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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.
초록· 키워드
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The physiochemical properties of dried yam (Dioscorea batatas) by freeze dryer, cold-air dryer or hot-air dryer were examined for chromaticity, water absorption index (WAI), water soluble index (WSI), rehydration, viscosity properties and pasting properties. Freeze dried yam was maintained higher degree of lightness and higher WAI and WSI than those of cold-air or hot air dried one. In the case of rehydration, freeze dried yam was restored within one hour. The viscosity properties of freeze dried yam were the highest viscosity in all shear rates. Freeze dried yam was milled by roll mill (RM), pin mill (PM) or jet mill (JM) to evaluate for particle size, starch damage, pasting property and microstructure. Particle size was JM < PM < RM as 13.85~112.50 μm. In the result of starch damage, it was the highest value as 8.83 in JM, was the lowest value as 7.47 in RM. In pasting property, JM had relatively low viscosity at all shear rates. In the Microstructure by measuring scanning electron microscope, JM particle surfaces were rough with high starch damage, and particle size was confirmed fine particles in JM.
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참고문헌 (22)
참고문헌 신청
Bean MM / 1983 / Rice flour treatment for cake-baking applications / Cereal chem 60:445~449
Cagampang GB / 1973 / A gel consistency test for eating quality of rice / J. Sci. Food. Agr 24:1589~1594
Chung HY / 1995 / Carbohydrates analyses of Korean yam (Discorea)tubers / Korean J. Food Sci. Technol 27:36~41
Im SA / 1995 / The study on the comparisions of ingredients in yam and bitter taste material of African yam / J. Korean Soc. Food Nutr 24:74~81
Jeong HY / 1994 / Fractionation and quantitative analysis of lipid components in Korean yam (Dioscorea) Tubers / J. Korean Sci. Biol. Chem 37:509~515
Cagampang GB / 1973 / A gel consistency test for eating quality of rice / J. Sci. Food. Agr 24:1589~1594
Chung HY / 1995 / Carbohydrates analyses of Korean yam (Discorea)tubers / Korean J. Food Sci. Technol 27:36~41
Im SA / 1995 / The study on the comparisions of ingredients in yam and bitter taste material of African yam / J. Korean Soc. Food Nutr 24:74~81
Jeong HY / 1994 / Fractionation and quantitative analysis of lipid components in Korean yam (Dioscorea) Tubers / J. Korean Sci. Biol. Chem 37:509~515
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