Effect of the Partial Use of Potato Flour and Enhancers on the Rheological, Nutritional and Cooking Properties of Dried Noodles

Abstract

Wheat flour (WF) was replaced with potato flour (PF) at 10%, 20% and 30% (w/w) in combination with enhancers xanthan gum (XG) and wheat gluten (WG). The flour quality, rheological properties and noodle quality were analyzed. Increasing the PF substitution decreases the strength (S); the optimum cooked time (OCT) and water absorption slightly increased with increasing PF content. The best treatment to elaborate dry noodles was 20% of PF and application of WG6% + XG0.4%, while was significant (p ≥ 0.05) on the antioxidant activity compared to the control. The techno-functional and nutritional characteristics of PF can be an alternative to replace to WF.

Keywords

• dry noodles
• potato flour
• enhancers