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KMID : 1134820220510040360
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 4 p.360 ~ p.366
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Quality Characteristics of Dangmyeon (Starch Vermicelli) Made from Heat-Moisture Treated Corn, Potato, and Sweet Potato Starches
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Lee Chang-Seon
Chung Hyun-Jung
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Abstract
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The influence of heat-moisture treated corn, potato, and sweet potato starches on the quality characteristics of starch noodles (dangmyeon) was investigated. The corn, potato, and sweet potato starches with 21% and 27% moisture levels were thermally treated at 100°C for 2 and 12 h. The viscosity profiles of the starches changed significantly with the heat-moisture treatment (HMT). The HMT starches had higher pasting temperature and lower pasting viscosity than the corresponding native starches. However, the HMT potato and sweet potato starches showed a higher trough and final viscosity compared to their corresponding native starches. The cooking loss rate of dangmyeon made with HMT starches was lower than that of native starches. The HMT starch noodles had higher firmness and lower stickiness than noodle made from native starches. These results confirmed that the cooking characteristics and texture properties of dangmyeon were affected by HMT of starches.
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KEYWORD
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dangmyeon, heat-moisture treatment, corn starch, potato starch, sweet potato starch
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