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건조 방법과 제분 방법에 따른 마(Dioscorea batatas)의 가공적성 연구 KCI 등재

Research on Processing Properties of Yam (Disocorea batatas) by Drying Methods and Milling Methods

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  • URLhttps://db.koreascholar.com/Article/Detail/319616
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The physiochemical properties of dried yam (Dioscorea batatas) by freeze dryer, cold-air dryer or hot-air dryer were examined for chromaticity, water absorption index (WAI), water soluble index (WSI), rehydration, viscosity properties and pasting properties. Freeze dried yam was maintained higher degree of lightness and higher WAI and WSI than those of cold-air or hot air dried one. In the case of rehydration, freeze dried yam was restored within one hour. The viscosity properties of freeze dried yam were the highest viscosity in all shear rates. Freeze dried yam was milled by roll mill (RM), pin mill (PM) or jet mill (JM) to evaluate for particle size, starch damage, pasting property and microstructure. Particle size was JM < PM < RM as 13.85~112.50 μm. In the result of starch damage, it was the highest value as 8.83 in JM, was the lowest value as 7.47 in RM. In pasting property, JM had relatively low viscosity at all shear rates. In the Microstructure by measuring scanning electron microscope, JM particle surfaces were rough with high starch damage, and particle size was confirmed fine particles in JM.

저자
  • 김재용(한국식품연구원) | Jae-Yong Kim
  • 이영철(한국식품연구원) | Young-Chul Lee
  • 김영찬(한국식품연구원) | Young-Chan Kim,
  • 김영붕(한국식품연구원) | Young-Boong Kim
  • 최현욱(한국식품연구원) | Hyun-Wook Choi Corresponding author