한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제31권3호
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  • Pages.248-254
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  • 2015
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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시판 압출숙면류의 저항전분 함량과 조리특성

Study on Resistant Starch Contents and Cooking Characteristics of Commercial Extrusion-Cooked Noodles

  • 류복미 (창원대학교 생활과학연구소) ;
  • 김창순 (창원대학교 식품영양학과)
  • Ryu, Bog-Mi (Research Institute of Human Ecology, Changwon National University) ;
  • Kim, Chang-Soon (Dept. of Food and Nutrition, Changwon National University)
  • 투고 : 2015.04.07
  • 심사 : 2015.04.28
  • 발행 : 2015.06.30
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초록

We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (2), freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength.

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