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

TitleBihon-type noodles from heat-moisture-treated sweet potato starch
Authors
KeywordsFilipino consumer
Heat-moisture treatment
Sensory evaluation
Starch noodles
Sweet potato starch
Issue Date2001
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2001, v. 66 n. 4, p. 604-609 How to Cite?
AbstractSweet 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.
Persistent Identifierhttp://hdl.handle.net/10722/68573
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
References

 

DC FieldValueLanguage
dc.contributor.authorCollado, LSen_HK
dc.contributor.authorMabesa, LBen_HK
dc.contributor.authorOates, CGen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:48Z-
dc.date.available2010-09-06T06:05:48Z-
dc.date.issued2001en_HK
dc.identifier.citationJournal Of Food Science, 2001, v. 66 n. 4, p. 604-609en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68573-
dc.description.abstractSweet 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.en_HK
dc.languageengen_HK
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectFilipino consumeren_HK
dc.subjectHeat-moisture treatmenten_HK
dc.subjectSensory evaluationen_HK
dc.subjectStarch noodlesen_HK
dc.subjectSweet potato starchen_HK
dc.titleBihon-type noodles from heat-moisture-treated sweet potato starchen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-1147&volume=66&spage=604&epage=609&date=2001&atitle=Bihon-type+noodles+from+heat-moisture+treated+sweet+potato+starchen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1111/j.1365-2621.2001.tb04608.x-
dc.identifier.scopuseid_2-s2.0-0034933009en_HK
dc.identifier.hkuros63508en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034933009&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume66en_HK
dc.identifier.issue4en_HK
dc.identifier.spage604en_HK
dc.identifier.epage609en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCollado, LS=6603767372en_HK
dc.identifier.scopusauthoridMabesa, LB=6506652897en_HK
dc.identifier.scopusauthoridOates, CG=7006733197en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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