1Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, India.
2Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Tamilnadu Agricultural University, Coimbatore-641003, India.
*E-mail: balaciphet@yahoo.com
Starch noodles produced from purified starch from various plant sources, are a major category of Asian noodles. Pregelatinized starch is used as a binder mixed with ungelatinized starch to facilitate extrusion or sheeting to produce noodles in the absence of gluten of wheat. The utilization of different raw materials, legume starches tuber starches, rice flour and tuber-legume starch blends in the preparation of starch noodles have been studied. The ideal starch base is one with a Type C viscoamylogram pasting profile characterized by the absence of a peak and a viscosity that remains constant or even increases during continued heating and shearing during noodle making, indicative of good hot-paste stability. This paper deals in detail the starch noodle production.
Starch noodles, Glass noodles, transparent noodles, Starch, Amylose, Amylopectin, Pasta
