• Title/Summary/Keyword: gelatinization properties

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Gelatinization Properties of Starch during Steeping Condition of Potato (감자의 수침조건에 따른 전분의 호화 특성)

  • 정난희;김경애;전은례
    • Korean journal of food and cookery science
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    • v.16 no.5
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    • pp.431-436
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    • 2000
  • Gelatinization properties of potato starches which were prepared by steeping at 10 ${\pm}$ 1$^{\circ}C$ or 25 ${\pm}$ 1$^{\circ}C$ for 11 days were investigated. The pasting and initial gelatinization temperatures measured by rapid visco-analyzer (RVA) were increased, but the peak and trough viscosities of potato starch were decreased by steeping. The onset temperature, peak temperature, conclusion temperature, and enthalpy of gelatinization were increased by steeping as measured by DSC. The contents of hot-water-soluble carbohydrate and amylose in potato starch were decreased by steeping.

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Changes in Gelatinization Properties of Potato Starch by Microwave Heating Methods (마이크로파 가열방법에 따른 감자전분의 호화특성 변화)

  • Choi, Ock-Ja;Koh, Moo-Seok;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
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    • v.26 no.6
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    • pp.696-703
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    • 1994
  • The purpose of this study was to investigate the gelatinization properties of potato starch heated with microwave. Two types of potato starches were prepared; In group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. Gelatinization behaviour by DSC made a few differences according to the ratio of starch to water. As the microwave heating time took longer, gelatinization temperature and gelatinization $enthalpy({\bigtriangleup}H_1)$ were decreased in and melting $enthalpy({\bigtriangleup}H_2)$ was increased in group A. Whereas they were increased in group B. In both groups, maximum viscosity in gelatinization by Brabender amylogram was decreased by microwave heating. Then the peak of the maximum viscosity was shifted to higher temperature and cold viscosity was slightly increased. In group A, viscosity in gelatinization and light transmittance by NaOH was increased in initial stage and gel volume in gelatinization by KSCN was decreased. On the other hand, in group B, viscosity by alkali was slightly decreased, but light transmittance by NaOH was almost never changed. Gel volume is decreased like group A.

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Gelatinization Properties of Legume, Cereal and Potato Starches (두류, 곡류 및 감자전분의 호화 특성)

  • 김향숙;안승요
    • Korean journal of food and cookery science
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    • v.10 no.1
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    • pp.80-85
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    • 1994
  • Studies were carried out to investigate physicochemical and gelatinization properties of legume, cereal and potato starches. Cowpea, mung bean, acorn, and buckwheat starches showed similar moisture content and amylose content, however, there is neither similarity nor certaion trend in WBC, swilling power, and solubility among them. DSC thermograms of cowpea, mung bean, acorn, and buckwheat starches showed similar patterns with two endothermic peaks and relatively broad gelatinization ranges. SEM photomicrography of gelatinized cowpea, mung bean, acorn and buckwheat starches showed highly swollen and extremely disintegrated, folded structure.

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Quality Characteristics of Sulgidduk Prepared with Ulmus Cortex Powder (느릅나무 유피분말을 첨가한 설기떡의 품질 특성)

  • Jun, Mi-Kyoung;Kim, Mun-Yong;Chun, Soon-Sil
    • Korean journal of food and cookery science
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    • v.24 no.1
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    • pp.31-38
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    • 2008
  • Sulgidduk samples made with additions of 1, 2, 3, 4, and 5% Ulmus cortex powder, and a control, were examined for quality characteristics such as moisture content, color, gelatinization properties, textural characteristics, and consumer acceptance, in order to determine the optimal ratio of Ulmus cortex powder in the formulation. The moisture contents among the samples were not significantly different, ranging from 40.57 to 42.37%, and increased as the Ulmus cortex powder content increased. For the color values, lightness decreased and yellowness and redness increased with increasing Ulmus cortex powder content. With regard to the gelatinization properties, peak viscosity (P), trough viscosity (T), final viscosity (F), breakdown, and consistency increased with increasing amounts of Ulmus cortex powder. Pasting temperature, time to peak viscosity, and setback presented decreasing tendencies with the additions of Ulmus cortex powder. For the textural characteristics, increasing Ulmus cortex powder content presented decreases in hardness, springiness, and chewiness however, adhesiveness, cohesiveness, and gumminess were not significantly different among samples. In the consumer acceptance test, the scores of all evaluated characteristics decreased as the ratio of Ulmus cortex powder increased. However, the intensity ratings for the 1 and 2% Ulmus cortex powder samples showed the opposite effect, obtaining fairly good scores. In conclusion, the results indicate that adding $1{\sim}2%$ Ulmus cortex powder to Sulgidduk is optimal, providing good physiological properties and reasonably high consumer acceptability.

