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KMID : 0380619940260040475
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 4 p.475 ~ p.478
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In Vitro Digestibility of Chemically Modified Starches and Ramen Starches
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Abstract
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The hydrolyzability of chemically modified starches and ramen staches was determined by hogpancreatic a-amylase in vitro test. The extents of hydrolysis were 64.5% and 59.3% in native and acetylated potato starch, 70.5% and 60.4% in native and hydroxypropylated corn starch, and 65.2% and 57.3% in native and hydroxypropylated high amylose corn starch, respectively. The hydrolysis extents of waxy corn starch derivatives were shown in the descending order of pregelatinized (74.3%) $gt;native (72.1%)$gt;acetylated (66.5%)$gt;acetyl distarch adiphate (56.4%)$gt;hydroxypropyl distarch phosphate (50.7%). In the test on starches of container and regular ramen cooked by practical way, no significant difference was observed between ramen products of five different makers. Although the hydrolysis rate and extent of chemically modified starches were lower than those of native starches, the digestibility of ramen seemed to be not affected in the common diet as the use level of modified starch was relatively low.
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