| In this study, different levels of calcium salts (calcium chloride, calcium acetate, calcium lactate) and ferric salts (ferrous sulfate, ferrous lactate and ferric ammonium citrate)were added into potato starch, then the gel strength, retrogradation property and rheology of potato starch gels and the breaking rate, noodle soup’s absorbance value, color,mechanical properties and the TPA of starch noodle with the calcium salts and ferric salts using the texture profile analysis, spectrophotometer, chromatic meter and rheometer, were systemly studied. The paper aimed at providing a theoretical foundation for the application of calcium salts and ferric salts to starch industry.The results were as follows:(1) The different calcium salts and ferric salts were able to increase the gel strength of potato starch gels, especially ferrous sulfate and ferric ammonium citrate. The gel strength significantly decreased (P<0.05) as the concentration of ferrous sulfate and ferric ammonium citrate increased.The different calcium salts and ferric salts were able to increase the retrogradation properties. From the3d, the retrogradation properties with the salts increased very slowly. By comparing, calcium chloride had the most significant effect on the retrogradation properties of potato starch paste, followed by calcium acetate, the least was calcium lactate. Compared with bivalent ferric salts, trivalent ferric salts had the more significant effect on the retrogradation properties of potato starch paste.(2) The different calcium salts and ferric salts increased the visco-elastic properties of potato starch. The visco-elastic properties of potato starch decreased with the increasing concentration of calcium acetate, ferrous sulfate and ferric ammonium citrate. Meanwhile, the visco-elastic properties of potato starch first increased,then decreased as the levels of other salts increasing.(3) The different calcium salts and ferric salts decreased the breaking rate. Except ferric ammonium citrate, the breaking rate decreased as the levels of other salts increasing.(4) The effects of different calcium salts and ferric salts on the absorbance value of noodle soup were assessed. It showed that the calcium salts and ferric salts also decreased the absorbance value of noodle soup. Except ferric ammonium citrate, the absorbance value of noodle soup decreased with the increasing levels of other salts.(5) The calcium salts and ferric salts increased the mechanical properties of potato starch noodle, especially the shearing stress and tensile stress. The ferric salts had significant effect on the shear deformation and tensile deformation of potato starch, while the calcium salts had no significant influence on them.(6) The calcium salts and ferric salts decreased the L*of potato starch noodle. With the increasing concentration of calcium salts and ferric salts, the L*decreased. The b*of potato starch noodle decreased as the concentration of the calcium salts increased.When the concentration of the ferric salts increased to0.464mmol/kg, the a*and b*significantly changed (P<0.05) with the increasing levels of the ferric salts.(7) The effects of the calcium salts and ferric salts on the TPA of potato starch noodle were assessed. It showed that the calcium salts and ferric salts increased the hardness, chewiness and gumminess of potato starch noodle, and decreased the cohesiveness, springiness and adhesiveness. The calcium salts decreased the resilience of the potato starch noodle, while ferric salts increased it. |
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