Study On Non-alum Coagulator For Producing Potato Noodle

Traditionally, alum is used as a coagulator in potato noodle producing industry. Because often intake of the aluminum that exists in alum can cause harmful effect on human body, especially, bring diseases to brain, bone, and kidney, developing out a healthy and non–alum coagulator becomes a more profound project. In the present study a mixture that is included with Beta-1, 3-glucan, Calcium Chloride, Potassium Chloride, and GDL was selected as coagulator to be good to replace alum that is traditionally used in producing potato noodle. The test started with determining the levels of dosages of additives that include Beta-1, 3-glucan, Calcium chloride, Potassium chloride, and GDL being added to the potato starch dough by Single Factor Experiment. Furthermore, a method of Orthogonal Test of L9 (43) was employed to determinate optimal combination formula in terms of those characteristics that include general sensitivity evaluation scores, the broken rate, hardness, and flexibility of noodle threads. Meanwhile, optimal temperatures of cooking and cooling noodles were decided. Finally, a quality comparison between noodles made by present technology and by traditional method was conducted.It was concluded that the a optimal formula that shapes a non-alum coagulator to be replacement of alum in producing potato noodles could consist of Beta-1,3-glucan 0.16(w/w), Calcium chloride 0.1 (w/w), Potassium chloride 1.0 (w/w), and GDL 1.2 (w/w) for the qualities of noodle threads with highest general sensitivity evaluation scores≥85, broken rate≤20% , rigidity≥7000/N , and flexibility≥3.0/N. The Beta-1, 3-glucan that has a significant resisting effect on broken rate of noodle threads (P<0.05),and that has an increasing effect on both hardness and flexibility of the treads (P<0.05). While Calcium chloride, Potassium chloride, and GDL did not show much contribution on that (P>0.05 ), but they have played significant role to increase the general sensitivity evaluation scores and availability of threads forming during compressing procedure.(P<0.05).In terms of broken rate, and cooking loss the non-alum coagulator made noodle was much better than the one that was made by alum. Those were lowered by 14% and 61% respectively while gloss and mouthfeel of the products were similar.