Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles

Abstract

To investigate the effect of root crop starch types on the quality of Huanggang fish meat noodles, the physicochemical properties, pasting property, particle size, solubility and swelling of sweet potato starch (from the cultivars SPS1, SPS2 and SPS3), potato starch (PS) and cassava starch (CS) were measured, and the relationship between these properties and quality of fish meat noodles was analyzed. The results showed that there are significant differences in the physicochemical properties, pasting property, particle size, solubility and swelling of different root crop starches (PSPS1>SPS3>PS>CS. The pasting properties, amylose content, particle size of starch showed a significant correlation with the quality of fish meat noodles (P<0.05).

Keywords

• root crop starch
• fish meat noodles
• texture
• cooking quality
• color
• sensory evaluation