Effects of the addition of pumpkin powder on the quality characteristics of fresh noodles

Authors

TAN Yu-heng, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China;Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LI Liang-yi, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China;Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
MA Yan, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China;Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LUO Ao-jie, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China;Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
HU Han, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China;Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
ZHOU Wen-hua, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China;Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

Abstract

Objective: This study focuses on the effect of different additions of pumpkin powder on the quality characteristics of fresh pumpkin noodles. Methods: The color, cooking characteristics, texture characteristics and sensory evaluation scores of fresh noodles with different additions of pumpkin powder were determined, and the comprehensive evaluation was carried out by correlation analysis and principal component analysis. Results: With the increase in the amount of pumpkin powder added, the brightness of the fresh noodles decreased and the color changed from bright yellow to orange yellow. The 5% pumpkin powder fresh noodles had the lowest breakage rate and loss rate, and the shortest best cooking time was 202.36 s. When the amount of pumpkin powder was added to 20%, the hardness has been found higher than that of wheat fresh noodles; the recovery, cohesion, elasticity and chewiness of 5% pumpkin powder fresh noodles were the highest; with the increase of pumpkin powder addition, all had a downward trend; sensory evaluation scores were higher than wheat fresh noodles, 15% pumpkin powder fresh noodles score was the highest. The results of correlation analysis showed that the characteristics of fresh noodles with high-quality pumpkin powder had a strong correlation; the results of principal component analysis showed that fresh noodles with 5% pumpkin powder had the highest comprehensive score. Conclusion: The quality and flavor of fresh noodles can be improved by adding pumpkin powder, and the optimum addition of pumpkin powder was 5%.

Publication Date

9-28-2021

First Page

186

Last Page

193

DOI

10.13652/j.issn.1003-5788.2021.09.030

Recommended Citation

Yu-heng, TAN; Liang-yi, LI; Yan, MA; Ao-jie, LUO; Han, HU; and Wen-hua, ZHOU (2021) "Effects of the addition of pumpkin powder on the quality characteristics of fresh noodles," Food and Machinery: Vol. 37: Iss. 9, Article 30.
DOI: 10.13652/j.issn.1003-5788.2021.09.030
Available at: https://www.ifoodmm.cn/journal/vol37/iss9/30

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