食品工业科技2018，Vol.39Issue(1)：41-45,51,6.DOI:10.13386/j.issn1002-0306.2018.01.008
三种马铃薯复合变性淀粉对马铃薯面条的物性及品质的影响
Effect of three different potato composite modified starches on the physical and digestibility properties of potato noodles
李志勇 1谢凡 2龚盛祥 2张维 2钟耀广 1王正武2
作者信息
- 1. 上海海洋大学食品学院,上海201306
- 2. 上海交通大学农业与生物学院,上海200240
- 折叠
摘要
Abstract
In this study,potato granule was added into flour with different proportions to make Chinese noodles and potato composite modified starch were used to improving the quality of potato noodles.The optimum weight ratio of potato granule:flour and addition of Pre gelatinized cross-linked starch,Oxidized cross-linked starch,Esterified crosslinked starch were obtained by the research of the pasting properties,breaking rate,cooking loss,texture characteristics,cooking properties and sensory evaluative of potato noodles.The results showed that,the optimum weight ratio was 20∶80 (w/w),it has a significant(p ＜ 0.05) impact on springiness,chewiness,etc.;in the cooking experiment,the turbidity was lowest by adding 5％ Esterified crosslinked starch,4％ Oxidized cross-linked starch,5％ Pre gelatinized cross-linked starch respectively and the water absorption increased continuously.In the sensory evaluation experiment,the highest total score of the indexes to the potato noodles were 31.2,33.1,34.6 when 6％ Esterified crosslinked starch,4％ Oxidized cross-linked starch and 5％ Pre gelatinized cross-linked starch were added respectively.The optimal potato composite modified starch for making potato noodle was esterified crosslinked starch by comprehensive comparison the result of the effect of three different potato compound modified starches in the experiment,and the optimal addition amount was 6％.关键词
马铃薯全粉/面条/感官评定/物性Key words
potato granule/noodle/sensory evaluation/physical properties分类
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李志勇,谢凡,龚盛祥,张维,钟耀广,王正武..三种马铃薯复合变性淀粉对马铃薯面条的物性及品质的影响[J].食品工业科技,2018,39(1):41-45,51,6.
