Study On The Preparation Technology And Quality Characteristics Of Gluten-free Potato Noodles

China is the leading producer of potatoes,with the annual production ranks first worldwide.Furthermore,potato is rich in nutritional and functional components,such as protein,dietary fiber,vitamins,mineral elements,etc.,and its nutritional value is recognized worldwide.At present,the potato consumption in China is mainly for fresh eating,and the proportion of processed products(starch,starch noodles,vermicelli,and granules)is about 10%,which greatly limits the consumption of potato.The development of staple food products with potato as raw material is in line with the dietary habits of Chinese residents,can also conform to the growing demand for nutrition and health of people,and ensure the national food security.Therefore,in the present study,fresh potatoes were used as raw materials.Firstly,they were steamed and cooked to prepare mashed potatoes.Then,the effects of physical hammering modification(PHM),Na Cl addition,and p H values on the color,textural,rheological,and microstructural properties of mashed potatoes were investigated,and the best preparation process of mashed potato was determined.Based on these,the different types and dosage of starch,protein,polysaccharides on the quality characteristics of potato gluten-free noodles were analyzed,and the processing parameters of gluten-free potato noodles were optimized.This study can provide theoretical basis and technical support for the industrialization of gluten free potato noodles.The results are as follows:(1)Different PHM treatment time(0,5,30,45,60 min),Na Cl addition(0%,0.5%,1.0%),and p H values(6,7,8)had significant influences on the color,textural,rheological,and microstructural properties of mashed potatoes.The results showed that when PHM treatment time was 30 min,p H value was 6,and Na Cl was not added,the lightness(88.74),springness(81.74%),cohesion(0.69)and structural stability of the mashed potatoes were the highest,and the hardness(528.84 g)was moderate.(2)Taking the mashed potatoes prepared by the optimized processing parameters as the research object,the effects of starches from different plant sources[potato starch,cassava starch,corn starch,30%,40%,and50%(w/w)],high amylose starch and starch-acetate[1%,3%,and 5%(w/w)],proteins from different sources[egg protein,whey protein,soy protein isolate,3%,5%,and 7%(w/w)],and polysaccharides[chitosan,HPMC,CMC,1%,3%,and 5%(w/w)]on the quality characteristics of potato gluten-free dough and noodles were analyzed.Results showed that when cassava starch,70%high amylose starch,egg protein,and CMC were 50%,1%,7%,and 3%(w/w),respectively,the hardness(8323 g)of potato dough was moderate,the stability was the strongest,,and the distribution of network structure was the most uniform;the tensile strength(5.06 g/mm²),shear stress(35.02 g/mm²),and shear deformation(81.50%)of gluten-free potato noodles were the highest.(3)Potato gluten-free noodles were prepared using the optimal processing parameters,and the nutritional composition,sensory and in vitro digestion characteristics were systematically analyzed.The results showed that compared with commercially available udon noodles and wheat noodles,the nutritional components(total dietary fiber,vitamin B₂,B₃,potassium,iron,magnesium)and tensile deformation(5.78%),tensile strength(81.34%),shear stress(35.02%),shear strength(81.80%),yellowness(34.84),and resistant starch content(46.38%)of gluten-free potato noodles were relatively high.From the sensory evaluation results,it can be found that gluten-free potato noodles were better than udon and wheat noodles in smoothness,color,elasticity,and flavor.The acceptance was higher than that of udon noodles.In conclusion,the gluten free potato noodles optimized in this study are rich in nutrients and have good texture characteristics,which can meet the growing nutritional and health needs of Chinese residents,and have a very broad market prospect.