Effects of Different Types of Proteins on the Eating Quality of Potato Noodles
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Abstract:
The effects of wheat, peanut, and soybean proteins on the eating quality of potato noodles were investigated by adding a certain proportion of these 3 proteins into the raw materials used to produce potato noodles. All 3 protein types decreased the brightness of the potato noodles. As the amount of the added proteins increased, the brightness of potato noodles decreased. Compared to wheat and peanut proteins, the soybean protein had a reduced impact on the potato noodle brightness. All 3 protein types significantly improved the eating quality of the potato noodles, including a reduction in cooking loss and enhancement of the noodle tensile resistance, hardness, cohesiveness and chewiness. Wheat protein had the most significant improvement on noodle quality, followed by soybean protein. The scanning electron microscopy (SEM) results showed that the addition of wheat protein made the gluten network in the potato noodle more compact with less porosity. According to the electronic nose analysis results, the soybean protein increased the content of the nitrogen- and oxygen-containing compounds and other beany smell substances in the potato noodles, while the addition of wheat and peanut proteins did not significantly affect the potato noodle odor. In conclusion, the addition of wheat protein was the most significant for the improvement of the eating quality of potato noodles .
