Physicochemical properties of sweetpotato starches and their application innoodle products

Proefschrift

Contents

CHAPTER 1

General Introduction

Starch
- General introduction
  - - - Amylose
        Table 2-Some important physicochemical characteristics of amylose and amylopectin
  - Amylopectin
- Starch granule
  - - - Table 3-Characteristics of some starch granules
    - Gelatinization and pasting behavior of starches
Starches and derivatives in food application
- Noodle products
Aim and outline of this thesis

Physicochemical Properties of Starches Obtained from Three Different Varieties of Chinese Sweet Potatoes

- - - - ABSTRACT
        Materials and Methods
- Materials
  - - - Characteristics of sweet potato starch granules
        Swelling behavior of sweet potato starches
        Syneresis of sweet potato starches

CHAPTER 3

Evaluation of Starch Noodles Made from Three Typical Chinese Sweet Potato Starches

Starches

Color of starches

Starch noodle preparation

Figure 1-Schematic description of texture measurements of starch noodles

- - - - Results and Discussion
    - Cohesiveness of starch noodles
    - Cutting behavior of starch noodles

Cooking loss and swelling index of the starch noodles

- - - - Figure 2- Cooking loss of the starch noodles made from 3 Chinese sweet potato varieties and mung bean
  - Conclusions
  - Acknowledgment
    - - References
Chen Z, Schols HA, Voragen AGJ. 2003. Physicochemical properties of starches obtained from three different varieties of Chinese sweet potatoes. J Food Sci 68:431-437.

CHAPTER 4

Starch granule fraction separation
Analytical methods

Starch noodle preparation

Results and Discussion
- - Table 2- Physical properties of different granule size fractions of potato and sweet potato starches

Table 3-Stress sweep of different granule size fractions of potato and sweet potato starches

- - Sample G’(Pa) tan ( Max strain

XuShu18 413 ( 12b 0.024 ( 0.004a 0.68 ( 0.04a

CHAPTER 5

ABSTRACT

- - Introduction
  - Materials and Methods
  - Materials
    - Methods
    - White salted noodle (WSN) preparation
  - Dough and WSN quality analysis
  - Statistical analysis
- Results and Discussion
  - - Evaluation of the quality of WSN made from wheat flours fortified with native or modified potato or sweet potato starches
  - Characteristics of fresh WSN made from the composite flours
  - Physical properties of native and modified starches and of their composite flours
  - Correlation between properties of the starches and composite flours, and noodle quality attributes
Conclusions
- - - - Acetylated potato and acetylated sweet potato starches can be used efficiently to fortify commonly used wheat flour for the manufacture of high quality WSN. The cooking properties and eating quality of WSN were improved significantly by the replacement w
        Acknowledgement
        Table 5-Correlation coefficients between properties of starches and composite flours and WSN quality attributes
    - References
    - A A C C. 1995a. Approved methods, Method 16-50. American Association of Cereal Chemists. 9th ed. St. Paul, Minnesota, USA.
    - A A C C. 1995b. Approved methods, Method 54-40A. American Association of Cereal Chemists. 9th ed. St. Paul, Minnesota, USA.
    - Baik BK, Czuchajowska Z, Pomeranz Y. 1994. Role and contribution of starch and protein contents and quality to texture profile analysis of Oriental noodles. Cereal Chem 71:315-320.
    - Batey IL, Curtin BM, Moore SA. 1997. Optimization of Rapid-Visco analyser test conditions for predicting Asian noodle quality. Cereal Chem 74:497-501.
    - Chen Z, Sagis L, Legger A, Linssen JPH, Schols HA, Voragen AGJ. 2002. Evaluation of starch noodles made from three typical Chinese sweet potato starches. J Food Sci 67:3342-3347.
    - Chen Z, Schols HA, Voragen AGJ. 2003. Physicochemical properties of starches obtained from three different varieties of Chinese sweet potatoes. J Food Sci 68:431-437.
    - Collado LS, Corke H. 1996. Use of wheat-sweet potato composite flours in yellow-alkaline and white-salted noodles. Cereal Chem 73:439-444.
    - Crosbie GB, Lambe WJ, Tsutsui H, Gilmour RF. 1992. Futher evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles. J Cereal Sci 15:271-280.
    - Konik CM, Miskelly DM, Gras PW. 1993. Starch swelling, grain hardness and protein: relationship to sensory properties of Japanese noodles. Starch/Stärke 45:139-144.
    - Konik CM, Mikkelsen LM, Moss R, Gore PJ. 1994. Relationships between physical starch properties and yellow alkaline noodle quality. Starch/Stärke 46:292-299.
    - Lee L, Baik BK, Czuchajowska Z. 1998. Garbanzo bean flour usage in Cantonese noodles. J Food Sci 63: 552-558.
Van der Burgt YEM. 1999. Structural studies on methylated starch granules. PhD thesis. Utrecht University, The Netherlands.

CHAPTER 6

Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose population

- - - Acetylated starch
    - Acetylated amylose Acetylated amylopectin

Materials

- - HPSEC
  - HPAEC
  - MALDI-TOF-MS
    - - Results and Discussion

Table 1-The yields and chemical compositions of the separated fractions (Chen and others 2003b)

Table 2-Purity and molar substitution of amylose and amylopectin isolated from different size granule fractions of acetylated potato and sweet potato starches

- - - - Acknowledgement

C

CHAPTER 7

- - Samenvatting
  - Acknowledgements
Zhenghong Chen
- - Curriculum vitae