Addition of waxy, low- or high-amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

TY - JOUR

T1 - Addition of waxy, low- or high-amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

AU - Liu, Yi

AU - Chen, Xiaojing

AU - Xu, Zekun

AU - Zhou, Ruizong

AU - Huang, Wuyang

AU - Sui, Zhongquan

AU - Corke, Harold

N1 - Publisher Copyright: © 2021 Institute of Food Science and Technology

PY - 2021/11

Y1 - 2021/11

N2 - Potassium alum (PA) is commonly used as an improver for quality of potato starch noodles (PSN). However, PA poses health risks to consumers, thus making it imperative to seek substitutes for Al3+. In this study, effects of rice starch addition on quality of PSN were investigated. Scanning electron microscopy revealed that addition of low-amylose rice starch (LARS) or 40% waxy rice starch (WRS) enhanced structural development of PSN. Magnetic resonance imaging showed that the presence of LARS increased water retention in PSN. Addition of rice starch enhanced cooking quality of PSN by extending cooking time and significantly decreasing cooking loss (P < 0.05). Moreover, addition of LARS significantly (P < 0.05) increased tensile strength and hardness of PSN, whereas addition of WRS had the reverse effect. Mixing waxy potato starch with LARS at ratios of 4:1 or 3:2 is optimal for production of PSN.

AB - Potassium alum (PA) is commonly used as an improver for quality of potato starch noodles (PSN). However, PA poses health risks to consumers, thus making it imperative to seek substitutes for Al3+. In this study, effects of rice starch addition on quality of PSN were investigated. Scanning electron microscopy revealed that addition of low-amylose rice starch (LARS) or 40% waxy rice starch (WRS) enhanced structural development of PSN. Magnetic resonance imaging showed that the presence of LARS increased water retention in PSN. Addition of rice starch enhanced cooking quality of PSN by extending cooking time and significantly decreasing cooking loss (P < 0.05). Moreover, addition of LARS significantly (P < 0.05) increased tensile strength and hardness of PSN, whereas addition of WRS had the reverse effect. Mixing waxy potato starch with LARS at ratios of 4:1 or 3:2 is optimal for production of PSN.

KW - MRI

KW - Microstructure

KW - noodle quality

KW - potato starch noodles

KW - texture

KW - water migration

UR - http://www.scopus.com/inward/record.url?scp=85104123328&partnerID=8YFLogxK

U2 - 10.1111/ijfs.15057

DO - 10.1111/ijfs.15057

M3 - 文章

AN - SCOPUS:85104123328

SN - 0950-5423

VL - 56

SP - 5619

EP - 5628

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 11

ER -