Comparative Study of Sweetpotato Starch with Other Starches in Preparation of Instant Fried Noodles

Abstract

The physicochemical characteristics of starch, starch paste and instant fried noodles were studied. Instant fried noodles partially replaced the wheat flour content with 20% by weight of native sweetpotato starch or potato starch or tapioca starch were evaluated by sensoric test. Noodle texture properties were tested by the Stable Micro Systems Texture Analyser (TA - XT 2). It was found that tensile strength (elasticity) of instant fried noodle containing the sweetpotato starch (clone : Ookud, CIP 11-2) replacement was not significantly different from wheat noodle at 95% level. Instant fried noodle containing the sweetpotato starch (clone : Ookud, CIP 11-2) replacement and wheat noodle gave higher distance break value. The overall acceptability of instant fried noodle containing the sweetpotato starch replacement were more preferable.