• 제목/요약/키워드: Physicochemical properties

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Physicochemical Properties of Starch Affected by Molecular Composition and Structures: A Review

  • Srichuwong, Sathaporn;Jane, Jay-Iin
    • Food Science and Biotechnology
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    • 제16권5호
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    • pp.663-674
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    • 2007
  • Starches from different botanical sources differ in the ratio of amylose to amylopectin contents, molecular structures of amylose and amylopectin, granule morphology, and minor-component contents. These structural features result in different gelatinization, pasting, retrogradation properties, and enzyme digestibility of starch granules. In this review, compositions and molecular structures of starches and their effects on the physicochemical properties are summarized and discussed.

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

  • Lee, Jeong-A;Kim, Gye-Woong;Kim, Hack-Youn;Choe, Juhui
    • 한국축산식품학회지
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    • 제39권2호
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    • pp.286-295
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    • 2019
  • Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

한국과 일본의 자포니카종 쌀에 대한 이화학적 특성의 비교 및 관능품질의 추정에 관한 연구 (Studies on the Comparison of Physicochemical Properties and the Presumption of Sensory Quality of Japonica Rice Varieties Cultivated in Korea and Japan)

  • 홍원표;이성갑;박승남
    • 한국식품영양학회지
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    • 제14권6호
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    • pp.596-604
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    • 2001
  • Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

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현미가루를 첨가한 증편반죽의 이화학적 특성 (Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice)

  • 정상열;박미정;이숙영
    • 한국식품조리과학회지
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    • 제27권2호
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    • pp.9-17
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    • 2011
  • In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.

새우젓 발효 중 이화학적 특성 및 색도 변화 (Changes in the Physicochemical Properties and Color Values of Salted and Fermented Shrimp)

  • 조희숙;김경희
    • 동아시아식생활학회지
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    • 제20권1호
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    • pp.69-76
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    • 2010
  • This study was performed to examine the effects of salt addition level on changes in the physicochemical properties and color values of salted shrimp during fermentation. Fresh shrimp were salted with different concentrations (8, 18, 28%) of Chunil salt and fermented at $20^{\circ}C$ for 160 days. In the 8% salted shrimp treatment, volatile basic nitrogen (VBN), amino nitrogen (AN), and trimethylamine (TMA) contents rapidly increased during the fermentation period, while in the 18 and 28% salt groups these increases were reduced throughout the 160 days of fermentation. Thiobarbituric acid (TBA) values increased rapidly for 120 days of fermentation and then decreased. The thiobarbituric acid values of the 18, and 28% salted and fermented shrimp groups were lower than the that of the 8% group. In addition, Hunter's color L, a, and b values decreased as the fermentation period increased.

단체급식에서 재사용 튀김유의 이화학적 특성변화 (Physicochemical Properties of Used Frying Oil in Foodservice Establishments)

  • 송연순;장명숙
    • 한국식품조리과학회지
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    • 제18권3호
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    • pp.340-348
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    • 2002
  • Changes in the physicochemical properties of frying oil after single or repeated use in foodservice establishments were studied. The experiment was designed to simulate the practical frying practice based on a survey from the dieticians in the food service establishments. Used oils came from the single frying of mackerel and the sequential frying of 1) potato and mackerel, 2) battered pork and mackerel, and 3) potato, battered pork, and mackerel. The used oil samples were analyzed and compared with the fresh one. Oil quality parameters such as acid value, peroxide value, thiobarbituric acid value, iodine value, viscosity, and color were measured at each step of deep-fat frying. The physicochemical properties of the frying oils have been more or less affected by the frying conditions. However, the used oils resulted from the experimental trials were within the range of acceptance as indicated by the acid and peroxide values.

분리대두단백 첨가에 의한 쌀 압출성형물의 물리화학적 특성 변화 (Changes in Physicochemical Properties of Rice Extrudate Due to Added Isolated Soy Protein)

  • 이찬
    • 한국식품영양학회지
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    • 제23권1호
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    • pp.114-117
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    • 2010
  • The effects of isolated soy protein(ISP) content on the physicochemical properties of extrudates from rice flour produced by a single-screw extruder were evaluated. The integrity index(II), nitrogen solubility index(NSI), rehydration ratio(RR), and density were measured as indices of the changes of physicochemical properties of rice extrudates. Increased amounts of ISP resulted in increased II but decreased RR and density. There was no change in the NSI value. It was concluded that the addition of ISP to the raw material could be helpful in texturization of rice extrudate.

쌀의 이화학적 특성과 저장 쌀빵의 노화성과의 관계 (Interrelation between Physicochemical Properties of Milled Rice and Retrogradation of Rice Bread during COld Storage)

  • 강미영;최영희;최해춘
    • 한국식품영양과학회지
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    • 제26권5호
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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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옥테닐호박산나트륨 전분의 이화학적 특성 (Physicochemical Properties of Octenylsuccinated Corn Starch)

  • 정만곤;임번삼
    • 한국식품위생안전성학회지
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    • 제14권1호
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    • pp.84-89
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    • 1999
  • Octenylscuccinated corn starches prepared by reaction of corn starch with 1-octenylsuccinic anhydride(OSAn) and their degree of substitution (DS), reaction efficiency(RE), residual octenylsuccinic acid (OSA), and physicochemical properties were compared with those of the native corn starch. DS increased with increase of OSAn and RE was much nearly the same regardless of increased of OSAn. The content of residual of residual OSA was significantly lower than that of regulation of food additives. And as washing frequency of dispersion of the reactant was increased, the content of residual OSA of octenylsuccinated starch was decreased. Raid Visco-Analyzer initial pasting temperature and setback of octenylsuccinated starches decreased whereas peak viscosity and breakdown increased. When DS of octenylsuccinated starches increased, temperature of initial gelatinization of octenylscuccinated starches drastically decreased. The octenylsuccinated starches also formed clearer pastes. The solubility was much nearly the same regardless of increase of DS at 7$0^{\circ}C$ but the swelling power increased 1.2~1.7 times higher than that of native corn starch at 7$0^{\circ}C$. The water binding capacity of octenylsuccinated starches also decreased.

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냉동풋콩의 해동조건에 따른 물리화학적 특성변화 (Physicochemical Properties of Frozen Immatured Soybean as Influenced by Thawing Conditions)

  • 이준호;석은주;유종근;최용희
    • 한국식품영양과학회지
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    • 제29권1호
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    • pp.15-19
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    • 2000
  • Physicochemical properties of frozen immatured soybean (Miwon) under various thawing conditions were investigated. The moisture content, density and other chemical compositions were not affected by the thawing conditions. Thelightness of soybean and soybean hull decreased when thawing with 1$0^{\circ}C$ water while it increased when other thawing conditions used. Hardness and vitamin C content decreased with all thawing conditions ; especially decrease in vitamin C content was severe with microwave thawing. Lipoxygenase activity was significantly decreased when thawing with microwave and 1$0^{\circ}C$ water. It was recommended that thawing with 1$0^{\circ}C$ water was the most apropriate method in terms of overall quality.

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