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

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.