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http://dx.doi.org/10.9721/KJFST.2020.52.6.655

Effect of high amylose corn starch/dextrin on quality of non-fried instant noodles  

You, Jae Geun (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Lee, Ju Hun (Division of Food Science & Culinary arts, Shinhan University)
Park, Eun Young (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.6, 2020 , pp. 655-660 More about this Journal
Abstract
High amylose corn starch and dextrin (acid-treated at 30, 40 and 50℃ denominated as Dextrin30, Dextrin40 and Dextrin50) were added to non-fried instant noodles. X-ray diffraction pattern, water absorption, cooking loss, microstructure, and textural properties of non-fried instant noodles were investigated. The addition of high amylose corn starch/dextrin induced a slight peak intensity at 20o in the X-ray pattern indicating the insignificant formation of amylose-lipid complex. Non-fried instant noodles including high amylose corn starch/dextrin showed lower water absorption than the control. Dense microstructure in transverse section of noodles was observed in non-fried instant noodles including high amylose corn starch/dextrin except Dextrin50. Also, the addition of high amylose corn starch/dextrin induced low tensile strength, high firmness, and high stickiness. However, non-fried instant noodles containing Dextrin50 showed a loose microstructure and high cooking loss (3.98%), which might be associated with the textural properties such as the lowest tensile strength (0.17 N), lowest increase in firmness (46.77 N) and highest stickiness (18.43 N).
Keywords
high amylose corn starch; dextrin; non-fried instant noodles;
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