본 연구에서는 자포니카 타입 품종 중 하나인 설갱을3가지(100, 200, 300mesh)입도크기로 나눠 제분하여 글루텐 프리 쌀 식빵을 제조하고 빵의 부피, crumb의 경도, 색도, 외관형태를 통해 제빵 적성에 가장 적합한 입도를 결정하였다. 100mesh를 통과한 쌀가루로 제조한 쌀 식빵의경우 기공이 일정하지 않고 crust의 갈라짐 현상이 발생하였고, 300mesh를 통과한 쌀가루로 제조한 쌀 식빵의 경우반죽을 형성하기 위한 물에 의해 발효과정이 적절하지 않게 진행되어 반죽이 부풀지 못해 좋지 않은 품질의 빵이제조되었다. 200mesh 체를 통과하여 제조된 쌀 식빵의 경우 가장 큰 비체적과 낮은 crumb의 경도, 균일한 기공모양등 제빵 적성에 적합한 것으로 나타났다. 쌀은 밀에 비해쌀알의 경도가 높아 미세한 입자크기를 갖도록 제분할 때전분에 손상이 과하게 발생하는 단점이 있는데, 이와 달리설갱 품종은 일반 쌀 품종에 비해 쌀알의 경도가 낮아200mesh 체를 통과하는 미세한 쌀가루를 제조하는 과정에서도 전분의 손상도가 낮게 제분할 수 있는 특징을 보였다.이러한 연구결과를 통해 글루텐 프리 쌀 식빵을 제조하는데 있어 가장 적합한 쌀가루의 입도를 결정할 수 있다.

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

0.8%(w/w) 밀가루를 첨가 시 증자 쌀가루 내부온도를 달리하여 제조한 가래떡을 4oC에서 28일간 저장하면서 노화억제효과를 분석하였다. 저장 기간에 따른 가래떡 전분의 표면미세구조는 처리구의 경우 저장 초기나 대조구에 비하여 표면에 작은 구멍이 보였으며 이는 저장 중 밀가루의 가수분해효소작용에 의한 것으로 판단된다. 저장 기간에 따른 blue value를 측정한 결과 대조구는 감소한 반면에 처리구는 증가하였다. 결정구조에서는 대조구와 첨가온도 95oC의 경우 저장 28일 후 B-type과 V-type이 혼합된 형태의 XRD pattern의 peak가 날카로워지면서 크기가 커지는 것을 관찰되었고 첨가온도 55oC와 75oC의 경우는 단일 피크의 XRD pattern을 그대로 유지하고 있었다. 저장기간에 따른 대조구의 용융엔탈피(ΔE)는 처리구보다 높게 나타났고 첨가온도 55oC가 가장 적은 용융엔탈피 값을 보였다. 저장 28일 후의 경도와 씹힘성은 첨가온도 55oC가 가장 낮았으며 각각 대조구의 0.7과 0.5% 수준이었다.

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

Rice can be the contaminating with soil-borne bacteria. Furthermore, the contaminated bacteria can be grown during immersion process for produce wet-milled rice flour. Therefore, disinfectants can be added during the immersion process. Antibacterial activities of the natural disinfectant, fermented rice spent water (FRSW), and the chemical disinfectants, chlorine dioxide (CD) and sodium benzoate (SB), were respectively determined when added in pure cultures of target bacteria such as Salmonella typhimurium, Escherichia coli, and Bacillus cereus or when added to immersion water in the immersion process. In addition, rinsing effects for removing bacteria were determined when rice was rinsed with water before and after the immersion process. Antibacterial activities were rapidly increased as increasing amounts of the disinfectants are added to the pure cultures of the target bacteria. Antibacterial activity of CD was the most effective among the three tested disinfectants when added to the pure cultures of the target bacteria, respectively. Those of the same disinfectants were increased when they were increasingly added to the immersion water. However those of the disinfectants were less effective when added to the immersion water. On the other hand, rinsing effects for removing bacteria were the most effective when rice was rinsed only with water without the immersion process. Collectively, rinsing rice with water only was more effective than using disinfectants in the immersion water during rice flour production.

