期刊
JOURNAL OF FOOD SCIENCE
卷 66, 期 4, 页码 604-609出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2001.tb04608.x
关键词
sweet potato starch; starch noodles; heat-moisture treatment; Filipino consumer; sensory evaluation
Sweet 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 sauteed 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.
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