Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China.
J Food Sci. 2023 Jul;88(7):3063-3074. doi: 10.1111/1750-3841.16652. Epub 2023 May 30.
In order to ascertain optimal potato pretreatment strategy for potato-rice noodle processing, the effect of partial substitution of rice flour with potatoes processed by various pretreatment on rice noodle quality was determined. In this study, raw potato flour (RPF), cooked potato flour (CPF), potato pulp (PP), mashed potato (MP), and rice flour (RF) were prepared. The physicochemical and pasting properties of RF sample, RPF + RF, PP + RF, CPF + RF, and MP + RF blends were investigated relative to their noodle quality. The results indicated that compared to RF, CPF + RF, and MP + RF blends, RPF + RF and PP + RF blends exhibited a lower degree of starch damage, solubility, and breakdown viscosity, as well as higher relative crystallinity, final, and setback viscosity, which are favorable to quality of noodles. Therefore, the noodles made from RPF + RF and PP + RF showed the most desirable cooking quality and texture. In summary, high damaged starch content and excessive amylose content were detrimental to noodle making. Consequently, our research revealed that RPF/pulp (ungelatinized potato materials) blended with rice flour can be employed to produce decent potato-rice noodles. PRACTICAL APPLICATION: Cooked potato flour is main processing method of commercial potato flour and widely used in potato staple food industry. However, the results of our study show that raw potato flour and potato pulp are more suitable for processing of potato-rice noodle than cooked potato flour and mashed potato and can significantly improve the quality of rice noodle. This provides new ideas and insights for the preprocessing of raw potato in the potato staple food industry and the quality improvement of rice noodle. HIGHLIGHTS: The physicochemical properties of potatoes changed with various pretreatments. Excessive amylose content and starch damage were detrimental to noodle making. Partial substitution of rice flour with raw potato flour/pulp improved rice noodle quality. Raw and ungelatinized potato material is preferable for potato-rice noodle making.
为了确定用于加工土豆-米粉面条的最佳土豆预处理策略，本研究测定了用各种预处理方法加工的土豆替代部分米粉对面条质量的影响。本研究中，制备了生土豆粉（RPF）、熟土豆粉（CPF）、土豆浆（PP）、土豆泥（MP）和米粉（RF）。并研究了 RF 样品、RPF+RF、PP+RF、CPF+RF 和 MP+RF 混合物的理化性质和糊化特性与其面条质量的关系。结果表明，与 RF 相比，RPF+RF 和 PP+RF 混合物的淀粉损伤程度、溶解度和崩解粘度较低，相对结晶度、最终粘度和回生粘度较高，有利于面条质量。因此，RPF+RF 和 PP+RF 混合物制成的面条具有最理想的烹饪品质和口感。总之，高破损淀粉含量和过高的直链淀粉含量不利于制面。因此，我们的研究表明，RPF/浆（未糊化的土豆原料）与米粉混合可用于生产不错的土豆-米粉面条。实际应用：熟土豆粉是商业土豆粉的主要加工方法，广泛应用于土豆主食工业。然而，我们的研究结果表明，生土豆粉和土豆浆比熟土豆粉和土豆泥更适合加工土豆-米粉，能显著提高米粉的品质。这为土豆主食工业中土豆原料的预处理和米粉品质的提高提供了新的思路和见解。
