무수 옥테닐 호박산 처리 밀 전분을 첨가한 국수의 소화율과 품질 특성

서지정보

ㆍ발행기관 : 한국산업식품공학회 ㆍ수록지정보 : 산업식품공학 / 27권 / 3호
ㆍ저자명 : 정경아, 채린, 이창주

목차

Abstract
서 론
재료 및 방법
실험 재료
OSA 전분의 제조
국수의 제조
국수의 색도 및 외관 측정
국수의 조직감 측정
국수의 신장성 측정
국수의 조리특성 측정
조리면의 용출량
국수의 소화율 측정
통계분석
결과 및 고찰
국수의 색도 분석
국수의 조직감 분석
국수의 신장성 분석
국수의 용출량과 조리특성 분석
조리 국수의 소화율
요 약
감사의 글
References
Author Information

영어 초록

This study established the optimal conditions of noodles by varying the amount of modified starch treated with octenyl succinic anhydride in wheat starch. It investigated the digestibility and quality characteristics of the produced noodles. The color difference of the noodles added with octenyl-succinic anhydride (OSA)-modified starch increased as the amount of OSA-modified starch added increased but decreased after cooking. The cooking characteristics of noodles added with OSA-modified starch showed increased weight, water absorption, and turbidity but reduced volume. In the extensibility of noodles, the noodles with 10 and 20% OSA-modified starch showed the most similar values to the control. The digestibility of noodles with OSA-modified starch added showed a higher RS content as the amount of OSA-modified starch added increased. However, it is considered that an optimal addition level of 20% of modified starch is suitable for the formation of noodle texture. As a result of this study, it is thought that OSA-modified starch, with its low digestibility, could be utilized not only in noodles but also as a low-calorie food ingredient that can replace wheat flour.

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