Effects Of Hydrocolloids On The Processing Property And Qualities Of Kudzu Starch Noodle

Starch noodle, made of various purified starch sources, is a popular and traditional food in China. Greenness, functionality, high-quality and high-security of starch noodles are main objects for the development of starch noodle now and in the future. In order to explore new food additives to take place of alum, the effects of hydrocolloids (0.1%～0.7%) including curdlan gum (CG), guar gum (GG) and konjac glucomannan (KG) on the processing property (syneresis) and qualities (color, cooking loss, cooked weight, firmness and tensile strength) of kudzu starch noodle (KSN) which was made of refined white potato starch and kudzu starch were investigated. The effects of complex gums on the KSN were also studied by Response Surface Methodology. And the mechanism of hydrocolloids on the starch was studied by fourier transform infra-red spectroscopy and scanning electron microscope.The results of single-factorial experiments showed that the addition of KG, GG or CG significantly increased the clarity of starch paste and the syneresis of KSN during the aging process. Appropriate GG or CG could significantly enhance the L* value, firmness and tensile strength of the KSN. As the concentration of GG reached 0.7%, the cooked weight of the KSN was reduced significantly. The models of the complex gums of KG, GG and CG which acted on the L* value, syneresis, cooked weight and firmness were extremely significant (p<0.01) and R2 of equation models were 89.54%,86.94%,88.17% and 87.58%, respectively. The decreases of the peak frequency of OH stretching vibration indicated the enhancement of hydrogen bonding interaction in KSN with the addition of KG, GG or CG. Furthermore, compared with the control, the addition of KG, GG or CG could decrease the number of surface crack and inside cavity, and the decrease effect was enhanced with the increasing of the concentration of there hydrocolloids.In general, the addition of KG, GG or CG could improve the processing property and qualities of KSN to some extent. And the concentration of the complex gums was quantificationally related with the L* value, syneresis, cooked weight and firmness of KSN. But, there were limited improvements of there hydrocolloids on the cooking loss of KSN.