Abstract
This study investigated the suitability of a potato starch (NP)-Dodamssal rice starch (DD) mixture to replace acetylated potato starch (AP) in long-life noodles. Wheat flour (WF) was replaced with AP and NP in 20% of WF, and NP was replaced with DD in 10–50% of NP. The swelling power of the WF-AP mixture was similar to that of all the WF-NP-DD mixtures. The melting enthalpies of the WF-NP-DD mixtures were slightly higher than those of the WF-AP mixtures. The pasting viscosity decreased with increasing DD content of the mixtures. The G′ of all the WF-NP-DD mixtures was higher than that of the WF-AP mixture over the temperature profile, and similar G′ patterns over time were observed. The tensile strengths of noodles by the WF-NP-DD mixtures were similar to those obtained using the WF and WF-AP mixture. Overall, NP-DD mixtures have the potential to replace AP when mixed with WF.
| Original language | English |
|---|---|
| Pages (from-to) | 3057-3065 |
| Number of pages | 9 |
| Journal | Food Science and Biotechnology |
| Volume | 33 |
| Issue number | 13 |
| DOIs | |
| Publication status | Published - Oct 2024 |
Bibliographical note
Publisher Copyright:© The Korean Society of Food Science and Technology 2024.
Keywords
- High amylose rice starch
- Long-life noodle
- Modified starch substitute
- Potato starch
- Starch blend