Effect of barrel temperatures and starch type on some properties of extruded glass noodles

Abstract

Traditional production of glass noodles is a long and complicated processes mainly uses mung bean starch which is costly. This research aimed to study the extrusion effect of barrel temperature of zone 3 on size, cooking time and stability time (time until the noodles tear in boiling water) compared to the control, the commercial glass noodle produced by the traditional processes. The effects of using starch blends from mung bean starch (MBS) and pea starch (PS), potato starch (PTS), cassava starch (CS) and modified cassava starch (MCS) at the ratio of 80:20, 70:30, 60:40 and 0:100 (w/w) on the size and cooking properties of the glass noodles were investigated and compared to the control. Results showed that the increased barrel temperature of zone 3 of the extruder increased the size of the dried and cooked glass noodles. The starch blends of MBS and PTS glass noodle resulted to the highest cooking loss (7.94-25.09%). The cooking weights (%) of glass noodle were lower with the decrease of MBS followed with the increase of cooking losses (%) in most cases. However, the starch blends of MBS and MCS showed the lowest values of cooking loss at all ratios used (5.30-5.83%). The extruded glass noodles showed similar appearance with lower cooking time (2 min) and stability time (8 min) compared to the control (3 min and 20 min, respectively). Based on the results of this study, it can be concluded that the starch blends of MBS and MCS glass noodle yields cooking properties better than other types of starch blends for the extruded glass noodles.

Physicochemical properties and microstructure of mung bean starch noodles fortified with sea bass (Lateolabrax japonicus) actomyosin

“…Mung bean starch is considered as the best raw material for noodle making, and the need for it has gradually increased worldwide. Mung bean starch has the highest proportion of amylose-amylopectin of all legume starches; this makes it being preferred over other starches, and imparts desirable attributes such as transparent appearance, fine thread-like structure, high tensile strength, and low cooking loss to noodles (Kaur et al, 2015;Thapnak et al, 2019). Mung bean starch also contains high amount of "mung bean resistant starch", which is widely used as raw material in the modern food industry for the development of new functional foods (Zhang et al, 2019).…”