한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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고아밀로스 옥수수전분/덱스트린의 첨가가 건면의 품질에 미치는 영향

Effect of high amylose corn starch/dextrin on quality of non-fried instant noodles

  • 유재근 (고려대학교 생명과학대학 생명공학과) ;
  • 이주헌 (신한대학교 식품조리과학부) ;
  • 박은영 (고려대학교 생명과학대학 생명공학과)
  • You, Jae Geun (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Ju Hun (Division of Food Science & Culinary arts, Shinhan University) ;
  • Park, Eun Young (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
  • 투고 : 2020.11.06
  • 심사 : 2020.11.18
  • 발행 : 2020.12.31
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초록

본 연구를 통해 고아밀로스 옥수수 전분과 이를 가수분해한 덱스트린을 첨가함으로써 건면의 품질에 미치는 영향을 살펴보았다. 고아밀로스 전분이나 덱스트린을 첨가함으로써, 아밀로스-지질 복합체가 형성되었지만, 그 정도가 미미한 편이었다. 고아밀로스 전분이나 덱스트린을 건면에 첨가함으로써, 수분 흡수율과 인장강도가 감소하고, 경도와 점착력이 증가하는 경향을 보였다. 또한 고아밀로스 전분이나 덱스트린 첨가 건면의 단면이 조금 더 밀집한 구조를 보이게 되었다. 하지만 가수분해정도가 큰 Dextrin50의 경우에는 다른 덱스트린과는 다르게 용출율을 증가시키고, 느슨한 구조의 단면을 보였다. 이는 건면의 조직감에도 영향을 미쳐, Dextrin50 첨가군은 다른 첨가군보다 더 낮은 탄성과 경도를 보이고 점착력이 증가하는 특성을 보이게 된다. 본 연구결과에 따르면, 고아밀로스 옥수수 전분과 덱스트린을 건면에 첨가했을 때, 명확한 아밀로스-지질 복합체가 형성되지는 못했지만, 수분흡수율, 용출율 미세구조, 조직감에 영향을 주었다고 판단된다.

High amylose corn starch and dextrin (acid-treated at 30, 40 and 50℃ denominated as Dextrin30, Dextrin40 and Dextrin50) were added to non-fried instant noodles. X-ray diffraction pattern, water absorption, cooking loss, microstructure, and textural properties of non-fried instant noodles were investigated. The addition of high amylose corn starch/dextrin induced a slight peak intensity at 20o in the X-ray pattern indicating the insignificant formation of amylose-lipid complex. Non-fried instant noodles including high amylose corn starch/dextrin showed lower water absorption than the control. Dense microstructure in transverse section of noodles was observed in non-fried instant noodles including high amylose corn starch/dextrin except Dextrin50. Also, the addition of high amylose corn starch/dextrin induced low tensile strength, high firmness, and high stickiness. However, non-fried instant noodles containing Dextrin50 showed a loose microstructure and high cooking loss (3.98%), which might be associated with the textural properties such as the lowest tensile strength (0.17 N), lowest increase in firmness (46.77 N) and highest stickiness (18.43 N).

키워드

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