Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends

• NODA Takahiro

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)

• FUJIKAMI Shohei

  Obihiro University of Agriculture and Veterinary Medicine

• MIURA Hideho

  Obihiro University of Agriculture and Veterinary Medicine

• FUKUSHIMA Michihiro

  Obihiro University of Agriculture and Veterinary Medicine

• TAKIGAWA Shigenobu

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)

• MATSUURA-ENDO Chie

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)

• KIM Sun-Ju

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)

• HASHIMOTO Naoto

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)

• YAMAUCHI Hiroaki

  Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region (NARCH)

Abstract

The physicochemical properties of starches isolated from eight potato cultivars were analyzed. The phosphorus and amylose contents and median granule size, as well as the rapid visco-analyzer (RVA) pasting properties, differential scanning calorimetry (DSC) gelatinization properties, and gel firmness, were differed significantly among the starch samples tested. Korean-style cold noodles were prepared from wheat flour : potato starch (1 : 1) blended flours with alkali and salt solution using a specific wheat flour and one of the 8 potato starches. Variations were observed in the textural properties of the cooked noodles were measured with a rheoner for each of the starch samples used. The phosphorus and amylose content, RVA pasting properties, DSC gelatinization properties, and gel firmness did not affect the elasticity of the noodles. In contrast, the granule size was seen as the most important factor for determining the elasticity of the cold noodles, and Konafubuki, Irish Cobbler, Kitamurasaki, and Toyoshiro starches with relatively small granule size appeared to be desirable for making cold noodles. The firmness of the noodles was not affected by any of the potato starch properties.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 12 (4), 278-283, 2006

  Japanese Society for Food Science and Technology

Keywords

• Potato starch
• Wheat flour
• Noodles
• Textural properties
• Starch granule size

Details

• CRID: 1390282679433453952
• NII Article ID: 10018441218
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.12.278
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed