Abstract: The pasting behaviors of wheat starch, corn starch , tapioca starch, acetylated tapioca starch, and acetylated potatostarch were characterized. Effects of the addition of these starches in wheat flour on fried instant noodle quality were studied.Sensory evaluation and texture analysis results indicate that the noodle quality, in the aspect of glossiness, transparency,elasticity, slipperiness and chewiness, can be improved by the addition of suitable (native and modified) starches. The noodlequality is better by using the addition of acetylated starches than that of their native starches. While acetylated potato starchshowed a better function than acetylated tapioca starch in improving noodle equality.

Key words: starc, instant noodl quality