Starch Noodle Quality as Related to Potato Genotypes

Starch Noodle Quality as Related to Potato Genotypes

ABSTRACT Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean‐potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechi...

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Veröffentlicht in:Journal of food science 1996-01, Vol.61 (1), p.248-252
Hauptverfasser: KIM, YOUNG S., WIESENBORN, DENNIS P.
Format: Artikel
Sprache:eng
Schlagworte:
appearance
Biological and medical sciences
Carbohydrates
Cereal and baking product industries
cooking quality
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Potatoes
sensory evaluation
starch noodles
starch noodles, cooking quality
texture
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Zusammenfassung:ABSTRACT Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean‐potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55‐35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un‐blended and blended Mainechip starch had the highest press and elasticity.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1996.tb14771.x