This study compared the physicochemical and gelatinization properties of naked barley, tetrastichum barley, and waxy barley. Compared to tetrastichum barley and waxy barley, naked barley had shorter and rounder grains with a 1.43 length/ width ratio. Tetrastichum barley had lower crude protein, crude lipid, and crude ash content and higher amylose content compared to naked barley and waxy barley. The L, a, b color values of waxy barley were significantly higher than those of naked barley and tetrastichum barley. The water absorption index (WAI) and the water soluble index (WSI) were highest in waxy barley. The X-ray diffraction pattern was type A in all samples, and the peak intensity was highest in waxy barley. The maximum viscosity, cooling viscosity, breakdown, and setback of amylogram properties were the highest in tetrastichum barley. The thermal properties through the differential scanning calorimeter showed that the waxy barley had higher values of the onset, peak, conclusion temperature and enthalpy (?H). In conclusion, the variety of barley influenced the physicochemical and gelatinization properties, which could be important factors in the manufacture of processed foods. These results would thus useful inputs for the manufacturing of these foods using barley.

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.

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, 4.67~16.07 °Brix, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

압력별(760, 560, 360, 160 mmHg)에 따른 감자튀김의 품질변화를 호화도, 수분ㆍ지방 함량 변화, Texture 측정, 관능평가를 통해 알아보았다. 압력별(760, 560, 360, 160 mmHg)에 따라 감자튀김의 호화도는 각각 60.0, 60.0, 60.0 및 58.0%로 유의적인 차이가 없었다. 수분 함량은 네 압력 조건에서 모두 감소하는 반면, 지방 함량은 약 2.5배 이상 증가하는 경향을 나타내었다. 조직감에서는 경도(Hardness)가 5.5 N으로 160 mmHg가 가장 좋았으며, 상압인 760 mmHg가 3.3 N으로 가장 낮은 값을 나타내었다. 점착성(adhesiveness)과 탄력성(springiness)에서는 네 압력 모두 유사한 값을 나타내었지만, 부서짐성(fracturability)에서는 160 mmHg가 3.64값으로 다른 압력과 비교해 큰 차이로 높은 값을 나타내었다. 관능검사 결과에서는 색(갈색도), 맛, 바삭한 정도의 조직감에서 160 mmHg가 가장 높은 값을 나타내었으며, 전체적인 기호도는 압력이 낮을수록 높은 값을 나타내었다. 이상에서 살펴본 것과 같이 감압 상태로 감자를 튀김 조리하였을 때, 튀김의 호화 정도나 수분ㆍ지방 함량에 있어서는 일반 상압 조건 하의 튀김과 유사하면서 관능적인 측면에서 기호도가 높기 때문에 제품으로 적용할 가능성이 있다고 사료된다. 이를 위해서는 영양적인 성분 변화에 대한 연구도 더 진행되어야 하고, 경제적인 측면도 고려되어야 할 것이다.

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.

In order to study the cooking characteristics of four rice cultivars of Seolhyangchal, Baegjinju, Ilpum and Haiami, we investigated the relationship between the textures of cooked rice and their physicochemical properties. Different levels in grain weight. length/width ratio and amylose content were observed among the four rice cultivars. There was no significant difference in the amylopectin chain length distribution among the cultivars. Water absorptions of rice grains during soaking were completed between 30 and 40 min, with Haiami showing the slowest absorption. Significant differences in the viscosity properties of rice flour were found by a Rapid Visco Analyser. Baegjinju with low amylose content had the highest viscosity in paste breakdown. According to the DSC results of rice starches, there were significant differences in the onset, peak and conclusion temperatures of the endothermic peak. Gelatinization enthalpy showed energy content changes between 4.20 and 6.97 J/g, with the lowest change in Haiami. Texture properties of cooked rice were assessed using a Texture Analyzer, which showed that the hardness of cooked rice was decreased with soaking than without soaking. However, this finding was not applicable for Haiami rice.

