Korean Journal of Human Ecology (한국가정과학회지)
- Volume 3 Issue 1
- /
- Pages.88-99
- /
- 2000
- /
- 1226-9794(pISSN)
Viscosity Properties of Corn, Potato and Sweet Potato Starch according to pH.
옥수수, 감자 및 고구마 전분의 pH에 따른 점도 특성
Abstract
This study was perfomed to search for how properties of the starch viscosity appear in different qualities, when acetic acid is added. For this study, corn starch which belongs to A-type. Potato starch to B-type. and sweet potato starch to C-type were chosen as an experimental material. which was added to acetic acid controlled as pH 4.0, 4.5, and 5.0 at the time of before and after heating. After that, the viscosity properties of each starch was analyzed using Amylogram and Brookfield viscometer. As a result. the viscosity was shown high in an order of potato. sweet potato, and corn starch. According to addition of acetic acid. tile viscosity appeared to be low. The viscosity differences of before and after heating when the acid is added were shown as follows : Amylogram shows that the lower the pH is. the lower the viscosity is when the acid is added before-heating. In case the acid is added before-heating, gelatinization temperature, consistency and setback was increased. but breakdown decreased. In case the acid is added after-heating, the viscosity goes down at soon as it is added meanwhile consistency and setback was decreased. but breakdown increased. Such properties of the viscosity show a conspicuous variation in an order of potato. sweet Potato. and corn starch. Brookrield viscometer shows that the lower the apparent viscosity is. the lower pH is at the time of before-heating when the acid is added. In case of after-heating, when the acid is added. the apparent viscosity shows a higher inclination than that of before-heating in corn starch and sweet potato starch.
옥수수, 감자, 고구마 전분현탁액에 가열 전