Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Effect of Potato Starch Content on Physical Properties of Ramyon

감자전분 함량이 라면의 물성에 미치는 영향

  • Published : 2001.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The physical properties of ramyon made of potato starch at various levels (12, 14 16%) were investigated to find out the effect of potato starch on ramyon quality. The higher starch content in dough, the higher water content after steaming and the lower moisture content after deep frying. As the starch content increased, the magnitudes of extrusion work of cooked ramyon and capillary viscosity of ramyon soup increased but the starting temperature of gelatinization decreased. There was a good correlation ($R^2$=0.99) between extrusion work and capillary viscosity. Firmness and chewiness values measured by texture analyser decreased with increase in starch content while tenderness and overall texture preference evaluated by sensory analysis increased.

Keywords

References

  1. Cereal Chem. v.71 Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles Baik, B.K.;Czuchajowska, Z.;Pomeranz, Y.
  2. Proc 28th Aust. Cereal Chemistry, Conf. Suitability of Australian wheat and flour for noodle production Shirao, Y.;Moss, H J
  3. J. Cereal Sci. v.3 Flour quality requirements for Chinese noodle manufacture Miskelly, D.M.;Moss, H.J.
  4. Starch/Staerke. v.46 Relationships between physical starch properties and yellow noodle quality Konik, C.M;Mikkelson, L.M.;Moss, R.;Gore, P J.
  5. Cereal Chem. v.74 Optimization of Rapid-visco analyser test conditions for predicting Asian noodle quality Batey, I.L.;Curtin, B.M;Moore, S.A.
  6. Cereal Chem. v.74 Physicochemical properties of Australian flour influencing the texture of yellow alkaline noodles Ross, A S.;Quail, K.J.;Crosbie, G.B.
  7. Cereal Foods World. v.41 Instant noodle technology Kim, S K.
  8. Korean J Food Sci. Technol. v.4 Stability of lipid in ramyon (deep fat fried instant noodle) I Oxidative change in the ramyon lipids during storage Cheigh, H.S.;Kwon, T.W.
  9. Korean J Food Sci. Technol. v.5 Stability of lipid in ramyon (deep fat fried instant noodle) Ⅱ. Chemical changes of frying fats during frying process in ramyon producing plant. Cheigh, H S.;Kwon, T.W.
  10. Korean J. Food Sci Technol. v.20 Relative effectiveness of some antioxidants on storage stability of instant noodle (ramyon) fried by palm oil and beef tallow Yang, J H.;Chang, Y S;Shin, H S.
  11. Korean J Food Sci. Technol. v.25 Kinds and changes in the amount of flavor compounds formed during storage of the ramyon Choe, E.O;Kang, W.S.;Chang, Y.S.
  12. Korean J. Food Sci. Technol. v.25 Effects of antioxidants in the frying oil on the flavor compound formation in the ramyon during storage Choe, E. O.;Lee, Y.S.;Choi. S B.
  13. Korean J. Food Sci. Technol. v.26 Prediction of shelf-life of instant noodle by hexanal content Kim, B S;Kim, S K
  14. Korean J Food Sci. Technol. v.22 Effect of frying temperatures and times on cooking properties of ramyon Kim, S.K.;Lee, A R
  15. Korean J. Food Sci Technol. v.23 Effects of salt and alkaline reagent on rheological properties of instant noodle flour differing in protein content Chung, G.S;Kim, S.K.
  16. Korean J. Food Sci. Technol. v.23 Effects of wheat flour protein contents on ramyon (deep-fried instant noodles) quality Chung, G.S.;Kim, S.K.
  17. Cereal Foods World v.43 Instant noodles in Japan Kubomura, K.
  18. Cereal Chem. v.76 Starch and protein quality requirements of Japanese alkaline noodles (ramen) Crosbie, G.B.;Ross, A.S.;More, T.;Chiu, P.C.
  19. Korean J. Food Sci. Technol. v.31 Quality of Korean wheat noodles and its relations to physicochemical properties of flour Jang, E.H.;Lim, H S.;Koh, B K.;Lim, S.T.
  20. Official Methods of Analysis(15th ed.) AOAC
  21. J. Food Sci. v.62 Chemical, physical and sensory attributes of noodles with added sweetpotato and soy flour Coolins, J.L.;Pangloli, P
  22. Korean J. Food Sci. Technol. v.19 Development of shear extrusion test for the texture evaluation of cooked noodle Yoo, B.S.;Lee, C.H.
  23. SAS System under Windows, Release 6.12 SAS Institute, Inc
  24. Cereal Chem v.66 Japanese noodle qualities.Ⅱ Starch components Toyokawa, H;Rubenthaler, G.L;Powers, J R;Schanus, E.G.
  25. Korean J Food Sci. Technol. v.23 Comparison of physico-chemical properties of corn, sweet potato, potato, wheat and munbean starches Jung, S.H.;Shin, G.J.;Choi, C U
  26. Cereal Chem v.67 Chinese wet noodle formulation : A response surface methodology study Shelke, K;Dick, J W.;Holm, Y F;Loo, K.S.