Meeting Abstract - Poster Presentation
Starch digestion of various noodle products in Korea
T. SEO (1), J. Han (2), S. Lim (1)
(1) School of Life Sciences and Biotechnology, Korea University, Seoul, SOUTH KOREA; (2) Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, SOUTH KOREA
Cereal Foods World 54:A65 The in vitro starch digestibility of five typical Korean noodle products (total market share 99.8%, in the year 2000) were compared after cooking under the manufacture’s recommended conditions. Those included spaghetti (durum wheat semolina 100%), dangmyeon (sweet potato starch 100%), naengmyeon (sweet potato starch 85% and buckwheat flour 15%), ramyeon (wheat flour 83%, potato starch 11%, acetic acid corn starch 6%, fried instant noodle) and somyeon (wheat flour 100%). Digestibility was determined using the method described by Englyst et al. with minor modifications. Based on their digestion rate, different fractions of starch were quantified. The spaghetti contained the highest amount of slowly digestible starch (SDS, 43%) and the lowest amount of rapidly digestible starch (RDS, 52.5%). On the contrary the somyeon contained the lowest amount of SDS (9.6%) and the highest amount of RDS (86.8%). Also the glycemic indices (GI) of the samples were estimated using Goņi’ et al. method with white bread as the reference. The spaghetti had the lowest GI (87.8), whereas the somyeon had the highest GI (93.0). The kinetic constant (k), representing the rate of hydrolysis at initial digestion stage, was highest in the somyeon noodles (0.12a), followed by naengmyeon (0.10b), and was lowest in the spaghetti (0.04e). However, the concentration of starch (C∞) hydrolyzed over 2 hours was not significantly different between the somyeon (96.40a) and the spaghetti (96.22a), indicating that different digestion behaviors occurred in each type of noodle, even though the amounts of digested starch were similar. The dangmyeon, naengmyeon and ramyeon noodles showed relatively lower C∞ values than the spaghetti and the somyeon noodles. The digestibility differences among the noodles were attributed to differences in their flour compositions and manufacturing processes. Finally, the SDS contents and GI values of the noodles were highly correlated with the kinetic constant k.
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