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<p>Traditionally known for their firm structure due to alkaline treatment, shirataki noodles often lack desirable textural properties. To address this limitation, we systematically investigated the effects of incorporating cassava, potato, and corn starches at 5% (w/w), 10% (w/w), and 15% (w/w) concentrations on both instrumental textural properties (elongation, hardness, adhesiveness, rehydration capacity, expansion ratio) and sensory acceptance. Notably, the inclusion of cassava and corn starches significantly improved noodle elasticity, achieving elongation values up to 216.0% (l/l) and 243.4% (l/l), respectively. The softest texture was observed with the addition of 15% (w/w) corn starch (6742.8 gf), while 5% (w/w) cassava starch yielded the highest rehydration capacity (176.3% (w/w)). Additionally, cooking loss was minimized with 10% (w/w) cassava and corn starch (1.10% (w/w) and 1.11% (w/w), respectively). Importantly, the introduction of starches into the shirataki noodles formula led to a marked improvement in consumer-perceived texture and overall acceptability.</p> Graphical abstract <p></p>

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Enhancing the textural related characteristics and sensory acceptance of shirataki noodles with addition of starch from different sources

  • 期刊论文

  • 发表日期：

    2025年7月10日

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  • Achmat Sarifudin,
  • Enny Sholichah,
  • Nanda Windyarini,
  • Syarif Assalam,
  • Nok Afifah,
  • Novita Indrianti,
  • Lia Ratnawati,
  • Maulana Furqon,
  • Umi Hanifah,
  • Thewika Keeratiburana,
  • Waraporn Sorndech,
  • Mohammad Fikry,
  • Garsa Alshehry

摘要

Traditionally known for their firm structure due to alkaline treatment, shirataki noodles often lack desirable textural properties. To address this limitation, we systematically investigated the effects of incorporating cassava, potato, and corn starches at 5% (w/w), 10% (w/w), and 15% (w/w) concentrations on both instrumental textural properties (elongation, hardness, adhesiveness, rehydration capacity, expansion ratio) and sensory acceptance. Notably, the inclusion of cassava and corn starches significantly improved noodle elasticity, achieving elongation values up to 216.0% (l/l) and 243.4% (l/l), respectively. The softest texture was observed with the addition of 15% (w/w) corn starch (6742.8 gf), while 5% (w/w) cassava starch yielded the highest rehydration capacity (176.3% (w/w)). Additionally, cooking loss was minimized with 10% (w/w) cassava and corn starch (1.10% (w/w) and 1.11% (w/w), respectively). Importantly, the introduction of starches into the shirataki noodles formula led to a marked improvement in consumer-perceived texture and overall acceptability.

Graphical abstract