Abstract
High amylose corn starch and dextrin (acid-treated at 30, 40 and 50oC denominated as Dextrin30, Dextrin40 and Dextrin50) were added to non-fried instant noodles. X-ray diffraction pattern, water absorption, cooking loss, microstructure, and textural properties of non-fried instant noodles were investigated. The addition of high amylose corn starch/dextrin induced a slight peak intensity at 20o in the X-ray pattern indicating the insignificant formation of amylose-lipid complex. Non-fried instant noodles including high amylose corn starch/dextrin showed lower water absorption than the control. Dense microstructure in transverse section of noodles was observed in non-fried instant noodles including high amylose corn starch/dextrin except Dextrin50. Also, the addition of high amylose corn starch/dextrin induced low tensile strength, high firmness, and high stickiness. However, non-fried instant noodles containing Dextrin50 showed a loose microstructure and high cooking loss (3.98%), which might be associated with the textural properties such as the lowest tensile strength (0.17 N), lowest increase in firmness (46.77 N) and highest stickiness (18.43 N).
| Original language | English |
|---|---|
| Pages (from-to) | 655-660 |
| Number of pages | 6 |
| Journal | Korean Journal of Food Science and Technology |
| Volume | 52 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - 2020 Dec |
Bibliographical note
Publisher Copyright:© The Korean Society of Food Science and Technology
Keywords
- Dextrin
- High amylose corn starch
- Non-fried instant noodles
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology