Abstract
AbstractThe properties of potato starch and their effect on the quality of Chinese‐style alkaline instant noodles made from wheat flour and potato starch blends were investigated. Starches were extracted from nine potato cultivars, and the phosphorus content of these starches was analyzed together with the median granule size and pasting and gelatinization properties. Instant noodles were manufactured using mixtures of wheat flour and these potato starches. A Rheoner instrument was used to evaluate three textural parameters, namely, the breaking force (BF), breaking energy (BE), and ratio of the breaking force to the breaking deformation (BF/BD), of instant noodles cooked by immersing into boiling water for 3 and 7 min. The phosphorus content, peak viscosity, and breakdown were significantly and positively correlated with the BF of the noodles cooked for 3 min and did not significantly correlate with that of those cooked for 7 min. Other quality parameters of potato starch did not affect the BF significantly. Other textural parameters of instant noodle quality, such as the BE and BF/BD, did not significantly correlate with any of the quality parameters of potato starch. The findings obtained with the use of wheat flour and potato starch blends suggest that phosphate, which is thought to enhance starch viscosity of potato starch, is important for making instant noodles with favorable texture in hardness.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.