Effect of Tapioca Starch Content on Physical and Mastication Properties of Japanese White Salted Noodles

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  • Eguchi Satomi
    Graduate School of Human Science and Environment, University of Hyogo Faculty of Health and Nutrition, Yamagata Prefectural Yonezawa University of Nutrition Sciences
  • Yoshimura Miki
    Graduate School of Human Science and Environment, University of Hyogo

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  • うどんの力学特性と咀嚼特性に及ぼすタピオカ澱粉混合濃度の影響
  • ウドン ノ リキガク トクセイ ト ソシャク トクセイ ニ オヨボス タピオカ デンプン コンゴウ ノウド ノ エイキョウ

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Abstract

We examined the physical properties of Japanese white salted noodles consisting of 0, 6, 10 and 15% esterified tapioca starch and boiled for 13 min, as well as their palatability and mastication properties in both the young (22.5±3.0 years) and the elderly (77.1±7.5 years). Noodles consisting of 6, 10, and 15% esterified tapioca starch had higher moisture content, as well as softer and less elastic texture than the 0% sample. Specifically, the 10% sample was perceived as softer, easier to eat, and smoother than the 0% sample by both the young and the elderly. This was likely due to the large voids among starch particles, high starch particle water absorption, and ease of gelatinization in the dried noodles. However, the sample properties did not vary the masticatory function of the masseter and suprahyoid muscles. A comparison between the young and the elderly regarding food palatability and mastication revealed that the weak masticatory strength in the elderly limited the preference for hardness in foods. Furthermore, decreased swallowing was observed in the elderly as a result of the weakened suprahyoid musculature.

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