This study was performed to find out starch properties of rice grains in three varieties with different amylose content, Ilpumbyeo (non-waxy), Goami2 (high amylose), and Hwasunchalbyeo (waxy rice). There was no difference among physico-chemical characteristics of rice grains, but Goami 2 showed 2~3 folds higher crude fat (1.36%) than Ilpumbyeo. Pasting properties of RVA showed the highest values of maximum viscosity, breakdown, and final viscosity in Ilpumbyeo. A similar chain length distribution of amylopectin was found in Ilpumbyeo and Hwasunchalbyeo, indicating that DP 12 had the highest distribution. Goami 2 had the highest distribution in DP 14, and showed the lower percent (14.1%) than other rice cultivars. Thermal properties of DSC showed that the values of Tc and Tp of Hwasunchalbyeo were similar to Ilpumbyeo, whereas a slightly higher Tc was observed. The absorbtion enthalpy was also the highest (11.1 mJ/mg) in Hwasunchalbyeo. Goami 2 showed higher To, but the lowest enthalpy (6.52 mJ/mg) compared to Ilpumbyeo (7.92 mJ/mg). Retrogradation properties, which were measured with the gelatinized rice sample used for DSC, and stored in 4~circC during 6 days, indicated that retrogradation absorbtion peak was the first peak at 52.6~55.2~circC , and the second peak above 95~circC . Retrogradation enthalpy of Goami 2 was the highest value (5.12 mJ/mg).

품종의 쌀을 시료로 하여 전분분자의 미세구조 및 전분입자 막 조성 탄수화물의 특성과 식미치와의 상관을 분석함으로써 밥맛에 영향을 미치는 탄수화물 성분 특성에 대해서 검토한 결과는 다음과 같다. 1. 본 연구에 사용한 8품종 가운데 식미치는 고품벼가 가장 높았다. 2. 아밀로그램상의 호화특성에도 유의미한 차이가 있었는데, 최고 점도(Peak viscosity)와 강하 점도(breakdown)는 히토메보레가 가장 높았고, 미향벼가 가장 낮았다. 그러나 이들 아밀로그램상의 호화특성과 식미치와는 아무런 상관이 없었다. 3. 전분분자 중의 아밀로오스 함량은 품종 간에 유의미한 차이가 있었고, 토요식미기에 의해서 분석된 아밀로오스 함량과도 차이가 있었다. 그러나 아밀로오스 분자의 구조적인 특성과 식미치 간에는 상관이 없었다. 4. 아밀로펙틴의 미세구조 중 B/A의 값이 가장 큰 품종은 새추청벼였고, 가장 작은 품종은 팔공벼였다. 그러나 이들 수치와 식미치와는 상관이 인정되지 않았다. 5. DSC에 의한 전분입자의 호화특성도 품종 간에 차이가 있었으며, 특히 호화엔탈피는 품종 간 차이가 크게 나타났다. 그러나 호화엔탈피 역시 식미치와는 상관이 없었다. 6. 쌀 배유전분분획의 헤미셀룰로오스성 다당을 구성하고 있는 단당류는 rhamnose, fucose, ribose, arabinose, xylose 등이었으며, 총 단당류 함량은 새추청벼가 가장 높았고, 팔공벼가 가장 낮았다. 그러나 팔공벼를 제외한 양질미에서는 식미치와 상관이 없는 것을 알 수 있었다.

완전립과 불완전립의 이화학적 특성을 검토한 결과를 요약하면 다음과 같다. 1. 무기질, 단백질 함량은 불완전미가 완전미에 비해서 높았으며, 지방산의 조성과 맛에 관여하는 아미노산의 조성 분포에도 차이가 있었다. 2. 호화된 완전미 쌀가루의 점도가 불완전미 쌀가루에 비해서 높았다. 3. 완전미 쌀 배유 전분의 아밀로오스 함량 및 쇄장길이는 완전미가 불완전미보다 높았으며, 호화 엔탈피도 높았다. 4. 완전미가 불완전미에 비해서 경시적인 가수분해도가 높았다.

Gelatinization characteristics of 111 glutinous rice varieties were evaluated by Rapid Visco Analyzer. Gelatinization viscosity of glutinous rice tested varied with ecotypes or varietal groups: indica, japonica, and Tongil type. Indica rice showed the highest average value of initial pasting temperature. The average values for peak, hot, and cool viscosities were highest in Tongil-type rice, and lowest in japonica rice. Japonica showed the lowest breakdown and consistency, but the highest setback value. Indica was lower in alkali digestion value (ADV), and shorter in gel length after gelatinization thanjaponica and Tongil-type. Glutinous rices tested could be divided into six groups by cluster analysis based on their gelatinization characteristics. Group I-A was mostly early maturing japonica varieties while I-B was mostly indica and Tongil-type rices. Groups II-A and II-B were consisted of very early maturingjaponica, and III-A and III-B included medium or medium late maturingjaponica varieties. Group III-A showed the lowest average values of peak, hot, cool, and consistency viscosities, and also in breakdown and setback ratios. Group I-B revealed the highest values in peak, hot, cool, breakdown, and consistency viscosities. ADV was low in groups I-A, I-B, and II-B, and gel consistency was not different among the six varietal groups. Principal component analysis using seven traits related with gelatinization produced four effective components, and the first and second components were highly correlated with all the gelatinization characters evaluated

