Study On The Development And Quality Characteristics Of Purple Sweet Potato Noodles

Due to the wide variety of purple sweet potato raw materials,the quality of purple sweet potato fresh and wet noodles produced varies.9 purple sweet potato varieties were studied as raw materials by Hunan Crop Research Institute.Based on the nutrition,color,and sensory quality of fresh purple sweet potato,principal component analysis was used to evaluate the Farinograph,viscosity,rheology,and moisture distribution of purple sweet potato powder,as well as the sensory,texture,and cooking characteristics of fresh and wet purple sweet potato noodles;At the same time,the microstructure and flavor characteristics of fresh and wet purple sweet potato noodles were determined and analyzed.The main results are as follows:1.The research analyzed the nutritional components of 9 varieties of purple sweet potato.The nutritional components of 9 varieties of purple sweet potato were determined as protein 7.02～11.60 mg/mL,dietary fiber 3.65～6.02 g/100g,flavonoids 0.27～0.32 mg/mL,vitamin C 2.23～2.93 mg/100g,vitamin B2 1.40～2.95%Principal component and cluster analysis were used to analyze the differences in the nutritional quality of the 9 purple sweet potatoes.The top three comprehensively ranked Xu zishu No.8>Mian zishu No.9>Yu zishu No.7.2.The powder quality,gelatinization,rheology,and moisture distribution characteristics of 9 varieties of purple sweet potato flour dough were studied,and the quality characteristics of purple sweet potato-wheat flour mixed dough were discussed.The water absorption,stability time,weakening degree,tolerance index,and gelatinization temperature of the 9 varieties of purple sweet potato flour dough are 69.00%～69.97%,3.30～3.46 min,135.00～139.98 FU,139.90～150.14 FU,86.45～88.10 ℃,respectively;Bandwidth,peak viscosity,minimum viscosity,final viscosity,attenuation value,and regeneration value are 60～66.92 FU,1460～1843 cp,886～1198 cp,1708～2026 cp,574～768 cp,822～988 cp,respectively.3.The differences in quality characteristics and processing suitability of nine varieties of purple sweet potato noodles were analyzed.The results showed that there were some differences in color characteristics,cooking characteristics(broken rate,cooking loss rate,swelling rate),texture characteristics(hardness,cohesiveness,resilience,cohesiveness,elasticity,viscosity,chewiness),and sensory scores among different varieties of purple sweet potato fresh wet noodles.Among them,the color(expressed by brightness value L*)is 71.91～77.91,the rate of cooked and broken strips is 6%～11%,the cooking loss rate is 8.61～10.67%,the expansion rate is 164%～182%,and the maximum tensile force is 9.37～14.47 F/g.The cumulative variance contribution rate of taste,cooking,color,and swelling characteristics was 87.990%.The highest score in the final comprehensive score was Xu Zishu No.8-60%Mian zishu No.9,indicating that Xu zishu No.8-60%Mian zishu No.9 is most suitable for the processing of fresh and wet purple sweet potato noodles.4.The study analyzed the microstructure,crystal characteristics and flavor volatile compounds of purple sweet potato fresh wet noodles.Scanning electron microscope analysis of purple sweet potato fresh wet noodles microstructure surface has many large cracks and folds;X-ray diffraction analysis of purple sweet potato fresh wet noodles crystals are A-type crystals,the crystal area of the fresh wet noodles of the compound purple potato powder is larger.The crystallinity is 11.72%;using headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)to identify fresh and wet noodles,a total of 10 types of volatile compounds are separated and identified,and they are classified 25 Foresters,28 alcohols,28 acids,65 alkanes,22 aldehydes and 25 ketones,5 ethers,6 Heterocyclic compounds and other compounds.