Effects of Lactobacillus plantarum fermentation on the quality of potato noodles

  • XU Yihan ,
  • CHEN Yujing ,
  • ZHANG Jianhua
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  • School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

Received date: 2018-08-07

  Online published: 2019-03-11

Abstract

There are some quality problems after adding potato flour to staple foods, including excessive adhesion and difficulty in molding. Lactic acid bacteria fermentation may improve the texture of staple foods made from potatoes. In this study, Lactobacillus plantarum CGMCC 14177 was used to ferment potato flour in order to improve the texture quality of potato-wheat noodles. By determining the broken rate, cooking loss rate, turbidity, textural property indexes, and sensory characteristics, the effects of fermentation time and ratio of potato flour added on the quality of potato-wheat noodles were investigated. The results indicated that the optimal fermentation period was 10 h, and the maximum addition ratio of fermented potato flour was 30%. Compared with noodles made without adding fermented potato flour, the viscosity of noodles made with fermented potato flour significantly reduced, and the maximal shearing hardness value increased obviously. Besides, their organoleptic properties were similar to wheat flour noodles.

Cite this article

XU Yihan , CHEN Yujing , ZHANG Jianhua . Effects of Lactobacillus plantarum fermentation on the quality of potato noodles[J]. Food and Fermentation Industries, 2019 , 45(3) : 124 -130 . DOI: 10.13995/j.cnki.11-1802/ts.018456

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