The objective of this study was to investigate the total sugar content in take-out foods by using HPLC analysis.Samples of take-out food were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gang-won-do, Jeolla-do, Gyeongsang-do). The samples consisted of 30 main dishes (12 Chinese dishes and 18 flour-baseddishes) and 19 desserts (11 rice cakes and 8 breads). In case of Chinese food, the maximum total sugar content ofTangsuyuk, Ganjajang, Jajangmyeon, and Gun-mandu was 10.346g/100g, 2.409g/100g, 1.589g/100g, and 1.988g/100g respectively. The total sugar content in seasoned Chinese food with sauces was higher than that of the otherChinese food. In case of flour-based food as a main dish, flour-based food seasoned with red pepper paste and manysauces such as Tteokbokki, Naengmyeon, and Guksue had a higher total sugar content than Mandutguk, Tteok-manduguk, and Udong. In particular, Hoe-naengmyeon had the highest total sugar content of 7.194g/100g. Also,desserts (rice cakes and breads), except for Garaetteok, had a high total sugar content with the highest in Glutinousdoughnut and Glutinous rice tteok with red bean paste, which among all the regions analyzed had a maximum totalsugar content of 19.602g/100g from Gyeongsang-do and 30.339g/100g from Seoul respectively.

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

This study was to investigate the effects of differences in the temperature of steamed rice powder at the additionof wheat flour on the quality characteristics of Injeolmi after storage for 7 days at 4℃. The L values in color ofthe control and with 75℃ and 95℃ treatments decreased after storage whereas that of the 55℃ treatment increasedfrom 94.24 to 96.07. The amylose content of the control increased from 4.13% to 12.43%, while that of the 55℃,75℃, and 95℃ treatments increased from 5.10%, 5.28%, and 5.14% to 20.43%, 19.8%, and 19.34% respectively.Hardness of the 55℃, 75℃, and 95℃ treatments after storage increased by 109.2%, 2,023.2%, and 2,886.5%respectively compared with that at the initial storage stage. Hardness of the 55℃ treatment after storage was 3.17%compared with that of the control, which shows that the 55℃ treatment significantly reduced retrogradation inInjeolmi during storage. Total aerobic bacteria content of the control and the 55℃ treatment was 3.55 and 3.98 logCFU/g respectively, which were slightly higher numbers than those of the 75℃ (3.62log CFU/g) and 95℃ (3.30logCFU/g) treatments after storage for 7 days at 4℃.

This study was performed to analyze the degree in the reduction of retrogradation in Garaetteok during 3 days at4oC with the addition of 0.8% wheat flour. The water holding capacity of the control (CO) and Garaetteok with0.8% wheat flour added (TR) after storage for 3 days was 45.8% and 76.0% respectively compared with that inthe initial storage stage. The water solubility of TR showed higher values than that of CO throughout the storageperiod, and the difference between CO and TR increased as the storage period increased. For the X-ray diffraction(XRD) pattern, CO showed an A-type pattern and the peak was sharp with the peak size increasing as the storageperiod increased, whereas TR showed a single peak throughout the storage period. Enthalpy changes (∆E) by dif-ferential scanning calorimeter (DSC) of CO and TR after storage for 3 days were 851.8 and 16.1J/kg respectivelywith hardness of 96.3 and 4.0N respectively, which were significantly different at the 0.1% level.

본 연구에서는 3%의 통보릿가루를 첨가하여 Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus와 treptococcus thermophilussei 등 3종의 균주를 단일균 또는 혼합균 조합별로 이용하여 요구르트를 제조하고 젖산균주에 따른 요구르트 품질 특성을 알아보았다. 대조군과 보릿가루 첨가군의 요구르트 품질특성은 균주 종류 및 조합에 따라 유의적인 차이를 나타내었다. 보릿가루 무첨가군인 대조군에서는 LBST 복합균으로 제조한 요구르트가 적정pH, 산도, 점도, 항산화활성 등에서 좋은 특성을 나타내었으며, 다음으로 LALBST 복합균이 좋았다. 보릿가루 첨가군에서는 LALBST가 다른 균주조합에 비하여 낮은 pH, 적합 범위의 적정산도, 높은 항산화활성 등 좋은 요구르트 품질특성을 나타내었으며 β-glucan 함량은 약 0.15%이었다. 대조군과 보릿가루첨가군에서 단독균보다는 복합균이 좋은요구르트 품질특성을 보였고, 보릿가루를 첨가함에 따라 대조군에 비하여 pH는 감소하였고, 적정산도와 당도는 증가하였으며 젖산균수는 감소하였고 점도는 상당한 증가를 보였다. 색도의 경우 L값은 낮았고, a값과 b값은 높았으며 연구결과 LALBST 혼합균주가 보릿가루 첨가 요구르트 제조시 가장 적합한 것으로 판단되었다.

