Abstract
The experiment used potato starch as raw material to make vermicelli. The effects were studied by Orthogonal test regression analysis, including xanthan gum, konjac powder, locust gum, sucrose ester and compound phosphate to the potato starch. The effect of several additives on the quality of potato vermicelli texture was researched. The best best improver of alum-free potato vermicelli formular as followed: xanthan gum 0.125%, konjac power 0.250%, acacia gum 0.300%, sucrose ester 0.025% and compound phosphate 0.050%. Under this condition, the texture properties of vermicelli is the best.
Publication Date
6-28-2018
First Page
216
Last Page
220
DOI
10.13652/j.issn.1003-5788.2018.06.043
Recommended Citation
Liying, CHENG; Hongtao, REN; Huirong, WANG; and Lili, HUANG
(2018)
"Study on the improvement of alum-free potato vermicelli,"
Food and Machinery: Vol. 34:
Iss.
6, Article 43.
DOI: 10.13652/j.issn.1003-5788.2018.06.043
Available at:
https://www.ifoodmm.cn/journal/vol34/iss6/43
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