In order to investigate the effects of cassava starch(CS)addition on the quality of vermicelli made from sweet potato starch(SPS),cassava starchwere added to sweet potato starch in different proportions.Then the swelling,pasting and rheological properties of the starch mixtures were measured,andthe appearance,texture and cooking qualities of the prepared vermicelli were compared and analyzed.The results indicated that the solubility and swelling power of cassava starch were higher than those of sweet potato starch.With the increases of CS addition rati-o,the solubility and swelling power of compound starchraised,the valley viscosity and final viscosity decreased line-arly,and the disintegration value increased linearly.The energy storage modulus and loss modulus of compound starchfirst decreased and the increased,and the tangent value of loss angle tan 8 showed an increasing trend with the increases of CS addition ratio.Compared with pure sweet potato vermicelli,the addition of CS could increase the whiteness value,ruduce the segment rate,weaken the tensile strength and increased the ductility and toughness of the vermicelli.When theaddition ratio of CS in the compound starch was increased to 40％or more,the tastes of the ver-micelli gradually deteriorated.This study can provide a reference for the production of vermicelliby compounding sweet potato starch with cassava starch.
维普
万方数据