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목차
1. Introduction
2. Material and Method
2.1 Material
2.2 Starch Extraction
2.3 Measurement of Water content
2.4 Viscosity(RVA)
2.5 Starch Texture Profile Analysis(TPA)
2.6 Light Microscopic Analysis
2.7 DSC
3. Result and Discussion
3.1 Moisture Content
3.2 Viscosity
3.3 TPA
3.4 Starch Particle
3.5 DSC
4. Conclusion
5. Reference
2. Material and Method
2.1 Material
2.2 Starch Extraction
2.3 Measurement of Water content
2.4 Viscosity(RVA)
2.5 Starch Texture Profile Analysis(TPA)
2.6 Light Microscopic Analysis
2.7 DSC
3. Result and Discussion
3.1 Moisture Content
3.2 Viscosity
3.3 TPA
3.4 Starch Particle
3.5 DSC
4. Conclusion
5. Reference
본문내용
rent chestnut samples. It was inferred that hardness and chewiness were related in some physical ways and in contrast, springiness and cohesiveness didn't appear the same as prior two characters' case. Test observations revealed that Dae-bo was far more compressible than the other two samples, such that the chestnut gel broke apart during the test and fragments adhered to the upper platen, resulting in slight tensile force reading. As a result, 3 species chestnuts could be used differently according to physical properties, depending on food processing condition.
Byung-go had largest particle (Dae-bo : 20.2㎛ ; Byung-go : 30.2㎛ ; Bu-yo : 27.2㎛ ) and all species had round shape.
In DSC, Dae-bo marked the highest onset temperature. Enthalpy of Byung-go was the highest value among the three species.
5. References
1) Oxford University Press. F. Chittendon.RHS Dictionary of Plants plus Supplement. 1951.
2) College of Natural Resources, Department of Forestry, VirginiaTech. Chinese Chestnut.
3) Information page by a small Australian grower in Balingup, Western Australia. Chestnut - Nutritional value.
4) Granfeldt, Y., Bjorch, I., Drews, A.,, and Toavar, J. : An In vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition 649-660. 49.(1992)
5) Cereal Chem. Yanez, G. A., J. K. Messinger, C. W. Walker, and J. H. Rupnow: Amaranthus hypochondriacus: Starch isolation and partial characterization. 273-276. 63 (1986),
6) Cereal Chem. Wolf, M. J., M. M. MacMasters, and C. E. Rist: Some characteristics of the starches of three South American seeds for food. 219-222. 27 (1950),
7) Cereal Chem. Crossland, L. B., and H. H. Favor: Starchgelatinization studies. II. A method for showing the stages in swelling of starch during heating in the amylograph. 213-220. 25 (1948)
8) Food Technology. Bourne, M.C., J.C. Moyer, and D.B. Hand.. Measurement of food texture by a universal testing machine. 20:522. (1966)
9) Szczesniak, A.S. . Correlating sensory with instrumental texture measurements- - an overview of recent developments. Journal of Texture Studies 18:1-15.(1987)
10) McGraw Hill, Inc. Dean, John A. The Analytical Chemistry Handbook. pp. 15.115.5.(1995)
11) Boca Raton. Pungor, Erno. A Practical Guide to Instrumental Analysis. pp. 181191.(1995)
12) Brooks Cole. Douglas A. Skoog, F. James Holler, Timothy A. Mieman, "Principles of Instrumental Analysis", 5th Edition.(1997)
13) Molecular Expressions. Abramowitz M, Davidson MW . "Introduction to Microscopy".(2007)
14) Academic Press. Whistler, R.L., BeMiller, J.N. and Paschell, E.F.:Organization og satrch granules. In starch chemistry and Technology. (1984)
15) Park HH, Lee KH, Kim SK. Effect of heat-moisture treatments on physico-chemical properties of chestnut starch. Korean J Food Sci Technol 18: 437-442.(1986)
16) Park IS, Kim SK, Kim CS. Physicochemical properties of chestnut starch. J Korean Agric Chem Soc 25: 218-223.(1982)
Byung-go had largest particle (Dae-bo : 20.2㎛ ; Byung-go : 30.2㎛ ; Bu-yo : 27.2㎛ ) and all species had round shape.
In DSC, Dae-bo marked the highest onset temperature. Enthalpy of Byung-go was the highest value among the three species.
5. References
1) Oxford University Press. F. Chittendon.RHS Dictionary of Plants plus Supplement. 1951.
2) College of Natural Resources, Department of Forestry, VirginiaTech. Chinese Chestnut.
3) Information page by a small Australian grower in Balingup, Western Australia. Chestnut - Nutritional value.
4) Granfeldt, Y., Bjorch, I., Drews, A.,, and Toavar, J. : An In vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition 649-660. 49.(1992)
5) Cereal Chem. Yanez, G. A., J. K. Messinger, C. W. Walker, and J. H. Rupnow: Amaranthus hypochondriacus: Starch isolation and partial characterization. 273-276. 63 (1986),
6) Cereal Chem. Wolf, M. J., M. M. MacMasters, and C. E. Rist: Some characteristics of the starches of three South American seeds for food. 219-222. 27 (1950),
7) Cereal Chem. Crossland, L. B., and H. H. Favor: Starchgelatinization studies. II. A method for showing the stages in swelling of starch during heating in the amylograph. 213-220. 25 (1948)
8) Food Technology. Bourne, M.C., J.C. Moyer, and D.B. Hand.. Measurement of food texture by a universal testing machine. 20:522. (1966)
9) Szczesniak, A.S. . Correlating sensory with instrumental texture measurements- - an overview of recent developments. Journal of Texture Studies 18:1-15.(1987)
10) McGraw Hill, Inc. Dean, John A. The Analytical Chemistry Handbook. pp. 15.115.5.(1995)
11) Boca Raton. Pungor, Erno. A Practical Guide to Instrumental Analysis. pp. 181191.(1995)
12) Brooks Cole. Douglas A. Skoog, F. James Holler, Timothy A. Mieman, "Principles of Instrumental Analysis", 5th Edition.(1997)
13) Molecular Expressions. Abramowitz M, Davidson MW . "Introduction to Microscopy".(2007)
14) Academic Press. Whistler, R.L., BeMiller, J.N. and Paschell, E.F.:Organization og satrch granules. In starch chemistry and Technology. (1984)
15) Park HH, Lee KH, Kim SK. Effect of heat-moisture treatments on physico-chemical properties of chestnut starch. Korean J Food Sci Technol 18: 437-442.(1986)
16) Park IS, Kim SK, Kim CS. Physicochemical properties of chestnut starch. J Korean Agric Chem Soc 25: 218-223.(1982)
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