Abstract
The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and corn starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant (T2) were measured as a function of temperature. T2-Temperature curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by 5°C following the addition of only 0.5% modified cornstarch. The results indicate that the modified corn starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.
| Original language | English |
|---|---|
| Pages (from-to) | 646-649 |
| Number of pages | 4 |
| Journal | Food Science and Biotechnology |
| Volume | 16 |
| Issue number | 4 |
| State | Published - 2007 |
Keywords
- Anti-caking agent
- Caking phenomenon
- Glass transition temperature (T)
- Low-resolution proton-pulsed nuclear magnetic resonance (NMR)
- Ramen soup
- Spin-spin relaxation time constant (T )