ISOLATION AND UTILIZATION OF SWEET POTATO STARCH FOR NOODLES PREPARARTION

SUBMITTED BY Mr. Rohit K. Ambekar Regd. No. 323/2008

SUBMITTED TO

Associate prof: Dr. Sachin Nandgude COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY, DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI, DIST. RATNAGIRl (M.S.) 415 712

INTRODUCTION:
Asia is the worlds largest sweet potato producing region with 125 million tons of annual production as compared to worlds production of 133 million tons. India is the fourth largest producer and produces about 1.3 million tons. Sweet potatoes are rich in starch(6.9-30.7% on wet basis, Tian et al.,1991).Most of the sweet potatoes are consumed as simple food products(e.g. fresh, steamed or roasted snacks) or used as a animal feed. Until now, starch is the main industrial product from sweet potatoes but its use is still limited (Jangchud et al., 2003). The limited industrial application for sweet potato starch is considered to be partly due to impurities and lack of information about its properties (Narayana-moorthy, 2002). Sweet potato roots are an excellent source of all nutrients, except protein and niacin (Bouwkamp, 1985). The sweet potato in combination with the legumes and cereals can be the ideal food to combat protein-calorie malnutrition. One of the important food products in which sweet potato starch can be used is noodle. Noodles are the staple foods for many Asian people. The main objective of this topic is to utilize sweet potato starch in noodle preparation and to quantify its cooking, textural and sensory characteristics.

OBJECTIVE:
To utilize sweet potato starch in noodle preparation and to quantify its cooking, textural and sensory characteristics.

MATERIAL AND METHOD:

Procurement of raw material:
The sweet potato was procured from the market. The tubers were trimmed, washed, air dried, cured(25-300C) for 24 hours and stored at room temperature till further use. Refined flour was procured from local market and analyze for its quality characteristics like moisture content,fat content,gluten,ash content etc.according to standard methods.

Isolation of starch:
The sweet potatoes were peeled off, shredded and then macerated in mixer by adding sufficient amount of water. The mixture was then filtered through fine muslin cloth twice .The residual material after filtration is again mixed with water and mixed thoroughly and again filtered. The combined filtrate was again passed through muslin cloth and allowed to stand for 3 hours at ambient room temperature. The starch gets settled down and supernatant was decanted out. The washing of the starch was done at 6 hr interval for 24 hrs. In the final washing potassium meta-bisulphate @ 0.2% was added to the water to obtain the clear white starch.

Preparation of noodles:
The noodles were prepared using the various proportions of starch and refined flour. The dough of desired consistency was made using sufficient quantity of water. The dough was passed through rollers to form a thin sheet. The sheet of dough thus obtained was allowed to pass through dye to cut into noodles of desired diameter. The prepard noodles

were dried at 600C in hot air oven and then packed in commercially available low-density polyethylene bags till further use.

Cooking quality of noodles: