Effects of Rice Starch Addition on Quality of Instant Fried Noodles
쌀 전분의 첨가가 즉석 유탕면의 품질특성에 미치는 영향

Yong-Hwa Cho, Seung-Taik Lim, Young-Tack Lee
2014 Journal of the Korean Society of Food Science and Nutrition  
This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropylated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice
more » ... starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.
doi:10.3746/jkfn.2014.43.8.1264 fatcat:yftbe7l555d7ncaxzku3x32cmi