Binding starch is an essential ingredient for starch noodles production by dropping method. However, the effects of starch types on the quality of sweet potato starch noodles remain unknown. To this end, the quality parameters of sweet potato starch noodles with different binding starches were comparatively investigated. The physicochemical properties of 9 common starches as well as their effects as binders on the properties of sweet potato starch dough and noodles were determined, followed by their correlation analysis. Among all 9 starches, the sweet potato starch dough with sweet potato starch and cassava starch as binding agent presented good dropping properties and the resultant starch noodles displayed high crystallinity (17.58% and 14.28%) and satisfied cooking, textural and sensory properties. On the whole, the sweet potato starch noodles with sweet potato starch or cassava starch as binding agent was of the highest overall quality. More importantly, a higher level of amylose in binding starch was always in line with higher values in the finical viscosity and setback of its paste, so that low resilience and cooking loss could be obtained for higher overall consumer acceptability. The present work declares that binding starch substantially affects the quality of sweet potato noodles, which provides a theory basis for the selection of binding starch for starch noodles industry.
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