Effect Of Faba Beans,high Amylose Corn Starch And Hydrocolloids On The Quality Of Potato Vermicelli

Potato starch(PS)has low straight chain starch content,and the vermicelli made from it have defects such as easy to paste soup,easy to break,insufficient tenderness and poor taste.In order to improve the quality of potato vermicelli,adding starch with different straight chain amylose content and adding hydrocolloid became the preferred way to meet the demand of vermicelli production.Therefore,in this experiment,three kinds of starches,namely,Faba bean starch(FBS),High amylose corn starch(HACS)and PS,were selected as raw materials to study the effects of FBS and HACS and their mixed starch(MS)on the physicochemical properties of potato composite starch and its vermicelli.The effects of FBS,HACS and mixed starch(MS)on the physicochemical properties of potato composite starch and its quality were investigated.In addition,the effects of four hydrocolloids,konjac gum(KGM),xanthan gum(XG),K-type carrageenan(κ-carrageenan,KC)and artemisia gum(ASKG),on the quality of potato composite vermicelli were investigated on the basis of composite vermicelli.The main results of this study were as follows:1.By measuring the straight-chain starch content,swelling capacity,coagulability,water precipitation rate,texture and thermal properties of the composite starches,the results showed that the addition of FBS,HACS and MS decreased the swelling,solubility and transparency and increased the straight-chain starch content,coagulability,water precipitation rate,gel hardness and pasting temperature compared with the control group,and the trend of the results was related to the addition of FBS,HACS and MS The trend of the results was positively correlated with the addition of FBS,HACS and MS(from 0% to30%).Among them,the hardness and transparency of the composite starch gels with HACS addition were relatively low,while the precipitation rate and coagulability were relatively high,indicating that the composite starch gels with HACS addition had poor properties.No new characteristic peaks appeared in the IR spectral results but the peak at 3405 cm-1 was blue-shifted,indicating that the composite starch mainly relied on hydrogen bonding interactions.2.The cooking characteristics,textural characteristics and digestive characteristics indexes of the composite vermicelli were measured,and correlation and principal component analysis were performed.The results of cooking characteristics showed that the addition of FBS,HACS and MS significantly reduced the cooking loss,bulkiness and starch hydrolysis rate of potato vermicelli,and significantly improved the cooking time,paste soup transmission rate,brightness value,hardness,chewiness and sensory quality of potato vermicelli.The breakage rate and cooking loss of composite vermicelli with the addition of FBS gradually decreased when the starch addition was increased from 0% to 30%,while the breakage rate and cooking loss of composite vermicelli with the addition of HACS and MS gradually increased.The qualitative results showed that the addition of FBS,HACS and MS significantly improved the hardness,gel strength and chewiness of the composite vermicelli,and were correlated with the size of addition.The in vitro digestion results showed that the anti-digestive capacity of the composite vermicelli increased significantly with the addition of FBS,HACS and MS,and the vermicelli with the addition of MS had the strongest antidigestive capacity.The correlation and principal component analysis of the main indices showed that the indices of the vermicelli were significantly correlated,and among all the composite vermicelli,the potato composite vermicelli with 20% and 30% MS were of better quality.3.The effects of KGM,XG,KC and ASKG with different additions(0%～0.7%)on the cooking characteristics,textural characteristics and digestive characteristics of vermicelli were determined using MS composite vermicelli with 20% addition as a control.The results of steaming characteristics showed that the addition of all four hydrocolloids significantly reduced vermicelli breakage,bulkiness and cooking loss.However,with the increase of KC addition,the expansion degree and cooking loss will increase instead,compared with alum vermicelli,KC addition of 0.3% is appropriate.The qualitative results show that different hydrocolloids do not affect the vermicelli in the same way.The hardness of the vermicelli decreased at 0.3% KGM,but its hardness increased gradually with the addition amount,and was higher than the control composite vermicelli at 0.7%.Compared with the control composite vermicelli,XG,KC and ASKG increased the hardness of vermicelli and decreased the cohesiveness and elasticity.Among them,the hardness of their vermicelli showed a decreasing trend with the increase of XG addition.The in vitro digestion results showed that KGM,XG and KC,except ASKG,could improve the anti-digestive ability of vermicelli and were strongest at the addition of 0.7%.The results of sensory analysis showed that XG0.7 composite vermicelli had the highest sensory score(23.30 points),which was close to alum vermicelli(23.00 points),followed by KGM0.5 composite vermicelli(23.10points).