Bihon-type noodles from heat-moisture-treated sweet potato starch

Abstract

Sweet potato starch (SPS) has limited uses in the Philippines, but modification of its properties may make it more suitable for use in traditional products that normally use other types of starch. Heat-moisture treatment was applied to native SPS (HMTSPS), which was used as a substrate and composite with maize starch (MS) to produce bihon-type starch noodles. Preliminary quality scoring showed that acceptability scores of raw starch noodles, plain boiled, and sautéed noodles made from 100% HMTSPS and 50% HMTSPS:50% MS were not significantly different from the commercial bihon. However, consumer testing is recommended to further validate acceptability of the sweet potato for bihon.

Source or Periodical Title

Journal of Food Science

ISSN

221147

Page

604-609

Document Type

Article

Subject

Filipino consumer, Heat-moisture treatment, Sensory evaluation, Starch noodles, Sweet potato starch

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