귀리, 콩, 감자, 밀에서 유래한 다양한 식이섬유를 밀가루 대신 10-40%까지 대체함에 따른 수화능, 동적점탄성, 용매흡착능 및 in vitro starch digestion을 비교하였다. 귀리, 콩, 감자, 밀에서 유래한 다양한 식이섬유를 식이섬유의 대체비율이 증가할수록 수분흡착능과 팽윤력은 증가한 반면, 수분용해도는 감소하였다. 밀가루 대신 콩과 감자 식이섬유를 대체함에 따라 동적점탄성은 증가하였으나, 귀리와 밀 식이섬유 대체에서는 오히려 감소하는 경향을 보였다. 식이섬유 대체에 따른 밀가루의 용매흡착능 변화를 분석한 결과, 낮은 대체량의 귀리 식이섬유와 높은 대체량의 콩과 감자 식이섬유가 활용 가능성을 보였다. 원료별 식이섬유 대체 시 밀가루 겔의 전분소화 패턴은 식이섬유 대체비율이 증가함에 따라 glucose 방출은 감소하였으나, 원료별 특성에 따른 유의적인 차이는 없었다. 특히, 밀식이섬유를 제외한 귀리, 콩, 감자 식이섬유는 모두 RDS감소와 RS증가에 따른 pGI 저하를 보여 실제 식품소재로 활용 시 가공적성을 유지할 수 있다면 전분소화지연효과를 기대할 수 있음을 확인할 수 있었다. 한편, 식이섬유의 원료에 따른 식이섬유 조성과 전분소화 관련 특성 간 상관관계를 분석한 결과, 전분소화를 지연시키는 효과는 수용성 식이섬유보다는 불용성과 총식이섬유 함량이 중요한 인자임을 알 수 있었다.

To accommodate growth, insects must periodically replace their exoskeletons. The cuticle or exoskeleton consists of multiple functional layers including the waterproof envelope (cuticulin layer), the protein-rich epicuticle (exocuticle) and the chitinous procuticle (endocuticle). After shedding the old cuticle, the newly formed soft and transparent cuticle must harden and tan. During tanning, cross-links form between adjacent polypeptide chains, causing progressive hardening, dehydration, and close packing of the polymers. This cross-linking occurs as a result of oxidative and nucleophilic reactions between highly reactive tanning agents derived from catechols and nucleophilic side chain groups of cuticular proteins (CPs). The initial steps of tanning in most cuticles involve formation of quinones and quinone methides derived from N-acylcatecholamines, followed by their oxidative conjugation with CPs, leading to changes in mechanical properties and pigmentation. This vital physiological step occurs during each stage of development and is required to stabilize and harden the exoskeleton. The mechanism of the insect sclerotization, however, is poorly understood, and the factors that lead to synthesis of cuticular structures with differing physical properties that are unique to each type of cuticle (e.g. elytron, hindwing, pronotum, dorsal and ventral body wall) are not well defined. In this study, we investigated development and differentiation of rigid cuticle using the red flour beetle, Tribolium castaneum adult, as a model insect. Tribolium as a beetle is superior model for studying rigid cuticle formation because they have a highly modified (sclerotized and pigment) forewing (elytron) which can be separated from other tissues easily and cleanly. We analyzed ultrastructure of elytral cuticle during development (from 3 d-old pupae to 3 d-old adults) by transmission electron microscopy (TEM). In 3 d-old pupae, pupal cuticle separated from the epidermal cells (apolysis), and the outermost envelop of adult cuticle was being formed. Protein-rich epicuticle and procuticle composed numbers of horizontal laminae and vertical canals were formed at 4 and 5 d-old pupal stages. After adult eclosion, additional thick horizontal laminae were evident and apical membrane of the epidermal cells became undulae like-structure at 1 d-old adult, and then final three layers with no horizontal laminae were formed by 3days after adult molting. Furthermore, protein localization of several high abundant adult CPs is also discussed. These results will contribute understanding cuticle formation and differentiation in insect during post-embryonic development.

