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Effect of modified starches on caking inhibition in ramen soup

Title
Effect of modified starches on caking inhibition in ramen soup
Authors
Wee H.-W.Choi Y.-J.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2007
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 16, no. 4, pp. 646 - 649
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
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°C 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. © The Korean Society of Food Science and Technology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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