• Title/Summary/Keyword: potato starch

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Effect of Dietary Starch Level and Kind on the Growth and Body Composition of Juvenile Olive Flounder Paralichthys olivaceus

  • Lee, Sang-Min
    • Fisheries and Aquatic Sciences
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    • v.14 no.4
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    • pp.311-315
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    • 2011
  • A 7-week feeding trial was conducted to investigate the effect of dietary starch level and kind on the growth and body composition of juvenile olive flounder. Triplicate groups of fish (average weight: 1.5 g) were fed iso-nitrogenous (48% crude protein) and isocaloric (4.8 kcal/g diet) diets containing 15-25% ${\alpha}$-potato starch and 15% ${\beta}$-potato starch. Survival was not affected by dietary starch level and kind. The weight gain of fish fed the diet containing 20% ${\alpha}$-potato starch was significantly higher than that of fish fed the diets containing 15% and 25% ${\alpha}$-potato starch levels. The feed efficiency and protein efficiency ratios of fish fed the diets containing 15% ${\beta}$-potato starch were significantly lower than those of the other groups (P < 0.05). The protein efficiency ratio tended to increase with increasing ${\alpha}$-potato starch. The daily feed intake of fish fed the diet containing 15% ${\beta}$-potato starch was significantly higher than that of the other groups (P < 0.05). The hepatosomatic index, condition factor, and proximate composition of the whole body were not affected by the dietary starch level and kind. These results indicate that up to 20% ${\alpha}$-potato starch could be incorporated into the juvenile flounder diet for optimum growth.

Quality Improvement of Dumpling Shell Based on Rice Flour by Addition of Potato Starch and HPMC (감자전분과 HPMC 첨가수준에 따른 쌀가루 만두피의 품질특성)

  • Kang, Yi-Rang;Han, Jung-Ah
    • Korean journal of food and cookery science
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    • v.31 no.6
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    • pp.696-702
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    • 2015
  • Rice dumpling shells were prepared with different levels of hydrocolloids, such as hydroxypropyl methyl cellulose (HPMC), and potato starch. After steaming, the physical, sensory, and cooking properties of the shells were measured. Increasing the amount of potato starch decreased the pasting temperature and increased the peak viscosity. With the addition of hydrocolloids, water absorption and cooking loss for the rice dumpling shells decreased significantly. For the textural properties, the rice dumpling shells with hydrocolloids showed lower hardness and higher springiness than the control, and especially, 10% potato starch and 3% HPMC addition (P10H3) improved the texture of the rice dumpling shells the most. The sensory results seemed to be affected more by the addition of potato starch than HPMC, and over 15% addition of potato starch significantly decreased the quality of the rice dumpling shells. By addition of adequate amount of hydrocolloids (3% HPMC and 10% potato starch), the sensory quality of rice dumpling shells can be effectively improved.

Development of Lemon Pyun by the addition of various gelling agents (겔화제의 종류에 따른 레몬과편의 개발)

  • 김은미;이효지
    • Korean journal of food and cookery science
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    • v.19 no.6
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    • pp.772-776
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    • 2003
  • This study was performed to determine the quality characteristics of lemon pyun with various kinds of getting agents: agar, gelatin, sweet Potato starch, corn starch and Potato starch. Lemon Pyun was made with lemon juice(21.4%), gelling agent(6.7%), water(53.3%), sugar(13.3%) and honey(5.3%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. (Ed- as this is an abstract this introductional clause is unnecessary) The PH of lemon pyun showed no significant difference among the different gelling agents. Lightness was significantly(p<0.05) lowered in the agar and gelatin groups, a value was significantly(p<0.05) lowered in the sweet potato starch and potato starch groups, and b value was significantly(p<0.05) lowered in the sweet potato starch group. In texture profile analysis, chewiness, gumminess and hardness were significantly(p<0.05) increased in the sweet potato starch group. According to sensory evaluation, elasticity and hardness of the sweet potato starch and cornstarch groups were stronger(p<0.05) than of other gelling agent groups. Lemon pyun containing sweet potato starch was most preferable in terms of Vitamin C provision.

