Analysis of Effects of Four Improvers on Quality of Potato Noodles Based on the Coefficient of Variation Method

ZHANG Yunliang; DOU Boxin; LIU Lizhai; ZHANG Yu; LIU Ning; ZHANG Na; XU Chenran; LV Dan; LIU Ying

doi:10.13386/j.issn1002-0306.2020050048

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 26-32. > DOI: 10.13386/j.issn1002-0306.2020050048

ZHANG Yunliang, DOU Boxin, LIU Lizhai, ZHANG Yu, LIU Ning, ZHANG Na, XU Chenran, LV Dan, LIU Ying. Analysis of Effects of Four Improvers on Quality of Potato Noodles Based on the Coefficient of Variation Method[J]. Science and Technology of Food Industry, 2021, 42(5): 26-32. DOI: 10.13386/j.issn1002-0306.2020050048

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Analysis of Effects of Four Improvers on Quality of Potato Noodles Based on the Coefficient of Variation Method

1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;
2. Department of Food and Environmental Engineering, East University of Heilongjiang, Harbin 150066, China;
3. Heilongjiang Beidahuang Rice Group Co., Ltd., Harbin 150090, China

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Received Date: May 07, 2020
Available Online: March 02, 2021

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Abstract

The influence of different improvers on the textural properties,stretching properties and cooking properties of potato noodles were studied by a single-factor test.Variation coefficient method was used to get the different modifier under the action of the importance of each target size,again through the standardization of the index value and weight calculation,the influence of four kinds of modifier on the potato noodles quality were discussed. The results showed that the influences of different indexes on potato noodle quality were as follows:Broken rate(0.048) > drawing force(0.205) > elasticity(0.086) > loss of dry materials(0.065) > stickiness(0.048) > stretch distance(0.036) > water absorption of dry materials(0.031) > resilience(0.027) > hardness(0.020). The influence of different modifiers on the quality of noodles was as follows:xanthan gum(1.5467) > gluten powder(1.4304) > TG enzyme(1.3878) > salt(0.9818). The microstructure of 30% potato noodles with modified agent(salt of 1.5%,xanthan gum of 0.6%,TG enzyme of 0.6 U/g and gluten powerr of 8%)was significantly improved by electron microscopy. The coefficient of variation method can not only be used to study the quality improvement of potato noodles,but also be a good method to select indexes in the research of product development in the field of food.
- potato noodles,
- improvers,
- coefficient of variation method,
- textural properties,
- cooking properties,
- stretching properties

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Science and Technology of Food Industry

Analysis of Effects of Four Improvers on Quality of Potato Noodles Based on the Coefficient of Variation Method