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KMID : 1007520020110040365
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Food Science and Biotechnology
2002 Volume.11 No. 4 p.365 ~ p.370
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Supplementations of Resistant Starches to Asian Noodles
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Shin, Mal Shick
Woo, Kyung Soo/Seib, Paul A.
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Abstract
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Two cross-linked RS4 wheat starches with low (LS) and moderate swelling (MS) power and two commercial resistant starches (RS), Novelose 240 and Novelose 330, were used to compare the noodle qualities. The addition of native starch or RS to the flours increased the lightness and decreased the yellowness. Peak viscosity values of flours with RS and MS RS4 were similar to that of the control flour. Others showed lower values than the control. Maximum consistency was higher in alkaline noodle dough than white salted noodle dough, and was affected by swelling power of RS. The developing time was higher in flours with cross-linked RS4 starches than those with commercial RS. RS-added noodle did not change the volume and weight of cooked noodle during storage, but slightly increased cooking loss compared to control. The force to compress cooked and soaked salt noodles to 60% of their thickness in the presence of RS increased compared to the starch/flour control, but decreased in alkaline noodles. Cooked salted and alkaline noodles containing MS RS4 and Novelose 330 had higher tensile strength than those made from LS RS4 and Novelose 240.
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