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Article: Study on the effect of soysauce on starch gelatinization

TitleStudy on the effect of soysauce on starch gelatinization
在食品加工過程中控制淀粉粘度的重要性—─淀粉和醬油間相互作用的研究
Authors
KeywordsViscosity
Soy sauce
Starch
Process simulation
Issue Date1997
PublisherChinese Cereals and Oils Association. The Journal's web site is located at http://zlyx.chinajournal.net.cn/
Citation
中國糧油學報, 1997, v. 12 n. 2, p. 43-47, 53 How to Cite?
Journal of the Chinese Cereals and Oils Association, 1997, v. 12 n. 2, p. 43-47, 53 How to Cite?
AbstractSoysauce is commonly used in the preparat ion of Asian starch-based foods. Soysauce samples differ widely in composition, especially in major factors affecting starch processing behavior, such as NaCl content. The effects on the pasting properties of a commercial corn starch of the addition of 16% w/w soysauce in water was studied, using a Rapid Visco- Analyzer ( RVA) programmed to give a double heating and cooling cycle. Gelatinization temperature of the starch - water - soysauce mixtures was measured by differential scanning calorimetry( DSC) . Significant differences in peak viscosity on heating to 95 c, and viscosity after cooling to 50 c were observed. The differences were partly related to the sodium content and pH of the diverse soysauce samples used, representing the range marketed in Hong Kong. The second cycle of heating and cooling greatly enhanced discrimination among samples, and may prove to be a realistic indicator of starch behavior in typical cooked, canned and re-heated food products.
Persistent Identifierhttp://hdl.handle.net/10722/68678
ISSN
2015 SCImago Journal Rankings: 0.111

 

DC FieldValueLanguage
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:41Z-
dc.date.available2010-09-06T06:06:41Z-
dc.date.issued1997en_HK
dc.identifier.citation中國糧油學報, 1997, v. 12 n. 2, p. 43-47, 53en_HK
dc.identifier.citationJournal of the Chinese Cereals and Oils Association, 1997, v. 12 n. 2, p. 43-47, 53-
dc.identifier.issn1003-0174en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68678-
dc.description.abstractSoysauce is commonly used in the preparat ion of Asian starch-based foods. Soysauce samples differ widely in composition, especially in major factors affecting starch processing behavior, such as NaCl content. The effects on the pasting properties of a commercial corn starch of the addition of 16% w/w soysauce in water was studied, using a Rapid Visco- Analyzer ( RVA) programmed to give a double heating and cooling cycle. Gelatinization temperature of the starch - water - soysauce mixtures was measured by differential scanning calorimetry( DSC) . Significant differences in peak viscosity on heating to 95 c, and viscosity after cooling to 50 c were observed. The differences were partly related to the sodium content and pH of the diverse soysauce samples used, representing the range marketed in Hong Kong. The second cycle of heating and cooling greatly enhanced discrimination among samples, and may prove to be a realistic indicator of starch behavior in typical cooked, canned and re-heated food products.-
dc.languagechien_HK
dc.publisherChinese Cereals and Oils Association. The Journal's web site is located at http://zlyx.chinajournal.net.cn/en_HK
dc.relation.ispartof中國糧油學報en_HK
dc.relation.ispartofJournal of the Chinese Cereals and Oils Association-
dc.subjectViscosity-
dc.subjectSoy sauce-
dc.subjectStarch-
dc.subjectProcess simulation-
dc.titleStudy on the effect of soysauce on starch gelatinizationen_HK
dc.title在食品加工過程中控制淀粉粘度的重要性—─淀粉和醬油間相互作用的研究-
dc.typeArticleen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.identifier.hkuros22413en_HK
dc.identifier.volume12-
dc.identifier.issue2-
dc.identifier.spage43-
dc.identifier.epage47, 53-
dc.publisher.placeChina-

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