Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Naengmyeon Noodle Containing Citric Acid and Guar Gum

구연산과 구아검 첨가 냉면의 품질특성

  • Park, Jae-Hee (Department of Food, Nutrition and Biotechnology, Kyungnam University) ;
  • Ryu, Bog-Mi (Research Institute of Human Ecology, Changwon National University) ;
  • Kim, Chang-Soon (Department of Food and Nutrition, Changwon National University)
  • 박재희 (경남대학교 식품영양생명학과) ;
  • 류복미 (창원대학교 생활과학연구소) ;
  • 김창순 (창원대학교 식품영양학과)
  • Received : 2016.07.08
  • Accepted : 2016.07.25
  • Published : 2016.08.31
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Abstract

Purpose: The consumption of noodles has increased domestically. However, noodles with high carbohydrate content can cause an increase in blood glucose compared with other foods. Therefore, in this study, Naengmyeon with high resistant starch was prepared for decreasing blood glucose by the addition of 0.5% citric acid (CN), 1% guar gum (GN) or 0.5% citric acid and 1% guar gum (CGN), and then it was incubated in a refrigerator for 3 days, and stored in a freezer for 1 month. Methods: The quality characteristics of these Naengmyeon noodles was evaluated based on total starch, resistant starch, water absorption, cooking loss, turbidity, in vitro starch hydrolysis, and in vivo glucose response. Results: There was no significant difference in the total starch, cooking loss, and turbidity. The resistant starch of GN (1.70%) and CGN (1.84%) was significantly increased when compared with that in Naengmyeon with no additives (N) and CN. In terms of water absorption, CN (86.01%) was the lowest in samples, followed by GN (92.17%), N (94.20%), and CGN (99.16%). CGN with high resistant starch was the lowest in in vitro starch hydrolysis in samples. However, it had no effect on the in vivo glucose response. In vitro starch hydrolysis exhibited a significant positive correlation (r=0.533; p<0.01) with in vivo glucose response. Conclusion: Therefore, future studies are needed to establish the standard for resistant starch contents in processed carbohydrate foods for delaying the increase in blood glucose. If this standard is established, it might help to develop processed foods for diabetic patients.

Keywords

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