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Caking characteristics and sensory attributes of ramen soup powder evaluated using a low-resolution proton NMR technique
- Cheigh, Chan-Ick, Wee, Hye-Won, Chung, Myong-Soo
- Food research international 2011 v.44 no.4 pp. 1102-1107
- nuclear magnetic resonance spectroscopy, powders, protons, sensory properties, soups, storage temperature
- A low-resolution proton nuclear magnetic resonance (NMR) technique was used to characterize the quality of ramen soup powder during storage. The caking behavior of ramen soup powders was observed during 20weeks of storage at different temperatures (30, 37, 45, and 55°C) by monitoring changes in spin–spin relaxation times (T₂) using a CPMG (Carr–Purcell–Meiboom–Gill) pulse sequence. Water in ramen soup powder was classified into two fractions based on two spin–spin relaxation times, T₂₁ and T₂₂, and their respective proton intensities, A₁ and A₂. Increases in T₂₁ and T₂₂ were observed during storage at 37, 45, and 55°C, which indicated that the molecular mobility of water in ramen soup powder increased. The changes in A₁ and A₂ suggested that there was a redistribution of water from a lesser “bound” water state to more mobile state during storage. T₂₁ and A₁ were critical factors for explaining the caking characteristic of ramen soup powder during storage. Also, the results showed that sensory attributes of ramen soup powder deteriorated during storage, indicating that caking could accompany changes in organoleptic qualities and that these changes could be detected by monitoring changes in NMR parameters.