Characteristics of Different Types of Starch in Starch Noodles and Their Effect on Eating Quality

Figures & data

Figure. 1 The images for starch of starch noodles by scanning electron microscopy. (a) pea; (b) mung bean; (c) geshu (made by kudzu and sweet potato starches); (d) fernery; (e) sweet potato; (f) potato.

TABLE 1 The solubility, swelling power, swelling factor, and amylose leaching rate for starch of starch noodles

		Pea	Mung bean	Sweet potato	Potato	Geshu	Fernery
Solubility/%	60°C	7.23 ± 0.43^e	5.98 ± 0.53^f	16.18 ± 0.39^b	23.12 ± 0.37^a	11.91 ± 0.65^c	9.14 ± 0.34^d
	70°C	7.89 ± 0.27^e	6.61 ± 0.48^f	22.76 ± 0.75^b	24.33 ± 0.28^a	14.46 ± 0.39^c	10.45 ± 0.65^d
	80°C	8.54 ± 0.74^e	7.32 ± 0.26^f	23.85 ± 1.04^b	25.84 ± 0.48^a	15.26 ± 0.48^c	13.09 ± 0.39^d
	90°C	9.1 ± 0.31^d	8.46 ± 0.64^d	25.5 ± 0.51^b	30.93 ± 0.42^a	15.92 ± 0.52^c	15.43 ± 0.53^c
	Growth degree	1.87 ± 0.16^f	2.48 ± 0.23^e	9.32 ± 0.18^a	7.81 ± 0.19^b	4.01 ± 0.13^d	6.29 ± 0.25^c
Swelling power/%	60°C	7.16 ± 0.63^e	7.78 ± 0.28^e	17 ± 0.75^b	20.88 ± 0.67^a	13.12 ± 0.28^d	14.53 ± 0.34^c
	70°C	7.43 ± 0.47^e	7.95 ± 0.76^e	18.78 ± 0.55^b	23.43 ± 0.59^a	13.27 ± 0.39^d	14.57 ± 0.56^c
	80°C	7.88 ± 0.38^e	8.1 ± 0.42^e	22.68 ± 0.4^b	28.39 ± 0.33^a	13.48 ± 0.48^d	14.68 ± 0.45^c
	90°C	8.84 ± 0.53^e	8.95 ± 0.59^e	24.22 ± 0.86^b	32.13 ± 0.37^a	13.73 ± 0.36^d	14.83 ± 0.38^c
	Growth degree	1.68 ± 0.04^c	1.17 ± 0.29^d	7.22 ± 0.21^b	11.25 ± 0.18^a	0.61 ± 0.03^e	0.3 ± 0.08^f
Swelling factor	60°C	4.26 ± 0.53^f	5.5 ± 0.43^e	14.34 ± 0.39^b	17.67 ± 0.37^a	11.21 ± 0.46^c	10.34 ± 0.35^d
	70°C	4.79 ± 0.94^d	5.56 ± 0.39^d	17.78 ± 0.57^b	19.95 ± 0.58^a	12.58 ± 0.32^c	11.73 ± 0.28^c
	80°C	5.32 ± 0.48^d	5.62 ± 0.52^d	19.25 ± 0.64^b	21.07 ± 0.62^a	13.47 ± 0.56^c	13.28 ± 0.4^c
	90°C	5.65 ± 0.37^d	5.69 ± 0.57^d	21.48 ± 0.49^b	24.47 ± 0.48^a	14.24 ± 0.42^c	14.9 ± 0.33^c
	Growth degree	1.39 ± 0.07^e	0.19 ± 0.19^f	7.14 ± 0.23^a	6.8 ± 0.07^b	3.03 ± 0.08^d	4.56 ± 0.06^c
Amylose leaching rate/%	60°C	1.89 ± 0.23^d	2.7 ± 0.39^c	5.73 ± 0.57^b	6.38 ± 0.27^ab	6.65 ± 0.24^a	2.93 ± 0.32^c
	70°C	2.67 ± 0.31^d	3.45 ± 0.42^c	8.2 ± 0.42^a	6.68 ± 0.36^b	7.36 ± 0.33^b	3.97 ± 0.29^c
	80°C	3.48 ± 0.46^d	4.1 ± 0.18^d	9.38 ± 0.38^b	10.16 ± 0.47^a	8.66 ± 0.35^b	5.7 ± 0.37^c
	90°C	4.95 ± 0.37^e	4.75 ± 0.46^e	12.44 ± 0.33^b	13.29 ± 0.51^a	9.35 ± 0.28^c	7.59 ± 0.4^d
	Growth degree	3.06 ± 0.24^c	2.05 ± 0.03^e	6.71 ± 0.11^a	6.91 ± 0.2^a	2.7 ± 0.15^d	4.66 ± 0.12^b

The comparison between the internal mean value of index were tested by using the least significant difference (LSD) test;

Sample means with different letters in the same row are significantly different at p < 0.05;

Standard deviations are given within parenthesis;

Growth degree, which is the difference between the maximum and the minimum value of each index.

