In vitro Digestibility of Cooked Noodle Products
2007
Han, J.A. (Sangmyung University, Seoul, Republic of Korea) | Seo, T.R. (Korea University, Seoul, Republic of Korea) | Lee, S.J. (Daegu Polytechnic College, Daegu, Republic of Korea) | Lim, S.T. (Korea University, Seoul, Republic of Korea), E-mail: [email protected]
The in vitro digestive properties of 6 domestic noodle products (spaghetti, somyeon, ramyeon, dangmyeon, naengmyeon, and jjolmyeon) were compared after cooking under the manufacture's recommended cooking conditions. The kinetic constant (k), representing the rate of hydrolysis at the initial digestion stage, was highest in the somyeon noodles (0.1151), followed by naengmyeon (0.0954), and was lowest in the spaghetti (0.0421). However, the concentration of starch (C∧∞) hydrolyzed over 2 hr was not different between the spaghetti (96.22) and the somyeon (96.40), indicating that different digestion behaviors occurred in each type of noodle, even though the amounts of digested starch were similar.
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