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

doi:10.1111/j.1365-2621.2002.tb09589.x

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 journal › Article › Academic › peer-review

75 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	3342-3347
Journal	Journal of Food Science
Volume	67
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.2002.tb09589.x
Publication status	Published - 2002

Keywords

Gel
Noodle
Starch
Sweet potato

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10.1111/j.1365-2621.2002.tb09589.x

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title = "Evaluation of starch noodles made from three typical Chinese sweet-potato starches",

abstract = "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.",

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T1 - Evaluation of starch noodles made from three typical Chinese sweet-potato starches

AU - Chen, Z.

AU - Sagis, L.M.C.

AU - Legger, A.

AU - Linssen, J.P.H.

AU - Schols, H.A.

AU - Voragen, A.G.J.

PY - 2002

Y1 - 2002

N2 - 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.

AB - 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.

KW - Gel

KW - Noodle

KW - Starch

KW - Sweet potato

U2 - 10.1111/j.1365-2621.2002.tb09589.x

DO - 10.1111/j.1365-2621.2002.tb09589.x

M3 - Article

SN - 0022-1147

VL - 67

SP - 3342

EP - 3347

JO - Journal of Food Science

JF - Journal of Food Science

IS - 6

ER -

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

Abstract

Keywords

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