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Caking characteristics and sensory attributes of ramen soup powder evaluated using a low-resolution proton NMR technique

Title
Caking characteristics and sensory attributes of ramen soup powder evaluated using a low-resolution proton NMR technique
Authors
Cheigh C.-I.Wee H.-W.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2011
Journal Title
Food Research International
ISSN
0963-9969JCR Link
Citation
vol. 44, no. 4, pp. 1102 - 1107
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
A low-resolution proton nuclear magnetic resonance (NMR) technique was used to characterize the quality of ramen soup powder during storage. The caking behavior of ramen soup powders was observed during 20weeks of storage at different temperatures (30, 37, 45, and 55°C) by monitoring changes in spin-spin relaxation times (T 2) using a CPMG (Carr-Purcell-Meiboom-Gill) pulse sequence. Water in ramen soup powder was classified into two fractions based on two spin-spin relaxation times, T 21 and T 22, and their respective proton intensities, A 1 and A 2. Increases in T 21 and T 22 were observed during storage at 37, 45, and 55°C, which indicated that the molecular mobility of water in ramen soup powder increased. The changes in A 1 and A 2 suggested that there was a redistribution of water from a lesser "bound" water state to more mobile state during storage. T 21 and A 1 were critical factors for explaining the caking characteristic of ramen soup powder during storage. Also, the results showed that sensory attributes of ramen soup powder deteriorated during storage, indicating that caking could accompany changes in organoleptic qualities and that these changes could be detected by monitoring changes in NMR parameters. © 2011 Elsevier Ltd.
DOI
10.1016/j.foodres.2011.03.026
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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