Effect of starch composition on the digestibility and physicochemical properties of starch noodle
| Autor: | Wei-Ju Shih, 施韋如 |
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| Rok vydání: | 2010 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 98 Traditionally, starch noodle is made from mung bean starch by the processes of dough pre-gelatinization, agitation, extrusion, cooking, cooling, freezing, defrosting and drying. This noodle showed the non-mushy property for a long time cooking. Nowadays the commercial starch noodle is generally made with the addition of potato starch for the purpose to reduce cost. However, the physiology property are quite different from the traditional starch noodle, since legume starches have been known to contain significant amounts of slowly digestible starch. Not only cooking but also digestive properties of starch noodle were changed with the addition of potato starch. The goal of this study is to investigate the effect of adding non-legume starch on the quality and in vitro digestibility of starch noodle. As the addition level of mung bean starch decreased, the brightness and white index of uncooked noodle got increased. Based on the same addition level, cooked noodle with addition of pea starch performed the highest brightness and white index, and noodle with addition of potato starch showed a decrease of brightness and white index. The texture study revealed that the hardness and tensile strength of noodle get more significant as the increase of mung bean starch. Sample with addition of pea starch showed a higher hardness than that with addition of potato starch; however, the latter has a higher elongation that the previous. Noodles with more mung bean starch showed a less water soluble solid in the cooking water. According to the enzymatic kinetic study, noodles made by 5% mung bean starch and 95% pea starch got the highest content of resistant starch, and noodles made by potato starch with mung bean starch showed the least RS content, which the commercial starch noodle revealed the same results. In addition, the RS contents in our products were higher than those of commercial ones. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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