INVESTIGATION OF ACETYLATED POTATO STARCH AND SODIUM CARBOXYMETHYL CELLULOSE FOR THE PRODUCTION OF INSTANT NOODLES

摘要

Wheat noodles are a staple food in most Asian countries. Among these, fried instant noodles are increasingly popular (Yu et al, 2004). Texture of instant noodles is affected by several factors including wheat flour protein, ingredients and processingvariables (Hou 2001). Instant noodles texture can be expressed as rubbery, firm or smooth (Kubomura, 1998). To achieve desirable texture, 5-15% native starch is commonly incorporated. However, native starches are unstable under the normal food processingconditions. This may cause starch retrogradation which results in undesirable product texture.