This study established optimal cookie conditions by varying the amount of modified starch treated with octenyl succinic anhydride (OSA). It also investigated the quality and digestion characteristics of the cookies produced. The moisture content increased as the amount of OSA-modified starch added to the cookies increased. As for cookie color brightness, the redness and yellowness decreased as the OSA-modified starch content increased. The spread factor and hardness of the cookies showed the most similar results for control and OSA: 20%. As the amount of OSA-modified starch added to cookies increased, RS tended to increase. It was found that OSA-modified starch cannot easily replace wheat flour completely and that the optimal amount of OSA-modified starch added to cookies is 20%. OSA-modified starch can be used not only as a cookie but also as a low-calorie food ingredient.

This study established the optimal conditions of noodles by varying the amount of modified starch treated with octenyl succinic anhydride in wheat starch. It investigated the digestibility and quality characteristics of the produced noodles. The color difference of the noodles added with octenyl-succinic anhydride (OSA)-modified starch increased as the amount of OSA-modified starch added increased but decreased after cooking. The cooking characteristics of noodles added with OSA-modified starch showed increased weight, water absorption, and turbidity but reduced volume. In the extensibility of noodles, the noodles with 10 and 20% OSA-modified starch showed the most similar values to the control. The digestibility of noodles with OSA-modified starch added showed a higher RS content as the amount of OSA-modified starch added increased. However, it is considered that an optimal addition level of 20% of modified starch is suitable for the formation of noodle texture. As a result of this study, it is thought that OSA-modified starch, with its low digestibility, could be utilized not only in noodles but also as a low-calorie food ingredient that can replace wheat flour.

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

Starch is classified as fast digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) depending on digestibility. RS can avoid enzymatic digestion in the small intestine, but microbes in the large intestine can ferment some RSs. The purpose of this study was to investigate the structural characteristics of low digestible starch by malic acid mutation in rice, corn and potato starch. Rice, corn and potato starch were treated with a 2M malic acid solution in a forced air oven at 130 ° C for 12 hr. Using FT-IR, carbonyl groups were detected in malate starch, indicating the formation of cross-linking by esterification. And, Using X-ray, diffractograms of malic acid-treated starch. In the micrographs, malate treated corn and potato starch granules were marked with elliptical or polygonal shapes and starch retained birefringence. Through microscopic observe in morphology of starch granules, Microscopic observation did not reveal any changes in morphology of starch granules. The modified starches had higher RS than the control and native starch. RS content of maltitized rice, corn and potato starch was 87.6%, 89.8% and 64.8%, respectively. Malic acid treated RS was maintained after the cooking process. The RS of substituted starches increased with increasing degree of substitution. These results suggest that the increase in RS content by malic acid treatment is caused by the change in the structure. And the highest resistant starch content (86.7%) was found at pH 1.5, 2M of malic acid treated corn starch. Malic acid-treated starch can be used as heat-stable and low-digestible starch containing food ingredients.

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

Taro is an alkaline food containing a lot of protein, vitamin C, and minerals. Matang is a food prepared by frying a starch-containing material in oil and glazing with honey or starch syrup and it is widely enjoyed as simple snack or dessert in Asian countries including Korea. In this study, to increase the usability of taro having high nutritional values, taro matang was prepared by varying the types of starch while the physical and sensory properties were investigated. The taro matang was prepared by mixing corn starch, sweet potato starch, potato starch, and sticky rice starch with taro. The chromaticity of taro matang samples were measured, and the results showed that the corn starch taro matang was the brightest (L=40.48±1.17) and the potato starch matang was the darkest (L=33.81±1.33). The pH of the taro matang samples were within the range of 6.16-6.26 with no significant difference. The physical properties of the prepared taro matang samples were measured. The hardness and fracturability of the sweet potato starch taro matang were the highest at 3,414.79 and 1,570.03, respectively. The springiness and chewiness of the corn starch taro matang were the highest at 0.95 and 1,773.24, respectively. With regard to sensory properties and preference, the taro matang samples having lower hardness and brighter chromaticity were preferred. The preference for the flavor, crispness, softness, taste, and overall preference of the potato starch taro matang were the highest. Therefore, taro matang prepared as snack or dessert by mixing with potato starch may satisfy consumers’ demand.

As one of the staple crops, rice has been widely applied to value-added products, giving the food industry new avenues of use. Although the quality attributes of various rice products have been reported, there is a lack of detailed information on the rheological behaviors of rice products during digestion that are related to their bioaccessibility in the human body. In this study, three rice varieties with different amylose contents were utilized to produce flours and extruded noodles. In-vitro methods simulating starch digestion processes were then established to monitor their oral-gastric-intestinal rheological behaviors. The rice flour with high amylose content exhibited lower values of water absorption index/swelling power and higher pasting parameters that were in good agreement with the Mixolab thermo-mechanical results. The extruded rice noodles showed lower cooking loss and higher hardness with increasing levels of amylose. When the in-vitro viscosities of rice flours and noodles were measured using a rotational rheometer with the custom-made starch cell, their viscosities had a tendency to decrease as the in-vitro digestion progressed. Specifically, the rice samples with high amylose content exhibited higher viscosity than those with low amylose content under the simulated oral, gastric, and intestinal conditions. Hence, this study was conducted to investigate the physicochemical and in-vitro rheological properties of rice flours and extruded noodles with different amylose content. The results provided a promising opportunity for the food industry to study in-vitro digestion of rice-based products with the advantages of being more rapid and less expensive.

