ArticleJournal of food science and technology2016
Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review.Food chemistry: X · 2024Review
- Physicochemical, Quality and Flavor Characteristics of Starch Noodles withFoods (Basel, Switzerland) · 2024Article
- Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles.Food science & nutrition · 2023Article
- Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.Foods (Basel, Switzerland) · 2023Review
- Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Journal of food science and technology · 2022Article
- Effect of three natural antioxidants on the structure and physicochemical properties of sweet potato starch noodles.Frontiers in nutrition · 2022Article
- Establishment of a quality evaluation system of sweet potato starch using multivariate statistics.Frontiers in nutrition · 2022Article
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Authors and funding
5 authors.
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Abstract
Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles. The highest resistant starch (RS) retention was for BS and ACS fortified noodles, which also had medium glycemic index of 66.3 (BS) and 67.2 (ACS). High sensory scores were obtained for the BS and 20 % WPC fortified noodles. The study showed that protein and/or BS fortification with SPS could enhance the acceptability as well as functional value of SPS noodles.
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