Effects of Particle Size and Gelatinization of Job's Tears Powder on the Instant Properties

The effects of particle sizes (small, medium and large sizes) and gelatinization treatment on the changes of the instant properties of Job's tears powder were investigated. The degree of gelatinization on the different particle size samples of Job's tears powder was the highest in the smal...

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Veröffentlicht in:Journal of food science and nutrition (Pusan, Korea : 2003) 2010, 15(1), , pp.67-73
Hauptverfasser: Han, S.H., Korea University, Seoul, Republic of Korea, Park, S.J., Korea University, Seoul, Republic of Korea, Lee, S.W., Yuhan College, Bucheon, Republic of Korea, Rhee, C., Korea University, Seoul, Republic of Korea
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Sprache:eng
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Zusammenfassung:The effects of particle sizes (small, medium and large sizes) and gelatinization treatment on the changes of the instant properties of Job's tears powder were investigated. The degree of gelatinization on the different particle size samples of Job's tears powder was the highest in the small particle size, and it also showed an increasing trend regardless of pregelatinizing whether it is or not as the particle size decreased from large particle size to small particle size. The water solubility index of the pregelatinized samples was high compared to that of ungelatinized samples regardless of particle size and temperatures. The water absorption and swelling power increased as particle size and temperature were increased. The dispersibility and sinkability of ungelatinized sample was increased as particle size and temperature were increased and it also showed lower value regardless of particle size and temperature. However, the dispersibility and sinkability of pregelatinized samples were shown to have the opposite result, such that the smallest particle size of pregelatinized sample had the lowest sinkability (11.3%). The turbidity of the pregelatinized small particle size was the highest by a factor of 1.08.
ISSN:1226-332X
2287-1098
2287-8602
DOI:10.3746/jfn.2010.15.1.067