Starch‐based noodles: Current technologies, properties, and challenges

Abstract

Starch noodles are gaining interest due to the massive popularity of gluten‐free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.

Enhancing Wet Starch Noodle Properties: Investigating the Impact of Acetylated and Ozonized Sago (Metroxylon sago Rottb.) Starch

“…Apart from noodles made from wheat flour, various types are available in society, such as corn noodles, vermicelli, and cassava noodles [1]. However, the popularity of wheat noodles is very high [2].…”

“…While starch noodles exhibit unique textures and flavor profiles, they often lack the gluten content inherent in wheat noodles, resulting in a softer and more delicate mouthfeel. Despite their distinct characteristics, starch noodles may need more versatility and acceptance among consumers accustomed to the firmness and chewiness associated with wheat-based counterparts [1,5]. Noodles from alternative starch sources offer an enticing choice as a sustainable and gluten-free option.…”

Effect of sheeting pressure on the viability of Escherichia coli during noodle processing

“…Noodles have been a staple food in most Asian countries for thousands of years and are loved by people worldwide (Chen et al ., 2020). As the demand for gluten‐free foods rises, starch noodles have gained increasing popularity (Bangar et al ., 2023). However, noodles are susceptible to contamination by various foodborne pathogens at different stages of the food supply chain, including weighing, kneading, squeezing, resting, sheeting, slicing and packaging.…”

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

“…Typical cereal starch granules have some small holes and internal channels existing only on the granule surface, reducing the specific surface area that provides limited space for the adsorption and encapsulation of external substances [ 16 ]. Additionally, native starch is characterized by thermal and shear instabilities and retrogradation tendencies and is reported to exhibit an unacceptable quality when used alone for noodle-making, thus limiting their practical applications [ 17 ]. This has prompted the application of modified starches with enhanced functional properties in noodle-making.…”