Physicochemical properties of sweetpotato starches and their application innoodle products

Physicochemical properties of sweet potato starches and their application in noodle products Promotor: Prof dr ir A G J Voragen Hoogleraar in de levensmiddelenchemie Co-promotor: Dr H A Schols Universitair docent departement Agrotechnologie en Voedingswetenschappen Promotiecommissie: Prof dr W Bergthaller (Federal Centre for Cereal, Potato and Lipid Research in Detmold and Münster, Germany) Prof dr R G F Visser (Wageningen Universiteit) Prof dr E van der Linden (Wageningen Universiteit) Dr P Buwalda (AVEBE, Foxhol, Nederland) Physicochemical properties of sweet potato starches and their application in noodle products Zhenghong Chen Proefschrift ter verkrijging van de graad van doctor op gezag van de rector magnificus van Wageningen Universiteit, prof dr ir L Speelman, in het openbaar te verdedigen op woensdag oktober 2003 des namiddags te vier uur in de Aula The research described in this thesis was carried out at the Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, The Netherlands Zhenghong Chen Physicochemical properties of sweet potato starches and their application in noodle products Ph.D thesis Wageningen University, The Netherlands-2003 ISBN: 90-5808-887-1 Abstract ABSTRACT Starches isolated from Chinese sweet potato varieties (XuShu18, SuShu2, and SuShu8) differed in granule size and particle size distribution as well as in protein, lipid and phosphorus contents but the amylose contents were similar for these starches (19.3-20.0%) The pasting behavior, swelling pattern, and syneresis properties were investigated and found to vary On comparison, the physicochemical properties of the sweet potato starches rather differ from those of potato and mung bean starches The quality of the starch noodle made from SuShu8 starch was well comparable to that made from mung bean starch, and better than that made from SuShu2 and XuShu18 starches as evaluated by both instrumental and sensory analysis Correlation between starch noodle quality and gel properties of the original starches was established in order to be able to predict the suitability of a starch for starch noodle manufacture It was found that differently sized granule fractions showed a difference in ash, amylose and phosphorus content, as well as in gel firmness and freeze-thaw stability The small size (