Comparison of Quality of Potato Rice Noodles with Rice Noodles
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Abstract:
In this study, the early indica rice was selected to produce the rice noodles by traditional technology. Based on the traditional process, potato powder was added as a rice noodles quality improver to produce potato rice noodles. The pure rice noodles and potato rice noodles with different additive dosages of potato powder were taken as the research object, they were analyzed and compared from four aspects, rehydration characteristics, cooking characteristics, nutrient content and sensory evaluation. The potato rice noodles with different additions of potato powder were compared to determine the best additive dosage of potato powder. The results indicated that the quality of potato rice noodles was better than that of rice noodles. The optimal addition dosage of potato powder was 40%. The potato rice noodles prepared by the traditional process had high rehydration rate, low cooking loss rate and broken rate, nutrients and minerals were more abundant. This study could provide theoretical basis for industrial production, and could also provide selection basis for consumers to choose potato rice noodles.
