Natural spontaneous fermentation effects on the properties of sweet potato flour and the resulting wet noodles

Abstract

Sweet potato flour has several weaknesses that hinder its application in noodle making processes. The aim of this study was to improve sweet potato flour by using starch modification through fermentation and to find a wheat flour substitute when making wet noodles. The fermentation took place spontaneously naturally, and through the addition of Lactobacillus plantarum. The modification consisted of M1 = without modification, native; M2 = 4 days natural fermentation of 0.5 cm thickness sweet potato; M3 = 4 days natural fermentation of 1 cm thickness sweet potato; M4 = 2 days L. plantarum fermentation of 0.5 cm thickness sweet potato; and M5 = 2 days L. plantarum fermentation of 1 cm thickness sweet potato. The concentration of sweet potato flour (K) as wheat flour substitute for the noodle were K1 = 25%, K2 = 50%, and K3 = 75%. The flour of M2 natural spontaneous fermentation had the highest viscosity at 80°C and 26°C. Moreover, the noodle made from M2 flour at all the different concentrations possessed the highest elasticity. In addition, the M2 flour at 50% concentration resulted as the best interaction treatment for producing noodles with acceptable sensory descriptive values.