- 시판 도토리 묵가루의 아밀로그래프 호화 성질
- ㆍ 저자명
- 박선희,이애랑,김성곤
- ㆍ 간행물명
- 한국영양식량학회지
- ㆍ 권/호정보
- 1993년|22권 6호|pp.753-757 (5 pages)
- ㆍ 발행정보
- 한국식품영양과학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
Pasting properties of the two commercial products of air-dried sediment of acorn were studied with viscoamylograph. The concentrations used were 7.0~9.5% and heating temperatures were 86.5$^{circ}C$, 89.5$^{circ}C$ and 92.5$^{circ}C$. The viscosity increased as the heating temperature increased at a fixed concentration, but sample A at 8.5% concentration and sample B at 9.5% concentration maintained the constant peak viscosity regardless the heating temperatures. Samples heated to 92.5$^{circ}C$ showed breakdown at all concentrations. The 15-min height and cold viscosity were negatively correlated with the heating temperature at a constant concentration. There was a 1% difference in concentration to give the same indices of amylogram between two samples.