Evaluation of starch noodles made from three typical Chinese sweet-potato starches

被引：64

作者：

Chen, Z

Sagis, L

Legger, A

Linssen, JPH

Schols, HA

Voragen, AGJ

机构：

[1] Univ Wageningen & Res Ctr, Food Chem Lab, NL-6703 HD Wageningen, Netherlands

[2] Univ Wageningen & Res Ctr, Lab Food Phys, Dept Agrotechnol & Food Sci, NL-6703 HD Wageningen, Netherlands

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 09期

关键词：

sweet potato; starch; gel; noodle;

D O I：

10.1111/j.1365-2621.2002.tb09589.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The physical properties of starches from 3 typical Chinese sweet potato varieties (SuShu2, SuShu8, and XuShu18) were studied in relation to their noodle-making performance. The starch gel properties of SuShu2 differed from those of SuShu8 and XuShu18. As determined by both instrumental and sensory analysis the use of SuShu8 starch resulted in better noodle quality compared to XuShu18 and SuShu2 starches. The gel properties and noodle quality of the 3 sweet-potato starches were clearly different from those of mung-bean starch. Correlation between starch noodle quality and gel properties of the original starches was established.

引用

页码：3342 / 3347

页数：6

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[3]

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