Earticle

초록

영어

Effect of acetylated starches (acetylated rice starch and acetylated tapioca starch) on rheological properties of hot pepper-soybean paste (HPSP) at different mixing ratios of rice flour (RF) and acetylated starch (AS) (10/0, 9/1, 8/2, and 7/3) was evaluated in steady and dynamic shear. All HPSP samples at 25℃ exhibited shear-thinning (n=0.31-0.36) and thixotropic behavior with high yield stresses and their steady flow curves were well described by power law and Casson models. The presence of AS resulted in the decrease in consistency index (K), apparent viscosity (ηa,100), and yield stress (σoc), and their predominant decreases were noticed at higher ratio of RF to AS (7/3 ratio). Arrhenius temperature relationship represents variation with temperature in the range of 5-35℃ with the high determination coefficients (R²=0.97-0.99). Dynamic moduli (G', G", and η*) values of HPSP samples mixed with AS were lower than those of HPSP with no added AS within the experimental range of frequency (0.63-62.8 rad/sec). Steady and dynamic shear rheological properties of HPSP samples seem to be greatly influenced by the presence of acetylated starch.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Su-Jin Choi [ Department of Food Science and Technology, Dongguk University ]
• Hak-Gil Chang [ Department of Food Science and Biotechnology, Kyungwon University ]
• Byoungseung Yoo [ Department of Food Science and Technology, Dongguk University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664