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Convergence Study on In Vitro Lipid Digestibility of Instant Fried Noodle with HPMC

HPMC 점도의 유탕면 지방소화 지연에 대한 융합 연구

Bae, In Young;Jang, Hye Lim;Choi, Yean Jung;Lee, Hyeon Gyu
배인영;장혜림;최연정;이현규

  • Received : 2018.11.16
  • Accepted : 2019.02.20
  • Published : 2019.02.28

Abstract

The effects of HPMC (hydroxypropyl methylcellulose) on instant fried noodles regarding oil uptake and in vitro lipid digestibility were evaluated according to different viscosity levels, as well as the same apparent viscosity. The oil uptake and lipid digestibility decreased with the increasing HPMC viscosity and replacement level, demonstrating that the reduced oil uptake and lipid digestibility may be caused by the high viscosity of HPMC. Furthermore, the oil uptake and lipid digestibility of noodles with HPMC at both apparent viscosities decreased with the increasing viscosity of HPMC in spite of having the same apparent viscosity. As a result, the high viscosity of HPMC on instant fried noodles was more critical factor compared to apparent viscosity for lowering oil uptake and lipid digestibility.

Keywords

HPMC;viscosity;instant fried noodle;oil uptake;in vitro lipid digestibility

Acknowledgement

Supported by : National Research Foundation of Korea (NRF)