Resumen

SANTACRUZ, Stalin; PENNANEN, Mari  y  RUALES, Jenny. PROTEIN ENRICHMENT OF ORIENTAL NOODLES BASED ON CANNA EDULIS STARCH. Rev. Bol. Quim [online]. 2012, vol.29, n.1, pp.97-110. ISSN 0250-5460.

ABSTRACT Spray drying, drum drying and extrusion cooking were applied in order to find out the best treatment for pre-gelatinization of Canna edulis starch for noodle processing. Spray-drying process manifested to be a gentle process to modify the native starch, whereas cooking extrusion was too drastic. Adding either native or pre-gelatinized C. edulis starch to wheat flour noodles increased the solid loss. Whereas noodles made of C. edulis only, showed lower cooked weight and solid loss than commercial samples. C. edulis noodles with the best cooking stability were obtained by mixing 12 % pre-gelatinized starch, 28% native starch and 60% water, submerging in boiling water for 60 seconds, cooling in water at room temperature (17°C) for 60 seconds and drying in oven at 17°C. A protein enrichment of C. edulis noodles by adding either lupine concentrate or defatted soybean flour showed that lupine-C. edulis and soybean-C. edulis mixtures had higher solid loss than noodles prepared by using C. edulis starch only. Sensory evaluation results showed that the cooling of noodles in water at room temperature did not make differences on the appearance and texture compared to samples cooled down at 0DC. C. edulis noodles of 1.5 mm and 0.8 mm diameter showed big differences with commercial samples. Moreover an improvement on the appearance and texture of C. edulis noodles was observed by reducing the noodles diameter from 1.5 to 0.8 mm. Acceptability tests of the protein enriched noodles showed that consumers had preference for the mixture Lupine-C. edulis.

Palabras clave : noodles; pre-gelatinization; starch; cooking stability; protein enrichment; Canna edulis.

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