Bao Huan, Zhou Jiaping, Yu Jinglin, Wang Shujun
State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
School of Food Science & Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
Foods. 2021 May 18;10(5):1115. doi: 10.3390/foods10051115.
This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.
本研究考察了三种干燥方法对马铃薯粉（PF）结构和功能特性的影响，以及由小麦-马铃薯粉制成的鲜面条的品质特性。结果表明，乙醇干燥（ED）和烘箱干燥（OD）对马铃薯粉中淀粉的性质影响较小，然而，冷冻干燥（FD）导致淀粉颗粒上出现一些孔隙和通道，并破坏了淀粉的长程和短程有序结构。鲜面条中马铃薯粉的最大添加量，冷冻干燥马铃薯粉（FD-PF）为40%，乙醇干燥马铃薯粉（ED-PF）和烘箱干燥马铃薯粉（OD-PF）均为50%。随着面条中马铃薯粉添加量的增加，面条的L*（亮度）值逐渐降低，而a*（红色度）和b*（黄色度）值，以及鲜马铃薯面条的硬度和弹性值增加。本研究清楚地表明，干燥方法对马铃薯粉的性质有不同影响，进而影响用马铃薯粉制作的鲜面条的品质。