TABLE 2 The pasting properties for starch of starch noodles

Pasting characteristics	Pea	Mung bean	Sweet potato	Potato	Geshu	Fernery
A	72.4	76.0	49.6	44.8	56.6	54.4
B	76	49	672	885	218	355
C	52	40	574	463	157	278
D	76	49	302	298	218	348
E	91	66	522	521	308	496
F	93	66	578	591	322	523
G	91.9	91.9	85.9	77.6	91.8	92.1
B–D	0	0	370	587	0	7
E–D	15	17	220	223	90	148

(A) gelatinization temperature (oC); (B) peak viscosity (BU), which is the maximum viscosity after the beginning of gelatinization; (C) viscosity at the beginning of the first constant phase (BU); (D) viscosity at the beginning of the cooling phase (BU); (E) viscosity at the end of the cooling phase (BU); (F) viscosity at the final constant phase (BU); (G) peak temperature, which is the temperature at the end of gelatinization (oC); B–D, breakdown (BU), which could reflect the thermal stability of starch paste; E–D, setback (BU), which could reflect the cold stability of starch paste.

TABLE 3 The thermal parameters for starch of starch noodles

Sample	T0 (°C)	TP (°C)	TC (°C)	ΔH (J/g dry starch)
Pea	88.48	116.47	139.61	1128.87
Mung bean	82.35	111.19	139.91	1092.04
Sweet potato	83.28	115.00	151.12	1162.94
Potato	86.08	115.20	158.86	1096.20
Geshu	88.54	119.31	143.21	1166.82
Fernery	72.74	101.58	133.92	967.33

T_o, T_p, and T_c indicate the onset, peak, and conclusion temperature of gelatinization, respectively. ΔH indicates retrogradation enthalpy.

TABLE 4 The cooking test and mechanical properties of starch noodles

	Pea	Mung bean	Sweet potato	Potato	Geshu	Fernery
Cooking test
Broken rate/%	1.67 ± 2.89^a	0.00 ± 0.00^a	1.67 ± 2.89^a	3.33 ± 2.89^a	1.67 ± 2.89^a	3.33 ± 5.77^a
Swelling ratio/%	343.57 ± 5.76^e	332.64 ± 3.66^f	442.77 ± 4.32^b	487.17 ± 6.54^a	372.07 ± 5.15^d	410.47 ± 6.92^c
Cooking loss/%	2.74 ± 0.06^e	2.40 ± 0.05^f	7.41 ± 0.06^b	7.41 ± 0.06^b	5.1 ± 0.15^d	6.83 ± 0.07^c
Dry matter content/%	88.81 ± 0.08^b	87.15 ± 0.09^f	88.49 ± 0.09^c	88.15 ± 0.13^d	90.41 ± 0.07^a	87.35 ± 0.12^e
Mechanical properties
Hardness/g/mm^2	87.47 ± 1.07^b	93.29 ± 1.21^a	67.17 ± 1.09^d	63.87 ± 1.14^e	70.32 ± 1.38^c	49.7 ± 0.97^f
Shear deformation	0.52 ± 0.03^a	0.49 ± 0.03^ab	0.42 ± 0.02^c	0.43 ± 0.04^c	0.46 ± 0.03^b	0.5 ± 0.04^ab
Elasticity	0.58 ± 0.05^ab	0.62 ± 0.04^a	0.43 ± 0.03^d	0.46 ± 0.03^cd	0.51 ± 0.03^bc	0.33 ± 0.06^e
Cohesiveness	0.29 ± 0.03^c	0.31 ± 0.03^c	0.56 ± 0.04^a	0.54 ± 0.03^a	0.45 ± 0.05^b	0.4 ± 0.03^b

The comparison between the internal mean value of index were tested by using the least significant difference (LSD) test; Sample means with different letters in the same row are significantly different at p < 0.05; Standard deviations are given within parenthesis.

TABLE 5 The correlation between the eating quality and swelling, pasting, thermal properties for starch of starch noodles

Correlation coefficient (r)	Broken rate/%	Swelling ratio/%	Cooking loss/%	Hardness (g/mm^2)	Shear deformation	Elasticity	Cohesiveness
Swelling properties
Solubility/%	0.602	0.971**	0.933**	–0.586	–0.882*	–0.531	0.946**
swelling power/%	0.600	0.973**	0.915*	–0.542	–0.847*	–0.490	0.900*
Amylose leaching rate/%	0.540	0.922**	0.913*	–0.596	–0.929**	–0.533	0.987**
Swelling factor	0.657	0.970**	0.975**	–0.717	–0.867*	–0.664	0.969**
Pasting properties
A	–0.758	–0.936**	–0.981**	0.834*	0.772	0.772	–0.931**
B	0.642	0.989**	0.943**	–0.609	–0.826*	–0.576	0.906*
F	0.761	0.934**	0.983**	–0.881*	–0.712	–0.865*	0.891*
B–D	0.450	0.898*	0.789	–0.327	–0.817*	–0.292	0.810
E–D	0.667	0.968**	0.978**	–0.761	–0.816*	–0.750	0.940*
Thermal properties
T0 (°C)	–0.319	–0.136	–0.238	0.559	–0.203	0.662	0.037
TP (°C)	–0.320	–0.049	–0.130	0.464	–0.366	0.562	0.200
TC (°C)	0.248	0.754	0.636	–0.116	–0.855*	–0.042	0.775
ΔH (J/g dry starch)	–0.473	–0.089	–0.158	0.485	–0.433	0.530	0.242

Using two-tailed t-test for correlation analysis; (A) gelatinization temperature (°C); (B) peak viscosity (BU), which is the maximum viscosity after the beginning of gelatinization; (F) viscosity at the final constant phase (BU); B–D, breakdown (BU), which could reflect the thermal stability of starch paste; E–D, setback (BU), which could reflect the cold stability of starch paste; T_o, T_p, and T_c indicate the onset, peak, and conclusion temperature of gelatinization, respectively; ΔH indicates retrogradation enthalpy (J/g dry starch);

*significant at 0.01 < p < 0.05; **significant at p < 0.01.