Abstract
Sago starch was used as an ingredient of Chinese noodles to expand its application by substituting part of the required wheat flour and for sprinkling flour. Increasing the substituted amount of sago starch in the dough of the noodles made the boiled sago starch dough firmer and more stretchable than with potato starch. It became clear that the amount of solid eluted in the solution when the noodles were boiled was dramatically decreased when sago starch was used. There was no difference in the amount of eluted solid when compared with that for potato starch when sago starch was used as sprinkling flour. A sensory evaluation indicated that Chinese noodles substituting 10% or 20% of wheat flour with sago starch were significantly more favored than the control sample without sago starch.
