Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles

The effects of curdlan on color, syneresis, cooking qualities, and textural properties of potato starch noodle (PSN) were investigated at the addition level of 0-1.0% w/w, and the interaction and microstructure within PSN containing curdlan (PSNC) were determined by Fourier-transform infrared spectr...

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Veröffentlicht in:	Die Stärke 2010-08, Vol.62 (8), p.429-434
Hauptverfasser:	Wang, Manjun, Chen, Conggui, Sun, Gaojun, Wang, Wu, Fang, Hongmei
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Curdlan Food industries Fundamental and applied biological sciences. Psychology Potato starch Properties of noodle Starch and starchy product industries Starch noodle
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Zusammenfassung:	The effects of curdlan on color, syneresis, cooking qualities, and textural properties of potato starch noodle (PSN) were investigated at the addition level of 0-1.0% w/w, and the interaction and microstructure within PSN containing curdlan (PSNC) were determined by Fourier-transform infrared spectroscopy (FT-IR) and scanning electron micrographs (SEM). Results showed that a significant increase of syneresis, decrease of cooked weight, improvement of firmness, and tensile strength of PSNC were gained at 0.3-1.0% curdlan content, while enhancement of lightness (L* value) and yellowness (b* value) occurred at 0.1-0.5 and 1.0%, respectively (p
ISSN:	0038-9056 1521-379X
DOI:	10.1002/star.201000007