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Article: Production of bihon-type noodles from maize starch differing in amylose content

TitleProduction of bihon-type noodles from maize starch differing in amylose content
Authors
Issue Date2004
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 2004, v. 81 n. 4, p. 475-480 How to Cite?
AbstractMaize starches extracted from selected maize cultivars with 0.2-60.8% amylose contents were used to produce bihon-type noodles. Starch dough using a pregelatinized starch binder was prepared and extruded through a laboratory-scale extruder simulating the traditional process of making bihon in the Philippines. The normal maize starches with amylose content of ≈28% were successfully used for bihon-type noodle production, but waxy maize starches with 0.2-3.8% amylose content and high-amylose maize starches with 40.0-60.8% amylose content failed to produce bihon-type noodles. Viscoamylograph profile parameters and swelling volume are significantly correlated to amylose content of maize starch samples evaluated. These physicochemical properties may be used to indicate that the starch samples at normal amylose levels may be used for bihon-type noodles. Starch noodles produced in the laboratory were not significantly different in terms of either cooking quality or textural properties from two commercially produced maize noodle samples, except for adhesiveness. The laboratory process and fabricated extruder can be used to produce bihon-type noodles.
Persistent Identifierhttp://hdl.handle.net/10722/68747
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorTam, LMen_HK
dc.contributor.authorCorke, Hen_HK
dc.contributor.authorTan, WTen_HK
dc.contributor.authorLi, Jen_HK
dc.contributor.authorCollado, LSen_HK
dc.date.accessioned2010-09-06T06:07:16Z-
dc.date.available2010-09-06T06:07:16Z-
dc.date.issued2004en_HK
dc.identifier.citationCereal Chemistry, 2004, v. 81 n. 4, p. 475-480en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68747-
dc.description.abstractMaize starches extracted from selected maize cultivars with 0.2-60.8% amylose contents were used to produce bihon-type noodles. Starch dough using a pregelatinized starch binder was prepared and extruded through a laboratory-scale extruder simulating the traditional process of making bihon in the Philippines. The normal maize starches with amylose content of ≈28% were successfully used for bihon-type noodle production, but waxy maize starches with 0.2-3.8% amylose content and high-amylose maize starches with 40.0-60.8% amylose content failed to produce bihon-type noodles. Viscoamylograph profile parameters and swelling volume are significantly correlated to amylose content of maize starch samples evaluated. These physicochemical properties may be used to indicate that the starch samples at normal amylose levels may be used for bihon-type noodles. Starch noodles produced in the laboratory were not significantly different in terms of either cooking quality or textural properties from two commercially produced maize noodle samples, except for adhesiveness. The laboratory process and fabricated extruder can be used to produce bihon-type noodles.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.titleProduction of bihon-type noodles from maize starch differing in amylose contenten_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=81&spage=475&epage=480&date=2004&atitle=Production+of+bihon-type+noodles+from+maize+starch+differing+in+amylose+contenten_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-s2.0-3142770507en_HK
dc.identifier.hkuros91071en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-3142770507&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume81en_HK
dc.identifier.issue4en_HK
dc.identifier.spage475en_HK
dc.identifier.epage480en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridTam, LM=7005156344en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.scopusauthoridTan, WT=7401959712en_HK
dc.identifier.scopusauthoridLi, J=8296974100en_HK
dc.identifier.scopusauthoridCollado, LS=6603767372en_HK

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