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Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle

¹State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China. ²Wheat Marketing Center, 1200 NW Naito Parkway, Ste. 230, Portland, OR 97209. ³Corresponding author. Phone: (1) 503-295-0823; Fax: (1) 503-295-2735; E-mail: ghou@wmcinc.org ⁴ICL Performance Products LP, 373 Marshall Ave., Webster Groves, MO 63119.

Up to 15% modified potato starch (MPS) is often added into Korean instant noodle formulas to improve the cooking and eating quality. However, the addition of MPS leads to higher raw material costs. The effect of phosphate salts (PS) on Korean instant-fried noodle pasting properties was investigated in this research. When 33% of total MPS in the regular Korean instant noodle formula was substituted by a small amount of PS (≤0.3%), the results clearly indicated that all the PS improved the pasting properties of noodle dough and ground instant-fried noodle powder, especially the peak viscosity of the Rapid ViscoAnalyser (RVA) curves. However, the pasting temperature was affected little by PS except that tripotassium phosphate increased it significantly. The RVA results showed that the pasting properties of ground instant noodle powder were significantly improved when 33% of MPS was substituted by 0.300% dipotassium phosphate. Meanwhile, the pasting properties were close to those of the regular formula ground instant noodle powder when 33% of MPS was substituted by 0.030% monosodium phosphate or 0.300% disodium phosphate. Therefore, we suggest that MPS used in Korea instant-fried noodle could be partially substituted by the blends of selected PS.