SUITABILITY OF EDIBLE BEAN AND POTATO STARCHES FOR STARCH NOODLES

Starch noodles were prepared from two types of bean (navy and pinto) s tarch and three sources of potato starch (ND651-9, Mainechip, and comm ercial potato starch). Physicochemical properties of those starches, a nd cooking quality parameters and sensory characteristics of the noodl es were investigated. Potato starches contained significantly less amy lose and more phosphorus when compared to bean starches. Amylograph pa sting properties showed lower pasting temperature and higher peak visc osity for potato starches than for bean starches, but more shear stabi lity for bean starches. Swelling and solubility of potato starches was significantly higher than for bean starches. Noodles made from bean s tarches exhibited cooking quality similar to that of commercial starch noodles with respect to cooking loss and cooked weight. Texture profi le analysis (TPA) results showed starch noodles made from bean starche s had higher hardness values, but lower cohesiveness values when compa red to those from potato starches. Sensory panelists scored noodles ma de from potato starches higher in transparency than those made from be an starches. Both transparency and overall acceptability by sensory ev aluation were significantly correlated with cohesiveness by TPA. With respect to texture characteristics of starch noodles, starch noodles m ade from potato starches were more suitable than navy and pinto bean s tarch noodles.