Sensory and textural characteristics of Gamjeobyung using varied levels of heated potato flour and potato starch and different types of sweeteners (감저병의 재료배합비에 따른 관능적ㆍ텍스쳐 특성)

  • 이효지;이경희
    • Korean journal of food and cookery science
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    • v.18 no.6
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    • pp.593-602
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    • 2002
  • The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

Evaluation of Dietary Carbohydrate Sources for Juvenile Abalone (Haliotis discus hannai) (참전복 사료의 탄수화물원 평가)

  • 이상민;윤성종;유성규
    • Journal of Aquaculture
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    • v.11 no.2
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    • pp.133-140
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    • 1998
  • A 20-week growth trial was conducted in flow-through aquarum system to investigate the practical dietary carbohydrate sources for juvenile abalone (Haliotis discus hannai). Four replicate grops of the abalone averaging 0.125g were fed one of eight diets containing 24.2% wheat flour (WF), 20% dextrin (DEX), 20% sucorse (SUC), 10% $^{\alpha}$-potato starch+10% $^{\beta}$-potato starch (ab-S), 15% $^{\alpha}$-potato starch (a-S15), 20% $^{\alpha}$-potato starch (a-S20), 25% $^{\alpha}$-potato starch (a-S25), or mixture (MIX) with practical ingredients such as soybean meal, corn gluten meal, cotton seed meal and heat flour. In addition, these formulated diets were compare with macroalgae such as dried sea mustard Undaria (D-SM) or dried sea tangle Laminaria(D-ST). Survival rate, weight gain, shell growth and soft body weight of abalone were not significantly affected by the different dietary carbohydrate sources (P>0.05), whereas those fed a-S15 diet were slightly low. These values of abalone fed D-ST were lowest (P<0.05), followed by those fed D-SM. Lipid contents of soft body from abalones fed a-S25, D-ST or D-SM were significantly lower than those of abalone fed other diets (P<0.05). These data indicate that abalone can equally utilize any carbohydrate sources used in this study.

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Shear stress analysis of phosphorylated potato starch based electrorheological fluid

  • Hong, Cheng-Hai;Choi, Hyoung-Jin
    • Korea-Australia Rheology Journal
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    • v.19 no.4
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    • pp.221-225
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    • 2007
  • Electrorheological characteristics of a dispersed system of phosphorylated potato starch particles in silicone oil investigated via a rotational rheometer equipped with a high voltage generator is being reanalysized. Flow curves of these ER fluids both under several applied electric field strengths and with different degrees of phosphate substitution were mainly examined via three different rheological constitutive equations of Bingham model, De Kee-Turcotte model and our previously proposed CCJ model. Among these, the CCJ equation was found to fit the data of phosphorylated potato starch well.

Effect of Ohmic Heating on External and Internal Structure of Starches (옴가열이 전분의 외부와 내부 구조에 미치는 영향)

  • Cha, Yun-Hwan
    • The Korean Journal of Food And Nutrition
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    • v.28 no.1
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    • pp.126-133
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    • 2015
  • Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. This result is appeared equally at wheat, corn and sweet potato starch. At this study, we treated potato, wheat, corn and sweet potato starch by ohmic/conventional method and observed change of external structure by microscope and internal structure by X-ray diffractometer. Conventional heated at $55^{\circ}C$ potato starch was not external structural changes. But ohmic heated potato starch is showed largely change. Some small size starch particle were broken or small particles are made of larger particle together or small particles caught up in the large particle. Changes in ohmic heated potato starch at $60^{\circ}C$ was greater. The inner matter came to an external particle burst inside and only the husk has been observed. The same change was observed in the rest of the starch. The change of internal structure of potato starch was measured using X-ray diffraction patterns. There was no significant difference between ohmic and conventional heating at $55^{\circ}C$. But almost every peak has disappeared ohmic at $60^{\circ}C$. Especially $5.4^{\circ}$ peak to represent the type B was completely gone. When viewed from the above results, external changes with change in the internal crystal structure of the starch particles were largely unknown to appear. In conclusion, during ohmic heating changes of starch due to the electric field with a change in temperature by the heating was found to have progressed at the same time.

