Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
Yi Liu, Xiaojing Chen, Zekun Xu, Ruizong Zhou, Wuyang Huang, Zhongquan Sui, Harold Corke
Abstract
Abstract Potassium alum (PA) is commonly used as an improver for quality of potato starch noodles (PSN). However, PA poses health risks to consumers, thus making it imperative to seek substitutes for Al 3+ . In this study, effects of rice starch addition on quality of PSN were investigated. Scanning electron microscopy revealed that addition of low‐amylose rice starch (LARS) or 40% waxy rice starch (WRS) enhanced structural development of PSN. Magnetic resonance imaging showed that the presence of LARS increased water retention in PSN. Addition of rice starch enhanced cooking quality of PSN by extending cooking time and significantly decreasing cooking loss ( P < 0.05). Moreover, addition of LARS significantly ( P < 0.05) increased tensile strength and hardness of PSN, whereas addition of WRS had the reverse effect. Mixing waxy potato starch with LARS at ratios of 4:1 or 3:2 is optimal for production of PSN.