Effect of high amylose corn starch/dextrin on quality of non-fried instant noodles

Jae Geun You, Ju Hun Lee, Eun Young Park

Research output: Contribution to journalArticlepeer-review

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 languageEnglish
Pages (from-to)655-660
Number of pages6
JournalKorean Journal of Food Science and Technology
Volume52
Issue number6
DOIs
Publication statusPublished - 2020 Dec

Keywords

  • Dextrin
  • High amylose corn starch
  • Non-fried instant noodles

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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