Abstract:The aim of this study is to build the relationship of physical,gelatinized and retrograded properties of starches between the starchy foods qualities.For this,twenty broad bean starches varieties from main cultivated areas in China were chosen and made into the corresponding starch noodles,then the cooking and sensory qualities were evaluated and the correlation between physical,gelatinized,retrograded properties of broad bean starches and qualities of their starch noodles were analysis.It was found that:(1)HADCD,BSDBC,TX2,DBBQC and LYCD starches exhibited the best quality for processing starch noodles;(2)The lower the water binding capacity of broad bean starch,the lower the solubility of broad bean starch,the lower the swelling power of broad bean starch,the better the quality of its noodles;(3)The freeze-thaw syneresis and light transmittance of broad bean starch were not significantly correlative with cooking and sensory quality of their starch noodles;(4)RVA parameters of broad bean starch were markedly correlative with sensory quality of their noodles,especially breakdown,peak viscosity,strength etc;(5)The stronger the gel strength of broad bean starch,the better the cooking and sensory qualities of its starch noodles.From those results,it was concluded that the cooking and sensory qualities of starch noodles by solubility,water binding capacity and gel strength of broad bean starch,and the sensory quality of starch noodles judge by RVA parameters of broad bean starch.
