Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Abstract

Potassium alum (PA) is commonly used as an improver for quality of potato starch noodles (PSN). However, PA poses health risks to consumers, thus making it imperative to seek substitutes for Al3+. In this study, effects of rice starch addition on quality of PSN were investigated. Scanning electron microscopy revealed that addition of low‐amylose rice starch (LARS) or 40% waxy rice starch (WRS) enhanced structural development of PSN. Magnetic resonance imaging showed that the presence of LARS increased water retention in PSN. Addition of rice starch enhanced cooking quality of PSN by extending cooking time and significantly decreasing cooking loss (P < 0.05). Moreover, addition of LARS significantly (P < 0.05) increased tensile strength and hardness of PSN, whereas addition of WRS had the reverse effect. Mixing waxy potato starch with LARS at ratios of 4:1 or 3:2 is optimal for production of PSN.

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

“…However, OCT was found to have a strong negative correlation with both turbidity and cooking loss, such that upon the addition of porous starch, with a decrease in optimum cooking time, an increase in cooking loss was witnessed. This contradicts the observations made by Wang et al [ 47 ] and Liu et al [ 48 ], where a prolonged cooking time resulted in an increased cooking loss. Although the cooking loss was well within the acceptable limits of 10%, porous starch weakened the gluten network, causing solid matter to leach into the cooking water.…”

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles

“…Odabas et al ( 2022 ) reported that the hardness and chewiness of gluten‐free noodles increased with an increase in the percentages of quinoa and yellow lentil flour and peaked at the highest levels of incorporation (50%). Liu et al ( 2021 ) found that low‐amylose rice starch significantly increased the tensile strength and hardness of potato starch noodles, whereas waxy rice starch had the reverse effect. Waliullah et al ( 2021 ) reported that the textural properties of starch noodles could be improved by ultrafine sweet potato residues.…”

“…Liu et al (2021) found that low-amylose rice starch significantly increased the tensile strength and hardness of potato starch noodles, whereas waxy rice starch had the reverse effect Waliullah et al (2021). reported that the textural properties of starch noodles could be improved by ultrafine sweet potato residues.…”

Effects of partial substitution of potato flour on cooking characteristics, texture properties and in vitro starch digestibility of fresh extruded rice‐shaped kernels

“…Consumption of potatoes may reduce the incidence of certain diseases including diabetes, atherosclerosis and cancer (Xu et al ., 2020). Therefore, potato flour is now often added to innovative foods, such as gluten‐free foods, as a way to improve the quality of the diet and prevent disease (Liu et al ., 2021a,b; Lu et al ., 2021).…”

“…It is also rich in minerals such as Mg, Zn, Cu and Si. It has an alkaline pH, which helps to maintain the body’s acid–base balance and is rich in vitamin C. The nutrition of potato flour is more comprehensive than rice flour and can be mixed with coarse grain flour and highly refined rice flour to achieve complementary advantages (Liu et al ., 2021a,b; Ricardo et al ., 2021). In addition, its water absorption, water‐holding capacity and pasting properties are better than rice starch.…”