Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato Starch (original) (raw)
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Production of Bihon-type Noodles from Maize Starch Differing in Amylose Content
Cereal Chemistry Journal, 2004
Cereal Chem. 81(4):475-480 Maize starches extracted from selected maize cultivars with 0.2-60.8% amylose contents were used to produce bihon-type noodles. Starch dough using a pregelatinized starch binder was prepared and extruded through a laboratory-scale extruder simulating the traditional process of making bihon in the Philippines. The normal maize starches with amylose content of ≈28% were successfully used for bihon-type noodle production, but waxy maize starches with 0.2-3.8% amylose content and high-amylose maize starches with 40.0-60.8% amylose content failed to produce bihontype noodles. Viscoamylograph profile parameters and swelling volume are significantly correlated to amylose content of maize starch samples evaluated. These physicochemical properties may be used to indicate that the starch samples at normal amylose levels may be used for bihon-type noodles. Starch noodles produced in the laboratory were not significantly different in terms of either cooking quality or textural properties from two commercially produced maize noodle samples, except for adhesiveness. The laboratory process and fabricated extruder can be used to produce bihon-type noodles.
Jurnal Teknologi dan Industri Pangan, 2013
Sweet potato starch has limited uses in food industry, but modification of its properties may make it more suitable for use especially for starch based food such as bihon type noodle. The objective of this research was to study the effect of heat moisture treated starch from 4 varieties of sweet potato on the quality of its bihon type noodle. Four different varieties of sweet potato i.e. white, yellow, orange and purple tuber were treated with heat moisture treatment (HMT). The HMT was performed by exposing the starch to high temperature (110°C for 3 hours) at a moisture content of 25%. The HMT modified sweet potato starch was then processed into bihon type noodle. As a control, a commercial bihon type noodle made from rice starch was used. Parameters evaluated were the modified starch and bihon properties. The results showed that the modification of starch with HMT could increase the peak viscosity, setback viscosity, final viscosity and gelatinization temperature but lower the value of the breakdown viscosity. The best bihon from the four varieties of sweet potatoes was that made from white sweet potato starch because it has low cooking losses, low fat, but has high color/brightness and is preferred by panelist.
Nigerian Food Journal, 2013
Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed that the formulated noodles had higher carbohydrate (63.34-70.53%), moisture (4.34-4.97%) and vitamin A (11.62-35.00 mg/100 g) but lower protein (3.36-7.89%), fat (16.91-25.09%), calcium (0.73-0.89%), phosphorus (0.24-0.32%), iron (0.10-0.27%) and ash content (1.17-3.17%) than the commercial noodles from wheat flour. The noodles containing 30% sweet potato starch showed no significant difference (p > 0.05) from commercial noodles (100% wheat flour) in terms of colour, crunchiness, taste and general acceptability, with improved nutrient composition. It is concluded that production and consumption of wheat flour/potato starch blend noodles should be encouraged to increase the calorie and vitamin A intake in the diet, especially for children who are the major consumers of noodles; apart from helping to promote and improve the utilization of sweet potato tubers.
Journal of Food Science and Technology, 2016
Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles. The highest resistant starch (RS) retention was for BS and ACS fortified noodles, which also had medium glycemic index of 66.3 (BS) and 67.2 (ACS). High sensory scores were obtained for the BS and 20 % WPC fortified noodles. The study showed that protein and/or BS fortification with SPS could enhance the acceptability as well as functional value of SPS noodles.
AS, HMT-AS and CS starches were studied for amylose content, swelling power, water absorption capacity, color, particle size (PSA), pasting profile (RVA) and thermal (DSC) properties. Based on the laboratory scale experiments, noodles with good expansion, minimum cooking time and firm texture were prepared. Noodles were successfully prepared from AS, HMT-AS and CS starches. Noodles prepared from native amaranth starch (AS) and heat moisture treated (HMT) were tested for different functional properties and compared to cornstarch noodles. Standardized noodles were evaluated for cooking loss, texture profile (TPA), sensory and micro-structural analysis by SEM. HMT-AS noodles had experience less cooking loss of 20.15 g/100 g in comparison to AS noodles (22.20 g/100 g). The HMT-AS based starch noodles shown firmer texture, along with augmented taste and distinct flavor in comparison to AS and CS noodles.
Evaluating Arrowroot Starch Modification and Application in Wet Noodles
The Journal of Experimental Life Sciences
Increasing the Resistant Starch (RS) level in food products containing naturally high starch content is important as RS has been acknowledged as a functional food ingredient. The purpose of this study is to determine the effect of steamcooling treatment on the characteristic of arrowroot starch and to investigate the feasibility of arrowroot-based RS application on wet noodles. The study used a Completely Randomized Design (CRD) with one factor which was the steam-cooling cycle. Later, the substitution of 5%, 10%, and 20% of modified arrowroot starches on wet noodles was used, and then the consumer test was carried out. The results showed that the RS content of arrowroot starch remained after steam-cooling treatment. The treatment, however, reduced the water content and the brightness of the starch. Subsequently, arrowroot starch substitution without or with modification also reduced the lightness and tensile strength of wet noodles. Also, wet noodles with modified arrowroot starch substitution were significantly different in color, taste, and aroma parameters but were still acceptable to the panelists at a maximum substitution of 20%. The formulated wet noodles with modified arrowroot starch contained RS of 34.02% (d/b), and therefore they can be categorized as foodstuffs with high RS levels.