Effect of salt on the texture and noodle quality of raw and cooked potato whole flour pasta sheets based on principal component comparison

Authors

LI Junyang, College of Food Science , Sichuan Agricultural University , Ya'an , Sichuan 625000 , China
CHEN Anjun, College of Food Science , Sichuan Agricultural University , Ya'an , Sichuan 625000 , ChinaFollow
NIE Wei, College of Food Science , Sichuan Agricultural University , Ya'an , Sichuan 625000 , China
LI Peijia, College of Food Science , Sichuan Agricultural University , Ya'an , Sichuan 625000 , China
LIU Yi, Urumqi Comprehensive Test Station of Xinjiang Uygur Autonomous Region , Urumqi , Xinjiang 830000 , China ;Xinjiang Yuwei Xian Agricultural Science and Technology Center , Urumqi , Xinjiang 830000 , China
YANG Ruwei, Urumqi Comprehensive Test Station of Xinjiang Uygur Autonomous Region , Urumqi , Xinjiang 830000 , China ;Xinjiang Yuwei Xian Agricultural Science and Technology Center , Urumqi , Xinjiang 830000 , China

Corresponding Author(s)

陈安均（1970—），男，四川农业大学教授，博士。E-mail：chen_anjun@sicau.edu.cn

Abstract

［Objective］ To explore the changes in the texture and noodle quality of potato flour and cooked flour pasta sheets under different salt addition levels.［Methods］ The effect of salt addition on the texture and quality of potato flour pasta sheets was investigated.Principal component analysis (PCA ) was used to reduce the dimensionality of texture data,and infrared spectroscopy was used to analyze protein structural changes.Correlation analysis was conducted using fuzzy sensory evaluation.［Results］ The primary principal component of pasta sheet texture is the hardness factor,which shows a strong correlation with breakage rate,cooking loss rate,and other texture characteristics.The second principal component represents elasticity,with a strong correlation to toughness and tensile properties.The overall texture evaluation is more influenced by the primray principal component.The ordered structure content in raw potato flour pasta sheets is higher than in cooked flour pasta sheets.The texture,sensory properties,tensile characteristics,and cooking performance of the pasta sheets are optimal when salt is added at 0.8% and 1.0%,respectively.［Conclusion］ A moderate addition of salt improves noodle quality.Salt influences pasta sheet texture by influencing the conformation of protein networks in the pasta sheets.Pasta sheet texture is closely related to noodle quality,and cooked flour noodles are less affected by salt,showing more stable properties.

Publication Date

4-3-2025

First Page

22

Last Page

32

DOI

10.13652/j.spjx.1003.5788.2024.80665

Recommended Citation

Junyang, LI; Anjun, CHEN; Wei, NIE; Peijia, LI; Yi, LIU; and Ruwei, YANG (2025) "Effect of salt on the texture and noodle quality of raw and cooked potato whole flour pasta sheets based on principal component comparison," Food and Machinery: Vol. 41: Iss. 2, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2024.80665
Available at: https://www.ifoodmm.cn/journal/vol41/iss2/3

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