Evaluation of starch noodles made from three typical Chinese sweet-potato starches

Z. Chen, L.M.C. Sagis, A. Legger, J.P.H. Linssen, H.A. Schols, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

69 Citations (Scopus)


The physical properties of starches from 3 typical Chinese sweet potato varieties (SuShu2, SuShu8, and XuShu18) were studied in relation to their noodle-making performance. The starch gel properties of SuShu2 differed from those of SuShu8 and XuShu18. As determined by both instrumental and sensory analysis the use of SuShu8 starch resulted in better noodle quality compared to XuShu18 and SuShu2 starches. The gel properties and noodle quality of the 3 sweet-potato starches were clearly different from those of mung-bean starch. Correlation between starch noodle quality and gel properties of the original starches was established.
Original languageEnglish
Pages (from-to)3342-3347
JournalJournal of Food Science
Issue number6
Publication statusPublished - 2002


  • Gel
  • Noodle
  • Starch
  • Sweet potato


Dive into the research topics of 'Evaluation of starch noodles made from three typical Chinese sweet-potato starches'. Together they form a unique fingerprint.

Cite this