Nutritional compositions of various potato noodles: Comparative analysis

文献类型： 外文期刊

第一作者： Xu Fen

作者： Xu Fen;Hu Honghai;Dai Xiaofeng;Liu Qiannan;Huang Yanjie;Zhang Hong;Xu Fen;Hu Honghai;Dai Xiaofeng;Liu Qiannan;Huang Yanjie;Zhang Hong

作者机构：

关键词： potato;noodles;nutritional composition;nutritional value

期刊名称：INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING （ 影响因子：2.032； 五年影响因子：2.137 ）

ISSN： 1934-6344

年卷期： 2017 年 10 卷 1 期

页码：

收录情况： SCI

摘要： In this study, three kinds of noodles, wheat, Shepody potato and Atlantic potato noodles, were produced with blended powder consisting of wheat flour and certain amounts of various potato flours. In order to investigate the effects of potato flour on the nutritional characteristics of noodles, the nutrient compositions of four types of noodles were analyzed: fresh noodle, dried noodle, fresh noodle after boiling, and dried noodle after boiling. Results showed that the contents of protein, crude fiber, total ash, reducing sugar, vitamin B-1, vitamin B-2, vitamin B-3, vitamin C, most mineral elements, dietary fiber, and amino acids in potato noodles were higher than those in wheat noodles. Furthermore, drying and boiling could decrease the contents of vitamin B-1, vitamin B-3, and mineral elements in noodles, but the nutrient contents in potato noodles remained higher than those in wheat noodles. The comprehensive nutritional values of noodles were evaluated using the index of nutritional quality, the results showed that the nutritional value of Shepody potato noodles was the highest, followed by that of Atlantic potato noodles and then wheat noodles.

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