Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch

Jung Ah Han, Tae Rang Seo, Seung Taik Lim, Dong June Park

Research output: Contribution to journalArticle

12 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1173-1178
Number of pages6
JournalFood Science and Biotechnology
Volume20
Issue number5
DOIs
Publication statusPublished - 2011 Nov 1

Fingerprint

Ipomoea batatas
rice starch
noodles
Gingiva
Starch
starch
locust bean gum
Viscosity
viscosity
cooking quality
Cooking
curdlan
sweet potato starch
Oryza
retrogradation
xanthan gum
pasting properties
Hardness
hardness
physical properties

Keywords

  • cooking loss
  • gum
  • noodle
  • rice starch
  • sweet potato starch
  • texture

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch. / Han, Jung Ah; Seo, Tae Rang; Lim, Seung Taik; Park, Dong June.

In: Food Science and Biotechnology, Vol. 20, No. 5, 01.11.2011, p. 1173-1178.

Research output: Contribution to journalArticle

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