Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2023 Feb;54(1):21-53.
doi: 10.1111/jtxs.12730. Epub 2022 Nov 2.

Starch-based noodles: Current technologies, properties, and challenges

Sneh Punia Bangar  1 , N Afzal Ali  2 , Aderonke Ibidunni Olagunju  3 , Kristian Pastor  4 , Adeleke Omodunbi Ashogbon  5 , Kshirod K Dash  6 , Jose M Lorenzo  7   8 , Fatih Ozogul  9
Affiliations
Review

Starch-based noodles: Current technologies, properties, and challenges

Sneh Punia Bangar et al. J Texture Stud. 2023 Feb.

Abstract

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.

Keywords: applications; challenges; processing; properties; starch noodles.

PubMed Disclaimer

References

REFERENCES

    1. Adedotun, H., Adebowale, A. R. A., Olayiwola, I. O., Shittu, T. A., & Sanni, L. O. (2015). Production and quality evaluation of noodles from sweet potato starch. Journal of Culinary Science & Technology, 13(1), 79-93.
    1. Ajila, C. M., Aalami, M., Leelavathi, K., & Rao, U. P. (2010). Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovative Food Science & Emerging Technologies, 11(1), 219-224.
    1. Ali, N. A., Dash, K. K., & Routray, W. (2020). Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment. Food Chemistry, 319, 126513.
    1. Bai, Y. P., & Zhou, H. M. (2021). Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles. Food Chemistry, 336, 127709.
    1. Bao, H., Zhou, J., Yu, J., & Wang, S. (2021). Effect of drying methods on properties of potato flour and noodles made with potato flour. Food, 10(5), 1115.