Effect of Starch Esters Added on Cooking Properties and Texture of Frozen Cooked Noodles

• Main Authors: Ling-Yin Tsai, 蔡玲吟
• Other Authors: 江伯源
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/13210624669662543795

碩士 === 中興大學 === 食品暨應用生物科技學系 === 95 === This research examines the effects of added native tapioca starch; N and starch ester (starch acetate; A, starch phosphate; P, and acetylated distarch phosphate; PA) on the cooking characteristics and textural stability of frozen noodles. Physical and chemical analyses were done after the starches were differentiated based on noodle starch added at 10, 20 and 30%. The research results showed that added of starch ester showed lower viscosity break down (BD), (p<0.05) and viscosity set back (SB), with the maximum decrease in the starch phosphate (BD values decreased from 110.75±2.83 RVU to 63.66±5.87 RVU; SB values decreased from 109.22±1.51 RVU to 67.00±3.86 RVU), but the set back value of acetylated distarch phosphate (PA) increased along with an increase in starch added. The starch added of starch phosphate showed increased peak viscosity (p<0.05) (increased from 255.47±2.34 RVU to 291.42±0.82 RVU), holding viscosity (increased from 144.72±0.81 RVU to 227.75±5.24 RVU), final viscosity (increased from 253.94±0.97 RVU to 294.75±1.38 RVU). The starch added of acetate showed decreased peak viscosity (decreased from 255.47±2.34 RVU to 218.39±2.55 RVU), final viscosity (decreased from 253.94±0.97 RVU to 225.42±2.01 RVU). For the swelling power, the starch added of native tapioca starch, starch acetate and starch phosphate showed increased swelling power (p<0.05), among which the starch phosphate showed the maximum increase (the swelling power increased from 14.66±0.24 to 30.40±0.35 at 95℃). Moreover, there were no changes in the swelling power of acetylated distarch phosphate. The results of the cooking characteristic of starch added of noodles at different starch levels showed that there was a weight gain in the starch added of starch (p<0.05), which could be caused by the increase in the swelling power of starch added. There was a decrease in the cooking loss of starch added, but there were no changes in the acetylated distarch phosphate noodle, instead there was a slight increase, which could be caused by short cooking time. The results of textural analysis of noodles showed that an increase in the various starch added, would decrease the hardness, chewiness, adhesiveness and tensile strength of the noodles. After the freeze-thaw cycles of the noodles, the thickness increased, while the hardness, chewiness, tensile strength and tensile distance decreased. The break down value showed a negative relationship (p<0.01) with the cooked weight gain of noodle and a positive relationship (p<0.05) with the hardness, chewiness, adhesiveness and tensile strength of noodle. The set back value showed a positive relationship (p<0.001) with the cooking loss of noodles and a negative relationship (p<0.05) with the Elasticity of noodle. The swelling power showed a positive relationship (p<0.05) with the cooking weight gain and cooking volume gain of noodles and a negative relationship (p<0.05) with the cooking loss of noodles.