Screening of potato flour varieties suitable for noodle processing

Abstract

In order to identify varieties of potato flour suitable for noodle processing, we investigated the effects of potato flour varieties on edible quality of noodles. The results showed that cooking water turbidity and cooking loss of noodles made from Zhongshu No. 19 potato flour were considerably lower than those of other varieties. The tensile resistance, hardness, and chewiness of noodles made from Zhongshu No. 19, Zhongshu No. 18, and 948A potato flour were better than those of other varieties and scanning electron microscopy observations indicated that the gluten network of these potato noodles was more compact with less porosity. Electronic nose analysis results showed that the flavor of 948A potato noodles was significantly different from that of wheat noodles and other potato noodles. In conclusion, we found Zhongshu No. 19 to be most suitable potato flour variety for potato noodle processing, followed by Zhongshu No. 18, Atlantic, and Shepody. Practical applications We expect that adding a certain proportion of potato flour to wheat flour in noodle production will enhance the nutritional value of this traditional staple food and reduce pressure on wheat, rice, and corn crops. The findings in this study suggest that flour obtained from the Zhongshu No. 19 potato variety is the most suitable potato flour for making noodles. The varieties Kexin No. 1, Atlantic, and Shepody could be alternative sources of potato flour for potato noodle processing. By contrast, Zhongshu No. 5, Qingshu No. 9, and Favorita are not appropriate varieties for potato noodle processing.

Nondestructive estimation of potato yield using relative variables derived from multi-period LAI and hyperspectral data based on weighted growth stage

“…1 c) was conducted in May–September 2018. Shepody [ 40 ], a widely planted potato variety in Jilin Province, was selected as the experimental object. Potatoes were sown on May 2nd and harvested on September 10th including the whole growth stages.…”

Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour

“…As shown in Table 4, the scores for each item and total score for both groups decreased as the F‐T cycles increased; meanwhile, the brightness of the WF control group reduced, and the color of the PF group darkened from brown, which is related to the browning reaction caused by the polyphenol oxidase in the PF group (Xu et al, 2020). The reduced viscosity with increased F‐T cycles indicates that the generation of ice crystals and recrystallization in the noodles caused by F‐T cycling loosened the reticular structure of gluten: more starch and protein in the noodles dissolved during boiling and cooking, making the noodles taste glutinous, which is consistent with test results of textural properties and cooking properties.…”

Nondestructive estimation of potato yield using relative variables derived from multi-period LAI and hyperspectral data based on weighted growth stage

“…1c) was conducted in May-September 2018. Shepody [40], a widely planted potato variety in Jilin Province, was selected as the experimental object. Potatoes were sown on May 2nd and harvested on September 10th including the whole growth stages.…”