Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Condensed Phosphates on the Quality and Self-life of Wet Noodle

중합인산염이 생면의 품질 및 저장성에 미치는 영향

  • 김진성 (국립 한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 손종연 (국립 한경대학교 식품생물공학과 식품생물산업연구소)
  • Published : 2004.04.01
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Abstract

This study was investigated the effects of condensed phosphates (pyrophosphate, metaphosphate and polyphosphate) on the quality and self-life of wet noodle. The initial pasting temperatures were increased by the addition of pyrophosphate and metaphosphate, respectively, whereas those of propylene glycol and polyphosphate were decreased. Pyrophosphate showed the highest final viscosity, whereas metaphosphate showed the lowest. Setback of PG, polyphosphate, pyrophosphate and metaphosphate were all lower than the control. The water absorption ratios of PG and polyphosphate were increased compared to the control, whereas those of pyrophosphate and metaphosphate were decreased. The volume expansion ratios of PG and polyphosphate were slightly increased. Turbidities of PG and polyphosphate were lower than those of the control, whereas those of pyrophosphate and metaphosphate were increased in cooked noodles. The bacterial counts of wet noodles made with PG, polyphosphate, metaphosphate and pyrophosphate were all lower than those of the control after storage at 5$^{\circ}C$.

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References

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