Cuticular proteins (CPs) and the polysaccharide chitin are the major components of the exo- and endocuticular layers or procuticle. CPs contain a conserved sequence known as the Rebers & Riddiford (R&R) motif, which may function as a chitin-binding domain that helps to coordinate the interaction between chitin fibers and the protein network. We identified two highly abundant RR-2 CPs, TcCPR18 and TcCPR27, in protein samples extracted from elytra (rigid cuticle) of Tribolium castaneum adults and determined that these two CPs are required for rigid cuticle morphology. In this study, we identified the third most abundant protein (TcCP30) extracted from the elytra, and cloned a full-length cDNA. It encodes a very unusual 171 amino acid residue protein of which 36% of the residues of the mature protein are Glu, 21% are His, 19% are Arg, and 16% are Gly, organized in a regular pattern but not R&R consensus motif. TcCPR18 and TcCPR27 genes are expressed at 4 d-old pupae, while TcCP30 is highly expressed at 5 d-old pupae (last pupal stage) and 0 d-old adults. Immunohistochemical studies revealed the presence of TcCP30 in rigid adult cuticle (e.g. elytron, pronotum and ventral abdomen) but not soft cuticle (e.g. hindwing and dorsal abdomen). Injection of dsRNA for TcCP30 into late instar larvae had no affect on larval and pupal growth and development. The subsequent pupal-adult molt, however, more than 50% adults were unable to shed their exuvium and died. In addition, the resulting adults exhibited wrinkled, warped and split elytra. TcCP30-deficient adults could not fold their hindwings properly. These results indicate that TcCP30 may play critical roles in rigid adult cuticle formation, development and insect growth and survival. This work was supported by NRF (NRF-2012R1A2A1A01006467).

Insect cuticle/exoskeleton is a first physical barrier to protect their body from multifarious environments such as desiccation, natural enemies and entomopathogenic microorganisms. Cuticle tanning (sclerotization and pigmentation) is a vital procedure for generating suitable cuticle depending on body region by sclerotization and pigmentation in insects. Insect cuticle tanning is a complex process involves hydroxylation of tyrosine to 3,4-dihydroxyphenylalanine (DOPA), decarboxylation of DOPA to dopamine, N-acylation of dopamine to N-acetyldopamine (NADA) or N-β-alanyldopamine (NBAD), oxidation of NADA and NBAD to their corresponding quinones, and reactions between the quinones or quinone derivatives with cuticle protein (CP) side chains resulting in protein cross-linking. One type of pigmentation (quinone tanning) is associated with the covalent linkage of CPs to the ring component of NBAD. In contrast, linkage of CPs to the side chain of NADA (b-sclerotization) is correlated with colorless cuticle. N-acetyltransferase (NAT) catalyzes the conversion of dopamine to N-acetyl dopamine (NADA) in cuticle tanning pathway. In this study, we studied function of TcNAT1 on adult cuticle tanning by double stranded-RNA (dsRNA) mediated gene silencing. Injection of dsTcNAT1 had no affect on animal development, growth and molting such as larva to larva, larva to pupa and pupa to adult. However, some of the resulting adults (~70%) showed split elytra that could not cover their abdomen, resulting in improper folding of their hindwings. Interestingly, body color of the mature adults (older than 3 days) was darker than that of control dsTcVer treated adults because probably due to the buildup of abnormally high levels of dopamine, which is used for dopamine eumelanin pigment synthesis (black pigment) and dopamine quinone-mediated protein crosslinking. On elytra and hindwings of these adults, darker pigments were observed around the sensory bristles that are located in the intervein regions, suggesting that NADA mediated b-sclerotization is occurred at these regions. Similarly, darker pigment was evident at veins of the hindwings of the dsTcNAT1-mature adults. These results suggest that TcNAT1 have important roles in sclerotization and pigmentation of adult body and wings (elytron and hindwing). This work was supported by NRF (NRF-2012R1A2A1A01006467).

