Influence of heating process after packaging on physical properties of reimen (Korean noodle)

Abstract

As for reimen (Korean noodle) made from various blended doughs of 40% starches (potato, sweet potato, cassava and corn) with 60% wheat by using a single screw extruder, the effects of heating process (85°C, 40 min) after packaging on its physical properties were investigated. Cooking loss during boiling process for noodles of potato, sweet potato and cassava starches decreased by heating. Analysis with a tensipresser showed that cooked noodle of potato starch was hardened by heating. X-ray diffraction analysis indicated the formation of a little crystallites by heating. In spite of heating, noodles refrigerated for more than 5 days had the diffraction ring of 3 b, 4 a, 5 a and 6 a. We attempted to analyze the physical properties of the noodles by their viscograms. As the results of it, there were not re-gelatinization peaks for non-stored and before heating noodles of potato and cassava starches, but the peaks appeared by heating. In the case of refrigerated samples for 10 days, the re-gelatinization peaks were observed for all the noodles. The temperatures at beginning gelatinization and at showing maximum viscosity became higher by heating. The effects were larger in the noodles of potato and sweet potato starches than in the noodles of cassava and corn starches.