Abstract:
In order to develop novel potato food and broaden its applications as well as respond to the nation call of staple potato and promote the development of prepared food, potato flour was used to replace a part of millet flour for the study of the effects of various factors on the quality and processing technology of nutritious-prepared millet bun by using sensory evaluation and texture analysis as the evaluation indexes based on single factor experiment and orthogonal experiment. The results showed that four factors including water volume, percentage of potato flour, flour fineness and water temperature had important influence. The optimal conditions were as follows: amount of potato flour-substitution, 10%, formula was potato powder 10.0%, flour fineness, 100 mesh, water content, 65.0%, water temperature, 80 ℃, steaming time, 10 min. The product shape, color, skin, taste, flavor, sensory quality and repeatability were good under the condition of the optimum formula with a sensory score of 85. The indexes of physical properties were as follows: hardness, 33.82, recovery, 0.10, adhesion, 1.61, cohesion, 0.24, elasticity, 2.23, chewing, 11.81.
