• Title, Summary, Keyword: retrogradation

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Varietal Difference in Retrogradation of Cooked Rice and Its Association with Physicochemical Properties of Rice Grain

  • Choi, Hae Chune;Hong, Ha Cheal;Cho, Soo Yeon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.4
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    • pp.355-363
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    • 1999
  • The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.

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Retrogradation Characteristics of Acetylated Rice Starches (초산화 쌀전분의 노화 특성)

  • 정재홍;오문헌;노영희;이희봉
    • Journal of the East Asian Society of Dietary Life
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    • v.3 no.2
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    • pp.139-145
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    • 1993
  • Retrogradation characteristics of the acetylated and raw starch were investigated with the chucheongbyeo and Samkangbyeo. The freeze-thaw stability and syneresis on starch gel were more stable and lower in acetylated rice starch, suggested that the rice starch acetylated with acetyl group is more stable in the various conditions. The retrogradation time constant of acetylated rice starch gel from the Chucheongbyeo and Samkangbyeo which were measured at 5$^{\circ}C$ storage were 11.7 days and 10.2 days, respectively. In addition, the retrogradation time constant in 21$^{\circ}C$ were 50.5 days and 49.8 days, indicating that retrogradation was noticiably retarded in this occation.

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PRELIMINARY STUDY ON NIR SPECTRA OF RETROGRADED STARCH

  • Terazawa, Yoko;Maekawa, Takaaki;Kawano, Sumio
    • Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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    • pp.1515-1515
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    • 2001
  • Retrogradation of starch is one of important quality indexes for food based on starch such as rice. Therefore, in this research, possibility of near infrared spectroscopy to determine the degree of the retrogradation was examined. The degree of the retrogradation was indicated as the degree of geratinization analyzed by BAP(-amylase-pullulanase) method. 20 samples which have a wide range of the degree of the retrogradation were prepared and the NIR spectra of the samples were measured in reflectance mode with the NIR Systems 6500. In the correlation plots calculated from the 2nd derivative values of the MSC treated spectra and the degree of the geratinization, the major negative peaks of 1544 nm and 2258 nm, and the major positive peaks of 1460 nm, 1602 nm, 1766 nm and 2136 nm could be observed, indicating that NIR absorption at the positive peak wavelengths became strong while the absorption at the negative peak wavelengths became weak as the degree of the retrogradation increased. Because there is negative correlation between the degree of the retrogradation and the degree of the geratinization. As a result of MLR using the 2nd derivative values of the MSC treated spectra and the degree of the geratinization, good calibration equation which include 2258 nm as the first wavelength and 1764 nm as the second one could be obtained, indicating that NIR spectroscopy has a possibility to detect the retrogradation of starch. In order to find the assignment of the bands observed in the correlation plots, further study may be needed.

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Comparative Degree of Gelatinization and Retrogradation on Gamkugsulgie with Added of Gamkug (감국 첨가에 의한 감국설기의 호화 및 노화도 비교)

  • 박금순;최미애;임정교
    • Journal of the East Asian Society of Dietary Life
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    • v.10 no.6
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    • pp.514-521
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    • 2000
  • This study was induced to compare retrogradation and gelatinization in sulgie with added powder and flower of gamkug, which had been stored in 4$^{\circ}C$, 1$0^{\circ}C$ and 3$0^{\circ}C$, respectively. The addition of 5% powdered gamkug showed the highest degree of gelatinization while the control did the lowest. The degree of hardness of gamkugsulgie was lower than control and the following order 4$^{\circ}C$>1$0^{\circ}C$>3$0^{\circ}C$. Gamkugsulgie showed a little lower degree of retrogradation than control group. The degree of retrogradation at 4$^{\circ}C$ was far greater comparing with the other group. The degree of retrogradation were delayed as the storing temperature rose tran 4$^{\circ}C$ to 3$0^{\circ}C$, temperature namely, gamkugsulgie retrogradation time constant of the test group was slower 1.18 times at 4$^{\circ}C$. 1.24 times at 1$0^{\circ}C$ and 2.58 times at 3$0^{\circ}C$ than that of the control group.

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Effect of Oligosaccharides on Retrogradation of Sulgidduk (올리고당을 첨가한 설기떡의 노화지연에 관한 연구)

  • Kim, Young-A;Shim, Hye-Ryoun;Rho, Jeonghae
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.3
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    • pp.513-524
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    • 2015
  • The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

Texture Properties of Acorn Starch Gels -Puncture test, Back extrusion test and Retrogradation test- (도토리묵의 텍스쳐 특성 -관통시험, 역압출시험, 노화특성시험-)

  • 김영아
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.2
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    • pp.173-178
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    • 1991
  • The rheological properties of acorn crude starch gel and refined starch gel were investigated by puncture test, back-extrusion test and retrogradation test. Puncture test was a useful method to compare the different gel type and concentration, and to calculate the compression and shear coefficient. Maximum extrustion force and adhesiveness were also examined by performing back-extrustion test. The retrogradation rate was analysed by Avrami equation in retrogradation test.

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Variation of Retrogradation and Preference of Bread with Added Flour of Angelica keiskei Koidz during the Storage (신선초가루를 첨가한 식빵의 저장 중 노화도와 기호도의 변화)

  • 최옥자;정현숙;고무석;김용두;강성두;이홍철
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.1
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    • pp.126-131
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    • 1999
  • We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

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쌀가루의 제분방법에 따른 증편의 노화도 특성

  • 김영인;금준석;이상효;이현유
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • pp.221.2-222
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    • 2003
  • The relative retrogradation of Jeungpyun investigated with different millimg methods of rice flour. The relative retrogradation of Jeungpyun was reduced in order that of W-C, W-P, D-M, D-J in DSC(Differential Scanning Calorimetry) method while W-C, D-M, D-J, W-P in Diastase method. In wet milling method, the relative retrogradation of Jeungpyun by Pin mill(W-P) was lower than Jeungpyun by colloid mill(W-C). In dry milling method, the relative retrogration of Jeungpyun by jet mill(D-J) was lower than Jeungpyun by micro mill(D-M). The relative retrogradation of Jeungpyun by DSC method was similar to the Diastase method. The relative retrogradation of Jeungpyun was decreased with decreasing particle size and setback value for amylogram and increasing damaged starch.

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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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Comparison on Retrogradation Properties of Cowpea and Mung Bean Starch Gels (동부와 녹두전분 Gel의 노화특성 비교)

  • Yoon, Gae-Soon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.6
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    • pp.672-676
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    • 1992
  • Retrogradation properties of cowpea and mung bean starch gels were investigated by rate of retrogradation, X-ray diffraction patterna and syneresis of gels. Retrogradation time constant of mung bean starch gel(30%) by Avrami equation had a similar value to that of cowpea starch gel. X-ray diffraction patterns of the two retrograded starch gels(10%) were B-type. The extent of retrogradation determined by syneresis showed that cowpea starch gel was a little larger than that of mung bean starch gel(6~10%).

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