• Title, Summary, Keyword: Physicochemical properties

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Changes in Physicochemical Properties and Antioxidant Activities of Brown Rice (Oryza sativa L.) throughout Germination

  • Oh, Sea-Kwan;Lee, Jeong-Huei;Hwang, Hung-Goo;Lee, Dong-Hyeon;Kim, Yeon-Gyu;Lee, Jin-Hwan
    • Preventive Nutrition and Food Science
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    • v.15 no.3
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    • pp.221-228
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    • 2010
  • The objective of this research was to investigate the changes in the contents of physicochemical properties including $\gamma$-aminobutyric acid (GABA), total dietary fiber (TDF), amylose, protein, and fat content in brown rice through germination for 2 different years. Total phenolic contents and antioxidant activities of DPPH and ABTS radical scavenging capacities were also determined in different solvent extracts. For the physicochemical properties, GABA, TDF, protein, and fat content increased, whereas amylose levels decreased. Specially, GABA and TDF levels showed the greatest variations among cultivars and harvest years. Total phenolic content and antioxidant activity significantly increased. The average total phenolic content at a concentration of 0.5 mg/mL in different extract solvents occurred in this order: methanol>ethylacetate>chloroform>hexane extracts. Additionally, 'Keunnun' exhibited the highest GABA levels, highest total phenolic content, and highest antioxidant activity after germination, with increases of approximately 3.7, 2.0, and 1.9 times, respectively, compared to levels before germination. These results suggest that, because of its high physicochemical contents and strong radical scavenging activities, germinated brown rice can be used as beneficial supplement.

A study on the production of chestnut powder in the inner layer of the chestnut from its treatment plant (II) - Physicochemical properties and baking properties of recovered chestnut powder - (밤가공공장의 밤껍질에서 밤분말의 생산에 대한 연구(II) - 밤껍질에서 분리회수한 밤분말의 특성과 제빵가능성 -)

  • 조숙자;정은희;전병관
    • Korean Journal of Rural Living Science
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    • v.10 no.2
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    • pp.78-84
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    • 1999
  • This study was performed to find out the usefulness of chestnut powder recovered from the inner layer, which used to be discarded. After the Physicochemical properties of the chestnut powder were examined, breads were prepared with 10-50% of chestnut Powder and the sensory quality was compared by QDA. Bread could be made even using up to 50% of chestnut powder, and in 20-30% of chestnut powder, the sensory quality was acceptable enough compared with wheat bread. Even though the low purity of the chestnut powder affected the flavor and color, the breads contained it were generally acceptable. Therefore, the chestnut powder recovered from the inner layer can be used as the effective food resource as itself, and with the higher purification to remove inner layer, it can be applied to more diverse food.

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Effect of Physicochemical Properties of Solvents on Microstructure of Conducting Polymer Film for Non-Volatile Polymer Memory

  • Paik, Un-Gyu;Lee, Sang-Kyu;Park, Jea-Gun
    • JSTS:Journal of Semiconductor Technology and Science
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    • v.8 no.1
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    • pp.46-50
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    • 2008
  • The effect of physicochemical properties of solvents on the microstructure of polyvinyl carbazole (PVK) film for non-volatile polymer memory was investigated. For the solubilization of PVK molecules and the preparation of PVK films, four solvents with different physicochemical properties of the Hildebrand solubility parameter and vapor pressure were considered: chloroform, tetrahydrofuran (THF), 1,1,2,2-tetrachloroethane (TCE), and N,N-dimehtylformamide (DMF). The solubility of PVK molecules in the solvents was observed by ultravioletvisible spectroscopy. PVK molecules were observed to be more soluble in chloroform, with a low Hildebrand solubility parameter, than solvents with higher values. The aggregated size and micro-/nano-topographical properties of PVK films were characterized using optical and atomic force microscopes. The PVK film cast from chloroform exhibited enhanced surface roughness compared to that from TCE and DMF. It was also confirmed that the microstructure of PVK film has an effect on the performance of non-volatile polymer memory.

A Study of the Physicochemical, Functional, and Sensory Properties of Farm Produced and Commercially Produced Grape Juice in the Korean Market

  • Cabrera, Shirley Gutierrez;Moon, Kwang-Deog
    • Food Science and Biotechnology
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    • v.16 no.5
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    • pp.740-746
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    • 2007
  • Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

Effect of Low Level of Starch Acetylation on Physicochemical Properties of Potato Starch

  • Wickramasinghe, Hetti Arachchige Mangalika;Yamamoto, Kazuo;Yamauchi, Hiroaki;Noda, Takahiro
    • Food Science and Biotechnology
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    • v.18 no.1
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    • pp.118-123
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    • 2009
  • In order to find out the effect of low level of starch acetylation on physicochemical properties of potato starch, amylose content, digestibility of raw and gelatinized starch, thermal properties, pasting properties, and the swelling power of native and acetylated potato starches were measured. The amylose content was significantly lower in acetylated starch than in their counterpart native starches. Though a tendency in the decrease in digestibility of raw starch was observed with starch acetylation, acetylation did not alter the proportion of readily digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) of both raw and gelatinized potato starches. No clear increase in the swelling power was observed, however, the peak and onset gelatinization temperatures and the enthalpy required for starch gelatinization decreased with starch acetylation. Peak and breakdown viscosities were reduced due to acetylation of potato starch while final viscosity and set back were increased.

