The physicocheical characteristics of starch, starch paste and instant fried noodles were studied. Instant fried noodles partially replaced the wheat flour content with 20/100 by weight of native sweetpotato starch Or potato starch or tapioca starch were evaluated by sensoric test. Noodle texture properties were tested by The Stable Micro Systems Texture Analyser (TA-XT 2). It was found that tensile strength (elasticity) of Instant fired noodle containing the sweetpotato starch (clone : Ookud, CIP 11-2) replacement was not Significantly different from wheat noodle at 95/100 level.
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