Quality Characteristics of Sulgidduk Prepared with Houttuynia cordata Thunb. Powder (어성초 분말을 첨가한 설기떡의 품질 특성)

  • Eun, Soon-Duk;Kim, Mun-Yong;Chun, Soon-Sil
    • Korean journal of food and cookery science
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    • v.24 no.1
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    • pp.23-30
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    • 2008
  • Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

Quality Characteristics of Sulgidduk Containing Added Red Ginseng Powder (홍삼분말을 첨가한 설기떡의 품질특성)

  • Shin, Seung-Mee;Jung, Jung-Suk;Han, Myung-Ryun;Kim, Ae-Jung;Kim, Young-Ho
    • Korean journal of food and cookery science
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    • v.25 no.5
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    • pp.586-592
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    • 2009
  • Sulgidduk samples containing 2, 4, and 8% red ginseng powder and a control[ED highlight - consider specifying what the control was, if 0%, then change to Sulgidduk samples containing 0(control), 2, 4 and 8%] were examined for moisture content, color, gelatinization properties, textural characteristics, and sensory qualities to determine the optimal ratio of red ginseng powder in the formulation. The moisture contents among the samples did not differ significantly. Specifically, they ranged from 39.64 to 40.69%, and increased as the red ginseng powder content increased. Additionally, the lightness decreased and the yellowness and redness increased as the red ginseng powder content increased. Evaluation of the gelatinization properties revealed that the, peak viscosity(P), hold viscosity(H), final viscosity(F), setback, and time to peak viscosity decreased with increasing red ginseng powder content, but the breakdown and temperature to peak viscosity did not differ significantly among samples[ED highlight - please ensure my changes are correct]. The hardness and adhesiveness decreased with increasing red ginseng powder content, as did the cohesiveness, gumminess, and chewiness; however, the springiness did not differ significantly among samples. Sulgidduk containing 4% red ginseng received the highest scores for flavor, taste, texture and overallquality. Based on the above results of the sensory and texture analyses, Sulgidduk containing 4% red ginseng had the highest quality[ED highlight - please ensure my changes are correct].

Comparison of Gelatinization Properties of Japonica and Tongil Brown Rice Starches (일반계와 통일계 현미전분의 호화성질 비교)

  • 변기원
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.4
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    • pp.428-435
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    • 1992
  • Intrinsic viscosity and gelatinization properties of brown rice starches of Japonica and Tonsil type cultivars were investigated. The intrinsic viscosity was similar between the two cultivars. The gelatinization temperature of Japonica brown rice starch determined by differential scanning calorimetry was higher than that of Tonsil brown rice starch. However, the range of gelatinization temperature, gelatinization enthalpy and the water content for gelatinization were similar between the two starches. The treatment of starch at 6$0^{\circ}C$ for 24hr increased the gelatinization temperature and gelatinization enthalpy and decreased the range of geltinization temperature. The water content for gelatinization was negatively correlated with the range of gelatinization temperature in case of Japonica starch and with the intrinsic viscosity in case of Tonsil one. The in-trinsic viscosities of both Japonica and Tonsil starches were positively correlated with gelatinization enthalpy.

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Gelatinization Properties of Heat-Moisture Treated Potato and Sweetpotato Starches (수분 열처리한 감자 및 고구마전분의 호화 특성)

  • Kim, Sung-Kon;Lee, Shin-Young;Park, Yong-Kon
    • Korean Journal of Food Science and Technology
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    • v.19 no.5
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    • pp.435-440
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    • 1987
  • Gelatinization properties of heat-mositure treated potato and sweet potato starches were investigated. Water-binding capacity of starch was increased by heat-mositure treatment, which was more pronounced in sweet potato starch. Blue value was not affected by the treatment. Amylograph viscosities were decreased by heat-mositure treatment, which was more pronounced in potato starch. Critical concentration of NaOH for gelatinization of starch increased as moisture level increased. Gel volume of starch upon KSCN gelatinization was higher in potato starch. Gelatinized starches showed Binghamapseudoplastic behavior. Consistency index and yield stress were drastically decreased upon heat-moisture treatment.

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Gelatinization Properties of Cowpea Flour (동부 앙금의 호화성질)

  • 이애랑;김성곤
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.1
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    • pp.40-47
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    • 1993
  • Gelatinization properties of the air-dried sediment of cowpea were investigated. The water-binding capacity of cowpea flour was drastically increased over the temperature range of 52~55$^{\circ}C$. The percent transmittance of flour suspension was linearly increased at temperature between $65^{\circ}C$ to 75$^{\circ}C$. The gelatinization temperature determined by differential scanning calorimetry was 63.4~76.$0^{\circ}C$. Cowpea flour showed a single-stage of swelling and a low solubility pattern. The minimum moisture content required for the gelatinization was 37.0% . The amylograph peak viscosity was greatly influenced by concentration of the flour, but was not affected by heating temperatures (85~94$^{\circ}C$) at a given concentration. The 20 min height and cold viscosity at 3$0^{\circ}C$ at a fixed concentration was negatively correlated (p<0.05) with heating temperatures.

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