Effect of De-sugaring Treatment on Potato-wheat Mixed Flour Quality
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Abstract:
This research was conducted to reduce the negative impact of the high sugar content of the whole potato flour (the resultant noodles are difficult to form, tend to break and lead to muddy soup) and ultimately improve the quality of the whole potato flour-wheat mixed flour, pure water and ethanol with different volume fractions (25%, 50% and 75%) were used to de-sugar the whole potato flour. The changes in soluble polysaccharides, protein content, color and odor index of the whole potato powder before and after de-sugaring were analyzed. The effects of different addition amounts (5%, 10%, 15%, 20%, 30%) of potato flour on the water holding capacity, oil holding capacity, light transmittance and thermal properties of the mixed flour produced by the unmodified or de-sugared potato flour and wheat were investigated. The results showed that pure water desugar efficiency was high with low protein loss, and there was no effect on the original flavor of potato. After pure water de-sugaring, the gelatinization temperature and enthalpy (ΔH) of the potato powder increased, the water holding capacity (WHC) decreased, the oil holding capacity (OHC) increased, and the light transmittance was improved. After pure water de-sugaring, the soluble sugar removal rate of the whole potato powder was 45.77%, the protein retention rate was 93.32%, the light transmittance was 96.09%, the water and oil retention were 4.67 g/g and 1.79 g/g, respectively. The starting temperature (To), peak temperature (Tp) and endpoint temperature (Tc) were 56.8 ℃, 65.0 ℃ and 65.6 ℃, respectively, and ΔH was 1.35 J/g. Compared with the mixed flour containing unmodified potato flour, the WHC of the mixed flour containing de-sugared potato powder pure water de-sugaring group was less affected by the proportion of the potato flour, with its processing characteristics such as OHC, light transmittance and thermal properties were also maintained within a relatively constant range, thereby being more suitable for processing and utilization.
