Effect of Modified Starches on Caking Inhibition in Ramen Soup
2007
Wee, H.W. (Ewha Womans University, Seoul, Republic of Korea) | Choi, Y.J. (Seoul National University, Seoul, Republic of Korea) | Chung, M.S. (Ewha Womans University, Seoul, Republic of Korea), E-mail: [email protected]
The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and corn starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant (T₂) were measured as a function of temperature. T₂-Temperature curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by 5℃ following the addition of only 0.5% modified cornstarch.
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