Starch Noodle Quality as Related to Potato Genotypes |
| |
| Authors: | YOUNG S. KIM DENNIS P. WIESENBORN |
| |
| Affiliation: | Author Kim is with the Dept. of Cereal Science, North Dakota State Univ., Fargo, ND 58105-5728.;Author Wiesenborn is with the Dept. of Agricultural Engineering and Cereal Science Dept., North Dakota State Univ., Fargo, ND 58102-5626. |
| |
| Abstract: | ![]()
Starch 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. |
| |
| Keywords: | starch noodles, cooking quality sensory evaluation appearance texture |
|
|
