Texture Of Noodles Research Articles

Properties of Starch Noodles as Affected by Sweetpotato Genotype

ABSTRACTStarch was extracted from 14 sweetpotato genotypes from the Philippines. The Rapid Visco‐Analyzer (RVA) viscoamylographs of the starches showed Type A pasting curves, characterized by a high pasting peak followed by a high degree of shear‐thinning. The major difference among genotypes was in the sharpness of the peak, with some showing a very sharp peak while others showed a broad peak. This difference was related to time from onset of pasting to peak viscosity, and to stability ratio (holding viscosity/peak viscosity), which were also highly correlated (r = 0.84, P < 0.01) to each other. Stability ratio was also correlated to noodle firmness (r = 0.95, P < 0.01), rehydration (cooked weight) (r = ‐0.89, P < 0.01), and swelling volume of the starch (r = ‐0.62, P < 0.05). The amylose content was correlated significantly only to peak viscosity (r = ‐0.84, P < 0.01). Significant differences in texture and cooking quality of the starch noodles produced from the different genotypes was found. It was shown that the RVA viscoamylographs could be used to detect differences in pasting characteristics of sweetpotato starch which are related to quality of noodle produced.

Starch Noodle Quality as Related to Potato Genotypes

ABSTRACTStarch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean‐potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55‐35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un‐blended and blended Mainechip starch had the highest press and elasticity.

Texture of Japanese Noodle after Adding Oil Emulsion

Texture of Japanese Noodle after Adding Oil Emulsion

Utilisation of Australian wheat for Korean style dried noodle making

Korean style dried noodles were prepared from 33 different Australian wheat flours; 17 samples were made from seven wheat varieties of various protein levels and 16 samples were prepared from four classes of Australian wheat, each milled to four levels of extraction. The chemical composition and physical properties of each flour were analysed and the fresh, dried and cooked noodle qualities were evaluated by both instrumental and organoleptic methods. Wheat variety and district of cultivation, protein content, flour pasting properties and flour colour grade were seen as important factors in determining the quality of noodles. Hunterlab colour difference meter measurements and the shear-extrusion test were evaluated as being useful objective measures of the appearance and texture of noodles, respectively.