Physicochemical Properties of Rice Flour and Textural Characteristics of Cooked Rice from Chungmubyeo (청무벼 쌀가루의 이화학적 성질 및 쌀밥의 텍스쳐 특성)

  • 신말식;이상금;문세훈
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1091-1095
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    • 1997
  • The physicochemical properties of rice flour and textural properties of cooked rices between Chungmubyeo and Dongjinbyeo were compared. The protein contents of Chungmubyeo and Dongjinbyeo were 7.9% and 8.8%, and the crude and total lipid were 0.82%, 0.65% and 2.34%, 1.66% respectively. The amylose content was 21.1% in Chungmubyeo and 20.2% in Dongjinbyeo. The hardness of rice grain was higher in Dongjinbyeo while water absorption was higher in Chungmubyeo. The sensory evaluation of cooked rice made from Chungnubyeo was significantly higher in shininess, roasted nutty flavor, hardness and overall eating quality than that from Dongjinbyeo. The hardness of cooked rices by rheometer was increased during storage and was lower in Chungmubyeo than Dongjinbyeo.

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Comparative Effect of ${\gamma}$-Irradiation and Ozone Treatment for the Improvement of Hygienic Quality of Dried-Angelica Keiskei Koidz Powder (신선초 분말의 위생화를 위한 오존처리와 감미선 조사와의 비교 효과)

  • 변명우;육홍선;김정옥;김종군;이현자
    • Journal of Food Hygiene and Safety
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    • v.12 no.2
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    • pp.111-116
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    • 1997
  • For the purpose of improving hygienic quality of dried-Angelica Keiskei Koidz powder, the effect of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties were investigated. Gamma irradiation at 5 to 7.5 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the total aerobic bacteria of the sample. The physicochemical properties of the sample were not changed by gamma irradiation up to 7.5 kGy, whereas, ozone treatment caused remarkable changes in pH, TBA value, chlorophyll, carotenoid and fatty acid compositions. Therefore, this investigation demonstrated conclusively that gamma irradiation was more effective than ozone treatment for decontaminating and sterilizing the dried-Angelica Keiskei Koidz powder, with minimal effect on the physicochemical properties analyzed.

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Physicochemical Properties of Mozzarella Cheese Made by Raw Milk Retentate using Ultrafiltration: A Review (한외여과로 농축된 원유로부터 제조된 Mozzarella 치즈의 이화학적 특성에 관한 연구: 총설)

  • Song, Kwang-Young;Lee, Jong-Ik;Chon, Jung-Whan;Hyeon, Ji-Yeon;Seo, Kun-Ho;Yoon, Yoh-Chang
    • Journal of Dairy Science and Biotechnology
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    • v.29 no.2
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    • pp.1-15
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    • 2011
  • Mozzarella cheese is recently the most consumed cheese in USA, European, South Korea, etc., and also a various different-type Mozzarella cheese could have great market appeal. However, many consumers would be more concerned about the nutritional aspects and physicochemical properties of Mozzarella cheese. Hence, ultrafiltration (UF) as a best tool of solving those concerns has been recognized. The objective of this review's paper would be suggested that the ultrafiltration (UF) techniques could be directly applied for manufacturing various different-type Mozzarella cheese with high physicochemical properties on fulfilling the consumers' various needs and desires for health.

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Effects of Extrusion Conditions on the Physicochemical Properties of Extruded Red Ginseng

  • Gui, Ying;Gil, Sun-Kuk;Ryu, Gi-Hyung
    • Preventive Nutrition and Food Science
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    • v.17 no.3
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    • pp.203-209
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    • 2012
  • The effects of variable moisture content, screw speed and barrel temperature on the physicochemical properties of red ginseng powder extrudates were investigated. The raw red ginseng powders were processed in a co-rotating intermeshing twin-screw extruder. Primary extrusion variables were feed moisture content (20 and 30%), screw speed (200 and 250 rpm) and barrel temperature (115 and $130^{\circ}C$). Extruded red ginseng showed higher crude saponin contents (6.72~7.18%) than raw red ginseng (5.50%). Tested extrusion conditions did not significantly affect the crude saponin content of extrudates. Increased feed moisture content resulted in increased bulk density, specific length, water absorption index (WAI), breaking strength, elastic modulus and crude protein content and decreased water solubility index (WSI) and expansion (p<0.05). Increased barrel temperature resulted in increased total sugar content, but decreased reducing sugar content in the extrudate (p<0.05). Furthermore, increased barrel temperature resulted in increased amino acid content and specific length and decreased expansion and bulk density of extrudates only at a higher feed moisture content. The physicochemical properties of extrudates were mainly dependent on the feed moisture content and barrel temperature, whereas the screw speed showed a lesser effect. These results will be used to help define optimized process conditions for controlling and predicting qualities and characteristics of extruded red ginseng.

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

  • Gui, Ying;Ryu, Gi-Hyung
    • Journal of Ginseng Research
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    • v.38 no.2
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    • pp.146-153
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    • 2014
  • A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.