Effect of various pretreatments of potato on the cooking and texture properties of the developed potato-rice noodle

文献类型： 外文期刊

第一作者： Shi, Congzhen

作者： Shi, Congzhen;Wei, Zhencheng;Zhang, Yan;Deng, Yuanyuan;Liu, Guang;Li, Ping;Zhao, Zhihao;Zhou, Pengfei;Luo, Lijuan;Luo, Leyi;Tang, Xiaojun;Zhang, Mingwei;Shi, Congzhen;Luo, Lijuan;Zhang, Mingwei;Tang, Xiaojun

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关键词： physicochemical property; potato; potato-rice noodle; pretreatment strategies; rice flour

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2023 年 88 卷 7 期

页码：

收录情况： SCI

摘要： In order to ascertain optimal potato pretreatment strategy for potato-rice noodle processing, the effect of partial substitution of rice flour with potatoes processed by various pretreatment on rice noodle quality was determined. In this study, raw potato flour (RPF), cooked potato flour (CPF), potato pulp (PP), mashed potato (MP), and rice flour (RF) were prepared. The physicochemical and pasting properties of RF sample, RPF + RF, PP + RF, CPF + RF, and MP + RF blends were investigated relative to their noodle quality. The results indicated that compared to RF, CPF + RF, and MP + RF blends, RPF + RF and PP + RF blends exhibited a lower degree of starch damage, solubility, and breakdown viscosity, as well as higher relative crystallinity, final, and setback viscosity, which are favorable to quality of noodles. Therefore, the noodles made from RPF + RF and PP + RF showed the most desirable cooking quality and texture. In summary, high damaged starch content and excessive amylose content were detrimental to noodle making. Consequently, our research revealed that RPF/pulp (ungelatinized potato materials) blended with rice flour can be employed to produce decent potato-rice noodles. Practical ApplicationCooked potato flour is main processing method of commercial potato flour and widely used in potato staple food industry. However, the results of our study show that raw potato flour and potato pulp are more suitable for processing of potato-rice noodle than cooked potato flour and mashed potato and can significantly improve the quality of rice noodle. This provides new ideas and insights for the preprocessing of raw potato in the potato staple food industry and the quality improvement of rice noodle. HighlightsThe physicochemical properties of potatoes changed with various pretreatments.Excessive amylose content and starch damage were detrimental to noodle making.Partial substitution of rice flour with raw potato flour/pulp improved rice noodle quality.Raw and ungelatinized potato material is preferable for potato-rice noodle making.

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