감자가루의 페이스팅 점도 특성에 영향을 미치는 감자전분의 특성 요인을 결정하기 위해 6품종의 황색육질의 감자로부터 제조된 감자가루의 성분분석과 페이스팅 점도 특성을 조사하고 감자가루로부터 추출한 감자전분의 물리화학적 특성을 분석하여 감자가루의 페이스팅 점도특성과 상관관계를 분석하였다. 감자가루의 총 전분 함량은 이의 페이스팅 점도 특성치들과 높은 상관성을 보유하고 있었다.감자전분의 아밀로오스 함량은 감자가루의 최고점도와 음의 상관관계를 나타내었으나 인 함량은 감자가루의 최저점도, 붕괴점도, 최종점도, 및 노화점도들과 유의적인 상관성을 존재하였다. 또한 감자전분의 인 함량에 의해 높은 영향을 받는 팽윤력은 인 함량과 감자가루의 페이스팅 점도특성들 사이에서 관찰된 상관관계와 유사하였다. 감자전분의 아밀로펙틴 분지사슬 분포에 있어 F1 및 F3 분획 분포들은 감자가루의 페이스팅 점도 특성치들과 높은 상관성을나타내었다. 감자전분의 페이스팅 점도 특성치들 중 최종점도는 감자가루의 페이스팅 점도 특성치들 모두와 유의적으로 높은 상관성을 보유하였다. 본 연구의 결과들을 종합할 때 감자전분의 아밀로오스 함량, 인 함량, 팽윤력, 아밀로펙틴의 짧은 분지사슬(DPn<25) 분포와 감자전분의 최종점도가 감자가루의 페이스팅 점도 특성을 예측할 수 있는중요한 특성요인일 것으로 판단된다.

쌀 전분을 포함하는 크림수프 배합비에 친수성 콜로이드인 구아검(guar gum)의 첨가가 수프의 품질특성에 미치는 영향을 조사하였다. 쌀 전분에 구아검을 일부(10~30%) 대체하여 배합한 크림수프의 페이스트 특성을 신속점도측정기(RVA)를 사용하여 측정한 결과 구아검의 사용에 호화개시온도가 낮아지고 최고점도, trough 점도, 최종점도가 증가하였다. 크림수프의 수분 함량은 쌀 전분에 구아검을 10~30% 수준으로 대체한 크림수프에서 약간 높게 나타났으며 색도는 구아검의 대체수준이 증가함에 따라 명도가 약간 감소하였다. 쌀 전분 크림수프의 점도는 옥수수 전분을 첨가한 수프보다 약간 높은 반면에 감자, 고구마, 밀, 타피오카 전분을 사용하여 제조한 크림수프에 비해서는 다소 낮게 나타났으며, 쌀 전분에 구아검의 부분적인 대체에 의해 점도의 상승효과를 나타내었다. 쌀 전분 크림수프는 쌀 전분에 구아검을 일부 대체한 혼합사용에 의해 크림수프의 외관, 향, 맛, 입안의 감촉 등 관능적 기호성을 향상시킬 수 있음을 제시해 주었다.

연구에서는 전분질 원료를 달리한 18종류의 입국을 제조하고 당화력을 측정, 각각의 입국과 동일한 원료를 첨가하여 제조한 막걸리의 품질 특성과 관능검사 및 저장성 실험 결과를 분석하였다. 각각의 입국으로 제조한 막걸리의 에탄올 함량은 9-13%까지 고루 분포되었으며 제조한 막걸리 No. 5(현미) 군에서 13%로 가장 높게 측정되어 막걸리의 에탄올 생성에 있어 현미군이 유리할 것으로 사료된다. 막걸리의 총 당량은 막걸리 No. 6(찹쌀) 군이 11.3%, 환원당 또한 마찬가지로 4.8의 가장 높은 수치를 보여 막걸리의 당 생성에 있어 찹쌀군이 유리할 것으로 사료된다. pH는 막걸리 No. 2(밀+보리) 군이 3.6으로 가장 낮게 측정되었으며 총산은 6.0-9.1 사이로 고루 분포하였으며, 막걸리를 5oC에 보관 하였을 때 산도의 증가는 크지 않았으며 28oC에서 보관 하였을 때 3일 동안 총산이 급격하게 증가 하였지만 전분질 원료간의 특징적인 차이는 보이지 않았다.