Studies On The Quality Of Cooking Potatoes And The Processing Characteristics And Quality Improvement Of The Potatoes Noodle

With varieties of "Zi Hua Bai" potatoes as test materials,the effects of seven cooking methods(steaming,boiling,microwaving,baking,air-frying(without oil),air-frying(with oil)and frying)on the nutrients,texture,color and the sensory quality in "Zi Hua Bai" potatoes(Solanum tuberosum L.)and principal component analysis on the quality indexes of cooked potatoes were investigated.Secondly,homemade mashed potato and potato flour after steaming,the mashed potato,potato flour adding,adding water,and mixing and resting time on the properties in processing features of potato dough,and the quality of potato noodles were studied,and designed the Box-Benhnken center combination test,so that the best technology of potato noodles processing parameters was optimized.Thirdly,the effects of the wheat gluten,sodium alginate,salt or TG on the moisture state of potato dough,and the microstructure and cooking characteristics,texture,and sensory quality of potato noodles were analysed,respectively.Based on the orthogonal experiment to determine the best distribution formula of four quality modifiers,in order to further improve the quality of potato noodles.The main research results were as follows:(1)The result showed that the minimum loss of the basic nutrients after steaming and microwaving was kept with compared to others cooking methods;after microwaving,it significantly enhanced the nucleotide umami substances and the content was the highest;The texture properties was seriously influenced by air-frying(without oil).PCA was carried out on the quality indexes of cooked potatoes,it sequence was air-frying(with oil)> microwaving >frying > boiling > baking > steaming > air-frying(without oil).The steaming can be used as one of the options in the pre-processing of potato deep processing;the air-frying(with oil)can be used as a better option in the quality of cooked potatoes,however,some special consumers need to be eating low-fat foods,the microwaving can be used as a better choice.(2)With the increase of adding an amount of potato flour(or mashed potato),the proportion of gluten protein secondary structure of α-helix,β-turn and random curl were lowered after rising first in the potato dough,but the β-fold was reduced;The cooking loss rate of potato noodles were increased;It were decreased after the first increase for the hardness,springiness,chewiness,cohesiveness,gumminess and resilience of potato noodles,but the tensile resistance and the sensory scores were decreased.The more the microstructure of the noodles increased with the amount of potato flour,the more the damage was serious.The more water was added,the lower the wet gluten of the dough was made.The characteristics of TPA was not consistent with adding different amounts of water,but the tensile resistance and the sensory scores were higher under the appropriate amount of water.(3)The contents of wet gluten,free sulfhydryl(free-SH),glutenin macropolymer(GMP)and free-SH in GMP of potato dough were increased in different mixing time or resting time.Secondly,under the appropriate mixing time or resting time,the cooking loss of potato noodles was the lowest,the influence of different mixing time or resting time on the TPA properties of potato noodles was no consistent tendency,but the tensile properties and sensory quality was better with the proper mixing time or resting time.Using the response surface method to optimize the optimum processing conditions of potato noodle,under this processing conditions,it had better edible quality.(4)The change of water content in the potato dough was significantly affected by adding the different amount of wheat gluten,salt,sodium alginate or TG,respectively.The addition of wheat gluten or TG was significantly improved the cooking loss of potato noodles.And then,it reduced the cooking loss by adding the proper of salt or sodium alginate.With adding the wheat gluten,salt,sodium alginate or TG content were 2.0%,0.2%,0.2% and 1.5%,respectively,the hardness,springness,gumminess and chewiness of potato noodles were significantly higher than others adding of four quality modifiers;The tensile resistance of the potato noodles with adding four quality modifiers was decreased after the first increase,respectively.Four quality modifiers can significantly improved the palatability and toughness of the sensory indexes of the potato noodles,but had no significantly effect on other sensory indexes.In addition,Four quality modifiers could improved the density of the microstructure of the noodles.Using the orthogonal experiment to optimize the optimum compound ratio of four quality modifiers,under this formula the quality of potato noodles was the best.