马铃薯淀粉-高直链淀粉大米淀粉共混物作为长寿面中乙酰化马铃薯淀粉替代品的特性研究
Characterization of potato starch-high amylose rice starch blend as a substitute of acetylated potato starch in long-life noodle.
作者信息
Cho Min Ji, Kim Hyun-Seok
机构信息
Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea.
Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon, 16227 Korea.
出版信息
Food Sci Biotechnol. 2024 Jun 20;33(13):3057-3065. doi: 10.1007/s10068-024-01628-7. eCollection 2024 Oct.
UNLABELLED
This study investigated the suitability of a potato starch (NP)-Dodamssal rice starch (DD) mixture to replace acetylated potato starch (AP) in long-life noodles. Wheat flour (WF) was replaced with AP and NP in 20% of WF, and NP was replaced with DD in 10-50% of NP. The swelling power of the WF-AP mixture was similar to that of all the WF-NP-DD mixtures. The melting enthalpies of the WF-NP-DD mixtures were slightly higher than those of the WF-AP mixtures. The pasting viscosity decreased with increasing DD content of the mixtures. The G' of all the WF-NP-DD mixtures was higher than that of the WF-AP mixture over the temperature profile, and similar G' patterns over time were observed. The tensile strengths of noodles by the WF-NP-DD mixtures were similar to those obtained using the WF and WF-AP mixture. Overall, NP-DD mixtures have the potential to replace AP when mixed with WF.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-024-01628-7.
未标注
本研究调查了马铃薯淀粉（NP）-多当萨尔大米淀粉（DD）混合物替代长寿面中乙酰化马铃薯淀粉（AP）的适用性。用AP和NP替代20%的小麦粉（WF），并用DD替代10%-50%的NP。WF-AP混合物的膨胀力与所有WF-NP-DD混合物的膨胀力相似。WF-NP-DD混合物的熔融焓略高于WF-AP混合物。随着混合物中DD含量的增加，糊化粘度降低。在整个温度范围内，所有WF-NP-DD混合物的G'均高于WF-AP混合物，并且观察到随时间变化的G'模式相似。WF-NP-DD混合物制成的面条的拉伸强度与使用WF和WF-AP混合物获得的拉伸强度相似。总体而言，NP-DD混合物与WF混合时有可能替代AP。
补充信息
在线版本包含可在10.1007/s10068-024-01628-7获取的补充材料。
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