Effects of drying methods on sweet potato starch properties and its substitution for mung bean noodles | |
| Author | Ho Minh Thao |
| Call Number | AIT Thesis no.FB-10-31 |
| Subject(s) | Sweet potato starch Mung bean starch Noodles |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Egineering in Food Engineering and B ioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-31 |
| Abstract | Mung bean starch (MBS) is traditiona lly considered as ideal material for noodle production due to its unique properties. However, to meet continuously increasing demand of s tarch noodles in recent years, finding other starch materials that are abundant output and cheap price to replace partially or totally for MBS which is limited yield and expensive price will be valuable. Therefore, the overall objective of this study was to investigate partial substitut iton of sweet potato starch (SPS) for MBS in noodle production. Physiochemical properties of commercial MBS and starches isolated from four popular types o f SP varieties, namely white skin and yellow -red flesh color (SP1_W_YR), purple skin and purple flesh color (SP2_P_P), purple skin and yellow flesh color (SP3_P_Y), and orange - purple skin and orange flesh color (SP4_OP_O) variety were determined to select suitable variety for noodle making. The effect s of various drying conditions namely tray, infrared and fluidized bed drying at 45, 55 and 65 o C on starch properties, and mathematical modeling of drying process as well as determination of effective diffusivity (D eff ) and energy of acti vation (E a ) under these drying methods were also included in this research. Comparing to SPSs , MBS was superior for noodle production due to high in amylose content (40.69%); low in protein, lipid and ash content; high gel hardness, less gel stickiness; and good hot paste stability and high cold paste viscosities. The SP4_OP_O starch has the highest amylose content (34.86%), following by SP1_W_YR starch (31.50%) in compari son to remaining SPSs (28.50%). High amylose starches resulted in high hardness and less stickiness of gels, and high cold paste viscosities . The highest starch yield (17%) and purity were found in SP1_W_YR starch, significantly higher than starch yield of the others (12 -15%). Due to containing high pigments, the co lor s of SP2_P_P and SP4_OP_O starch was inferior to that o f SP1_W_YR and SP3_P_Y starches. In general, SP1_W_YR starch was the most suitable for noodle production. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-31 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noormhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar; |
| Scholarship Donor(s) | UNEP RRCAP Organization; |
| Degree | Thesis (M. E ng.) - Asian Institute of Technology, 2010 |