| Potato staple food strategy is a major initiative proposed by the Ministry of Agriculture,which uses potatoes as a staple food.It can not only solve the problem of insufficient exploitation of potatoes in China,but also has great significance in meeting the residents' dietary health and ensuring food security.However,the potato flour does not contain gluten,resulting in poor processing quality of their staple food products,which severely restricts the process of its transformation from vegetables to staple foods..At present,it is generally through the addition of protein and dough improver to increase the proportion of potato flour in the pasta products and improve its sensory quality,in addition,there are also a few studies that aim to increase gluten by adding hydrocolloids.Therefore,in this paper,promotes the formation of high-proportion potato noodles(HPPN)by adding hydrocolloids,and the effect of hydrocolloids on formulation process,sensory quality,textural properties,color,water content,total phenol content and its compositional analysis and in vitro antioxidant activity of HPPN were studied.The main results of the study are as follows:(1)Through the analysis of single factor and orthogonal test,the best formula of HPPN was optimized.Including Jinlongyu multi-purpose powder,50%potato flour,1.5%CG,1%salt,35%water,as well as the noodles with a thickness of 1.5 mm had the best quality,which have a bright color,a strong potato flavor,a good palatability,a chewy,non-stick tooth.(2)The effects of different proportions of ASK,CG and CMC on the sensory quality and cooking characteristics of HPPN were studied,at the same time,the differences in water content,color and texture of dry fresh and cooked noodles were compared.The results showed that the three kinds of hydrocolloids had a significant increase in the sensory quality of HPPN and improved its cooking loss,but there are differences between the different proportions of different hydrocolloids.In the fresh noodles,the brightness decreases with the increase of the amount of hydrocolloids added,however,the result was the opposite in the cooked noodles.The water content and the texture characteristics(including hardness,elasticity,cohesion,chewiness,resilience)of the HPPN were increased with the amount of hydrocolloids in both the fresh and cooked noodles.In contrast,the optimal addition amounts of ASK and CMC were 1.5%and 2.5%,respectively;and the high-grade potato noodles with 1.5%CG had the highest sensory quality,the lowest cooking loss,and the best texture characteristics,.(3)At the same time,the effects of 3 kinds of hydrocolloids on the polyphenol composition and antioxidant activity of HPPN were studied.The results showed that the effect of hydrocolloids on the total phenolic content and antioxidant capacity of HPPN was not significant in the fresh noodles;in the cooked noodles,the polyphenol content and antioxidant capacity of HPPN with different hydrocolloids addition ratios were consistent,showing a regular change that increase first and then decrease with the increase in the usage of ASK and CG,and they were the highest when the added amount was 1.5%,as well as a positive correlation with the amount of CMC added.Different amounts of hydrocolloids have different protective effects on polyphenols,the contents of gallic acid,chlorogenic acid,epicatechin,and caffeic acid are increased first and then decreased with the addition of ASK,CG,and CMC,the amount of rutin increased positively with the amount of three hydrophilic colloids added. |
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