Browse > Article

Effect of Modified Starches on Caking Inhibition in Ramen Soup  

Wee, Hye-Won (Department of Food Science and Technology, Ewha Womans University)
Choi, Young-Jin (Department of Food Science and Biotechnology, Seoul National University)
Chung, Myong-Soo (Department of Food Science and Technology, Ewha Womans University)
Publication Information
Food Science and Biotechnology / v.16, no.4, 2007 , pp. 646-649 More about this Journal
Abstract
The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and com starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant ($T_2$) were measured as a function of temperature. $T_2-Temperature$ curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by $5^{\circ}C$ following the addition of only 0.5% modified cornstarch. The results indicate that the modified com starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.
Keywords
anti-caking agent; ramen soup; caking phenomenon; low-resolution proton-pulsed nuclear magnetic resonance (NMR); spin-spin relaxation time constant ($T_2$); glass transition temperature ($T_g$);
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Moreyra R, Peleg M. Effect of equilibrium water activity on the bulk properties of selected food powders. J. Food Sci. 46: 1918- 1922 (1981)   DOI
2 Chung MS, Kim SH, Park KM. Observation of molecular relaxation behavior of powdered carbohydrates using low field nuclear magnetic resonance (NMR). Food Sci. Biotechnol. 11: 665-672 (2002)
3 Slade L, Levine H. Beyond water activity: Recent advances based on alternative approach to the assessment of food quality and safety. Crit. Rev. Food Sci. 30: 115-360 (1991)   DOI   ScienceOn
4 Peleg M, Mannheim CH. The mechanism of caking of powdered onion. J. Food Process Pres. 1: 3-11 (1977)   DOI
5 Lazar ME, Brown AH, Smith GS, Wong FF, Lindquist FE. Experimental production of tomato powder by spray drying. Food Technol.-Chicago 10: 129-134 (1956)
6 Chung MS, Ruan RR, Chen PL, Lee YG, Ahn TH, Baik CK. Formulation of caking-resistant powdered soups based on NMR analysis. J. Food Sci. 66: 1147-1151 (2001)   DOI   ScienceOn
7 Barbosa-Canovas G, Malave-Lopez J, Peleg M. Density and compressibility of selected food powders mixtures. J. Food Process Eng. 10: 1-19 (1987)   DOI   ScienceOn
8 Kim M. Effect of soluble starch pretreatment and storage condition on caking degree and moisture sorption of powdered onion. J. Korean Soc. Food Sci. Nutr. 20: 272-275 (1991)   과학기술학회마을
9 Lai HM, Schmidt SJ. Lactose crystallization in skim milk powder observed by hydrodynamic equilibria, scanning electron microscopy, and $^2H$ nuclear magnetic resonance. J. Food Sci. 55: 994-999 (1990)   DOI
10 Roos Y, Karel M. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. J. Food Sci. 56: 1676-1681 (1991)   DOI
11 Aguilera JM, Levi G, Karel M. Effect of water content on the glass transition and caking of fish protein hydrolyzates. Biotechnol. Progr. 9: 651-654 (1993)   DOI   ScienceOn
12 Peleg M, Mannheim CH, Passy N. Flow properties of some food powders. J. Food Sci. 38: 959-964 (1973)   DOI
13 Roosen MJGW, Hemminga MA, Walstra P. Molecular motion in glassy water-malto-oligosaccharide (maltodextrin) mixtures as studied by conventional and saturation-transfer spin-probe e.s.r. spectroscopy. Carbohyd. Res. 215: 229-237 (1991)   DOI   ScienceOn
14 Chung MS, Ruan RR, Chen PL, Chung SH, Ahn TH, Lee KH. Study of caking in powdered foods using nuclear magnetic resonance spectroscopy. J. Food Sci. 65: 134-138 (2000)   DOI
15 Peleg M, Hollenbach AM. Flow conditioners and anticaking agents. Food Technol.-Chicago 38: 93-102 (1984)
16 Kalichevisky MT, Jaroszkiewicz EM, Ablett S, Blanshard JMV, Lillford PJ. The glass transition of amylopectin measured by DSC, DMTA, and NMR. Carbohyd. Polym. 18: 77-88 (1992)   DOI   ScienceOn
17 Tsourouflis S, Flink JM, Karel M. Loss of structure in freeze-dried carbohydrate solutions. Effect of temperature, moisture contents, and composition. J. Sci. Food Agr. 27: 509-519 (1976)   DOI
18 Aguilera JM, del Valle JM, Karel M. Caking phenomena in amorphous food powders. Trends Food Sci. Tech. 6: 149-155 (1995)   DOI   ScienceOn
19 Peleg M. Glass transitions and the physical stability of food powders. pp. 435-451. In: Glassy State in Foods. Blanshard JMB, Lillford PJ (eds). Nottingham University Press, Nottingham, UK (1993)
20 Chung MS, Ruan RR, Chen P, Kim JH, Ahn TH, Baik CK. Predicting caking behavior in powdered foods using low field nuclear magnetic resonance (NMR) technique. Lebensm.-Wiss. Technol. 36: 751-761 (2003)   DOI   ScienceOn
21 Chung MS, Ruan RR. Storage temperature dependence on caking of food powders. Food Sci. Biotechnol. 11: 566-569 (2002)
22 Hamano M, Sugimoto H. Water sorption, reduction of caking, and improvement of free flowingness of powdered soy sauce and miso. J. Food Process Pres. 2: 185-196 (1978)   DOI
23 Lloyd RJ, Chen XD, Hargreaves JB. Glass transition and caking of spray-dried lactose. Int. J. Food Sci. Tech. 31: 305-311 (1996)   DOI   ScienceOn
24 Chuy LE, Labuza TP. Caking and stickiness of dairy-based food powders as related to glass transition. J. Food Sci. 59: 43-46 (1994)   DOI   ScienceOn