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    Swelling Power of Noodle

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    15 views5 pages

    Swelling Power of Noodle

    Uploaded by

    Muh Lutfi Aziz
    Swelling Power of Noodle

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
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    Food Sei. Biotechnol. Vol. 10, No, 2, pp. 161~165 (2001) Food Science sj Biotechnology a Effect of Chitosan Addition on Textural Properties of Sweet Potato Starch Noodle Man-Hee Baek, Dong-Su Cha and Seung-Taik Graduate School of Biotechnology, Korea University, Seoul 136-701, Korea Abstract Effects of chitosan addition (250-1000 ppm) on cooking quality and textural properties of sweet potato starch noodle were investigated, and the possibility of replacing alum (3000 ppm) was discussed. Solubility and swelling power of alum or chitosan-added starch noodle increased with increasing cooking time (6 to 12 min), but decreased with increasing amount of chitosan addition. As revealed by texture profile analysis, hardness, gumminess and chewiness decreased with increasing cooking time and amount of chitosan addition, Cohesiveness and springiness id not show a significant difference. According to sensory evaluation, the starch noodles added with alum and 750 ppm chitosan showed similar textural characteristics and acceptance, Therefore, chitosan could be also used as a replacement of alum to improve starch noodle quality. Keywords: Starch noodle, alum, chitosan, textural property, sensory evaluation Introduction ‘Starch noodles (Tangmyon), produced from purified starches of selected plant sources, are popular food items in Asian countries including Korea, China, and Japan. Traditionally, ‘mungbean starch has been used as a main ingredient of starch noodles, because it gives the desired texture and eating quality (1). However, higher cost for mungbean starch than other commercial starches is the major constraint limiting its commercial utilization, Attempts have been made to substitute mungbean starch with sweet potato starch (2-4), potato starch (5, 6) tapioca starch (7), com starch (8), legume starch (9-11) oF rice flour (12). ‘Among them, sweet potato starch was mainly consumed in Korea and Japan, because it has high paste viscosity, clarity, and good gel properties. Freeze-thaw stability of sweet potato starch also is high, which is desirable for noodle manufacturing (13, 14). It has been reported that sweet potato starch noodle was prepared by the addition ‘of potash alum or elephant yam flour to obtain good “Corresponding author: Graduate School of Biotechnology, Korea Uni- versity, Seoul 136-701, Korea Tel 82-2-3200-34 Fax: 822-927-5201 Email: imst@ korea ae kr 161 uality similar to mungbean starch noodle (3). ‘Alum has strong ionic properties in an aqueous solution, and increases starch gelatinization temperature, starch dough strength, and bleaching effect (15). Lee er al, (16) reported that the breakdown of rice starch paste in amylogram was significantly increased by the addition of alum, and pseudoplasticity of rice starch solution was also increased, indicating thatthe alum had the possibility as a modifying agent for the rheological property of starch paste (17). However, since itis a chemical ingredient, use of natural substances is more favored Chitosan is a linear polysaccharide of anhydrous B-D- glucosamine units joined by (1->4) linkages. It is obtained by deacetylation of chitin, a natural polymer, manufactured from shrimps or crab shell (18). Chitosan has three types ‘of functional groups in a monomeric unit, an amino ‘group as well as primary and secondary hydroxyl groups, (C-6, C2, and C-3, respectively) (19-22) Chitosan has already been used as a functional ingredient to improve food functionality and quality in the food processing industries (19, 23-26). However, little has been published on its utilization for the quality modification of starch noodles. The objectives of this study were thus to investigate the effect of chitosan addition on starch noodle quality, and (0 evaluate the possibility of chitosan as an alum replacement for starch noodle preparation. Materials and Methods ‘Materials Sweet potato starch was obtained from Kwakji ‘Agri-Fishery Co. Ltd. (Cheju-

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