Optimization of High Quality Noodles Made by Raw Purple Sweet Potato Flour
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Abstract:
In order to solve the problems of high breaking rate, easy paste soup, poor palatability and dim color in the production of purple potato raw whole powder noodles, the formula and technology of purple potato raw whole powder noodles were optimized with the goal of improving color and texture quality. The influences of color-retaining agents such as citric acid, sodium phytate, kojic acid, tea polyphenols and β-dextrin, and improvers such as carrageenan, gluten and konjac glucomannan at different addition levels on the color, texture and sensory score of the noodles. With the aid of other instruments and equipment including the mixolab2 mixing device, the silty characteristics and gelatinization properties of the mixed powder with raw purple sweet potato flour at different addition levels of were compared and analyzed. The results showed that the raw purple sweet potato flour affected the weakening of protein network, starch gelatinization and amylase-catalyzed starch hydrolysis, with the addition greater than 10% decreasing the gluten and kneading resistance of dough. The suitable color-retaining agent and suitable modifier were 0.6% citric acid and 0.6% KGM, respectively, with their sensory scores increasing by 13.56% and 11.92%, respectively, compared with their corresponding reference groups. On this basis, the optimal formulation process of high-quality raw whole purple potato powder noodles was determined through four-factor and three-level orthogonal experiments, and the optimal conditions were: addition of raw whole purple potato powder 8%, water 32%, citric acid 0.6%, and KGM 0.6%, with the corresponding sensory score being 85.48. The research lays the foundation for subsequent industrial production of high-quality noodles made with raw whole purple sweet potato flour.
