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아밀로스 함량이 다른 국내산 가공용 쌀가루 블렌드의 비가산적 효과 KCI 등재

Non-Additive Effects of Rice Flour Blends Prepared Using Korean Rice Cultivars with Different Amylose Contents

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The physicochemical properties of Korean rice flour cultivars (Saemimyeon [SM], Hanareum No. 4 [HA], and Milyang No. 328 [MY]) with different amylose contents were analyzed and the effects of rice flour blending on their physicochemical property changes were investigated in this study. The swelling power of three different cultivars was similar at 60oC, but MY showed significantly enhanced swelling power at 80oC compared to SM and HA. In the pasting profile, MY showed significantly lower final and break-down viscosities than SM and HA due to its weak granular rigidity. In the case of the 1:1 blending of SM-MY and HA-MY, the measured values of swelling power and solubility were greatly decreased at 80oC, and the setback and final viscosity were significantly increased compared to their predicted arithmetic average values, showing the non-additive effects of blending. For the dynamic viscoelastic properties, SM-MY and HA-MY showed significantly decreased G’ and increased k’ and tanδ, compared to their predicted average values. In conclusion, the selected rice flour blends had non-additive effects on swelling power, solubility, pasting, and dynamic viscoelastic properties. These results showed the feasibility of the rice flour blending to diversify the physicochemical properties of rice flour for better processing suitability.

목차
Abstract
서 론
재료 및 방법
    실험재료
    아밀로스 함량 및 쌀가루 블렌드 제조
    팽윤력 및 용해도
    페이스트 형성능 측정
    동적 점탄성 특성 측정
    통계분석
결과 및 고찰
    팽윤력 및 용해도
    쌀가루 블렌드에 의한 페이스트 형성능 변화
    가공용 쌀가루와 쌀가루 블렌드 페이스트의 동적 점탄성 특성
    쌀가루 블렌딩의 비가산적 효과
요 약
References
저자
  • 홍은미(서울대학교 바이오시스템공학과/융합전공 글로벌 스마트팜) | Eun-Mi Hong (Department of Biosystems and Biomaterials Science and Engineering, Seoul National University/Global Smart farm Convergence Major, Seoul National University)
  • 노신정(서울대학교 식품바이오융합연구소) | Shin-Joung Rho (Center for Food and Bioconvergence, Seoul National University)
  • 김용노(서울대학교 바이오시스템공학과/융합전공 글로벌 스마트팜/서울대학교 식품바이오융합연구소/서울대학교 농업생명과학연구원) | Yong-Ro Kim (Department of Biosystems and Biomaterials Science and Engineering, Seoul National University/Global Smart farm Convergence Major, Seoul National University/Center for Food and Bioconvergence, Seoul National University/Research Institute of Agriculture and Life Sciences, Seoul National University) Corresponding author