Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles

文献类型： 外文期刊

第一作者： Waliullah, Md. Hasan

作者： Waliullah, Md. Hasan;Mu, Taihua;Ma, Mengmei;Chen, Jingwang

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关键词： Potato residue; particle size; physicochemical and functional properties; starch noodles; waste utilization

期刊名称：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL （ 影响因子：2.023； 五年影响因子：2.24 ）

ISSN： 1082-0132

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收录情况： SCI

摘要： The structural, physicochemical, and functional properties of potato residue with different mesh sizes (<180 mu m, <150 mu m, <106 mu m, <75 mu m, ultrafine) obtained from starch isolation were investigated, and its effects on the shear strength, tensile strength, cooking time, and in vitro digestibility of 5% potato residue-based starch noodles were further compared. The results showed that the protein, ash, dietary fiber, water holding capacity, and water solubility of fractionated potato residue were decreased with decreasing particle size, while the starch, fat, polyphenols, and alpha-amylase activity inhibition ratio were increased. Ultrafine particles exhibited the highest phenolic content (2.26 mg chlorogenic acid equivalent/g), glucose adsorption capacity (7.03 mmol/g), cholesterol adsorption capacity (16.54%), and better performance on starch noodles formulation. However, oil holding capacity and microstructure did not show any significant differences. Therefore, potato residues with desired particle sizes could be successfully used to develop fiber-enriched food products for reducing food waste.

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