Properties of Oxidized Potato Starch–Potassium Alum Mixtures, and Their Application in Starch Noodles

Abstract

This study explores the effects of potassium alum (PA) on oxidized potato starch (OS) with a carboxyl content of 0.0186%, in terms of their pasting and rheological properties. Furthermore, the application of oxidized starch in the manufacturing of starch noodles is investigated. The results indicate a positive correlation between pasting temperature and PA content (65.6–67.7 °C), while showing a negative correlation with peak viscosity (409–236 BU). The addition of PA leads to reduced dynamic moduli (G′' and G″), consistency coefficient (K), and hysteresis area, accompanied by an elevated fluid behavior index (n). Shear recovery assays demonstrate a positive correlation between PA content and shear resistance, with recovery rates escalating from 76% to 84%. The mouthfeel of starch noodles produced using oxidized starch exhibit comparable to commercial counterparts (PA content 0.35%), but with lower PA levels (at 0.2%). Additionally, these starch noodles have a higher whiteness compared to starch noodles made with potato starch.