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Article: Noodle quality as related to sorghum starch properties

TitleNoodle quality as related to sorghum starch properties
Authors
Issue Date2001
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 2001, v. 78 n. 4, p. 417-420 How to Cite?
AbstractStarch was extracted from 10 sorghum genotypes and physicochemical properties (amylose content and pasting, textural, and thermal properties) were evaluated. The amylose content was 24-30%. DC-75 starch had the highest peak viscosity (380 Rapid Visco Analyser units). Gelatinization peak temperature occurred over a narrow range (67-69°C). Genotypes Kasvikisire and SV2 produced white starches. Starches from other genotypes were different shades of pink. The starch noodles prepared were, accordingly, either white or pink. Cooking enhanced the pink coloration of noodles. Cooking loss, noodle rehydration, and elasticity were evaluated. Cooking loss was low (mean 2.4%). Noodle elasticity was highly correlated with starch pasting properties of hot paste viscosity (HPV) (r = 0.81, P < 0,01) and cold paste viscosity (CPV) (r = 0.75, P < 0.01). Noodle rehydration was significantly correlated to the initial swelling temperature of starch (Ti) (r = -0.91, P < 0.001) and gelatinization peak temperature (Tp) (r = 0.69, P < 0.05). The findings suggest a potential area of food application for sorghum genotypes of different grain colors. Evaluation of starch properties could be a good starting point for selecting sorghum genotypes with superior noodle-making properties.
Persistent Identifierhttp://hdl.handle.net/10722/68528
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorBeta, Ten_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:24Z-
dc.date.available2010-09-06T06:05:24Z-
dc.date.issued2001en_HK
dc.identifier.citationCereal Chemistry, 2001, v. 78 n. 4, p. 417-420en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68528-
dc.description.abstractStarch was extracted from 10 sorghum genotypes and physicochemical properties (amylose content and pasting, textural, and thermal properties) were evaluated. The amylose content was 24-30%. DC-75 starch had the highest peak viscosity (380 Rapid Visco Analyser units). Gelatinization peak temperature occurred over a narrow range (67-69°C). Genotypes Kasvikisire and SV2 produced white starches. Starches from other genotypes were different shades of pink. The starch noodles prepared were, accordingly, either white or pink. Cooking enhanced the pink coloration of noodles. Cooking loss, noodle rehydration, and elasticity were evaluated. Cooking loss was low (mean 2.4%). Noodle elasticity was highly correlated with starch pasting properties of hot paste viscosity (HPV) (r = 0.81, P < 0,01) and cold paste viscosity (CPV) (r = 0.75, P < 0.01). Noodle rehydration was significantly correlated to the initial swelling temperature of starch (Ti) (r = -0.91, P < 0.001) and gelatinization peak temperature (Tp) (r = 0.69, P < 0.05). The findings suggest a potential area of food application for sorghum genotypes of different grain colors. Evaluation of starch properties could be a good starting point for selecting sorghum genotypes with superior noodle-making properties.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titleNoodle quality as related to sorghum starch propertiesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=78&spage=417&epage=420&date=2001&atitle=Noodle+quality+as+related+to+sorghum+starch+propertiesen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0034959209en_HK
dc.identifier.hkuros63512en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034959209&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume78en_HK
dc.identifier.issue4en_HK
dc.identifier.spage417en_HK
dc.identifier.epage420en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridBeta, T=6603223650en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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