2010•Journal of Henan University of TechnologyRequires access
EFFECT OF MICROWAVE ON QUALITY OF POTATO STARCH NOODLES
Tian Chun-hua
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Abstract
We evaluated the quality of potato starch noodles by selecting the viscosity,the elasticity and the transparency as the comprehensive sensory evaluation indexes.The results showed that the native potato starch noodles with the best quality were prepared under the conditions of pasting time 4 min,paste starch content 20% and water content 50%;and the microwave potato starch noodles with the best quality were prepared under the conditions of pasting time 4 min,paste starch content 15% and water content 50%.We also detected the gel properties of the native starch and the microwave potato starch by a texture analyzer,and the results showed that the gel breaking strength of the native starch with smaller peak area was 801.430 g,and the gel breaking strength of the microwave starch with larger peak area was 581.310 g.The cooking time of the native starch noodles was 10 min,and the cooking time of the microwave starch noodles was 6 min.