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Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles
Author(s) -
Wang Manjun,
Chen Conggui,
Sun Gaojun,
Wang Wu,
Fang Hongmei
Publication year - 2010
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201000007
Subject(s) - curdlan , syneresis , lightness , food science , starch , seasoning , chemistry , micrography , scanning electron microscope , microstructure , amylose , ultimate tensile strength , materials science , composite material , polysaccharide , optics , organic chemistry , raw material , physics
The effects of curdlan on color, syneresis, cooking qualities, and textural properties of potato starch noodle (PSN) were investigated at the addition level of 0–1.0% w/w, and the interaction and microstructure within PSN containing curdlan (PSNC) were determined by Fourier‐transform infrared spectroscopy (FT‐IR) and scanning electron micrographs (SEM). Results showed that a significant increase of syneresis, decrease of cooked weight, improvement of firmness, and tensile strength of PSNC were gained at 0.3–1.0% curdlan content, while enhancement of lightness ( L* value) and yellowness ( b* value) occurred at 0.1–0.5 and 1.0%, respectively ( p <0.05). These effects, except color, might result from enhancing hydrogen bonding interaction and forming a tight structure within PSNC. The added curdlan into PSN will bear practical values in reducing the aging period of producing this noodle, improving the textural properties.