Sweet potato starch (SPS) has limited uses in the Philippines, but modification of its properties may make it more suitable for use in traditional products that normally use other types of starch. Heat-moisture treatment was applied to native SPS (HMTSPS), which was used as a substrate and composite with maize starch (MS) to produce bihon-type starch noodles. Preliminary quality scoring showed that acceptability scores of raw starch noodles, plain boiled, and sautéed noodles made from 100% HMTSPS and 50% HMTSPS:50% MS were not significantly different from the commercial bihon. However, consumer testing is recommended to further validate acceptability of the sweet potato for bihon.

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Sweet potato starch, prepared from 44 genotypes adapted to Philippine conditions, showed wide variation and distinctly different pasting profiles in Rapid Visco-Analyzer (RVA) analysis at 11% and 7% starch concentration. At 11% starch concentration, the pasting profiles were type A, characterized by high to moderate peak with a major breakdown and low cold paste viscosity. At 7%, the pasting profile was generally type C, characterized by the absence of a distinct peak with none to very slight breakdown and high cold paste viscosity. However, differentiation among genotypes was better achieved from RVA pasting profiles at 11% starch concentration. Peak viscosity (PV) and hot paste viscosity (HPV) at 11% starch paste concentration had significant negative correlation with amylose content. PV, HPV, and setback ratio were significantly correlated to adhesiveness of the starch gel. Sweet potato starch generally had high swelling volume but low solubilities at 92.5 degrees C.