Bihon-type noodles from heat-moisture-treated sweet potato starch

L. S. Collado*, L. B. Mabesa, C. G. Oates, H. Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

110 Scopus citations

Abstract

Sweet potato starch (SPS) has limited uses in the Philippines, but modification of its properties may make it more suitable for use in traditional products that normally use other types of starch. Heat-moisture treatment was applied to native SPS (HMTSPS), which was used as a substrate and composite with maize starch (MS) to produce bihon-type starch noodles. Preliminary quality scoring showed that acceptability scores of raw starch noodles, plain boiled, and sautéed noodles made from 100% HMTSPS and 50% HMTSPS:50% MS were not significantly different from the commercial bihon. However, consumer testing is recommended to further validate acceptability of the sweet potato for bihon.

Original languageEnglish
Pages (from-to)604-609
Number of pages6
JournalJournal of Food Science
Volume66
Issue number4
DOIs
StatePublished - 2001
Externally publishedYes

Keywords

  • Filipino consumer
  • Heat-moisture treatment
  • Sensory evaluation
  • Starch noodles
  • Sweet potato starch

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