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KMID : 0380620070390060658
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 6 p.658 ~ p.662
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Flavor Entrapment Effect of Porous Starch and Sensory Characteristic of Boiled Instant Noodles Using Flavor-entrapped Porous Starch
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Kim Hae-Yeun
Lee Gyu-Hee
Kang Hyun-Ah
Shin Myung-Gon
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Abstract
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In this study, wild sesame leaf aromas(WSLA) were extracted and the extracted aromas were entrapped in porous potato starch micelles. The entrapped aromas did not evaporate, even by heated water treatments, and remained until a physical treatment such as chewing. thus, the entrapped WSLA starch was used to make precooked instant noodles in order to mask or/and reduce an unpleasant raw flour flavor. The efficiencies of the flavor entrapment were analyzed using gas-chromatography equipped with solid phase micro-extraction (SPME), as well as by sensory evaluation. The highest yield of the porous potato starch was shown as 82.4% at an inlet temperature (IT) of 170˚C, an exhaust temperature (ET) of 90˚C, and a feeding rate (FR) of 40 mL/min. In the porous starch made by IT at 200˚C, ET at 100˚C, and FR at 50ML/min, the entrapment efficiency was 68% by GC analysis; this starch also had the highest WSLA and Consumer acceptability, but the lowest raw flour flavor, according to the sensory evaluation results.
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KEYWORD
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porous starch, aroma entrapment, sensory evaluation, solid phase micro extraction(SPME)
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