TY - JOUR
T1 - Properties of starch noodles as affected by sweetpotato genotype
AU - Collado, Lilia S.
AU - Corke, Harold
PY - 1997
Y1 - 1997
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0030868366&partnerID=8YFLogxK
U2 - 10.1094/CCHEM.1997.74.2.182
DO - 10.1094/CCHEM.1997.74.2.182
M3 - 文章
AN - SCOPUS:0030868366
SN - 0009-0352
VL - 74
SP - 182
EP - 187
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 2
ER -