Effects of Different Potato Cultivars(lines)in Dryland on the Quality Characteristics of Potato Noodles

The purpose of this study was to study the suitability of processing noodles with different potato varieties,fresh potato samples from 13 cultivars(lines)were used as raw materials to prepare potato noodles,based on the analysis of the basic components of different varieties(lines),and the effects of sensory,cooking properties and texture properties of potato noodles were studied contrast with pure wheat. The results showed significant differences(P<0.05)in the sensory,cooking properties,and texture properties among the potato noodles from different cultivars(lines). Longshu No. 9,Zhongshu No. 18,LY08104-12,L1036-34,and Tianshu No.11 had relatively high sensory score,Longshu No.7,Longshu No.9,Longshu No.11,Longshu No.14,and Tianshu No.11 had relatively low breaking rate;Tianshu No.11,L1027-10,Zhongshu No. 18,L1036-34,and L1149-2 had relatively low loss rate;L1149-2,Longshu No.7,Longshu No.14,qinshuNo.9,and Zhongshu No.18 had relatively good hardness,elasticity and chewiness. Based on the sensory and physical properties of potato noodles,Longshu No.9,Tianshu No.11,Zhongshu No.18,L1036-34,and L1149-2 performed better than the other potato cultivars in the preparation of noodle with good senses,moderate hardness,and good texture quality. The sensory score of noodles of selected varieties ranged from 82.98~88.66 points,which was 5.31~11.34 percentage point lower than CK;The broken rate of noodles was the same as CK;The loss rate ranged from 2.44% to 24.76%,which was 1.86~4.18 percentage point higher than CK;And there was no significant difference between the texture characteristics of noodles and CK(P<0.05).