Influence of compound improvers on the textural quality of extruded potato noodles

In order to explore the feasibility of quality improver applied to extruded potato noodles,the effect of different quality improvers( xanthan gum,sucrose ester and corn starch) on the quality of extruded potato noodles was studied with textural quality as evaluation index.On the basis of single factor experiments,the optimal ratio of composite improvers was determined through orthogonal experiment.The result indicated that the formula of the composite improvers were xanthan gum 0.4 g /100 g,sucroseester 0.3 g /100 g and corn starch 6 g /100 g. At these conditions,the textural quality of extruded potato noodles was improved significantly,springiness enhanced to 0.988,and hardness and chewiness were 2271 g and 2013 g,respectively.