| Potatoes are toleranl of droyght and barren,suitable up a wide cultivation.It is nutrient-rich and dual-used as vegetable and grain,ranked as the fourrth largest food crop by FAO.In western countries,potato is one of important staple food.China ranks first in potato planting area and total output in the world.However,due to the lack of gluten in potatoes,there are many problems such as high viscosity,poor moldability and ductility in the potato proccess.Hence potatoes are still mainly used as fresh vegelables with less than 10%processing convrsion rate.It is urgent to develop new products and increase the processing corwersion rate of potatoes.Inthis paper,the effects of mild acid ireatment combined with hydmthermal trealment(abbreviated as mild acid-hydrothermal modifieation inthe following)on the physicochemical properties of potato floir were studied to produce mild acid-hydrothermal modified potato flour(abbreviated as modified potato flour in the following).Furthermore,the effects of different modified potato flour,com to rice flour ratio and protein flour on the edible quality were studied to to develop new polato gluten free pasta using modified potato flour,com flour and rice flour as main raw materiales.Therby,it could providelechnical support for proccssing polsioes in multiple ways and promoting the bealthy and rapid development of proccssing industry of potato staple products.Firstly,theeffect of mild acid and bydrothermal treatment(citric acid content.0.0.07%,0.14%,0.21%,0.28%,0.35%;treatment tempermal 50?,60?,70?,80?)on the modified potato flour physicochemical properties were studied,the results showed that the viscosity and swelling ability of the modified potato flour decreased with the increase of hydrothemal treatment temperature,and the solubility and thermal stability increased,white the gel strength first increased and then decreased.The addition of citric acid further strengthened the change trend of physicochemical properties.Secondlym,effects of different ratio between corn and rice flour(1:9,3:7,5:5,7:3,9:1)on the quality of gluten free pasta were studied,which showed the gluten free pasta had the beest edible quality when the ratio was 3:7.On this basis,this paper investigayed the effects of different modified potato flour on gluten free pasta made from com and rice flour Results indicated that the addition of modified potato flour with citric acid 0.35%and treatment temperature60? had remarkable improvement on quality of potato gluten free pasta,which have the biggest tensile resistance,hardness and minimum cooking loss,lowest fracture porosity.Finally,the effects of different protein flour(soyprotein flour,albumin flour and whey protein flour)and added amounts(2.5%,5.0%,7.5%,10.0%)on the quality of potaio gluten free pasta were investigated.The results revealed that the edible quality of potato glulen free pasta incneased with the addition increase of albumin flour or whey protein powder,While the quality of potato gluten feee pasta showed atrend of rising firsl and then falling after soybean prolein flour addition.When the addition amount was 5.0%,the potato gluten free pasta edible quality was the best.Among the three kinds of protein flour,albumin had the most significant effect on improving the quality of potato gluten free pasia. |
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