Characterization of potato starch-high amylose rice starch blend as a substitute of acetylated potato starch in long-life noodle

This study investigated the suitability of a potato starch (NP)-Dodamssal rice starch (DD) mixture to replace acetylated potato starch (AP) in long-life noodles. Wheat flour (WF) was replaced with AP and NP in 20% of WF, and NP was replaced with DD in 10–50% of NP. The swelling power of the WF-AP mixture was similar to that of all the WF-NP-DD mixtures. The melting enthalpies of the WF-NP-DD mixtures were slightly higher than those of the WF-AP mixtures. The pasting viscosity decreased with increasing DD content of the mixtures. The G′ of all the WF-NP-DD mixtures was higher than that of the WF-AP mixture over the temperature profile, and similar G′ patterns over time were observed. The tensile strengths of noodles by the WF-NP-DD mixtures were similar to those obtained using the WF and WF-AP mixture. Overall, NP-DD mixtures have the potential to replace AP when mixed with WF.