ScienceAsia 15 (1989): 039-047 |doi: 10.2306/scienceasia1513-1874.1989.15.039

MODIFICATION OF POTATO (SOLANUM TUBEROSUM VAR. SPUNTA) STARCH FOR PARTIAL SUBSTITUTION OF MUNG BEAN STARCH IN VERMICELLI

VORANUCH SRIJESDARK, VANNA TULYATHAN AND CHAIYUTE THUNPITHAYAKUL

ABSTRACT: In the modification of the potato starch by a crossbonding reaction, it was found that increasing temperature (40^o to 50^o C), time (4 h to 6 h) or concentration of sodium trimetaphosphate (0.20% to 0.30%) significantly decreased the Brabender viscosity at 95 ^oC and the degree of set back of the potato starch (p < 0.05). For the combined effect of parameters on the crosslinking reaction, it was found that the effect of time x concentration of sodium trimetaphosphate, temperature X time, and temperature X concentration of sodium trimetaphosphate were all synergistic.

     One crossbonded starch, modified with 0.30% sodium trimetaphosphate at 50 20 C for 4 h, had swelling power similar to mung bean starch and could be used to substitute 52% of mung bean starch in vermicelli product. The vermicelli product obtained had qualities similar to grade A vermicelli (East Vermicelli Company) that was made from mung bean starch and imported potato starch in the ratio of 90:10.

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Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10500, Thailand.

Received 17 October 1988