Research of the new product of staple potato noodles

ZHAO Yu; PENG Tao; ZHANG Xiao- yan; CHEN Xing- ye; LU Hong- ke; YIN Xin; YANG Xu- xing

doi:10.13386/j.issn1002-0306.2016.07.036

ZHAO Yu, PENG Tao, ZHANG Xiao- yan, CHEN Xing- ye, LU Hong- ke, YIN Xin, YANG Xu- xing. Research of the new product of staple potato noodles[J]. Science and Technology of Food Industry, 2016, (07): 232-236. DOI: 10.13386/j.issn1002-0306.2016.07.036

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Research of the new product of staple potato noodles

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Potato and flour were utilized as raw material for potato noodles making. Based on single- factor experiments,response surface optimization was carried out to optimize the technological parameter. The results showed that quality of potato noodles was most significantly affected by mashed potato,dietary alkali,wheat gluten and salt.The optimal formula was mashed potato 42.2%,wheat gluten 2.1%,salt 0.45%,dietary alkali 0.064%.It had excellent sensory qualities such as light yellow color,rich potato arom,the sensory evaluation score of mashed noodles was 92.86 under this conditions.

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Science and Technology of Food Industry

Research of the new product of staple potato noodles

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