Optimization Of Formula & Processing Of Sodium Alginate Alum Free Potato Starch Noodles Apply Clustering Analysis

Traditional starch noodles usually use large amount of alum,resulting in high aluminium residues and threatening human health.At present,bio-polysaccharides or polygalacturonate(bio-gum)are used to develop alum free starch noodles.The starch and starch noodles from different plant sources have different quality properties,and there is lack of systematic comparative studies on the formulation process of alum free potato starch noodles.At present,food development with multiple evaluation indexes cannot realize comprehensive analysis and evaluation of multiple indexes and multiple groups of experiments,let alone directly observe the distance,similarity,and factors effect of multiple indexes.This study has utilized two supervised chemometrics clustering(classification)analysis strategies and methods,PLS-DA and HCA.The traditional and national standard aluminium limited alum starch noodles were used as the reference and the extrusion method was used to make the starch noodles.The quality properties of the best formulations of 5kinds of bio-gum potato starch noodles were evaluated from 8 evaluation indexes in 3 aspects of cooking,texture,and sensory.The formulation process of the sodium alginate potato starch noodles were further optimized by orthogonal and response surface tests.The digestive tolerance of 5 kinds of bio-gum starch noodles have also been evaluated.The outcome variable data was autoscaled to eliminate magnitude,which effectively balanced the weights of 8 index variables to obtain the most objective clustering(classification)results,in line with the traditional statistical comparison of sensory,cooking and textural composition on a case-by-case basis.The clustering distance between the sodium alginate starch noodles and the traditional alum starch noodles was the closest,and the pattern similarity was 55.2%,and the comprehensive quality was the best.Followed by konjac gum and xanthan gum starch noodles,the pattern similarity was 42.3%.The pattern similarity between carrageenan and sa-son seed gum starch noodles is 61.5%,both were the furthest from the traditional starch noodles in clustering distance,closest to the national standard aluminium limited alum starch noodles,with the highest breaking rate and turbidity of soup,and the worst other quality properties.The best formula and technology of sodium alginate starch noodles was 1.5%sodium alginate,1.5%calcium chloride,and a bleaching time of 90 s,it is chewy,not easy to soften and break in long boiling,characterizing better than the traditional alum starch noodles.The in vitro digestive tolerance test of 5 kinds of bio-gum potato starch noodles showed that the sodium alginate starch noodles had the highest residual digestibility,8.9 times that of national standard alum starch noodles.The addition of alum within the aluminium limit has significantly improved the digestive tolerance of sodium alginate starch noodles.In this study,chemometrics clustering and pattern analysis were grafted onto the formulation process optimization of food to realize the holistic analysis of multi-index properties.The results were simple and intuitive,which is an integrated innovation attempt and has guiding significance for the comprehensive evaluation of food quality.