Stress-Strain Characteristics and Evaluation of Sawa-Tapioca-Yam Mixed Noodles

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  • YAMAMOTO Hisashi
    Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts
  • AIHARA Nami
    Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts
  • IBA Natsuki
    Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts
  • NISHIJIMA Mikako
    Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts

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Other Title
  • ヒエ・タピオカ・ヤマイモ混合麺の応力-ひずみ特性と評価
  • ヒエ タピオカ ヤマイモ コンゴウメン ノ オウリョク ヒズミ トクセイ ト ヒョウカ

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Abstract

Noodles were prepared from sawa, tapioca and Chinese yam flour, using water added at various temperatures, and different weight percentages of yam flour, weight ratios of sawa/tapioca flour and boiling time for the noodles. The stress-strain characteristics of these noodles were compared with those of wheat noodles. All the characteristic values for the sawa mixed noodles were greatest with water added at 70°C. The stiffness increased linearly with increasing percentage of yam flour. Increasing the sawa/tapioca ratio reduced the stiffness and led to a progressively increasing reduction in the breaking stress and energy. All characteristics of the sawa mixed noodles prepared with water added at 70°C, 20% yam flour and sawa/tapioca flour in a weight ratio 5/5 boiled for 10 min showed no significant differences from those of wheat noodles. A sensory evaluation was carried out with a 7-point scoring scale to compare these sawa mixed noodles and wheat noodles. The wheat noodles were evaluated higher in color and external appearance, while the sawa mixed noodles were evaluated higher in hardness.

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