Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

被引：33

作者：

Bao, Huan ^{[1
,2
]}

Zhou, Jiaping ^{[1
]}

Yu, Jinglin ^{[1
]}

Wang, Shujun ^{[1
,2
]}

机构：

[1] Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China

[2] Tianjin Univ Sci & Technol, Sch Food Sci & Engn, Tianjin 300457, Peoples R China

来源：

FOODS | 2021年 / 10卷 / 05期

基金：

中国国家自然科学基金;

关键词：

potato flour; freeze drying; ethanol drying; oven drying; fresh noodles; quality characteristics; WHEAT-FLOUR; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; SWEET-POTATO; STARCH; QUALITY; DIGESTIBILITY; DOUGH; CORN;

D O I：

10.3390/foods10051115

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.

引用

页数：11

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