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KMID : 1007520070160040646
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Food Science and Biotechnology
2007 Volume.16 No. 4 p.646 ~ p.649
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Effect of Modified Starches on Caking Inhibition in Ramen Soup
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Wee Hye-Won
Choi Young-Jin
Chung Myong-Soo
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Abstract
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The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and corn starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant (T2) were measured as a function of temperature. T2-Temperature curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by 5℃ following the addition of only 0.5% modified cornstarch. The results indicate that the modified corn starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.
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KEYWORD
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anti-caking agent, ramen soup, caking phenomenon, Low-resolution proton-pulsed nuclear magnetic resonance, NMR, spin-spin relaxation time constant (T2), glass transition temperature(Tg)
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