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Physicochemical Characteristics of Acid Thinned and High Pressure Treated Waxy Rice Starch for Yugwa (Korean Rice Snack) Production

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 16 Number 6 (2007.12)바로가기
  • 페이지
    pp.943-947
  • 저자
    Cha, Jae-Yoon, Choi, Ae-Jin, Chun, Bo-Youn, Kim, Min-Ji, Chun, Hyang-Sook, Kim, Chul-Jin, Cho, Yong-Jin, Kim, Chong-Tai
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A79271

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원문정보

초록

영어
The acid modification of waxy rice starch was conducted to improve the yugwa production process. The intrinsic viscosity, paste viscosity, and differential scanning calorimetry characteristics of acid modified starch were measured, and bandaegi and yugwa prepared from acid modified starch were evaluated. The intrinsic viscosities of acid thinned starches were 1.48, 1.27, 1.15, and 0.91 mL/g after reaction times of 1, 2, 3, and 4 hr, respectively. The gelatinization enthalpy was reduced from 16.3 J/g in native starch to 15.8, 15.3, 14.7, and 14.5 J/g in acid thinned starches as the time of acid thinning increased. The peak viscosity and final viscosity decreased with increasing the time of acid thinning, but the pasting temperature was slightly increased in acid thinned starches. The hardness of bandaegi from acid thinned starches under high pressure greatly decreased relative to the control, typical yugwa. Yugwa from acid thinned starch under high pressure maintained a homogeneous structure containing tiny and uniform cells similar to that of native waxy rice starch used for typical yugwa. Acid thinning under high pressure appears to be a good alternative to the existing steeping process for better yugwa quality.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

starch acid thinning physicochemical property yugwa

저자

  • Cha, Jae-Yoon [ CJ Corporations ]
  • Choi, Ae-Jin [ Food Nano-Bio Research Group, Korea Food Research Institute ]
  • Chun, Bo-Youn [ Food Nano-Bio Research Group, Korea Food Research Institute ]
  • Kim, Min-Ji [ Food Nano-Bio Research Group, Korea Food Research Institute ]
  • Chun, Hyang-Sook [ Food Nano-Bio Research Group, Korea Food Research Institute ]
  • Kim, Chul-Jin [ Food Nano-Bio Research Group, Korea Food Research Institute ]
  • Cho, Yong-Jin [ Food Nano-Bio Research Group, Korea Food Research Institute ]
  • Kim, Chong-Tai [ Food Nano-Bio Research Group, Korea Food Research Institute ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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