A study was carried our to investigate the characteristics of physico-chemical components palatability of cooked rice accoring to different transplanting time. The treatments were consisted of five transplanting time, from May 5 to July 5 at 15 -day intervals, and six cultivars ; two early-maturing, two mid-maturing and two late-maturing cultivars which are clearly identified by evaluation of cumulative temperature and growth duration from seeding to heading of rice plants. In gelatinization characteristics of rice grain, alkali digestion value was low in the earlier transplanting regardlessof maturing types. Initial pasting temeprature maximum viscosity and breakdown as amylogram charcteristics were high at the transplanting of June 5. The palatability of cookedrice was evaluated that early-maturing cultivars were much better in early transplanting than in late transplanting . The optimum transplanting time for palatibility was the periods from May 5 to 20 in early maturing varieties, May 20 to June 5 in mid-maturing and June 5 to June 20 in late-maturing ones at Honam district in Korea.

The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(To ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower To was found with the order of Suweon 230＜Pusa-33-30＜T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30＞Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(Tc ) and the following higher Tc was found with the order of Pusa-33-30＞AC 27＞Nonganbyeo. The varietal range of To and Tc was 50.0~72.5~circC and 70.2~87.4~circC , respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.

율무전분의 호화특성을 조사하여 품질개량 육종의 기초자료를 제공하고자 국내보존 및 일본도입 36품종을 공시재료로 하여 전분, 아밀로스 함량 및 호응집성(Gel consistency)과 아밀로그램 특성을 분석하여 얻어진 결과를 요약하면 다음과 같다. 1. 공시된 율무품종의 전분함량차이는 50.9~78%로서 평균 60.5%를 함유하였다. 2. 율무전분의 아밀로스 함량은 0~7.2%의 범위였고 gel의 길이는 평균 94mm로써 전형적인 찰전분의 특성을 나타내었다. 3. 호응집성이 강산종, 추전종, 중리재래 등은 medium에 가깝고 대부분 품종이 soft에 속하였다. 4. 공시율무의 amylograph의 호화온도, 최고점도, 최저점도 및 break down은 각각 69.0~75℃ , 210~520 BU, 205~425 B 및 5~135 BU의 범위로 품종간 차이가 있었다. 5. 품종간 차이가 현저했던 아밀로그램 특성은 break down type이었고 일반적으로 율무 품종은 set back이 낮았다.

쌀알의 알칼리붕괴도와 호화온도 및 수분흡수율간의 관계를 밝히기 위하여 50품종의 쌀을 이용하여 4농도의 알칼리용액에서 쌀알의 붕괴반응을 조사하였으며 알칼리붕괴반응에 근거하여 선발한 24품종에 대하여는 알칼리용액에서의 침지시간에 따른 쌀알의 붕괴정도, 가열온도 및 시간에 따른 쌀알의 완전호화율 그리고 21℃ 및 77℃ 의 물에 쌀을 침지했을 때의 흡수율 등을 조사하였다. 1. 자포니카형 및 통일형품종들의 알칼리붕괴도의 차이는 KOH 1.2%농도에서 가장 확실히 나타났지만 각 품종의 알칼리붕괴반응을 정확히 알기위해서는 KOH 1.2% 및 1.4%에서 쌀알의 붕괴도를 검정하는 것이 좋았다. 2. 4개수준의 알칼리농도에서 조사한 붕괴도에 근거하여 공시품종을 3품종군으로 나눌 수 있었는데 알칼리용액에 쌀알을 침지한 후 경과시간에 따른 붕괴반응에도 품종간 차이가 있었다. 3. 알칼리 붕괴반응이 크게 다른 품종군간에는 가열온도 및 시간에 따른 호화립비율의 차이가 분명하여 알칼리붕괴도가 낮은 품종의 쌀이 높은 쌀에 비하여 완전호화에 필요한 온도가 높았고 호화소요시간도 길었으나 동일한 품종군내에서도 품종간 차이가 있었다. 4. 알칼리붕괴도가 아주 낮았던 품종군의 쌀은 알칼리붕괴도가 중간 또는 높은 품종군에 비하여 상온(21℃ ) 및 가열(77℃ )흡수율이 아주 낮았고 알칼리붕괴도가 중간인 품종군은 높은 품종군에 비하여 상온에서의 초기 수분흡수속도가 느렸다.