Tsakama M, Mwangwela AM and Kosamu IBM
Cooking quality and pasting properties of noodles from sweetpotato starch were evaluated. Extracted starch was subjected to HMT (110°C for 3 hours at 30% moisture). Noodles were produced by extrusion process. Noodle cooking quality was evaluated by solid loss and extent of swelling during cooking. A descriptive sensory panel was employed to evaluate the sensory attributes of the dry and cooked noodles. HMT was found to restrict the release of amylose into the aqueous phase and facilitated an increase in water absorption capacity of the starch. This led to a significant reduction in cooking loss and an increase in swelling index of the HMT starch noodles. HMT starch noodles also showed improved firmness, reduced stickiness and hardness because of improved stability to disintegration and formation of strong internal bonds between polymer chains. Further, HMT starches from Salera, LU96/274, LU96/303 and LU96/304 were outstanding in producing noodles of acceptable quality.
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