Comparative study of the physico-chemical properties of sweet potato starches prepared by centrifugal cyclone separator and sour liquid processing and their quality of noodle products

The physico-chemical properties of sweet potato starches prepared by centrifugal cyclone separator (SC) and sour liquid processing (SS) were investigated.The color, retrogradation, swelling index, cooking loss, and textural properties of noodles were analyzed.The lightness, swelling power (55～95℃) , and solubility (55～95℃) of SC were significantly (p<0.05) lower than those of SS.During one week storage at 4℃, SC pastes showed significant higher (p<0.05) retrogradation rate.The lightness and swelling index of SC noodles were lower than those of SS noodles.In addition, the retrogradation rate, tensile strength and shear stress of SC noodles were significantly higher (p<0.05) than those of SS noodles.