노화된 쌀 전분 및 취반미의 이화학적 특성에 미치는 재가열 조건의 영향 : Effects of Reheating Methods on the Physicochemical Properties of the Retrograded Rice Starch and Cooked Rice
- 발행기관 고려대학교
- 발행년도 2007
- 학위수여년월 2007. 2
- 학위명 석사
- 학과 대학원 식품과학과 식품가공학전공
- 식별자(기타) DL:000018551668
- 서지제어번호 000045355799
초록/요약
Abstract The object of this study was to investigate the effects of reheating methods on the physicochemical properties of the retrograded rice starch and cooked rice. Rheological properties of the cooked rice and the rice starch gel were analyzed using Rapid visco analyzer (RVA). The degrees of retrogradation of rice starch and cooked rice were determined using enzymatic method, and the microstructures of retrograded rice starch and cooked rice were evaluated by scanning electron microscopy (SEM) and X-ray diffraction pattern. The rice starch and cooked rice retrograded for 72 hours at 4oC were reheated by the various reheating methods such as microwaving, autoclaving and steaming. The initial degree of retrogradation of samples used in this study differed according to reheating methods using microwave, steam and autoclave. The reheating treatment for retrograded samples increased the gelatinization extent of all samples regardless of reheating methods. The degree of retrogradation of the reheated rice starch and cooked rice showed a decreasing trend from 97.3% to 60.4% and 88.9% to 59.3% in autoclave method. The water holding capacity (WHC) of samples according to the reheating treatment showed a increasing trend regardless of reheating methods. The degree of gelatinization of the retrograded rice starch and cooked rice increased as the water content of reheated samples increased of the degree of gelatinization from 21.1% to 33.1%. Reheated samples by autoclave showed the highest value among tested methods. The extent of crystallization of rice starch and cooked rice was measured by using of X-ray diffraction method. The extent of crystallization of reheated rice starch and cooked rice showed a decreasing trend compared to the retrograded initial samples. The degree of crystallization of the reheated rice starch was observed to the range of 6.1~11.3%. Whereas that of retrograded initial sample was 78.5%. Viscosity of samples was measured using a rapid visco analyzer. Peak viscosity and final viscosity of the reheated rice starch and cooked rice showed a decreasing trend as the water content of the retrograded rice starch and cooked rice increased. Breakdown and setback values of reheated rice starch decreased as the water content of samples increased.
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Abstract
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Ⅰ. 서론
Ⅱ. 재료 및 방법
1. 재료
2. 일반성분
3. 시료제조
3.1. 노화된 쌀 전분의 제조
3.2. 노화된 취반미의 제조
4. 효소에 의한 분해 정도를 이용한 노화도 측정
5. 보수력 측정
6. X-ray diffraction pattern 측정
7. Rapid Visco Analyzer (RVA)를 이용한 점조도 특성
8. Scanning Electron Microscopy (SEM) 측정
Ⅲ. 결과 및 고찰
1. 일반성분
2. 노화 정도에 따른 시료 특성
2.1. 호화 쌀 전분의 노화정도에 미치는 수분함량의 영향
2.2. 수분함량에 따른 노화된 쌀 전분의 수분 흡수율 변화
2.3. 수분함량에 따른 노화된 쌀 전분의 결정화도 변화
2.4. 수분함량에 따른 노화된 쌀 전분의 호화특성
3. 재가열에 따른 노화된 쌀 전분의 이화학적 변화
3.1. 재가열 방법에 따른 노화된 쌀 전분의 호화도 변화
3.2. 재가열 방법에 따른 노화된 쌀 전분의 수분 흡수율
3.3. 재가열 방법에 따른 노화된 쌀 전분의 결정화도 변화
3.4. 재가열 방법에 따른 노화된 쌀 전분의 호화특성
3.5. 재가열 방법에 따른 노화된 쌀 전분의 미세구조
4. 재가열에 따른 노화된 취반미의 이화학적 특성의 변화
4.1. 취반미 노화에 미치는 수분함량의 변화
4.2. 재가열 취반미의 호화도 변화
4.3. 재가열 취반미의 수분흡수율 변화
4.4. 재가열 취반미의 결정화도
4.5. 재가열 취반미의 호화특성
4.6. 재가열 취반미의 미세구조
Ⅳ. 요약
Ⅴ. 참고문헌
