Fermentation Effect on the Properties of Sweet Potato Starch and its Noodle's Quality by Lactobacillus plantarum

摘要

The properties of sweet potato starch and its noodle qualities were investigated on fermentation day 0, 1, 2, 3, respectively, by using Lactobacillus plantarum. The pasting properties, water retention, expansion rate, starch granule and structure, starch noodles qualities (which include broken rate, hardness and extension) were revealed. It was found that the final viscosity and setback of sweet potato starch increased from 268.3 to 294.3 RVU, and 63 to 86.3 RVU, respectively, and the peak temperature increased from 79.25 to 82.5 degrees C after the first day of fermentation; the peak viscosity and the viscosity breakdown were decreased significantly. Both thewater retention and the expansion rate of sweet potato starch increased afterfermentation. The crystal structure of the fermented sweet potato starch wasdestroyed and the starch granule displayed corrosion. The starch noodles qualities for day 1 fermentation were improved significantly, with a decrease in the broken rate and a significant increase in the hardness and extension of the starch noodle.