This study established the optimal conditions of noodles by varying the amount of modified starch treated with octenyl succinic anhydride in wheat starch. It investigated the digestibility and quality characteristics of the produced noodles. The color difference of the noodles added with octenyl-succinic anhydride (OSA)-modified starch increased as the amount of OSA-modified starch added increased but decreased after cooking. The cooking characteristics of noodles added with OSA-modified starch showed increased weight, water absorption, and turbidity but reduced volume. In the extensibility of noodles, the noodles with 10 and 20% OSA-modified starch showed the most similar values to the control. The digestibility of noodles with OSA-modified starch added showed a higher RS content as the amount of OSA-modified starch added increased. However, it is considered that an optimal addition level of 20% of modified starch is suitable for the formation of noodle texture. As a result of this study, it is thought that OSA-modified starch, with its low digestibility, could be utilized not only in noodles but also as a low-calorie food ingredient that can replace wheat flour.

Abstract
서 론
재료 및 방법
    실험 재료
    OSA 전분의 제조
    국수의 제조
    국수의 색도 및 외관 측정
    국수의 조직감 측정
    국수의 신장성 측정
    국수의 조리특성 측정
    조리면의 용출량
    국수의 소화율 측정
    통계분석
결과 및 고찰
    국수의 색도 분석
    국수의 조직감 분석
    국수의 신장성 분석
    국수의 용출량과 조리특성 분석
    조리 국수의 소화율
요 약
감사의 글
References
Author Information

• 정경아(원광대학교 식품생명공학과) | Gyeong A Jeong (Department of Food Science and Biotechnology, Wonkwang University)
• 채린(원광대학교 식품생명공학과) | Rin Chae (Department of Food Science and Biotechnology, Wonkwang University)
• 이창주(원광대학교 식품생명공학과) | Chang Joo Lee (Department of Food Science and Biotechnology, Wonkwang University) corresponding author