The Use of Potato and Sweet Potato Starches Affects White Salted Noodle Quality

Journal of Food Science

Volumn 68, Issue 9, 2003, Pages 2630-2637

  Chen, Z ^a   Schols, H A ^a   Voragen, A G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Modified starch; Potato starch; Sweet potato starch; White salted noodle

Indexed keywords

IPOMOEA BATATAS; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 0346328212     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05781.x     Document Type: Article

References (37)

1. [AACC] American Assn. of Cereal Chemists. 1995a. Approved methods, Method 16-50. 9th ed. St. Paul, Minnesota, U.S.A.: American Assn. of Cereal Chemists.
2. [AACC] American Assn. of Cereal Chemists. 1995b. Approved methods, Method 54-40A. 9th ed. St. Paul, Minnesota, U.S.A.: American Assn. of Cereal Chemists.
3. Baik BK, Czuchajowska Z, Pomeranz Y. 1994. Role and contribution of starch and protein contents and quality to texture profile analysis of Oriental noodles. Cereal Chem 71:315-20.
4. Batey IL, Curtin BM, Moore SA. 1997. Optimization of Rapid-Visco analyser test conditions for predicting Asian noodle quality. Cereal Chem 74:497-501.
5. BeMiller JN, Whistler RL. 1996. Carbohydrates. In: Fennema OR, editor. Food chemistry. 3rd ed. New York: Marcel Dekker. p 201.
6. Bhattacharya M, Corke H. 1996. Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles. Cereal Chem 73:721-8.
7. Biliaderis CG. 1982. Physical characteristics, enzymatic digestibility, and structure of chemically modified smooth pea and waxy maize starches. J Agric Food Chem 30:925-30.
8. Chen Z, Sagis L, Legger A, Linssen JPH, Schols HA, Voragen AGJ. 2002. Evaluation of starch noodles made from three typical Chinese sweet potato starches. J Food Sci 67:3342-7.
9. Chen Z, Schols HA, Voragen AGJ. 2003. Physicochemical properties of starches obtained from three different varieties of Chinese sweet potatoes. J Food Sci 68:431-7.
10. Chiotelli E, Pilosio G, Meste ML. 2002. Effect of sodium chloride on the gelatinization of starch: a multimeasurement study. Biopolymers 63:41-58.
11. Collado LS, Corke H. 1996. Use of wheat-sweet potato composite flours in yellow-alkaline and white-salted noodles. Cereal Chem 73:439-44.
12. Crosbie GB. 1991. The relationship between starch swelling properties, paste viscosity, and noodle quality in wheat flours. J Cereal Sci 13:145-50.
13. Crosbie GB, Lambe WJ, Tsutsui H, Gilmour RF. 1992. Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles. J Cereal Sci 15:271-80.
14. Epstein J, Morris CF, Huber KC. 2002. Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase (waxy) genes. J Cereal Sci 35:51-63.
15. Fang JC. 1999. The application of starches in noodles. China Food Additives [Chinese] 3:48-50.
16. González Z, Pérez E. 2002. Effect of acetylation on some properties of rice starch. Starch/Stärke 54:148-54.
17. Hou G. 2001. Oriental noodles. In: Taylor S, editor. Advances in food and nutrition research. Vol. 43. Nebraska: Academic Press Inc. p 146.
18. Konik CM, Miskelly DM. 1992. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles. J Sci Food Agric 58:403-6.
19. Konik CM, Moss R. 1992. Relationship between Japanese noodle quality and RVA paste viscosity. In: Proceedings of the 42nd Royal Australian Chemistry Inst. Cereal Chemistry Conference, Christchurch, New Zealand (V.J. Humphrey-Taylor, ed.) Parkville, Australia; RACI: p 209-12.
20. Konik CM, Miskelly DM, Gras PW. 1993. Starch swelling, grain hardness and protein: relationship to sensory properties of Japanese noodles. Starch/Stärke 45:139-44.
21. Konik CM, Mikkelsen LM, Moss R, Gore PJ. 1994. Relationships between physical starch properties and yellow alkaline noodle quality. Starch/Stärke 46:292-9.
22. Lee L, Baik BK, Czuchajowska Z. 1998. Garbanzo bean flour usage in Cantonese noodles. J Food Sci 63:552-8.
23. Lii CY, Lee BL. 1993. Heating A-, B-, and C-type starches in aqueous sodium chloride: effects of sodium chloride concentration and moisture content on differential scanning calorimetry thermograms. Cereal Chem 70:188-92.
24. Limpisut P, Jindal VK. 2002. Comparison of rice flour pasting properties using Brabender viscoamylograph and Rapid Visco analyzer for evaluating cooked rice texture. Starch/Stärke 54:350-7.
25. McCormick KM, Panozzo JF, Hong SH. 1991. A swelling power test for selecting potential noodle quality wheats. Aust J Agric Rec 42:317-23.
26. Miskelly DM. 1993. Noodles: a new look at an old food. Food Australia 45:496-500.
27. Moss HJ. 1980. The pasting properties of some wheat starches free of sprout damage. Cereal Res Comm 8:297-302.
28. Nagao S, Ishibashi S, Imai S, Sato T, Kanbe Y, Kaneko Y, Otsugo H. 1977. Quality characteristics of soft wheats and their utilization in Japan. II. Evaluation of wheats from the United States, Australia, France and Japan. Cereal Chem 54:198-204.
29. Oda M, Yasuda Y, Okazaki S, Yamauchi Y, Yokoyama Y. 1980. A method of flour quality assessment for Japanese noodles. Cereal Chem 57:253-4.
30. Panozzo JF, McCormick KM. 1993. The rapid viscoanalyser as a method of testing for noodle quality in a wheat breeding program. J Cereal Sci 17:25-32.
31. Peleg M. 1987. The basics of solid foods rheology. In: Moskowitz HR, editor. Food texture. New York : Marcel Dekker, Inc. p 5-6.
32. Rho KL, Seib PA, Chung OK, Deyoe CW. 1988. Noodles. VII. Investigating the surface firmness of cooked Oriental noodles made from hard wheat flours. Cereal Chem 65:320-6.
33. Schoch TJ, Maywald EC. 1956. Microscopic examination of modified starches. Anal Chem 28:382-7.
34. Toyokawa H, Rubenthaler GL, Powers JR, Schanus EG. 1989. Japanese noodle qualities. I. Flour components. Cereal Chem 66:382-6.
35. Van der Burgt YEM. 1999. Structural studies on methylated starch granules. PhD thesis. The Netherlands: Utrecht Univ. ISBN 90-393-22252.
36. Wang L, Seib PA. 1996. Australian salted-noodle flours and their starches compared to U.S. wheat flours and their starches. Cereal Chem 73:167-75.
37. Xu A, Ponte JG Jr, Chung OK. 1992. Bread crumb amylograph studies. II. Cause of unique properties. Cereal Chem 69:502-7.