Quality correlation network analysis between the multiscale microstructure, physicochemical properties of sweetpotato starch, cooking properties, and textural properties of sweetpotato starch noodles

Ma, Chen; Sun, Jian; Yue, Ruixue; Zhang, Yi; Zhang, Yongyue; Niu, Fuxiang; Zhu, Hong; Zhang, Wenting; Deng, Shaoying

doi:10.1016/j.lwt.2024.116540

Public

Quality correlation network analysis between the multiscale microstructure, physicochemical properties of sweetpotato starch, cooking properties, and textural properties of sweetpotato starch noodles

Published in LWT • Jul 26, 2024

Authors:

Chen Ma

Jian Sun

Ruixue Yue

Abstract

Here the microstructure and physicochemical properties of sweetpotato starch and their effects on the quality of sweetpotato starch noodles were studied. Five varieties of sweetpotato starch had a particle size (D [4,3]) of 23.75–34.00 μm and amylose content of 20.98–22.74%, while their degree of br...

Subject

Starch

Amylose

Crystallinity

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