Effect of Modified Starches on Caking Inhibition in Ramen Soup

다국어 초록 (Multilingual 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 5oC 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.

목차 (Table of Contents)

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
• Acknowledgments
• References

참고문헌 (Reference)

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