• Title/Summary/Keyword: soaking

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Quality Characteristics of Chalduk according to the Soaking Time of Glutinous Rice in Water (수침 시간을 달리한 찹쌀가루로 제조한 찰떡의 품질 특성)

  • Jung, Eun-Jin;Woo, Kyung-Ja
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.6
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    • pp.677-683
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    • 2006
  • Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

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The Effect of Ethephon, ABA, BA and NAA Soaking Treatment of Seed Germination of Cool Season Turfgrass -es (한지형 잔디의 종자발아에 미치는 Ethephon,ABA,BA,NAA 침지처리 효과)

  • Hyeon, Sang-Min;Kang, Hoon;So, In-Sup;Kim, Dong-Il
    • Asian Journal of Turfgrass Science
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    • v.9 no.3
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    • pp.213-223
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    • 1995
  • The study is aimed to understand effects of ethephon(lmg/1), ABA(0.lrng/l), BA(0.lmg/l). and NAA (0.lmg /1) soaking treatment on the seed germination of perennial ryegrass 'Dandy', creeping bentgrass 'Penlinks', tall fescue 'Arid' and kentucky bluegrass 'Nasaw'. These experiments are carried in vitro and their results are summarized as the followings ; In case of ethephon (lmg /1) soaking treatment of seed, the early germination of tall fescue 'Arid' and perennial ryegrass 'Dandy' was good without the soaking times. creeping bentgrass 'Penlinks' and kentucky bluegrass 'Nasaw' obtained the best results at 12 hr. soking treatment, and the longer the soaking time, the higher the germination percentage. The early germination percentage of tall fescue 'Arid' and perennial ryegrass 'Dandy' increased more highly at ABA(0. tmg /1) soaking treatment than at the control. The germination percent-age of creeping loentgrass 'Penlink' and kentucky bluegrass 'Nasaw' had respectively the best results at 6hr. and l2hr. soaking treatment. The early germination percentage of tall fescue 'Arid' and kentucky bluegrass 'Nasaw'increased more highly at BA (0.lmg /1) soaking treatment than at the control, and especially had the best results in 6hr. soaking treatment. perennial ryegrass 'Dandy' had the best results at l0min. soaking treatment, and the longer the soaking time, the lesser the germination percentage. The early germination of perennial ryegrass 'Dandy'. creeping bentgrass 'Penlinks' and tall fes- cue 'Arid' increased more highly at NAA (0.lmg /1) soaking treatment than at the control, and especially had the best results at l2hr. soaking treatment. However, the germination of Kentucky bluegrass 'Nasaw' seeds inhibited at NAA (0.lmg /1) soaking treatment. Key words: Ethephon, ABA, BA, NAA, Soaking treatment, Seed germination.

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Water Uptake and Germination of Soybean Seed as Affected by Soaking Condition (침지조건에 따른 콩 종실의 수분흡수율 및 발아특성)

  • 배경근;남승우;김경남;신상진;황영현
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.47 no.3
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    • pp.244-249
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    • 2002
  • Varietal difference in seed shape and size, water absorption rate, and soybean sprouts was compared. In general, soybean seeds of yellow seed-coat and spherical shape with 100 seeds of 9.0$\pm$2g were evaluated as the best ones; Pungsannamulkong out of tested varieties was considered to be the best one in these respect. Varietal difference in water absorption yale depending on the soaking duration and temperature was recognized; Jungeri and Jillin 3 showed higher water absorption rate at higher temperature but it was completely vice versa for Pungsannamulkong. It took about 15 hours(soaking at 2$0^{\circ}C$) for seed shape of size to grow to 10mm in length. Maximum enlargement in thickness of soybean seeds was made right after the completion of repeated soaking-drying treatment but three hours and nine hours soaking were needed for one time-soaking and non-soaking treatment, respectively. Varietal difference in germination rate was recognized between one hour's soaking at 2$0^{\circ}C$ and two hour's soaking at 15$^{\circ}C$ The growth rate for Jillin 3 was excellent at all soaking methods and temperatures while three hours of soaking was the best for Jungeril and Pungsannamulkong, regardless of soaking temperatures. The growth of hypocotyl length showed somewhat faster in repeated soaking-drying than one time-soaking and non-soaking while the increase of hypocotyl thicknes was better in one-time soaking than repeated soaking-drying.

Sensory and Mechanical Characteristics of Daechu Injeolmi by Various Soaking time of glutinous rice (수침시간을 달리한 대추인절미의 텍스처 특성)

  • 홍진숙
    • Korean journal of food and cookery science
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    • v.18 no.2
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    • pp.211-215
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    • 2002
  • This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times (2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20$^{\circ}C$. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.

