Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles. (13th April 2021)

• Record Type: Journal Article
• Authors: Liu, Yi; Chen, Xiaojing; Xu, Zekun; Zhou, Ruizong; Huang, Wuyang; Sui, Zhongquan; Corke, Harold
• Is Part Of: International journal of food science & technology. Volume 56:Number 11(2021)
• Page Start: 5619
• Page End: 5628
• Publication Date: 2021-04-13
• Subjects: Microstructure -- MRI -- noodle quality -- potato starch noodles -- texture -- water migration; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15057
• Languages: English
• ISSNs: 0950-5423

Abstract

Abstract: Potassium alum (PA) is commonly used as an improver for quality of potato starch noodles (PSN). However, PA poses health risks to consumers, thus making it imperative to seek substitutes for Al 3+ . In this study, effects of rice starch addition on quality of PSN were investigated. Scanning electron microscopy revealed that addition of low‐amylose rice starch (LARS) or 40% waxy rice starch (WRS) enhanced structural development of PSN. Magnetic resonance imaging showed that the presence of LARS increased water retention in PSN. Addition of rice starch enhanced cooking quality of PSN by extending cooking time and significantly decreasing cooking loss ( P < 0.05). Moreover, addition of LARS significantly ( P < 0.05) increased tensile strength and hardness of PSN, whereas addition of WRS had the reverse effect. Mixing waxy potato starch with LARS at ratios of 4:1 or 3:2 is optimal for production of PSN. Abstract : A systematic study was conducted on addition of rice starches differing in amylose content on quality of potato starch noodles. Continuous and compact microstructures were observed in potato starch noodles. Water retention of potato starch noodles was increased by rice starch addition. Quality of potato starch noodles was generally enhanced by rice starch addition.