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Effect of turanose on the rheology and oil uptake of instant fried noodles
Author(s) -
Oh Imkyung,
Park Yujin,
Lee Suyong
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14381
Subject(s) - chemistry , rheology , food science , retrogradation (starch) , viscoelasticity , absorption of water , pectin , starch , materials science , amylose , composite material
Summary Effects of turanose on the functional properties of instant fried noodles were assessed mainly in terms of rheology‐ and oil uptake‐related characteristics. The Mixolab results showed that the water absorption of dough decreased as the turanose level increased, whereas the gel stability and starch retrogradation increased. Also, the use of turanose lowered the storage and loss moduli of the dough, showing a more viscous nature. These viscoelastic characteristics were correlated with the decreased resistance to extension and increased extensibility. NMR spin–spin relaxation analysis showed three distinct water populations in the turanose noodle doughs whose relaxation times were varied depending on the level of turanose. After frying, the noodles with turanose exhibited a continuous and smooth surface as well as a less porous structure. These microstructural characteristics were correlated with the reduced oil uptake by 20.8%, the enhanced oxidative stability and furthermore the improved breaking stress.