The Effect of Extrusion Treatment on Aqueous Ammonia Soaking Method in Miscanthus Biomass Pretreatment (억새 바이오매스 전처리에서 압출 처리가 액상 암모니아 침지 처리에 미치는 영향)

  • Bark, Surn-Teh;Koo, Bon-Cheol;Choi, Yong-Hwan;Moon, Youn-Ho;Ahn, Seung-Hyun;Cha, Young-Lok;Kim, Jung-Kon;An, Gi-Hong;Suh, Sae-Jung;Park, Don-Hee
    • New & Renewable Energy
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    • v.6 no.4
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    • pp.6-14
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    • 2010
  • Pretreatment of cellulosic biomass is necessary before enzymatic saccharification and fermentation. Extrusion is a well established process in food industries and it can be used as a physicochemical treatment method for cellulosic biomass. Aqueous ammonia soaking treatment at mild temperatures ranging from 60 to $80^{\circ}C$ for longer reaction times has been used to preserve most of the cellulose and hemicellulose in the biomass. The objective of this study was to evaluate the effect of extrusion treatment on aqueous ammonia soaking method. Extrusion was performed with miscanthus sample conditioned to 2mm of particle size and 20% of moisture content at $200^{\circ}C$ of barrel temperature and 175rpm of screw speed. And then aqueous ammonia soaking was performed with 15%(w/w) ammonia solution at $60^{\circ}C$ for 1, 2, 4, 8, 12 hours on the extruded and raw miscanthus samples respectively. In the combined extrusion-soaking treatment, most compositions removal occurred within 1~2 hours and on a basis of 1 hour soaking treatment values, cellulose was recovered about 85% and other compositions, including hemicellulose, are removed about 50% from extruded miscanthus sample. The combined extrusion-soaking treated and soaking only treated samples were subjected to enzymatic hydrolysis using cellulase and ${\beta}$-glucosidase. The enzymatic digestibility value of combined extrusion-2 hours soaking treated sample was comparable to 12 hours soaking only treated sample. It means that extrusion treatment can shorten the conventional long reaction time of aqueous ammonia soaking. The findings suggest that the combination of extrusion and soaking is a promising pretreatment method to solve both problems for no lignin removal of extrusion and long reaction time of aqueous ammonia soaking.

Effects of Soaking on Pasting Gelatinization of Acorn Flour (수침이 도토리 앙금의 호화에 미치는 영향)

  • Na, Hwan-Sik;Oh, Geom-Soon;Park, Jong-Hun;Kim, Kwan;Kim, Sung-Kon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.5
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    • pp.770-776
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    • 2000
  • Pasting gelatinization of acorn flours which were prepared with soaked nut and sediment at 7.8$^{\circ}C$ for 0, 1, 2, 3 and 4 days were investigated. The peak temperature of gelatinization of untreated acorn flour (0-0) by Rapid Visco Analyzer was 73.1$^{\circ}C$, respectively, but those of flours were decreased by soaking. Peak viscosity, setback and breakdown of acorn flours were increased by soaking. In addition, consistency was increased by soaking treatment. From the result of the pasting properties, gel formation ability of acorn flour was increased with increasing soaking days of acorn nut and soaking times of sediment. The gelatinization temperature examined by X-ray diffractometry was lowered with increasing of soaking days. The observation of microstructure through a scanning electron microscope revealed that gelatinized acorn flour showed loser their original shape and structure than that of with out soaking treatment (0-0). The degree of gelatinization under the fixed temperature increased with increasing soaking days. From these results, it might be concluded that the increase of soaking days and soaking times is the factor affecting the gelatinization of acorn flour.

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Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage (담금액 온도에 따른 히카마 피클의 저장 중 품질변화)

  • Jung, Hyun Sook;Jung, Hee Nam
    • Journal of the Korean Society of Food Culture
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    • v.35 no.6
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    • pp.582-589
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    • 2020
  • This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25℃). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95℃. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75℃ and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95℃ in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.

Rheological & Sensory Characteristics of Pine Mushroom Jung-Gwa by Different Amount of Saccharide(honey and oligosaccharide) (당 첨가량에 따른 송이정과의 물성 및 관능 특성)

  • Park, Mi-Lan;Choi, Soo-Keun;Jung, In-Chang;Byun, Gwang-In
    • Journal of the Korean Society of Food Culture
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    • v.21 no.6
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    • pp.695-701
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    • 2006
  • This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

Physicochemical Properties of Rice Flours as Influenced by Soaking Time of Rice (쌀의 수침시간에 따른 쌀가루의 이화학적 특성)

  • 김명희;박미원;박용곤;장명숙
    • Korean journal of food and cookery science
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    • v.9 no.3
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    • pp.210-214
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    • 1993
  • This investigation was undertaken for the purpose of studying the physicochemical properties of rice flour made by various soaking time(1,4,6,8,12 hours) of rice. As the soaking time was longer, the lightness of rice flours increased, on the contrary its redness and yellowness decreased. Rice flours had higher swelling power and solubility by increasing soaking time, but water binding capacity decreased upon soaking of rice. Hot water insoluble amylose of rice flours was decreased, whereas hot water soluble amylose was increased as the soaking time increased. The amylograph indices indicated that initial pasting temperature of rice flours decreased, while maximum viscosity increased as the soaking time increased.

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Studies on Optimum Conditions for Experimental Procedure of Yukwa (I) -On the soaking time of glutuous rice and the number of beating- (유과 조리법의 표준화에 관한 연구(I) -찹쌀의 수침기간과 꽈리치기 횟수를 중심으로-)

  • Jeon, Hyeong-Ju;Sohn, Kyung-Hee;Park, Hyun-Kyung
    • Journal of the Korean Society of Food Culture
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    • v.10 no.2
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    • pp.75-81
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    • 1995
  • This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at $15^{\circ}C$ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.

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