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KMID : 0380619930250040355
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 4 p.355 ~ p.359
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Effects of Alum on the Physicochemical Properties
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권익부/Kwon, Ik Boo
이신영/김광중/이상귀/Lee, Shin Young/Kim, Kwang Joong/Lee, Sang Gui
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Abstract
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The effects of alum un the physicochemical properties of non-waxy and waxy rice starches were investigated. The swelling powers of non-waxy and waxy rice starches with 0.05∼1.0%(w/w) alum were increased remarkably in comparison with rice starches without alum, but those of rice starches with alum above 1.0%(w/w) concentration were decreased slowy with the increasing amount of alum. While solubility of the non-waxy starch with 0.05∼1.0%h(w/w) alum was elevated gradually with the increasing temperature. that of the waxy starch was decreased regardless temperature. But solubilities of both rice starches with alum concentration above 1.0%(w/w) exhibited no significant changes. The more alum in the system, the higher and the luwer blue value were resulted in non-waxy rice starch and waxy rice starch, reapectively. From amylograms, it was found that alum increased breakdown and initial pasting temperatures for both rice starches, but reduced setback.
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KEYWORD
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