Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.

ABSTRACT: White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzy

SUBMITTER: Pokharel A 

PROVIDER: S-EPMC10137948 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature