Effect of high amylose corn starch/dextrin on quality of non-fried instant noodles
DC Field | Value | Language |
---|---|---|
dc.contributor.author | You, J.G. | - |
dc.contributor.author | Lee, J.H. | - |
dc.contributor.author | Park, E.Y. | - |
dc.date.accessioned | 2021-08-31T19:20:47Z | - |
dc.date.available | 2021-08-31T19:20:47Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2020 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/60738 | - |
dc.description.abstract | High amylose corn starch and dextrin (acid-treated at 30, 40 and 50oC denominated as Dextrin30, Dextrin40 and Dextrin50) were added to non-fried instant noodles. X-ray diffraction pattern, water absorption, cooking loss, microstructure, and textural properties of non-fried instant noodles were investigated. The addition of high amylose corn starch/dextrin induced a slight peak intensity at 20o in the X-ray pattern indicating the insignificant formation of amylose-lipid complex. Non-fried instant noodles including high amylose corn starch/dextrin showed lower water absorption than the control. Dense microstructure in transverse section of noodles was observed in non-fried instant noodles including high amylose corn starch/dextrin except Dextrin50. Also, the addition of high amylose corn starch/dextrin induced low tensile strength, high firmness, and high stickiness. However, non-fried instant noodles containing Dextrin50 showed a loose microstructure and high cooking loss (3.98%), which might be associated with the textural properties such as the lowest tensile strength (0.17 N), lowest increase in firmness (46.77 N) and highest stickiness (18.43 N). © The Korean Society of Food Science and Technology | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.publisher | The Korean Society of Food Science and Technology | - |
dc.title | Effect of high amylose corn starch/dextrin on quality of non-fried instant noodles | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Park, E.Y. | - |
dc.identifier.doi | 10.3839/10.9721/KJFST.2020.52.6.670 | - |
dc.identifier.scopusid | 2-s2.0-85099693704 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology, v.52, no.6, pp.655 - 660 | - |
dc.relation.isPartOf | Korean Journal of Food Science and Technology | - |
dc.citation.title | Korean Journal of Food Science and Technology | - |
dc.citation.volume | 52 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 655 | - |
dc.citation.endPage | 660 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002659478 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Dextrin | - |
dc.subject.keywordAuthor | High amylose corn starch | - |
dc.subject.keywordAuthor | Non-fried instant noodles | - |
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