Insects have a protective exoskeleton consisted with cuticle to adapt various environments and pathogens. Insect cuticle mainly composed of the polysaccharide chitin and numerous of cuticular proteins (CPs). CPs are important for insect cuticle formation, development, and growth because it produces proper combination of mechanical and physical properties of cuticle depend on the regions of an exoskeleton. The largest family of CPs contains a 28-residue motif known as the Rebers-Riddiford (R&R) consensus sequence. When sequences containing the R&R consensus are aligned, they fall into three groups based on sequence similarity, and these groups tend to correlate with the type of cuticle (soft or hard) from which the proteins are derived. Proteins with the RR-1 motif have been found primarily in soft cuticle, whereas many proteins from rigid cuticle have an extended region of similarity called RR-2. We recently reportedthat two major CPs, TcCPR18 and TcCPR27 belong to RR-2, are essential for formation of highly sclerotized modified-forewings (elytra) of a beetle. In this study, we performed functional genomics of TcCPR4, which encodes RR-1 motif. The transcript levels of TcCPR4 drastically increased in 3 d-old pupae at when adult cuticle synthesis appears to be begun. Immunohistochemical studies revealed that TcCPR4 protein was detected in the rigid cuticle of elyton and ventral abdomen but not in the flexible cuticle of hindwing and dorsal abdomen of T. castaneum adult. Furthermore, TcCPR4 protein was specifically present at basal side of the procuticle (near the epidermal cells) and vertical canals, whereas TcCPR27 protein was found entire procuticle. Injection of double-stranded RNA of TcCPR4 (dsTcCPR4) into late instar larvae had no effect on development and any types of molting such as larval-larval, larval-pupal or pupal-adult. Interestingly, depletion of both TcCPR4 and TcCPR27 transcripts could rescue the elytral cuticle defect and mortality produced by injection of dsTcCPR27 alone. Transmission electron microscopy analysis revealed that depletion of TcCPR4 had abnormal vertical canals in rigid adult cuticle while dsTcCPR27 injection showed less electron-dense-horizontal laminae and vertical canals. Surprisingly, co-injection of dsRNA for TcCPR4 and TcCPR27 exhibited more severe cuticle defect with thinner elytral cuticle and abnormal vertical canals and chtin laminae compared to those from insects treated with dsRNA for each gene. These results suggest that TcCPR4 as a RR-1 is essential structural component in the rigid cuticle of T. castaneum adult.

본 연구는 혈압 강하, 비타민 B1의 활성화, 항암 효과, 노화방지 등에 탁월한 효과가 있다고 알려진 마늘의 활용도를 더욱 높이기 위하여 중력분에 수준별(1%, 3%, 5%) 마늘 분말을 첨가하여 물성 변화 및 마늘가루 첨가가 제면 적성에 미치는 영향을 실험하였다. 마늘 분말 첨가량을 달리하였을 때 호화도 변화를 측정한 결과, 마늘 분말 양이 증가하면 호화 개시온도가 높아졌으며, 최고 점도는 낮아졌다. 최고 점도와 최저 점도의 차이를 나타내는 breakdown 값도 낮아졌다. 또한 최종 점도도 약간 낮아지는 경향을 보였으며, 마늘 분말 첨가량이 증가하면 set back값은 감소하는 경향이었지만 노화를 억제할 정도는 아니었다. Farinogram의 consistency는 마늘 분말 첨가량이 많아질수록 높아졌고, 수분흡수율 또한 높아지는 경향을 보였다. 반죽형성시간은 길어졌으며 안정도는 낮아졌으며, 마늘 분말 첨가량이 많아질수록 time to breakdown 값이 급격하게 떨어졌다. Mechanical tolerance index 값이 마늘 분말 첨가 시료들의 경우 낮게 나타나, 마늘 분말을 첨가하면 반죽의 기계적 적성이 떨어진다는 것을 알 수 있었다. Farinogram quality number는 중력분 대조구에 비하여 마늘 분말 첨가구들은 첨가량이 많아질수록 그 수치가 떨어졌다. 그러나 1% 첨가구와 3% 첨가구 사이에서는 서로 간에 유의적인 차이를 보이지 않았다. Alveogram을 이용하여 글루텐 강도를 측정한 Pmax 값은 마늘분말 첨가량이 많아질수록 Pmax 값이 감소되었을 뿐만 아니라, 서로 간에 유의적인 차이를 보이지도 않았다. 팽창된 반죽이 터질 때까지의 신장성을 나타내는 L값은 마늘 분말 첨가량이 증가하면 감소하였다. 그러나 3% 첨가구와 5% 첨가구 사이에서 유의적인 차이는 나타나지 않았다. 팽창지표를 나타내는 G값 역시 마늘 분말 함량이 많아지면 G값은 낮아졌다. 하지만 3% 첨가구와 5% 첨가구 사이에서는 L값과 마찬가지로 유의적인 차이를 보이지 않았다. 변형 에너지 값인 W값도 마늘 분말 첨가량이 증가하면 W값은 감소하였으며, 특히 대조구에 비하여 마늘 분말 1% 첨가구는 급격하게 수치가 낮아졌다. 3% 첨가구와 5% 첨가구 사이에서는 유의적인 차이를 보이지 않았다.

