한국융합학회논문지 (Journal of the Korea Convergence Society)

  • 제10권2호
  • /
  • Pages.41-48
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  • 2019
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  • 2233-4890(pISSN)
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  • 2713-6353(eISSN)
한국융합학회 (Korea Convergence Society)
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HPMC 점도의 유탕면 지방소화 지연에 대한 융합 연구

Convergence Study on In Vitro Lipid Digestibility of Instant Fried Noodle with HPMC

  • 배인영 (극동대학교 식품영양학과) ;
  • 장혜림 (한양대학교 식품영양학과) ;
  • 최연정 (극동대학교 식품영양학과) ;
  • 이현규 (한양대학교 식품영양학과)
  • 투고 : 2018.11.16
  • 심사 : 2019.02.20
  • 발행 : 2019.02.28
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초록

본 연구는 HPMC (Hydroxypropyl methyl cellulose)의 점도와 겉보기 점도가 유탕면의 흡유량과 지방 소화율에 미치는 영향을 확인하고자 하였다. HPMC 상업용 소재의 점도와 밀가루 대체 농도가 증가함에 따라 흡유량 감소와 지방 소화 지연 효과가 나타났다. 한편, 동일한 겉보기 점도를 보이는 수준으로 밀가루 대신 HPMC를 대체하여 제조한 유탕면에서도 겉보기 점도가 같음에도 불구하고 HPMC 자체 점도 증가(높은 중합도를 갖는 시료)에 따른 흡유량 감소와 지방 소화 지연효과를 볼 수 있었다. 이상의 결과로부터, 유탕면의 흡유량 감소와 지방 소화 지연은 겉보기 점도가 동일하다 하더라도 HPMC 자체의 높은 점도가 더 주요한 영향을 주는 것을 확인할 수 있었다.

The effects of HPMC (hydroxypropyl methylcellulose) on instant fried noodles regarding oil uptake and in vitro lipid digestibility were evaluated according to different viscosity levels, as well as the same apparent viscosity. The oil uptake and lipid digestibility decreased with the increasing HPMC viscosity and replacement level, demonstrating that the reduced oil uptake and lipid digestibility may be caused by the high viscosity of HPMC. Furthermore, the oil uptake and lipid digestibility of noodles with HPMC at both apparent viscosities decreased with the increasing viscosity of HPMC in spite of having the same apparent viscosity. As a result, the high viscosity of HPMC on instant fried noodles was more critical factor compared to apparent viscosity for lowering oil uptake and lipid digestibility.

키워드

OHHGBW_2019_v10n2_41_f0001.png 이미지

Fig. 1. Effect of HPMC viscosity on oil uptake (A) and free fatty acid content released from instant fried noodles during in vitro lipid digestion (B). Different letters on the bars mean significant difference from each other (p<0.05)

OHHGBW_2019_v10n2_41_f0002.png 이미지

Fig. 2. Effect of HPMC on the oil uptake (A) and free fatty acid content released from instant fried noodles during in vitro lipid digestion (B) in terms of the viscosity and apparent viscosity. Different letters on the bars mean significant difference from each other (p<0.05). * p<0.05 compared with CN100 with low apparent viscosity, ** p<0.05 compared with CN4000 with low apparent viscosity, *** p<0.05 compared with CN100000 with low apparent viscosity

OHHGBW_2019_v10n2_41_f0003.png 이미지

Fig. 3. Representative confocal images of instant fried noodles with HPMC before and after in vitro lipid digestion

Table 1. Characterization of HPMC types and their replacement levels for wheat flour in instant fried noodles

OHHGBW_2019_v10n2_41_t0001.png 이미지

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