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- Title
鹰嘴豆淀粉与红薯淀粉复配粉条的研制及 工艺优化.
- Authors
张倩; 孙诚园; 张毓玲; 李涛; 李伟; 魏玉西; 高翔
- Abstract
Starch noodles made of pure chickpea starch have good toughness,with little dissolution of contents and reduced loss during the cooking process. However,chickpea starch,enriched in amylose,is hard to gelatinize,resulting in poorly transparent starch noodles. To enhance the quality of starch vermicelli,we considered adding sweet potato starch,which contains more amylopectin. The process parameters were optimized through single-factor and orthogonal tests,primarily based on sensory evaluation combined with determinations of cooking loss and transmittance. The cooking and sensory quality of the starch vermicelli were found to be best under the optimized conditions of 20% sweet potato starch,10% thickening agent,44% water content,and 3 min of aging time. Compared to starch vermicelli produced solely with chickpea starch,the complex starch noodles were easier to gelatinize,smoother,brighter,more delicious,and had improved chewiness. Additionally, they were less likely to stick to teeth and break.
- Subjects
STARCH; SWEET potatoes; CHICKPEA; NOODLES
- Publication
Food Research & Development, 2023, Vol 44, Issue 21, p68
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.21.010