Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality

Annals of Agricultural Sciences

Volumn 57, Issue 1, 2012, Pages 19-27

  Yousif, E I ^a   Gadallah, M G E ^a   Sorour, Afaf M ^b  

^a Ain Shams University   (Egypt)

^b Starch and Glucose Manufacture Co   (Egypt)

Author keywords

Modified corn starch; Noodle; Physicochemical properties; Sensory evaluation

Indexed keywords

EID: 84891724968     PISSN: 05701783     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aoas.2012.03.008     Document Type: Article

References (37)

1. AACC, Approved Methods of the American Association of Cereal Chemists. 10th ed., 2000, American Association of Cereal Chemists, St. Paul, Minnesota, USA.
2. Adebowale, K.O., Olu-Owolabi, B.I., Olawumi, E.K., Lawal, O.S., Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch. Ind. Crops Prod. 21 (2005), 343–351.
3. Adeleke, R.O., Odedeji, J.O., Functional properties of wheat and sweet potato flour blends. Pak. J. Nutr. 9:6 (2010), 535–538.
4. Anonymous, World instant noodles market. Food Aust. 60:6 (2008), 242–243.
5. Baik, B.K., Czuchajowska, Z., Pomeranz, Y., Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chem. 71 (1994), 315–320.
6. Beynum, G.M.A., Roels, J.A., Starch Conversion Technology. 1985, Marcel Dekker, NY, USA pp. 980–993.
7. Caglarirmak, N., Cakmakli, U., Gida 2 (1993), 131–137 (cited by: Karaoglu, M.M., Kotancilar, H.G., Celik, I., 2001. Effects of utilization of modified starches on the cake quality. Starch 53, 162–169).
8. FAO, 2005. Food and Agriculture Organization: Agricultural Statistics Databases: Crop Production. Available from: < http://www.fao.org/>.
9. Ferrini, L.M.K., Rocha, T.S., Demiate, I.M., Franco, C.M.L., Effect of acid–methanol treatment on the physicochemical and structural characteristics of cassava and maize starches. Starch 60 (2008), 417–425.
10. Galliard, T., Bowler, P., Galliard, T., (eds.) Starch Properties and Potential, 1987, John Wiley and Sons, NY, USA, 55–78.
11. Gonzalez, Z., Perez, E., Effect of acetylation on some properties of rice starch. Starch 54 (2002), 148–154.
12. Hou, G., Oriental noodles. Adv. Food Nutr. Res. 43 (2001), 143–193.
13. Jyothi, A.N., Moorthy, S.N., Rajasekharan, K.N., Effect of cross-linking with epichlorohydrin on the properties of cassava (Manihot esculenta Crantz). Starch 58 (2006), 292–299.
14. Kim, S.G., Instant noodles. Kruger, J.E., Matsuo, R.B., Dick, J.W., (eds.) Pasta and Noodle Technology, 1996, American Association of Cereal Chemists, St. Paul, MN, USA, 195–225.
15. Kim, Y.S., Wiesenborn, D.P., Starch noodle quality as related to potato genotypes. J. Food Sci. 61:1 (1996), 248–252.
16. Kim, Y.S., Wiesenborn, D.P., Lorenzen, J.H., Berglund, P., Suitability of edible bean and potato starches for starch noodles. Cereal Chem. 73:3 (1996), 302–308.
17. Knight, J.W., The Starch Industry. 1969, Pergamon Press Ltd., Oxford (cited by: Karaoglu, M.M., Kotancilar, H.G., Celik, I., 2001. Effects of utilization of modified starches on the cake quality. Starch 53, 162–169).
18. Kubomura, K., Instant noodles in Japan. Cereal Foods World 43 (1998), 194–197.
19. Lawal, O.S., Composition, physicochemical properties and retrogradation characteristics of native, oxidized, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch. Food Chem. 87 (2004), 205–218.
20. Leach, H.W., McCowen, L.D., Schoch, T.J., Structure of the starch granules: 1. Swelling and solubility patterns of various starches. Cereal Chem. 36 (1959), 534–540.
21. Lii, C., Chang, S.M., Characteristics of red bean (Phaselous radiates) starch and its noodle quality. J. Food Sci. 46 (1981), 78–81.
22. Matz, S.A., The Chemistry and Technology of Cereal as Food and Feed. 1959, AVICO Inc., Westport, CT, USA pp. 23–28.
23. Merco, F.E., Juliano, B.O., Physic-chemical properties of starch of intermediate-amylose and waxy rice differing in grain quality. Starch 33 (1981), 253–260.
24. Moorthy, S.N., Physicochemical and functional properties of tropical tuber starches. A review. Starch 54 (2002), 559–592.
25. Oh, N.H., Seib, P.A., Deyoe, C.W., Ward, A.B., Noodles: 1. Measuring the textural characteristics of cooked noodles. Cereal Chem. 60 (1983), 433–438.
26. Perera, C., Hoover, R., Martin, A.M., The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat moisture treated potato starches. Food Res. Int. 30 (1997), 235–247.
27. Reddy, I., Seib, P.A., Paste properties of modified starches from partial waxy wheat. Cereal Chem. 76 (1999), 341–349.
28. Rho, K.L., Seib, P.A., Chung, O.K., Chung, D.S., Retardation of rancidity in deep-fried instant noodles (Ramyon). J. Am. Oil Chem. Soc. 63 (1986), 251–256.
29. Richard, E., Blanshard, J.M.V., Asaoka, M., Effect of cultivar and growth season on the gelatinization properties of cassava (Manihot esculenta) starch. J. Sci. Food Agric. 59 (1992), 53–58.
30. SAS, SAS/Stat Users Guide: Statistics, System for Windows, Version 4.10 (release 6.12 TS level 0020). 1996, SAS Inst. Inc., Cary, NC, USA.
31. Snedecor, G.W., Cochran, W.G., Statistical Methods. seventh ed., 1980, Iowa State Univ. Press, Ames, IA, USA.
32. Singh, N., Chawla, D., Singh, J., Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch. Food Chem. 86 (2004), 601–608.
33. Singh, J., Kaur, L., McCarthy, O.J., Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications. A review. Food Hydrocolloids 21 (2007), 1–22.
34. Singh, G.D., Bawa, A.S., Riar, C.S., Saxena, D.C., Influence of heat-moisture treatment and acid modifications on physicochemical, rheological, thermal and morphological characteristics of Indian water chest nut (Trapa natans) starch and its application in biodegradable films. Starch 61 (2009), 503–513.
35. Takeda, Y., Suzuki, A., Hizukuri, S., Influence of steeping conditions for kernels on some properties of corn starch. Starch 40 (1988), 132–135.
36. Wolfgang, B., Detmold, W., Hans-Peter, G., Potato starch technology. Starch 51:7 (1999), 235–242.
37. Wu, T.P., Kuo, W.Y., Chen, M.C., Modern noodle based foods product range and production methods. Blakeney, A.B., Brien, L.O., (eds.) Pacific People and Their Foods, 1998, American Association of Cereal Chemists, St. Paul, MN, USA, 37–89.