Effect of adding oat flour on quality characteristics of potato compound noodles

Authors

QU Zhanping, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
REN Guangyue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China; National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang, Henan 471000, China
LI Yebei, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China
DUAN Xu, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China; National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang, Henan 471000, China
ZHANG Ledao, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China; National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang, Henan 471000, China
CHEN Xi, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471000, China; National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang, Henan 471000, China

Abstract

In order to study the effect of the amount of oats on the quality of potato composite noodles, potato and wheat flour were used as main raw materials. Using texture analyzers, scanning electron microscopy and other technical means, supplemented by statistical methods such as principal component analysis and fuzzy mathematics, comprehensive examination of texture characteristics, microstructure, drying characteristics and sensory characteristics of composite noodles. The results showed that with the increase of the content of oat flour, the masticatory factor, viscoelastic factor and hardness factor of the main texture components decreased first and then increased. The structure density, porosity and effective moisture diffusion coefficient also showed a tendency of decreasing first and then increasing, and the drying characteristics of composite noodles became worse. When the content of oat flour was 10, it had the highest chewability, viscoelasticity and hardness, compact structure and large effective water diffusion coefficient, and the sensory evaluation (color, appearance, mouthfeel and palatability) of the composite noodle was the best.

Publication Date

1-28-2019

First Page

186

Last Page

192

DOI

10.13652/j.issn.1003-5788.2019.01.033

Recommended Citation

Zhanping, QU; Guangyue, REN; Yebei, LI; Xu, DUAN; Ledao, ZHANG; and Xi, CHEN (2019) "Effect of adding oat flour on quality characteristics of potato compound noodles," Food and Machinery: Vol. 35: Iss. 1, Article 33.
DOI: 10.13652/j.issn.1003-5788.2019.01.033
Available at: https://www.ifoodmm.cn/journal/vol35/iss1/33

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