Gelatinization properties
The gelatinization properties of the freezing-dried noodle samples
were measured using a differential scanning calorimeter (DSC)
(Model Pyris 1; PerkineElmer Corp, Norwalk, CT, USA). The
calorimeter was calibrated with an indium standard. Samples of
the powder (approximately 2 mg, ground using a mortar) were
accurately weighed into aluminum DSC pans, and deionized water
was added using a micropipette to achieve a water: sample ratio of
2: 1. The sample pans were sealed and equilibrated at 4 C for 24 h
before analysis and then heated in a determined temperature program
(25–95 C, 10 C/min) using an empty pan as reference. The
amount of non-gelatinized starch was obtained from the ratio of
the gelatinization enthalpy of each sample to the enthalpy of
control.
Gelatinization propertiesThe gelatinization properties of the freezing-dried noodle sampleswere measured using a differential scanning calorimeter (DSC)(Model Pyris 1; PerkineElmer Corp, Norwalk, CT, USA). Thecalorimeter was calibrated with an indium standard. Samples ofthe powder (approximately 2 mg, ground using a mortar) wereaccurately weighed into aluminum DSC pans, and deionized waterwas added using a micropipette to achieve a water: sample ratio of2: 1. The sample pans were sealed and equilibrated at 4 C for 24 hbefore analysis and then heated in a determined temperature program(25–95 C, 10 C/min) using an empty pan as reference. Theamount of non-gelatinized starch was obtained from the ratio ofthe gelatinization enthalpy of each sample to the enthalpy ofcontrol.
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