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 |
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| creator | KIM, YOUNG S. WIESENBORN, DENNIS P. |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.1996.tb14771.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1996.tb14771.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>Journal of food science, 1996-01, Vol.61 (1), p.248-252</ispartof><rights>1996 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1996</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4778-7bffb9c9b4c6fdc0ab95d6731b9e20e25ce45ab41229d0532e5a67524c902ce63</citedby><cites>FETCH-LOGICAL-c4778-7bffb9c9b4c6fdc0ab95d6731b9e20e25ce45ab41229d0532e5a67524c902ce63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1996.tb14771.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1996.tb14771.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3002291$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>KIM, YOUNG S.</creatorcontrib><creatorcontrib>WIESENBORN, DENNIS P.</creatorcontrib><title>Starch Noodle Quality as Related to Potato Genotypes</title><title>Journal of food science</title><description>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.</description><subject>appearance</subject><subject>Biological and medical sciences</subject><subject>Carbohydrates</subject><subject>Cereal and baking product industries</subject><subject>cooking quality</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Potatoes</subject><subject>sensory evaluation</subject><subject>starch noodles</subject><subject>starch noodles, cooking quality</subject><subject>texture</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNqVkF1PwjAUhhujiYj-h4V4u9nvUW-MgKCGTBQNl03XdXE4GbYlwr-3C4R7e3PS9O3znjwA9BBMUDg3ywQRzmLMMUqQEDzxOaJpipLtCeiglMGY9Ck6BR0IMY5ReDsHF84tYXsnvAPo3CurP6OsaYraRK8bVVd-FykXvZlaeVNEvolmjVdhTMyq8bu1cZfgrFS1M1eH2QUf44f34WM8fZk8De-nsQ479OM0L8tcaJFTzctCQ5ULVvCUoFwYDA1m2lCmcoowFgVkBBumeMow1QJibTjpgt6eu7bNz8Y4L5fNxq5CpUSCkpRATkPodh_StnHOmlKubfWt7E4iKFtJcilbSbKVJFtJ8iBJbsPn60ODclrVpVUrXbkjgbSaBAqxu33st6rN7h8F8nk8mmPaD4R4T6icN9sjQdkvGYykTC6yiRwMhrPZYpTJjPwBQ_yJzQ</recordid><startdate>199601</startdate><enddate>199601</enddate><creator>KIM, YOUNG S.</creator><creator>WIESENBORN, DENNIS P.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199601</creationdate><title>Starch Noodle Quality as Related to Potato Genotypes</title><author>KIM, YOUNG S. ; WIESENBORN, DENNIS P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4778-7bffb9c9b4c6fdc0ab95d6731b9e20e25ce45ab41229d0532e5a67524c902ce63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>appearance</topic><topic>Biological and medical sciences</topic><topic>Carbohydrates</topic><topic>Cereal and baking product industries</topic><topic>cooking quality</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Potatoes</topic><topic>sensory evaluation</topic><topic>starch noodles</topic><topic>starch noodles, cooking quality</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>KIM, YOUNG S.</creatorcontrib><creatorcontrib>WIESENBORN, DENNIS P.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>KIM, YOUNG S.</au><au>WIESENBORN, DENNIS P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Starch Noodle Quality as Related to Potato Genotypes</atitle><jtitle>Journal of food science</jtitle><date>1996-01</date><risdate>1996</risdate><volume>61</volume><issue>1</issue><spage>248</spage><epage>252</epage><pages>248-252</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1996.tb14771.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 1996-01, Vol.61 (1), p.248-252 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library All Journals |
| subjects | 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 |
| title | Starch Noodle Quality as Related to Potato Genotypes |
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