Formation of resistant starch during processing and storage of instant noodles

Dhital, Sushil, Katawal, Surendra B. and Shrestha, Ashok K. (2010) Formation of resistant starch during processing and storage of instant noodles. International Journal of Food Properties, 13 3: 454-463. doi:10.1080/10942910802627091

Author Dhital, Sushil
Katawal, Surendra B.
Shrestha, Ashok K.
Title Formation of resistant starch during processing and storage of instant noodles
Journal name International Journal of Food Properties   Check publisher's open access policy
ISSN 1094-2912
Publication date 2010-05
Sub-type Article (original research)
DOI 10.1080/10942910802627091
Volume 13
Issue 3
Start page 454
End page 463
Total pages 10
Place of publication Philadelphia, PA, United States
Publisher Taylor & Francis
Collection year 2011
Language eng
Abstract Instant noodle was prepared in a commercial noodle plant using varying steaming and frying conditions. Wheat flour had very low amount of resistant starch (RS) as 0.26 g/100 g dry solids. Dough was formed by mixing wheat flour with other adjuncts for 15-20 min, cut into about 0.5 mm strands and steamed in a tunnel for 90 to 240 s. Steaming of dough increased RS content from 0.22 to 0.49 g/100 g dry solids in 90 s and to 1.4 g/100 g dry solids in 240 s. Frying of steamed noodles at temperatures ranging from 145-170°C for 60-160 s resulted in sudden decrease in moisture content from 42.9-49.6 to 0.6-1.6 g/100 g dry solids and increase in oil content up to about 20 g/100 g dry solids. Frying of steamed noodle strands resulted in only slight increase in RS content (up to 1.2 times), depending on steaming time and temperature. Storage of instant noodles showed up to 1.4 times increase in RS content but refrigerated storage did not increase the RS content. Copyright © Taylor & Francis Group, LLC.
Keyword Resistant starch
Instant noodle
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
Centre for Nutrition and Food Sciences Publications
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Created: Sun, 30 May 2010, 00:04:53 EST