Effect of Starches on Texture and Sensory Properties of Frozen Noodle (전분 첨가 냉동면의 조직감과 관능적 특성)

  • 홍희도;김경탁;김정상;김성수;석호문
    • The Korean Journal of Food And Nutrition
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    • v.9 no.4
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    • pp.424-429
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    • 1996
  • In an attempt to evaluate the effect of six starch sources-potato starch acetate, corn starch acetate, waxy corn starch, corn starch, potato starch, and wheat starch on properties of frozen noodle, amylograph characteristics of starch-wheat flour composites, cooking quality, maximum cutting force and sensory properties of cooked frozen noodles were examined. Compared with 100% wheat flour as control, potato starch acetate and potato starch-wheat flour composites had slightly lower initial pasting temperature and wheat flour composites with acetylated starches, waxy corn starch and potato starch had slightly higher maximum peak viscosity. At cooking quality examination of noodles made from wheat flour-starch composites, volume and weight of cooked noodles were increased and cook loss was decreased with the addition of acetylated starches and waxy corn starch. Maximum cutting forces of cooked frozen noodles containing more than 15% of potato starch acetate and only 15% of corn starch acetate were higher than that of control. Other starches except potato starch improved sensory properties of cooked frozen noodles and the greatest positive effect was acetated potato starch.

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Physiochemical Properties of Purple-Fleshed Sweet Potato Starch (자색고구마 전분의 이화학적 특성)

  • 박양균;최차란;임종환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.1
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    • pp.1-5
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    • 2000
  • Physicochemical properties and gelatinization patterns of purple-fleshed sweet potato starch were studied. Shape of starch granule was round and polygonal, X-ray diffraction pattern was Ca-type. Amylose content was 14.4% which was lower than that of other sweet potato starch. Water binding capacity was 82.54%, swelling power and solubility at 8$0^{\circ}C$ were 27.94% and 15.35%, respectively. Initial temperature of gelatinization was 72$^{\circ}C$ using Brabender/Visco/Amylograph, consistency and setback were lower than those of other sweet potato starch. The peak temperature and enthalpy determined by DSC were 68.1$^{\circ}C$, 1.24cal/g, respectively. The transmittance of starch dispersions in alkaline solutions increased with NaOH concentration up to 0.17N, and then changed slowly at 0.19N or above. The apparent viscosities were similar to the transmittance of starch dispersions in alkaline solutions, but drastically increased above 0.21N.

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Pure Culture Assay with Streptomyces viridosporus T7A for Biodegradability Determination of Oxidized Potato Starch/Polyethylene Films

  • Kim, Meera;Kim, Sung-Hong
    • Preventive Nutrition and Food Science
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    • v.6 no.2
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    • pp.112-116
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    • 2001
  • Oxidized potato starch/polyethylene (PE) cast films were prepared with different percentages of linear low density PE (LLDPE), oxidized potato starch and prooxidant. For the determination of biodegradability of the films, lignocellulose-degrading Streptomyces viridosporus T7A (ATCC 39115) was used. Films were chemically disinfected and incubated with S. viridosporus by shaking at 100 rpm at 37$^{\circ}C$ for eight weeks. Hydroxyl indices of the films by Fourier-Transform Infrared Spectroscopy, mechanical Properties of the films by Instron and film morphology by scanning electron microscope (SEM) were measured. The hydroxyl index of the film containing the oxidized potato starch incubated with S. viridosporus T7A was higher than that of the corresponding control. All the films containing 5% and 10% oxidized starch showed a decrease of tensile strength on the films after incubation when the corresponding uninoculated film was compared. In the oxidized starch/PE film incubated with S. viridosporus T7A, partial destruction of starch and PE was examined by SEM.

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