Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch |
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Authors: | Jung-Ah Han Tae-Rang Seo Seung-Taik Lim Dong June Park |
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Affiliation: | (1) Department of Chemical Engineering, Food Science and Technology Unit, The University of the West Indies, St. Augustine, Trinidad and Tobago;(2) Department of Food Technology, University of Ibadan, Ibadan, Nigeria;(3) CARDI St. Vincent and The Grenadines, PO Box 594, Rivulet, Kingstown, St. Vincent and The Grenadines.; |
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Abstract: | Starch noodles were produced using a medium grain rice starch in the presence of various gums, and physical properties of
the noodles were compared with sweet potato starch noodle. Pasting viscosity of the rice starch was lower than that of sweet
potato starch (830 vs. 1,618 cp as peak viscosity). The peak viscosity, however, was increased by the addition of gums (0.1%
based on dispersion), and especially xanthan was the most effective in increasing the peak viscosity (1,478 cp). The cooking
loss for the rice starch noodles (1.5 mg/mL), greater than that for the sweet potato starch noodle (0.2 mg/mL), was effectively
reduced to 0.8 and 0.9 mg/mL, respectively, by the addition of locust bean gum (LBG) and curdlan. The addition of LBG or gellen
gum also increased the hardness of the rice noodles. Aging (extended retrogradation) the noodles was effective in reducing
the cooking loss and improving the textural properties of the rice starch noodles. The combination of the gum addition (like
LBG) and aging of the rice starch noodle might be useful for utilizing rice starch as a substitute for sweet potato starch
in Asian noodle preparation. |
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