Process Optimization of Purple Sweet Potato Noodle
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Abstract:
The purple potato powder content, gluten content and salt content were chosen as independent variables, the broken rate and sensory score of the cooked purple potato noodles were used as evaluation index, the best production conditions for high proportion of purple potato noodles were studied. The three-factor and three-level experiments were designed using Box-Behnken center combination principle to study the interaction of each variable and its effect on the quality of purple sweet potato noodles. The experimental results showed that the optimal processing conditions of purple sweet potato noodles were as follows: The ratio of whole purple sweet potato powder to wheat flour was 44:56, the amount of wheat gluten added was 7.0%, and the amount of salt added was 1.6%. Under these conditions, the broken rate of the cooked purple sweet potato noodles was 0.42%, and the sensory score was 84.08. According to the pilot test, this process can be scaled up.
