Properties of starch noodles as affected by sweetpotato genotype

Lilia S. Collado*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

90 Scopus citations

Abstract

Starch was extracted from 14 sweetpotato genotypes from the Philip-pines. The Rapid Visco-Analyzer (RVA) viscoamylographs of the starches showed Type A pasting curves, characterized by a high pasting peak followed by a high degree of shear-thinning. The major difference among genotypes was in the sharpness of the peak, with some showing a very sharp peak while others showed a broad peak. This difference was related to time from onset of pasting to peak viscosity, and to stability ratio (holding viscosity/peak viscosity), which were also highly correlated (r = 0.84, P < 0.01) to each other. Stability ratio was also correlated to noodle firmness (r = 0.95, P < 0.01), rehydration (cooked weight) (r = -0.89, P < 0.01), and swelling volume of the starch (r = -0.62, P < 0.05). The amylose content was correlated significantly only to peak viscosity (r = -0.84, P < 0.01). Significant differences in texture and cooking quality of the starch noodles produced from the different genotypes was found. It was shown that the RVA viscoamylographs could be used to detect differences in pasting characteristics of sweetpotato starch which are related to quality of noodle produced.

Original languageEnglish
Pages (from-to)182-187
Number of pages6
JournalCereal Chemistry
Volume74
Issue number2
DOIs
StatePublished - 1997
Externally publishedYes

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