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Abstract
ABSTRACT: The physical properties of starches from 3 typical Chinese sweet potato varieties (SuShu2, SuShu8, and XuShu18) were studied in relation to their noodle‐making performance. The starch gel properties of SuShu2 differed from those of SuShu8 and XuShu18. As determined by both instrumental and sensory analysis the use of SuShu8 starch resulted in better noodle quality compared to XuShu18 and SuShu2 starches. The gel properties and noodle quality of the 3 sweet‐potato starches were clearly different from those of mung‐bean starch. Correlation between starch noodle quality and gel properties of the original starches was established. Keywords: sweet potato, starch, gel, noodle
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