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Article: Use of wheat-sweet potato composite flours in yellow-alkaline and white- salted noodles

TitleUse of wheat-sweet potato composite flours in yellow-alkaline and white- salted noodles
Authors
Issue Date1996
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1996, v. 73 n. 4, p. 439-444 How to Cite?
AbstractChinese-style yellow alkaline noodles (YAN) and Japanese-style white salted noodles (WSN) were prepared from a standard brand of hard red winter wheat flour (Red Bicycle) and from composite flours containing the wheat flour plus 25% sweet potato flour (SPF). SPF from four Philippine genotypes (CL-946-25, Miracle L, CN-941 32, and CL-1489-89) was used. The composite flours showed two distinct gelatinization endotherms corresponding to the two types of starch present. The gelatinization enthalpies of the composite flours were generally slightly lower than all-wheat flour, except for CL- 1489-89, which had minimal amylase activity. Rapid Visco-Analyzer (RVA) viscoamylographs of composite flours were significantly different under slightly acidic conditions (pH 5.7-6.0) but not under alkaline conditions (pH 10), primarily due to differences in SPF amylase activity. Correspondingly, YAN were firmer and had lower cooking loss than WSN. Sweet potato genotypes differed significantly in the color imparted to the composite flour noodles. The modified Pekar Slick test was conducted on SPF under alkaline and under slightly acidic conditions to show the extent of discoloration during processing. For wheat-sweet potato composite flours, the addition of ascorbic acid tended to increase noodle firmness. However, a higher degree of browning after 24 hr of storage at 4°C was observed in noodles containing ascorbic acid. RVA viscoamylographs and the modified Pekar slick test results can be used to screen sweet potato cultivars for noodle quality.
Persistent Identifierhttp://hdl.handle.net/10722/178586
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorCollado, LSen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:48:31Z-
dc.date.available2012-12-19T09:48:31Z-
dc.date.issued1996en_US
dc.identifier.citationCereal Chemistry, 1996, v. 73 n. 4, p. 439-444en_US
dc.identifier.issn0009-0352en_US
dc.identifier.urihttp://hdl.handle.net/10722/178586-
dc.description.abstractChinese-style yellow alkaline noodles (YAN) and Japanese-style white salted noodles (WSN) were prepared from a standard brand of hard red winter wheat flour (Red Bicycle) and from composite flours containing the wheat flour plus 25% sweet potato flour (SPF). SPF from four Philippine genotypes (CL-946-25, Miracle L, CN-941 32, and CL-1489-89) was used. The composite flours showed two distinct gelatinization endotherms corresponding to the two types of starch present. The gelatinization enthalpies of the composite flours were generally slightly lower than all-wheat flour, except for CL- 1489-89, which had minimal amylase activity. Rapid Visco-Analyzer (RVA) viscoamylographs of composite flours were significantly different under slightly acidic conditions (pH 5.7-6.0) but not under alkaline conditions (pH 10), primarily due to differences in SPF amylase activity. Correspondingly, YAN were firmer and had lower cooking loss than WSN. Sweet potato genotypes differed significantly in the color imparted to the composite flour noodles. The modified Pekar Slick test was conducted on SPF under alkaline and under slightly acidic conditions to show the extent of discoloration during processing. For wheat-sweet potato composite flours, the addition of ascorbic acid tended to increase noodle firmness. However, a higher degree of browning after 24 hr of storage at 4°C was observed in noodles containing ascorbic acid. RVA viscoamylographs and the modified Pekar slick test results can be used to screen sweet potato cultivars for noodle quality.en_US
dc.languageengen_US
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_US
dc.relation.ispartofCereal Chemistryen_US
dc.titleUse of wheat-sweet potato composite flours in yellow-alkaline and white- salted noodlesen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0029985193en_US
dc.identifier.hkuros22404-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0029985193&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume73en_US
dc.identifier.issue4en_US
dc.identifier.spage439en_US
dc.identifier.epage444en_US
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridCollado, LS=6603767372en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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