Application of native and phosphorylated tapioca starches in potato starch noodle
Characteristics of potato starch noodles substituted with native, phosphorylated and commercial phosphorylated (MTS283) tapioca starches were evaluated. Substitution of up to 17% with phosphorylated tapioca starch or up to 35% with MTS283 improved the quality of potato starch noodles. The resulting...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112727/1/112727.pdf |
| _version_ | 1824452305038082048 |
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| author | Muhammad, Kharidah Kusnandar, Feri Mat Hashim, Dzulkifly Abd. Rahman, Russly |
| author_facet | Muhammad, Kharidah Kusnandar, Feri Mat Hashim, Dzulkifly Abd. Rahman, Russly |
| author_sort | Muhammad, Kharidah |
| collection | UPM |
| description | Characteristics of potato starch noodles substituted with native, phosphorylated and commercial phosphorylated (MTS283) tapioca starches were evaluated. Substitution of up to 17% with phosphorylated tapioca starch or up to 35% with MTS283 improved the quality of potato starch noodles. The resulting noodles were transparent and less brittle when uncooked, and were moderately elastic, less sticky and experienced lower cooking loss and less swelling when cooked. Substitution with native tapioca starch of up to 17% was also possible, but the uncooked noodles were less transparent and the cooked noodles swelled more and were less elastic. |
| first_indexed | 2025-02-19T02:48:24Z |
| format | Article |
| id | upm.eprints-112727 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2025-02-19T02:48:24Z |
| publishDate | 1999 |
| publisher | Wiley |
| record_format | dspace |
| spelling | upm.eprints-1127272025-01-27T08:07:59Z http://psasir.upm.edu.my/id/eprint/112727/ Application of native and phosphorylated tapioca starches in potato starch noodle Muhammad, Kharidah Kusnandar, Feri Mat Hashim, Dzulkifly Abd. Rahman, Russly Characteristics of potato starch noodles substituted with native, phosphorylated and commercial phosphorylated (MTS283) tapioca starches were evaluated. Substitution of up to 17% with phosphorylated tapioca starch or up to 35% with MTS283 improved the quality of potato starch noodles. The resulting noodles were transparent and less brittle when uncooked, and were moderately elastic, less sticky and experienced lower cooking loss and less swelling when cooked. Substitution with native tapioca starch of up to 17% was also possible, but the uncooked noodles were less transparent and the cooked noodles swelled more and were less elastic. Wiley 1999 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/112727/1/112727.pdf Muhammad, Kharidah and Kusnandar, Feri and Mat Hashim, Dzulkifly and Abd. Rahman, Russly (1999) Application of native and phosphorylated tapioca starches in potato starch noodle. International Journal of Food Science & Technology, 34 (3). pp. 275-280. ISSN 0950-5423; eISSN: 1365-2621 https://ifst.onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.1999.00262.x 10.1046/j.1365-2621.1999.00262.x |
| spellingShingle | Muhammad, Kharidah Kusnandar, Feri Mat Hashim, Dzulkifly Abd. Rahman, Russly Application of native and phosphorylated tapioca starches in potato starch noodle |
| title | Application of native and phosphorylated tapioca starches in potato starch noodle |
| title_full | Application of native and phosphorylated tapioca starches in potato starch noodle |
| title_fullStr | Application of native and phosphorylated tapioca starches in potato starch noodle |
| title_full_unstemmed | Application of native and phosphorylated tapioca starches in potato starch noodle |
| title_short | Application of native and phosphorylated tapioca starches in potato starch noodle |
| title_sort | application of native and phosphorylated tapioca starches in potato starch noodle |
| url | http://psasir.upm.edu.my/id/eprint/112727/1/112727.pdf |
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