Author : Chu Sin-I

Summary : Sotanghon (mungo starch noodle) was prepared by laboratory method. Sotanghon was made from mungo starch alone, mungo with corn, cassava or sweet potato starches, corn starch, corn with sweet potato or cassava starches. The combinations showed no significant differences in the quality of cooked sotanghon. Increasing the level of substitution with cassava or sweet potato starch resulted in increased cooking loss. Cassava was found to have the highest starch content followed by corn, sweet potato and mungo bean. Mungo starch had highest amount of amylose, about 40 per cent. Cassava showed a lower initial gelatinization temperature (below 60°C) than the other starches studied. mungo starch had initial gelatinization temperatures ranging from 56 to 64°C; corn starch at 61°C and sweet potato starch from 56 to 60°C.