본 연구에서는 떡 굳음방지기술의 적용하여 저장성이 개선된 건강지향형 잡곡 떡을 제조하기 위하여 멥쌀의 일부를 보리 분말 0, 15, 30, 45%로 대체한 가래떡을 제조한 후 4oC에서 3일간 저장하면서 수분, 색도, 텍스처 및 기호도 검사를 수행하였고, 이들간의 상관성을 분석하였다. 떡굳음방지기술을 적용하여 제조한 가래떡의 경도는 보리 분말로 45% 대체한 가래떡을 제외하고 저장 기간이 경과하였음에도 경도 증가가 억제되었다. 색도는 보리 분말 대체량이 증가할수록 명도(L값)는 감소하고, 적색도(a값) 및 황색도(b값)는 증가하였다. 떡 굳음방지기술을 적용한 가래떡의 전반적인 기호도는 제조 직후에는 보리 분말을 함유하지 않은 가래떡이 가장 높은 결과를 보였으며, 보리 분말 대체량이 증가할수록 전반적 기호도는 저하되었으나, 보리분말 0, 15% 대체 가래떡은 저장 3일 후 유의적 차이가 없었다. 가래떡의 기계적 및 관능적 품질 특성 간의 상관관계를 분석한 결과, 가래떡의 전반적인 기호도는 수분 함량과 높은 양의 상관관계를 보였고, 제조 직후와 저장 3일 후 기호도 평가에서는 각각 경도와 점착성이 높은 음의 상관성을 나타내었다(p < 0.01). 이상과 같이, 굳음방지기술을 적용한 보리 분말 대체 가래떡의 저장 후 노화지연, 기계적 텍스처 및 관능적인 기호도를 고려할 때 보리 분말 대체량 15%가 적합한 것으로 사료된다.

This study is carried out in order to develop food materials for the promotion of rice consumption. In this study, we researched the physicochemical properties of extruded rice flour (ER) and gelatinization popped rice flour (GPR) by the extrusion process and by the popped method with milled rice and brown rice. The extrusion process used a couple of screw extruders. The extrusion parameter was kept constant at a feed moisture content of 25%, barrel temperature of 120℃ and screw speed of 400 rpm. GPR was prepared by batch popping machine after gelatinization of rice. In order to evaluate the physicochemical properties of ER and GPR, as well as the gelatinization rate, water soluble index (WSI), water adsorption index (WAI), DPPH radical scavenging activity and total dietary fiber content, the color value was carried out. The gelatinization rate was similar to 71.1～73.8%. Further, the results of WSI and WAI were increased at ER and GPR compared to the raw materials; ER was also higher than GPR. DPPH radical scavenging activity and total dietary fiber content showed a tendency to reduce after extrution and popping. As a result of the color value, the L value of ER decreased more than the raw materials, whereas GPR increased at a and b values.

The effects of barnyard millet (Echinochloa spp.) content (10～30%) on wheat flour dough and noodle properties were investigated. As the amount of barnyard millet increased, the particle size and ash content of mixed flour increased, while lightness tended to decrease. The gelatinization characteristics of millet flour showed higher peak viscosity, holding strength, final viscosity, and setback compared with wheat flour. There was significant positive correlation between protein content and sedimentation volume, as well as between protein content and water absorption. As the amount of barnyard millet increased, hardness, springiness and cohesiveness of wet noodles tended to decrease. From the results of sensory evaluation, composite flours (addition up to 20% barnyard millet) were rated with a quality score for taste and overall acceptance which was comparable with the control flour.

Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 ㎖/1, 000 g rice, at 90～95℃, 3 h) and saccharogenic enzyme with malt(45 g/1, 000 g rice, at 55～57℃, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86～5.66, solidity was 79.48～82.28%. Color L value was 25.82～27.92, a value of 1.28～2.81, b value were 2.98～4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.