human Ecology
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    • v.7 no.2
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    • pp.149-159
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    • 1998
  • This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

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Characteristics of Wheat Flour Dough and Noodles with Barnyard Millet (Echinochloa spp.) (식용피 첨가에 의한 밀가루 반죽 및 국수의 특성)

  • Lee, Yun Sang;Yoon, Hyang-Sik;Lee, Sang-Yeong;Lee, Joung-Kwan;Park, Chul Soo;Seo, Woo Duck;Woo, Sun-Hee;Song, In Gyu
    • The Korean Journal of Food And Nutrition
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    • v.25 no.4
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    • pp.706-712
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    • 2012
  • The effects of barnyard millet (Echinochloa spp.) content (10~30%) on wheat flour dough and noodle properties were investigated. As the amount of barnyard millet increased, the particle size and ash content of mixed flour increased, while lightness tended to decrease. The gelatinization characteristics of millet flour showed higher peak viscosity, holding strength, final viscosity, and setback compared with wheat flour. There was significant positive correlation between protein content and sedimentation volume, as well as between protein content and water absorption. As the amount of barnyard millet increased, hardness, springiness and cohesiveness of wet noodles tended to decrease. From the results of sensory evaluation, composite flours (addition up to 20% barnyard millet) were rated with a quality score for taste and overall acceptance which was comparable with the control flour.