Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends

Abstract

The physicochemical properties of starches isolated from eight potato cultivars were analyzed. The phosphorus and amylose contents and median granule size, as well as the rapid visco-analyzer (RVA) pasting properties, differential scanning calorimetry (DSC) gelatinization properties, and gel firmness, were differed significantly among the starch samples tested. Korean-style cold noodles were prepared from wheat flour : potato starch (1 : 1) blended flours with alkali and salt solution using a specific wheat flour and one of the 8 potato starches. Variations were observed in the textural properties of the cooked noodles were measured with a rheoner for each of the starch samples used. The phosphorus and amylose content, RVA pasting properties, DSC gelatinization properties, and gel firmness did not affect the elasticity of the noodles. In contrast, the granule size was seen as the most important factor for determining the elasticity of the cold noodles, and Konafubuki, Irish Cobbler, Kitamurasaki, and Toyoshiro starches with relatively small granule size appeared to be desirable for making cold noodles. The firmness of the noodles was not affected by any of the potato starch properties.