431 0

Full metadata record

DC FieldValueLanguage
dc.contributor.author이현규-
dc.date.accessioned2016-08-29T00:16:35Z-
dc.date.available2016-08-29T00:16:35Z-
dc.date.issued2015-03-
dc.identifier.citationLWT-FOOD SCIENCE AND TECHNOLOGY, v. 63, NO 1, Page. 122-128en_US
dc.identifier.issn0023-6438-
dc.identifier.issn1096-1127-
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0023643815001826-
dc.identifier.urihttp://hdl.handle.net/20.500.11754/22797-
dc.description.abstractThe effects of hydrocolloid type (guar gum, sodium alginate, xanthan gum) and addition levels (0%, 2%, 4%) on the retardation of in vitro starch digestibility were investigated in noodles made by various cereal flours (wheat, whole wheat, buckwheat) and their cooking and textural qualities were evaluated. The predicted GI (pGI) of noodles made by wheat or whole wheat flour was significantly decreased by adding hydrocolloids. However, the pGI of buckwheat flour-based noodles with hydrocolloids was slightly increased. Nonetheless, adding hydrocolloids in all noodles positively modified cooking quality regardless of flour type. The hydrocolloids addition in wheat flour-based noodles produced noodles with improved cooking quality and a texture similar to control noodle while still providing reduced starch hydrolysis and pGI. Thus, the nature of flours, the levels and type of hydrocolloids, and their appropriate combination can be used to control in vitro starch digestibility and noodle quality. (C) 2015 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipBasic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Science, ICT & Future Planningen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCIENCE BVen_US
dc.subjectCereal flouren_US
dc.subjectHydrocolloiden_US
dc.subjectNoodleen_US
dc.subjectIn vitro starch digestibilityen_US
dc.titleIn vitro starch digestibility of noodles with various cereal flours and hydrocolloidsen_US
dc.typeArticleen_US
dc.relation.no1-
dc.relation.volume63-
dc.identifier.doi10.1016/j.lwt.2015.03.029-
dc.relation.page122-128-
dc.relation.journalLWT-FOOD SCIENCE AND TECHNOLOGY-
dc.contributor.googleauthorJang, Hye Lim-
dc.contributor.googleauthorBae, In Young-
dc.contributor.googleauthorLee, Hyeon Gyu-
dc.relation.code2015002761-
dc.sector.campusS-
dc.sector.daehakCOLLEGE OF HUMAN ECOLOGY[S]-
dc.sector.departmentDEPARTMENT OF FOOD & NUTRITION-
dc.identifier.pidhyeonlee-
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE