Starch-based noodles: Current technologies,properties, and challenges |
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Authors: | Sneh Punia Bangar N. Afzal Ali Aderonke Ibidunni Olagunju Kristian Pastor Adeleke Omodunbi Ashogbon Kshirod K. Dash Jose M. Lorenzo Fatih Ozogul |
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Affiliation: | 1. Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemenson, South Carolina, USA;2. School of Agro and Rural Technology, Indian Institute of Technology Guwahati, Assam, India;3. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria;4. Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia;5. Department of Chemical Sciences, Adekunle Ajasin University, Akungba-Akoko, Nigeria;6. Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India;7. Centro Tecnológico de la Carne de Galicia, Ourense, Spain Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad deVigo, Ourense, Spain;8. Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey |
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Abstract: | Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process. |
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Keywords: | applications challenges processing properties starch noodles |
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