Title- Isolation and utilization of sweet potato starch for noodles

preparation

INTRODUCTION
 Asia is the world’s largest sweet potato (Ipomoea batatas) producing
region with 123million tons of annual production as compared to worlds
production of 133million tons.
India is fourth largest producer and produces about 1.3million tons. Sweet
potatoes are rich in starch (6.9-30.7%) on wet basis.
One of the important food products in which sweet potato starch can be
used is noodle.
The objective is to utilize sweet potato starch in noodle preparation and to
quantify its cooking, textural , and sensory characteristics.

Composition of sweet potato

Nutrition fact sweet Amount

potatoes (raw 100gm)

Calories 86
Water 77%
Protein 1.6g
Sugar 4.2g
Fibre 3g
Fat 0.1g
saturated 0.02g

Table- composition of sweet potato

 NOODLES

Noodles are a type of staple food made from some type of unleavened
dough which is rolled flat and cut into one variety of shapes.

While long thin strips may be the most common many varieties of noodles
are cut into waves, helices, tubes, strings, or shells or folded over or cut
into other shapes.
  PROCEDURE- Isolation of sweet potato starch.

 Sweet potatoes are peeled off.

 They are shredded.
 Mixed by adding sufficient amount of water.
 The filtrate was then filtered through the muslin cloth and allowed to
stand for 3hours at ambient room temperature.
 The washing of starch was done at 6hours interval for 24 hours.
 In final washing potassium metabisulphite 0.2% was added to obtain clear
white starch.
 Procedure for noodles preparation-

 The noodles were prepared using various proportions of starch and

refined flour. (proportions10,20,30,40)
 The dough of desired consistency was made using sufficient quantity
of water.
 The sheet of dough thus obtained was allowed to pass through dye to
cut into noodle of desired diameter.
 The prepared noodles were dried at 600 c in hot air oven and then
packed in commercially available low-density polyethylene bags till
further use.
FLOWSHEET- Preparation of noodles

Raw material

Mixing of ingredients

Dough resting (40min)

Rolling

Extrusion

Drying (600 C)

Noodles

Packaging
 COOKED SWEET POTATO NOODLES

 COOKING QUALITIES OF NOODLES

 %Starch Cooking Solid Water
time(min) loss% absorption
Fig. Cooked

sweet 0 5.0 13 183 potato

10 4.75 6.7 200 noodles

20 4.5 3.5 210

 30 4.0 7.2 223

40 3.5 10 233

Starch noodles (5g) were cut into 5cm length and cooked in 200ml
distilled water in a covered beaker.
Optimum cooking time was determined by the removal of a piece of
noodle every 30second and pressing the noodle between 2pieces of
watch glasses.
Optimum cooking was achieved when the centre of the noodle became
transparent or when the noodle was fully dehydrated.

Table for analysis of cooking qualities of noodles

 Textural properties of noodles-
Textured properties such as hardness and stickiness were
recorded for raw and cooked noodles respectively using texture.
In case of cooking time it has been observed that as the
percentage of starch is increased the cooking time for reduced.
The reason behind this may be that with addition of starch
there is less interaction between the starch and wheat flour
particles that there is dissolution of the particles in cooking time.
 Textural properties of noodles
% Starch Breaking strength force(g) Stickiness force (g)

0 242.401 140.66

10 754.27 181.32

20 139.31 159.09

30 125.235 111.77

40 105.938 131.107

Table- table for textural properties of noodles

 SENSORY EVALUATION
The noodles containing 20% sweet potato starch obtained the maximum
for colour, taste, mouth feel, flavour and over all acceptability in
comparison to the control sample containing various proportions of sweet
potato starch.
Although the placement of refined wheat flour with sweet potato starch
was acceptable up to 40% but the most acceptable sample was 20%starch
content sample.
 CONCLUSION-
Substitution of wheat flour in noodle formulation with sweet potato
starch at 10, 20, 30, 40% level affected the cooking quality, textural
properties, and sensory attributes.
Cooking time and breaking strength get decreased with increase in
starch percentage whereas swelling index water absorption power
increased with the same.
Based on sensory evaluation of the noodles ,sweet potato starch can be
successfully incorporated to wheat flour noodles.


 REFERENCES-

 Processed food industry volume-July 2009(pg. 26-31)

 Boukamp JF. 1985sweet potato products a natural resources for tropics 139-
147 back ration.
 Halves FCF resurrection AVA, ware GO.1994 process variables, gelatinized
starch and moisture effects on physical properties.
 Metres C 1998 characteristics of starch networks within rice flour noodles.
 Narayan Moorthy 2002 physico - chemical and functional properties of
tropical tuber starches.
 Than Rickard1991 physico- chemical properties of sweet potato starch.
 Indian vegetables- Uma Shankar Singh
 Modern technology on vegetable production – NEM PAL SINGH