Abstract: In order to obtain new direction and ideas for further application of potato rice noodle processing,influences of three kinds of starch on the quality of potato rice noodle were studied. 0%,5%,10%,15%,20% and 25% of corn starch,wheat starch and potato starch powder were added into 30% of potato rice noodles. The changes of cooking quality,color,texture and tensile properties of potato rice noodles were determined. The results showed that the water content of rice flour greatly reduced after adding three different starches(p<0.05). Transmittance of rice increased significantly(p<0.05)when adding corn starch,wheat starch and 5%~20% of potato starch. Iodine blue value increased significantly(p<0.05)when adding 10% of corn starch.The spit pulp of rice noodle(p<0.05)decreased significantly when adding 10% corn starch,5% wheat starch and 5%~20% of potato starch. However,the effects of three starch on the cooked broken rate of rice noodle were not significant. Rice brightness L^* decreased significantly(p<0.05)when adding 10% corn starch,10% wheat starch and 5% potato starch and the value a^* and value b^* also have changed. The hardness and peak load of rice noodles could be improved effectively when adding 5%~15% of corn starch. However,the peak load shape variable reduced significantly(p<0.05)when the addition amount of corn starch reached 20%. The elasticity of rice noodles could be improved significantly adding wheat starch. The hardness of rice noodle could be improved effectively when adding 10%~15% of wheat starch,and the peak load and chewiness could be improved significantly when adding 15% and 20% of wheat starch respectively. What is more,the hardness of rice noodles could be improved effectively by potato starch. However,the rice noodles become adhesion when 20% of potato starch were added. It suggested that corn and wheat starch were advisable to add 5% and 10% respectively in the actual processing.