Appearances of cooked noodles made from retrograded debranched
starch at various levels during keeping at 25 C for up to
60 min are shown in Fig. 3. When left to stand for 10 min, cooked
rice flour noodles stuck together, and clumped into a lump of noodle
strips when allowed to stand longer (30–60 min). Strips of noodles
enriched with 20% retrograded debranched starch remained
separate for up to 30 min but tended to stick together after that.
Noodles containing higher levels of retrograded debranched starch
did not stick together even after 60 min. The most important characteristics
for cooked starch noodles are texture and mouth feel;
they should remain firm, not sticky, after cooking, and exhibit high
tensile strength, short cooking time and low cooking loss (Tan, Li, &
Tan, 2009). Although the addition of retrograded debranched
starch at levels higher than 20% possessed some benefits in terms