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Ho Minh Thao
Ho Minh Thao
Vietnam
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Research Article
Physiochemical Properties of Sweet Potato and Mung Bean Starch and Their Blends for Noodle Production
Author(s): Ho Minh Thao and Athapol NoomhormHo Minh Thao and Athapol Noomhorm
Physiochemical properties of four types of sweet potato starch (SPS) and mung bean starch (MBS), and their blends for noodle production were accessed. The results indicated that MBS was significantly higher in amylose content (40.69%), gel hardness, hot paste stability and cold paste viscosity; but substantially lower in protein, lipid, ash content, and gel stickiness than those of all sweet potato starches. Among all sweet potato varieties, the white skin and yellow-red flesh color sweet potato variety (SP1_W_YR) was the most suitable for noodle production due to its the highest starch yield (17%) and starch purity as well as the best starch color. The MBS noodle quality was superior to SPS noodle quality, and blending SPS with MBS for noodle production resulted in markedly reducing quality. However, the quality of noodles made from mixture of 20% SPS and 80% MBS was not significant .. View More»
DOI: 10.4172/2157-7110.1000105