2011 Volume 44 Issue 6 Pages 417-426
The physical properties, sensory characteristics and power consumption were evaluated to elucidate the effect of steaming time on the thermal energy saving and palatability of noodles supplemented with cassava starch. Noodles supplemented with 6% cassava starch and noodles prepared w ith wheat flour were used.
Shortening the boiling time from 10 minutes to 3 minutes and then holding reduced the electrical energy consumption by 32% without any deterioration of palatability. Noodles supplemented with cassava starch that had been boiled for 3 minutes and then steamed for 6 minutes were evaluated as the best in respect of the gumminess. The steaming time more strongly affected the palatability of the noodles than the supplementation with cassava starch when comparing with the noodles prepared from wheat flour. The noodles supplemented with cassava starch became softer with increasing steaming time, whereas there was no further softening of the noodles prepared from wheat after halfway through the steaming period. The results show that steaming the noodles supplemented with cassava starch reduced the thermal energy required and that the texture depended on the steaming time.
