Screening of potato flour varieties suitable for noodle processing

文献类型： 外文期刊

第一作者： Xu, Fen

作者： Xu, Fen;Liu, Wei;Huang, Yanjie;Liu, Qiannan;Zhang, Chunjiang;Hu, Honghai;Zhang, Hong

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2020 年 44 卷 3 期

页码：

收录情况： SCI

摘要： In order to identify varieties of potato flour suitable for noodle processing, we investigated the effects of potato flour varieties on edible quality of noodles. The results showed that cooking water turbidity and cooking loss of noodles made from Zhongshu No. 19 potato flour were considerably lower than those of other varieties. The tensile resistance, hardness, and chewiness of noodles made from Zhongshu No. 19, Zhongshu No. 18, and 948A potato flour were better than those of other varieties and scanning electron microscopy observations indicated that the gluten network of these potato noodles was more compact with less porosity. Electronic nose analysis results showed that the flavor of 948A potato noodles was significantly different from that of wheat noodles and other potato noodles. In conclusion, we found Zhongshu No. 19 to be most suitable potato flour variety for potato noodle processing, followed by Zhongshu No. 18, Atlantic, and Shepody. Practical applications We expect that adding a certain proportion of potato flour to wheat flour in noodle production will enhance the nutritional value of this traditional staple food and reduce pressure on wheat, rice, and corn crops. The findings in this study suggest that flour obtained from the Zhongshu No. 19 potato variety is the most suitable potato flour for making noodles. The varieties Kexin No. 1, Atlantic, and Shepody could be alternative sources of potato flour for potato noodle processing. By contrast, Zhongshu No. 5, Qingshu No. 9, and Favorita are not appropriate varieties for potato noodle processing.

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