| The potato mud mixture flour was used as raw material in this research to investigate the effects of on the optimization foundation powder formulation of potato noodle.Using the response surface method to determine the optimum amount of potato residue in the noodles and the different additives(glute n,emulsifier,modified starch)in the noodle noodles in the appropriate amount of added,Investigate the effects of different modifiers on the characteristics of the quality of potato noodles and optimize the recipe of potato noodle improver,get potato noodle products.Also,The volatile compounds of potato were determined by headspace-solid phase microextration(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).The specific results are as follows:(1)According to the results from potato mud hit time,Hit the potato mud is conducive to the formation of noodles and can reduce the noodles of the broken rate,When the potato mud hit time more than 12 min,Shear force and viscosity gradually reduced,While the strike time is more than 18 minutes,Due to potato mud hit time is too long,Potato tissue state is too viscous to continue to whipping,processing characteristics are very poor,can,t be added into the dough in the processing of potato noodles,So,from the shear force and viscosity considerations,Selection of potato mud hit time for 12 min after the subsequent production of potato noodles better.(2)According to the results from different potato-wheat ratios,noodle breaking rate increases gradually with the increase of potato mud;the noodle breaking rate increases significantly(p<0.05)when the potato mud content exceeds 55% as well as the sensory evaluation value decreases.Salt added more than 0.2%,edible alkali addition greater than 0.15%,no broken bar,Indicating that salt and edible alkali can improve potato noodle breaking rate.Therefore,To sensory evaluation as an indicator,.Consequently,the potato paste 54.12%,wheat flour 45.5%,0.3% salt and edible alkali of 0.15% have been finalized.(3)The study of modifier on influencing the quality of mixed-powder potato noodles has shown that:Gluten,emulsifier and modified starch on the quality of potato noodles have a good improvement,the most obvious effect of wheat gluten,ADP-PS is more effective than OSA-Starch regarding to improve quality of noodles.Also,monoglycerides is a better substitute than sucrose esters.he best formula for potato noodles was determined by mixing design tests:To the total amount of potato noodles formula,Including 1.48% gluten,0.22% monoglyceride,ADP-PS 2%(The total weight of the modified agent was 3.7%),cooking loss rate of 5.42% have been successfully achieved.(4)The correlation in sensory evaluation and different parameters of TPA of basic flour dough have been researched.The sensory evaluation has highly positive correlation withadhesiveness.C hewinesshas highly significant or significant correlation with hardness,springiness and cohesiveness.scanning electron microscopy experiments confirmed the improvement effects of the complex additives.(5)The volatile compounds of potato were determined by headspace-solid phase microextration(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).More than 37 volatile compounds were identified including aldehydes,alcohols,furans,hydrocarbons,ketones,phenols,esters and methylthio compounds in fresh potato,potato puree steamed,and potato puree stored at 60?for 3 h.The hydrocarbons were the major volatiles including methyl cyclopentane(25.74%),n-hexane(5.86%),n-pentane(5.93%)in the fresh potatoes.The aldehydes were the main volatiles including hexanal(88.92%),valeraldehyde(3.437%),(Z)-2-heptenal(2.077%),nonanal(0.748%)in the potato pureesteamed and potato puree stored at 60 ? for 3 h.and Hexanal(88.92%)was the dominant compound in the potato pureesteamed and potato puree stored at 60 ? for 3 h,The aldehydes were the main volatiles including hexanal(53.315%),nonanal(11.898%),heptaldehyde(2.911%),decanal(2.428%)in potato noodles. |
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