Answers are grounded in this paper and cite their sources.
Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean‐potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55‐35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un‐blended and blended Mainechip starch had the highest press and elasticity.
No takes yet. Share an insight, caveat, or question.
Kim et al. (1996) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: