| In this paper,Chinese traditional potato starch noodles as the research object,the gelatinization and gel properties of six different potato starch has been tested by using RVA and texture analyzer,the relationship between fresh wet potato noodles and theses properties has been compared and discussed,and so are these properties;According to the influence of 8 different additives on potato starch setback,chewiness,gumminess and gel strength.konjac gum,carrageenan and CSL-SSLwereas additives to improve the quality of fresh wet potato noddles.In the response surface optimization,the amountsof additives were performed as the main factor,the sensory score and ratio of broken of potato noodles were performed as response value;The amount of leaky amylose in potato starch was determined,and the rheometer,scanning electron microscope(SEM)and X-ray diffraction(XRD),low field nuclear magnetic resonance(NMR)and fourier transform infrared spectrometer(FT-IR)were used to investigate the effect of alum on potato starch noodles,and compared with the blank group.The results showed as follows.1.The gelatinization and gel properties of potato starch are of great importance to the quality of potato starch noodles.The pasting properties of flour were significantly correlated with the sensory quality and broken rate of potato starch noodles,according to a significant degree(r value)is in the following order: setback> trough viscosity> final viscosity> peak viscosity> breakdown > pasting temperature;There was a significant correlation between the gel properties of starch and the sensory quality and broken strip rate of potato flour.The order of the degree of taste(r value)was: chewiness> gel strength? gumminess > hardness >resilience>elastic.The higher the value of retrogradation of potato starch,the lower potato flour taste,smoothness,elasticity,toughness,breaking rate are;the bigger starch gel chewiness and gel strength and viscosity are,the better the quality of potato starch noodles.In the selection process of potato starch,the starch with high value of setback,chewiness,gel strength and gumminess is the raw materials of good quality.2.adding 0.29% konjac gum,0.53% carrageenan and 0.1% CSL-SSL,the sensory score and ratio of broken of fresh wet potato noodles were 10.60 and 10%.The relative error of the results and the predictions were small,and the ratio of broken,sensory score and textural properties of the fresh wet potato noodles were close to the traditional potato noodles.3.in the mixed system of alum and starch,The amount of amylose was significantly lower than that of pure starch paste system.The results of SEM showed that,the potato starch noodles with 0.1% alum,the number of internal holes is about 72,the average area of the hole is 652.58 units,less than the blank group of 92 and 580.09.The results of NMR showed that the binding water of potato starch noodles containing alum was more than that of blank group.The XRD results showed that,The crystal structure of potato starch was destroyed,and the crystallinity of potato starch noodles with aulm was increased from 16.65% to 19.64%..The rheological test results showed that potato starch dough with alum,storage modulus and loss modulus increased,loss tangent decreased,showing stronger elastic properties.FT-IR test results showed that adding alum,just making the O-H stretching vibration of hydrogen bonding system in the absorption peak moves to the high field direction,the ionic bond was dominant in the interaction system,and no new group was formed in the system. |
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