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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...

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Main Authors: Muhammad, Kharidah, Kusnandar, Feri, Mat Hashim, Dzulkifly, Abd. Rahman, Russly
Format: Article
Language:English
Published: Wiley 1999
Online Access:http://psasir.upm.edu.my/id/eprint/112727/1/112727.pdf
http://psasir.upm.edu.my/id/eprint/112727/
https://ifst.onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.1999.00262.x
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spelling my.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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.
format Article
author Muhammad, Kharidah
Kusnandar, Feri
Mat Hashim, Dzulkifly
Abd. Rahman, Russly
spellingShingle Muhammad, Kharidah
Kusnandar, Feri
Mat Hashim, Dzulkifly
Abd. Rahman, Russly
Application of native and phosphorylated tapioca starches in potato starch noodle
author_facet Muhammad, Kharidah
Kusnandar, Feri
Mat Hashim, Dzulkifly
Abd. Rahman, Russly
author_sort Muhammad, Kharidah
title 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_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_sort application of native and phosphorylated tapioca starches in potato starch noodle
publisher Wiley
publishDate 1999
url http://psasir.upm.edu.my/id/eprint/112727/1/112727.pdf
http://psasir.upm.edu.my/id/eprint/112727/
https://ifst.onlinelibrary.wiley.com/doi/10.1046/j.1365-2621.1999.00262.x
_version_ 1823093024006078464
score 13.236483

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