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

L. S. Collado; L. B. Mabesa; C. G. Oates; H. Corke

doi:10.1111/j.1365-2621.2001.tb04608.x

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 journal › Article › peer-review

139 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 language	English
Pages (from-to)	604-609
Number of pages	6
Journal	Journal of Food Science
Volume	66
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.2001.tb04608.x
State	Published - 2001
Externally published	Yes

Keywords

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

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10.1111/j.1365-2621.2001.tb04608.x

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title = "Bihon-type noodles from heat-moisture-treated sweet potato starch",

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 saut{\'e}ed 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.",

keywords = "Filipino consumer, Heat-moisture treatment, Sensory evaluation, Starch noodles, Sweet potato starch",

author = "Collado, {L. S.} and Mabesa, {L. B.} and Oates, {C. G.} and H. Corke",

year = "2001",

doi = "10.1111/j.1365-2621.2001.tb04608.x",

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T1 - Bihon-type noodles from heat-moisture-treated sweet potato starch

AU - Collado, L. S.

AU - Mabesa, L. B.

AU - Oates, C. G.

AU - Corke, H.

PY - 2001

Y1 - 2001

N2 - 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.

AB - 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.

KW - Filipino consumer

KW - Heat-moisture treatment

KW - Sensory evaluation

KW - Starch noodles

KW - Sweet potato starch

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DO - 10.1111/j.1365-2621.2001.tb04608.x

M3 - 文章

AN - SCOPUS:0034933009

SN - 0022-1147

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SP - 604

EP - 609

JO - Journal of Food Science

JF - Journal of Food Science

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ER -

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

Abstract

Keywords

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