Bihon‐Type Noodles from Heat‐Moisture‐Treated Sweet Potato Starch

Abstract

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.

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

“…Lower swelling rate has been reported for MBS-SPS (20:80) blended noodles, which was approximately 1.84 after 1 h of cooking (Thao and Noomhorm 2011). Collado et al (2001) observed SI of 2.62 for noodles made from heat moisture treated sweet potato starch, which was similar to the 20 % MBS fortified SPS noodles in the present study. The ideal raw material for noodle manufacture was reported as mung bean starch due to its specific characteristics such as restricted swelling and C-type Brabender Viscoamylogram.…”

“…ACS fortification further reduced the sensory scores, with 'very good' rating for appearance in the case of 50 % fortification. Collado et al (2001) reported that the acceptability scores of plain cooked noodles from 100 % heat moisture treated SPS or its blend with MBS in 50:50 ratio were not significantly different from commercial bihon noodles. Thao and Noomhorm (2011) found that blending of 80 % MBS with 20 % SPS did not significantly affect the sensory scores such as appearance, texture and overall acceptability compared to pure MBS noodles.…”

“…have been a favorite food in China since 1400 years (Tan et al 2009). They are produced from purified starches of various plant sources and have become popular in several Asian countries as well (Mestres et al 1988;Collado et al 2001). Starch noodles differ in their quality and texture from Asian or Italian pasta/spaghetti, as the latter are made from wheat flour or semolina (Fu 2008), although many fortified pasta and noodle products have been attempted by subsequent researchers with a view to improving the quality (Gelencsér et al 2008;Padalino et al 2011).…”

Characterization of modified pearl millet (Pennisetum typhoides) starch

“…Starch sample was taken out of the LDPE bags and placed in a covered baking pan for 3 h at 110°C. The baking pan containing the sample was shaken occasionally for even distribution of heat and then cooled to room temperature followed by drying at 50°C and sealed in polyethylene bags (Collado et al 2001). …”

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

“…The water absorption index (WAI), water solubility index (WSI) and swelling power (SP) can be used as indicators of starch modification by thermomechanical treatment. WAI measures the volume occupied by the starch granule after swelling in an excess of water, WSI determines the amount of free molecules leached out from the starch granule in addition to excess water and the SP is the ratio of weight of the wet sediment to the initial weight of dry starch (Collado et al, 2001;Ortiz et al, 2010). The WAI, WSI and SP of the flours were determined by slightly modifying the method of Anderson et al (1969).…”