지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2003.6
- 수록면
- 179 - 184 (6page)
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초록· 키워드
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The use of high amylose maize varieties significantly affected the alkaline-cooking process - characteristics of alkaline-processed food products, such as masa - tortilla chips. High amylose maize varieties had softer endosperm textures with more tightly attached pericarps than normal maize. Masa prepared from high amylose mutant maize was less cohesive than that of normal maize due to insufficient dispersion of amylopectin - excessive retrogradation of starches. Tortilla chips prepared from amylose-extender dull (ae du), amylomaize Ⅴ, - Ⅶ had slightly increased oil absorption, while tortilla chips from dull (du) - amylose-extender sugary-2 (ae su-2) had oil contents similar to that of control chips. Increased oil absorption of the tortilla chips was due to their increased surface area. Tortilla chips produced from high amylose mutant maize had darker color than control chips, presumably due to the pigmented pericarp tissues, higher levels of reducing sugars, - phenolic compounds present in the kernel.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018079086