Orange-fleshed sweet potato grown in Viet Nam as a potential source for making noodles

Abstract

Orange-fleshed sweet potato (OFSP) noodles were created by replacing a portion of the wheat flour with OFSP flour in a formulation. This study was performed to identify the physical and chemical characteristics as well as sensorial attributes of noodles prepared from OFSP with some flours (wheat flour and semolina). The addition of xanthan gum and incubation time was examined. Instrumental analyses of noodles (cooking loss, volume increase, rehydration ratio, structure and microstructure) were carried out to assess the impact of experimental factors. The obtained results revealed that noodles made with more OFSP flour had a more yellow color than those with less OFSP flour. The mixture of OFSP and wheat flour in the formula F2 (the percent of OFSP 18.79% and wheat flour 28.18%) produced noodles with high quality and was the most favorable in appearance, taste, texture, and acceptability among the four formulas. Cooking weight and volume were increased from 164.89 to 174.12% and from 184.74 to 194.81%, respectively when semolina was added to the formula. The supplemental semolina 10.57%, xanthan gum of 2% and the incubation time 30 mins were obtained to enhance dough binding properties. The results suggest that OFSP flour could be replaced up to 40% wheat flour for noodles to improve the nutritional value (i.e. increased b-carotene) and might be acceptable to consumers with health food.

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

“…The control sample was formulated with whole wheat flour, while the other formulations had high resistant starch flours of 22.5% of the total components of the noodles in F1, 30% in F2, and 37.5% in F3. The process of making the noodles was carried out according to Thuy et al (2020). The prepared noodles were dried in an oven at 65 o C until the moisture content of the dried sample was around 6-7%, and was ground before measurement of the RS content.…”

Influence of sweet potato flour on the microstructure and nutritional quality of gluten‐free fresh noodles

“…1[k, l, m]) had obvious filamentous areas that suggest the development of starch-protein network (Menon et al, 2012). Thuy et al (2020) reported that the SEM results were able to discover the number of alveoli inside the swelled starch granules and the shape of protein network inside the cooked noodles. Our SEM results showed that the addition of SPF improved the starchprotein matrix in SC2, SC3 and SC4 formulas as gluten-free noodles.…”

“…noodles (gluten‐free) are better in texture than mung bean starch noodles (Chen et al, 2002); and the hot extrusion to sweet potato starch enhances water absorption index, cooking time and sensory acceptability (Adedotun et al, 2015). Also, the effects of adding sweet potato flour/starch to wheat noodles led to an increase in softness, extensibility and colour acceptability; as well as ash, crude fibre and resistant starch (RS) content; with a decrease in rapidly digestible starch (RDS) content (Menon et al, 2012; Taneya et al, 2014; Thuy et al, 2020). Also, it was reported that sweet potato could help in preventing or reducing the risks of developing diabetes and cancer (ILSI, 2008; Mohanraj & Sivasankar, 2014), thus, raising its potential as a main ingredient in developing gluten‐free noodles with better physiochemical and the nutritional properties.…”

Resistant starch in various starchy vegetables and the relationship with its physical and chemical characteristics

“…The sweet potatoes were washed with tap water to remove soil, peeled and sliced into thin sheets, and then blanched for two minutes in 100°C water before drying in an oven at 65°C for 7 hours until the moisture content of the dried sample was around 6%-7% [7]. Green bananas were peeled and immediately placed in a sodium sulfite (Na 2 SO 3 ) solution with a concentration of 500 ppm and left to soak for 30 minutes to prevent polyphenol oxidation from polymerizing the natural occurring polyphenols in the banana skin.…”