Comparative Research on Processing Suitability of Fresh-Wet Noodles of Different Potato Varieties

被引：0
|
作者：
Liu Y. [1 ]
Zhu Y. [1 ]
Zhang M. [1 ,2 ]
Liang S. [1 ,2 ]
Li X. [1 ]
机构：
[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing
[2] Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing
来源：
Journal of Food Science and Technology (China) | 2021年 / 39卷 / 04期
关键词：
Fresh-wet noodles; Peak viscosity; Potato varieties; Processing suitability; Rheological property;
D O I：
10.12301/j.issn.2095-6002.2021.04.015
中图分类号：
学科分类号：
摘要：
In order to discuss the processing suitability of fresh-wet noodles of different potato varieties, the effects of the whole-flour raw materials of 13 main potato cultivars on the quality of fresh-wet noodle products were analyzed from the aspects such as rheological property, cooking quality, and texture property, etc. The results showed that among 13 potato varieties, Burbank whole flour had higher swelling degree, shear resistance, heat stability, hardness, jelly strength, peak time and gelatinization temperature during the gelatinizing process. The dough also had the strongest strength, and the cooking quality, texture property of fresh-wet noodle products were better than other varieties. Therefore, it was indicated that Burbank was suitable for fresh-wet potato noodles processing among the 13 main cultivars. The correlation analysis showed that the peak viscosity of potato whole flour was significantly related to the quality of fresh-wet noodles. It could be used as an important index of screening potato varieties for processing fresh-wet noodles. This study could provide a theoretical basis for the quality evaluation of fresh-wet noodles and the selection of special potato varieties for processing fresh-wet noodles. © 2021, Editorial Department of Journal of Food Science and Technology. All right reserved.
引用
收藏
页码：131 / 138
页数：7
相关论文
共 26 条
  • [1] EZEKIEL R, SINGH N, SHARMA S, Et al., Beneficial phytochemicals in potato: a review, Food Research International, 50, 2, pp. 487-496, (2013)
  • [2] XU Z, WANG S N, ZHAO D, Et al., Research progress in preparation, properties and staple food processing of potato powder, Science and Technology of Food Industry, 38, 19, pp. 328-332, (2017)
  • [3] MJH K., Potato processing for the consumer: developments and future challenges, Potato Research, 51, 3, pp. 271-281, (2008)
  • [4] LU T T, LI B G., Potato powder and the research progress on potato noodles, Food and Fermentation Sciences & Technology, 53, 3, pp. 102-105, (2017)
  • [5] ZHANG L L, SU F F, CHEN Y L, Et al., Research status and breeding methods of potato germplasm resources in China, Chinese Potato, 21, 4, pp. 223-227, (2007)
  • [6] XU F., Mechanism for effects of potato granules and its main components on potato noodle quality, (2016)
  • [7] WANG L, LUO H X, LI S R, Et al., The noodle quality characteristics and principal component analysis of different potato varieties, Modern Food Science and Technology, 34, 1, pp. 111-118, (2018)
  • [8] ZHU Y, LIANG S, ZHANG M, Et al., Effect of potato flour with different varieties and types on quality of fresh-wet noodles, Journal of Food Science and Technology, 37, 2, pp. 94-101, (2019)
  • [9] WANG L Z, LU Q Y, YUAN C G., Study on evaluation of noodle texture quality with texture analyzer, Journal of Zhengzhou Institute of Technology, 24, 3, pp. 29-33, (2003)
  • [10] PAN Z L, ZHANG Y, AI Z L, Et al., Relationship between gelatinization and gelling properties of potato starch and potato noodles, Food Science, 38, 5, pp. 197-201, (2017)
123