Application of native and phosphorylated tapioca starches in potato starch noodle

Abstract

Summary Characteristics of potato starch noodles substituted with native, phosphorylated and commercial phosphorylated (MTS283) tapioca starches were evaluated. Substitution of up to 17% with phosphorylated tapioca starch or up to 35% with MTS283 improved the quality of potato starch noodles. The resulting noodles were transparent and less brittle when uncooked, and were moderately elastic, less sticky and experienced lower cooking loss and less swelling when cooked. Substitution with native tapioca starch of up to 17% was also possible, but the uncooked noodles were less transparent and the cooked noodles swelled more and were less elastic.

Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

“…Starch noodles should also have a short cooking time with little loss of solid in the cooking water (Galvez & Resurrection, 1992). It was recently demonstrated that starch noodle quality has three distinct aspects: sensory property (appearance of dry starch noodles), cooking property (eating quality) and texture property of cooked starch noodles (Baek, Cha, & Lim, 2001;Chen et al, 2002;Collado & Corke, 1997;Collado et al, 2001;Kaur, Singh, & Singh, 2005;Lee et al, 2005;Muhammad et al, 1999;Tam et al, 2004;Tan, 2007).…”

“…Noodles were evaluated in sets of five samples per plate and each set was replicated twice; scores of each characteristic were averaged. Muhammad et al (1999) arranged 20 trained panelists to evaluate the elasticity, stickiness and taste of cooked noodles. Noodles were cooked in 200 mL of boiling distilled water for 1 min, drained for 30 s, cooled for 2 min, and were served to the panelists in 3-4 g portions.…”

“…Muhammad et al (1999) reported that the results of substituting potato starch with native or phosphorylated tapioca starch in the production of starch noodle. Substituting potato starch with up to 17% native tapioca starch or tapioca starch phosphate, or up to 35% MTS283 (a commercial tapioca starch), improved the strength of uncooked noodles, reduced the stickiness and cooking loss and increased the ability of shape keeping comparison to noodles containing potato starch only.…”

Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation

“…It originates from China and dates from at least 400 years ago (Cheng, 1985). Traditionally, mung bean starch is considered to be the most suitable raw material for starch noodle making, and the mung bean starch noodle is, consequently, regarded as the best of all kinds of starch noodles (Muhammad, Kusnandar, Hashim, & Rahman, 1999;Kasemsuwan et al, 1998). The high quality using mung bean starch probably results from its high amylase content.…”

Structure analysis of mung bean starch from sour liquid processing and centrifugation

“…It originates from China and dates at least 400 years ago (Cheng, 1985). Traditionally, mung bean starch is considered to be the most suitable raw material for starch noodle making, and the mung bean starch noodle is usually regarded as the best of all kinds of starch noodles (Kasemsuwan et al, 1998;Muhammad, Kusnandar, Hashim, & Rahman, 1999). The high quality of mung bean starch probably results from its high amylase content.…”