Study On The Process And Digestion Characteristics Of Purple Potato Rice Noodles

Purple sweet potato powder is the refined product of purple sweet potato,which has been widely used in food industry.The staple food of sweet potato is not only beneficial to the effective utilization of its nutrition,but also beneficial to the transformation of residents' dietary structure to the consumption direction of nutrition and health.At the same time,it also opens up a new way to ensure national food security.The purple potato rice noodles prepared by adding the purple sweet potato flour and rice flour can solve the problem of single nutrition structure of rice noodles to a certain extent,which is of great significance for improving the dietary structure of residents.Purple potato can accelerate the peristalsis of digestive tract and prevent the occurrence of cancer,but also has anti-cancer,antioxidant,anti-aging,anti-mutation,lowering blood pressure and other biological effects,and has become the focus of research and development of current agricultural product research and development personnel.In recent years,purple sweet potato has been developed into various products.In this paper,purple potato flour was added into rice flour to make purple potato rice noodles.The production process was determined and the quality of purple potato rice noodles was optimized at the same time.The digestibility of purple potato rice noodles was also studied by taking the rice noodles on the market as a control.The main findings are as follows:(1)The effects of purple potato flour on the swelling property,oil holding capa city,water holding capacity,gelatinization property,iodine blue value and rheological property of purple potato-rice flour were studied.The results showed that the add ition of purple potato powder had a significant effect on the solubility and swelling degree of the mixed powder.The added amount of purple potato flour had no signif icant effect on the oil holding capacity of the mixed powder,but the water holding capacity increased with the increase of the added amount of purple potato flour in the mixed powder.The viscosity and retro gradation value decreased with the increase of purple potato flour.The iodine blue value increased with the increase of the wh ole purple potato flour proportion.The energy storage modulus and loss modulus dec rease with the increase of purple potato flour addition amount,while the tangent val ue of loss angle increases.(2)The processing conditions of purple potato rice noodles were studied.The temperature of zone ?,screw speed of twin-screw extruder,purple potato flour addition and material moisture content were selected as the main factors,the quadratic regression orthogonal rotation combination test was carried out on the basis of single,and the cooking loss rate and sensory score of rice noodles was taken as the main index to establish a regression mathematical model.Finally,the optimal process conditions for purple potato rice noodles were optimized by linear efficiency coefficient method:temperature in zone ?95?,twin screw speed 170 r/min,purple potato flour addition 35%and the moisture content of the material 38%.At this time,the cooking loss rate of purple potato rice noodles was 17.56%,and the sensory score was 84.5.(3)The quality optimization of purple potato rice flour was studied.Konjac gum addition,guar gum addition and disodium hydrogen phosphate addition were selected as the main factors,the response surface optimization experiment was carried out on the basis of single factor with cooking loss rate and sensory score of rice flour as response values.The response values of sensory score and cooking loss rate were analyzed by linear efficacy coefficient method and weighted to obtain konjac gum,guar gum and disodium hydrogen phosphate.The optimum dosage is:konjac gum 0.30%,guar gum 0.45%and sodium hydrogen phosphate 0.80%.Under these conditions,the cooking loss rate of purple potato rice noodles was 10.35%and the sensory score was 90.3.(4)The rice noodles was used as a control to study the digestion characteristics of purple potato rice noodles.The results showed that the anti-starch content,EGI value and total starch digestion rate of purple potato rice noodles were higher than that of rice noodles,which belonged to medium EGI food.