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http://dx.doi.org/10.9724/kfcs.2016.32.4.426

Quality Characteristics of Naengmyeon Noodle Containing Citric Acid and Guar Gum  

Park, Jae-Hee (Department of Food, Nutrition and Biotechnology, Kyungnam University)
Ryu, Bog-Mi (Research Institute of Human Ecology, Changwon National University)
Kim, Chang-Soon (Department of Food and Nutrition, Changwon National University)
Publication Information
Korean journal of food and cookery science / v.32, no.4, 2016 , pp. 426-432 More about this Journal
Abstract
Purpose: The consumption of noodles has increased domestically. However, noodles with high carbohydrate content can cause an increase in blood glucose compared with other foods. Therefore, in this study, Naengmyeon with high resistant starch was prepared for decreasing blood glucose by the addition of 0.5% citric acid (CN), 1% guar gum (GN) or 0.5% citric acid and 1% guar gum (CGN), and then it was incubated in a refrigerator for 3 days, and stored in a freezer for 1 month. Methods: The quality characteristics of these Naengmyeon noodles was evaluated based on total starch, resistant starch, water absorption, cooking loss, turbidity, in vitro starch hydrolysis, and in vivo glucose response. Results: There was no significant difference in the total starch, cooking loss, and turbidity. The resistant starch of GN (1.70%) and CGN (1.84%) was significantly increased when compared with that in Naengmyeon with no additives (N) and CN. In terms of water absorption, CN (86.01%) was the lowest in samples, followed by GN (92.17%), N (94.20%), and CGN (99.16%). CGN with high resistant starch was the lowest in in vitro starch hydrolysis in samples. However, it had no effect on the in vivo glucose response. In vitro starch hydrolysis exhibited a significant positive correlation (r=0.533; p<0.01) with in vivo glucose response. Conclusion: Therefore, future studies are needed to establish the standard for resistant starch contents in processed carbohydrate foods for delaying the increase in blood glucose. If this standard is established, it might help to develop processed foods for diabetic patients.
Keywords
Naengmyeon; citric acid; guar gum; resistant starch; quality characteristics;
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Times Cited By KSCI : 2  (Citation Analysis)
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