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- Studies on the processing of a local noddle (sotanghon).
Studies on the processing of a local noddle (sotanghon).
Thesis Abstract:
Laboratory experiments were conducted to determine the physic chemical characteristics of mungo, corn , cassava and sweet potato and their suitability for sotanghon manufacture.
Cassava was found to have the highest starch content (more than 90%), followed by corn, sweet potato and mungo bean. Mungo starch had the highest amount of amylose (about 40%) followed by corn, sweet potato and cassava starch. Cassava han the lowest initial gelatinization temperature (below 60%C), while sweet potato, corn and mungo starch genelatization at higher temperatures. Mungo and corn stach retrograded much more than cassava and sweet potato starch when stored at 6.5 + 1.50C.
No significant differences were observed in the eating quality of cooked sotanghon made from mungo starch alone, mungo with corn, cassava or sweet potato starch, com starch, and corn with sweet potato or cassava starch. However, increasing the level of substitution with cassa va or sweet potato starch resulted in increased cooking loss.