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Effects of Starches on the Quality Characteristics of Raw and Cooked Noodles  

Lee, Mi-Kyoung (Dept. of Culinary & Food Service Management, Graduate school of Kyung Hee University)
Shin, Min-Ja (Dept. of Culinary & Food Service Management, Graduate school of Kyung Hee University)
Yoon, Hye Hyun (Dept. of Culinary and Food Service Management, Kyung Hee University)
Publication Information
Culinary science and hospitality research / v.20, no.4, 2014 , pp. 310-321 More about this Journal
Abstract
This study investigated the effects of starches(potato, sweet potato, and corn starch) on the quality characteristics of raw and cooked noodles. The moisture content, color, mixogram, texture profile and sensory evaluation were performed. The mixogram showed the addition of starches shortened the kneading time. Mixing tolerance was higher in the noodles with starch than the control group, which indicates that the addition of starch increases dough durability. Moisture content of raw noodles was the highest in the samples with potato starch. L-value of raw noodles was the highest in the samples added with corn starch, whereas that of cooked noodles was the highest in the samples added with potato starch. The hardness of raw noodles was the highest in the control sample, and the chewiness of raw noodles was the highest in the samples added with sweet potato starch. The hardness of cooked noodles was the highest in the samples added with corn starch and the lowest in the control group. The tension distance of raw noodles was the longest in the control group and the tension force of raw noodles was the highest in the noodle with sweet potato starch. The acceptance test indicated that the noodles prepared with the addition of sweet potato starch scored the highest in flavor, taste, texture and overall acceptability.
Keywords
noodle; starch; texture; mixogram; sensory; quality characteristics;
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Times Cited By KSCI : 1  (Citation Analysis)
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