Gelatinization Properties of Crude Starches Prepared from Acorns Harvested in Various Countries

Yang, Kee-Heun; You, Bo-Ram; Kim, Hyojin; Lee, Ji-Yeon; Kim, Minji; Kim, Mee Ree

doi:10.3746/jkfn.2011.40.9.1279

Cited by 2 publications

(1 citation statement)

References 6 publications

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“…. 도토리에 대한 연구로는 주로 묵으로의 이용성에 중점을 두었으며, 한국산 도토리의 이용에 관한 연구 (8), 도토리 조전분 및 정제전분의 이화학 적 특성 (9), 도토리 전분의 제조 및 도토리의 떫은 맛 성분인 tannin의 제거방법 (10), 도토리 gallic acid의 항산화성에 대 한 보고 (6), 지방대사와 항산화능에 관한 연구 (1,11,12) 등이 있고, 수입산에 대한 연구로는 국내산 및 중국산 도토리 가 루의 성분분석에 관한 연구 (13), 도토리묵 제조용 조전분의 원산지별 성분 및 항산화 특성 (14), 도토리묵 제조용 조전분 의 수입 원산지별 호화 특성 (15)…”

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Gel Properties of Mook Manufactured from Acorns Harvested in Various Countries according to Storage Period

Yang¹,

Lee²,

Kim³

2012

Journal of the Korean Society of Food Science and Nutrition

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Gel properties of Mook manufactured from acorn harvested in various countries [domestic (KAS), Chinese (CAS), and North Korea (NAS)] were analyzed according to storage period. Gel properties included water binding, syneresis of gel, DSC (differential scanning calorimetry), X-ray diffraction, SEM (scanning electron microscopy), texture, Hunter's color value, and sensory value. Water binding of NAS, CAS, and KAS were 233.8%, 217.3%, and 215.0%, respectively. Syneresis of gel from KAS, CAS, and NAS were 2.06%, 1.85%, and 1.45%, respectively, after 1 day of storage. There were significant differences upon storage for 1～3 days (p<0.05), whereas were no significant differences upon storage for 4～10 days. Peak temperature of gelatinization property by DSC was 55.28 o C for KAS, 54.45 o C for CAS, and 54.12 o C for NAS after 1 day of storage. Hardness of texture in NAS, KAS, and CAS were 374.9, 357.4, and 348.9, respectively, after 1 day of storage. Hunter's color L value, and a value were highest in NAS, whereas b value was the lowest in CAS. There were no significant differences in any particular sensory values.

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Gel Properties of Mook Manufactured from Acorns Harvested in Various Countries according to Storage Period

Yang¹,

Lee²,

Kim³

2012

Journal of the Korean Society of Food Science and Nutrition

Self Cite

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A Review of the General Characteristics and Functions of Acorns

Je¹,

Shin²

2016

The Korean Journal of Food And Nutrition

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This study was conducted to investigate the health effects of the general components of acorns in animals. In Korea, acorns have been used as food material in the form of acorn starch. Acorns contain tannin, gallic acid, digallic acid, and gallotannin. Therefore, the health effects of acorns as functional food are actively being studied. The chemical composition of acorns may vary according to the harvest time, region, and breed. Acorns have excellent antioxidant properties and might be beneficial in controlling hyperlipidemia, obesity, cardiovascular disease, and dementia, as well as strengthening immune competence. Further study is necessary to better understand the benefits of acorns, as it is expected to represent a large part of the food industry.

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Gelatinization Properties of Crude Starches Prepared from Acorns Harvested in Various Countries

Cited by 2 publications

References 6 publications

Gel Properties of Mook Manufactured from Acorns Harvested in Various Countries according to Storage Period

Gel Properties of Mook Manufactured from Acorns Harvested in Various Countries according to Storage Period

A Review of the General Characteristics and Functions of Acorns

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