• Title, Summary, Keyword: textural property

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Physicochemical and textural properties of germinated brown rice according to rice varieties

  • Oh, Sea-Kwan;Cho, Dong-Hwa;Park, Hye-Young;Lee, Seuk-Ki;Choi, Hye-Sun;Park, Jiyoung
    • Proceedings of the Korean Society of Crop Science Conference
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    • pp.269-269
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    • 2017
  • Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

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Processing Conditions for Protein Enriched Jeung-Pyun (Korean Fermented Rice Cake) (전통증편의 단백질보강에 관한 연구)

  • Lee, Byung-Ho;Ryu, Hong-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.5
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    • pp.525-533
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    • 1992
  • To improve the food quality of traditional Jeung-pyun(Korean fermenfed rice cake), effect of mixed ingredients on the quality of protein enriched product was studied. Changes were evaluated in chemical and textural properties of protein enriched Jeung-pyun altered by fermentation time, temperature, and steaming time. The maximum volume wxpansion was noted in dough mixed with rice flour(100 g), soy flour(25 g), sucrose(20 g), Tak-ju(50 ml) and water(10 ml), and then fermented at $35^{\circ}C$ for 3 hours. Soy protein isolate(SPI) enriched rice dough had a maximum expanded volume when 15g(w/w) of SPI, 20g(w/w) of sucrose, 60ml(v/w) of Tak-ju and 50ml(v/w) of water added into 100g rice flour, and then fermented at $30^{\circ}C$ for 2 hours. Steaming after fermentation made the smaller volume of bulk $45^{\circ}C$-50% of the initial volume be showed just after fermentation. Protein enriched Jeung-pyun prepared under the maximal volume endowing conditions showed the best protein quality(protein digestibility and protein efficiency ratio) and starch structure which was susceptible towards enzyme reaction. The improved starch quality of protein enriched Jeung-pyun could be confirmed by reducing power, gelatinization degree and amylose content. Jeung-pyun riched with soy flour at 20% level or with SPI at 5% showed the best overall quality by sensory and textural property but it had a problem in browning.

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Effect of Degree of Milling on Physicochemical Properties of Rice Flour and Rice Noodles (도정도에 따른 쌀가루 및 쌀국수의 품질 특성)

  • Lee, Lan-Sook;Kim, Chang-Hee;Choi, Eun-Ji;Sung, Jung-Min;Choi, Hyun-Wook;Choi, Yun-Sang;Kum, Jun-Seok;Park, Jong-Dae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.12
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    • pp.1762-1768
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    • 2016
  • The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

Comparison of Textural Properties of Crab-flavored Sausage with Different Proportions of Chicken Meat (원료육의 혼합비율에 따른 게맛 어육소시지의 조직학적 및 관능적 특성)

  • Jin, Sang-Keun;Kim, Il-Suk;Nam, Young-Wook;Park, Seong-Chan;Choi, Seung-Yun;Yang, Han-Sul;Choi, Young-Joon
    • Food Science of Animal Resources
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    • v.28 no.4
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    • pp.395-400
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    • 2008
  • This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

Pore Structure and Electrochemical Properties of Carbon Aerogels as an EDLC-Electrode with Different Preparation Conditions (EDLC 전극용 카본에어로젤의 합성조건에 따른 기공구조 및 전기화학적 특성)

  • Seo, Hye Inn;Jung, Ji Chul;Kim, Myung-Soo
    • Korean Journal of Materials Research
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    • v.28 no.1
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    • pp.50-61
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    • 2018
  • Various carbon aerogels (CAs) were prepared from polymerization of resorcinol and formaldehyde and applied as the electrode materials of an electric double layer capacitor (EDLC) with the aim of controlling the textural and electrochemical properties of CAs by the type of base catalyst and the ratio of resorcinol to catalyst (R/C). The CAs from $NaHCO_3$ and $KHCO_3$ with $H^+$ ions had higher specific surface areas but exhibited lower electrochemical properties than those from $K_2CO_3$ and $Na_2CO_3$, which had more uniform pore size distributions. The electrochemical properties of $Na_2CO_3$ were superior to those of $K_2CO_3$ probably because the polarizing power of $Na^+$ ions was higher than $K^+$ ions. With an increasing R/C ratio, the pore sizes of CA showed a tendency to increase but the uniformity of the pore size distribution got worse. For the four base catalysts, the highest electrochemical property was obtained at the R/C ratio of 500.

Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins

  • Katayama, K.;Chin, K.B.;Yoshihara, S.;Muguruma, M.
    • Asian-Australasian Journal of Animal Sciences
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    • v.19 no.1
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    • pp.102-108
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    • 2006
  • Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.

Extracellular enzyme activities of the lactic acid bacteria isolated from kimchi (김치 유래 젖산균의 세포외 효소활성의 측정)

  • 최신양;정병문;김현정;성승희;김왕준;박완수
    • Microbiology and Biotechnology Letters
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    • v.28 no.1
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    • pp.59-61
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    • 2000
  • The various extracellular enzymes produced by lactic acid bacteria isolated from kimchi were assayed to improve the shelf-life of kimchi. Peroxidase was not detected in all tested lactic acid bacteria and small amount of ascorbic acid oxidase was detected in Pediococcus pentosaceus and Lactobacillus brevis. In case of $\alpha$-amylase, 27.8 and 20.9 unit/mg were shown in Pediococcus acidilactici and Pediococcus pentosaceus, respectively but $\beta$-amylase and protease activities were very low. The enzyme related to textural property of kimchi, pectinesterase showed low activity but polygalacturonase activity was 0.28 unit/mg in Lactobacillus homohiochii and 0.27 unit/mg in Lactobacillus plantarum.

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Optical and textural properties of AZO:H thin films by RF magneton sputtering system with various working pressures

  • Hwang, Seung-Taek;So, Soon-Jin;Park, Choon-Bae
    • Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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    • pp.165-165
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    • 2010
  • AZO:H films were prepared by RF magnetron sputtering system with a AZO (2wt% $Al_2O_3$) ceramic target at a temperature of $150^{\circ}C$. The annealing treatments were carried out in hydrogen ambient for 1hr at a temperature of $400^{\circ}C$. The AZO:H films were etched with 1 % HCl. The influence of the properties of AZO:H films deposited in various working pressures is investigated. As a result, the AZO:H film deposited in 4mTorr showed excellent electrical property of $\rho=5.036{\times}10^{-4}{\Omega}cm$ and strongly oriented (002) peak. The transmittance in the wavelength of 450nm was above 80%. It can be used as front electrode for increasing efficiency of GaN LED.

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Changes of Textural and Organoleptic Properties as Influenced by Preparation Conditions of Buckwheat Mook (메밀묵의 제조조건에 따른 텍스쳐 및 관능적 특성 변화)

  • 정용진;이명희;서지형;이기동
    • Journal of the East Asian Society of Dietary Life
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    • v.8 no.2
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    • pp.155-161
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    • 1998
  • Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness, cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. the L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700ml(water content), 14min(gelatinization time)

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Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality (황기가루를 첨가한 식빵의 품질 특성)

  • Min, Sung-Hee;Lee, Bo-Ram
    • Journal of the Korean Society of Food Culture
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    • v.23 no.2
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    • pp.228-234
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    • 2008
  • In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.