Effect of Different Modifier and Fermentation Time on the Quality Characteristics of Potato Powder Noodle
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Abstract:
Different modifiers and appropriate fermentation time were used to improve the quality of potato powder noodles. The effects of gluten, sodium alginate, table salt and fermentation time on the organoleptic quality, texture characteristics and cooking characteristics of noodles were investigated. Experiment results showed that modifiers and appropriate fermentation time could significantly improve the quality of noodles. Suitable adding amount of gluten, sodium chloride and sodium alginate as well as proper fermentation time could increase the sensory quality, hardness and elasticity of noodles, and decrease the cooking lose rate of noodles. The sensory quality was affected by the four methods in the order of fermentation time > sodium alginate > gluten > table salt, the hardness followed the order of sodium alginate > fermentation time > table salt > gluten, the cooking lose rate followed the order of fermentation time > table salt > gluten > sodium alginate. When the fermentation time was 15 to 60 min, the sensory quality, hardness, adhesiveness and cooking lose rate of the noodles were significantly improved. When the gluten powder was added in an amount of 1% to 3%, the sensory quality, hardness, cohesiveness, elasticity and cooking lose rate was improved. As a result, the sensory quality, texture properties, and cooking quality of potato powder noodle was improved by suitable fermentation time and modifier.
