1996•Journal of Food ScienceRequires access

Starch Noodle Quality as Related to Potato Genotypes

Young Shin Kim, Dennis P. Wiesenborn

Abstract

ABSTRACT Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean‐potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55‐35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un‐blended and blended Mainechip starch had the highest press and elasticity.

About this research paper

What this paper is about

Why it matters

OpenAlex reports 63 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Starch, Potato starch, Food science, Mung bean, Chemistry