Effects of different concentrations of alum and konjac glucomannan (KGM) on the quality of sweet potato noodles, and the interaction mechanisms were investigated. The quality of the noodles was evaluated by measuring their mechanical indicators, cooking properties, and sensory scores, followed by measuring their correlations. The mechanisms of the mixed system were studied by FT-IR and differential scanning calorimeter (DSC). The results showed that the hardness, chewiness, and shear strength of the noodles increased, while the breaking rate, swelling degree, and cooking loss decreased with increasing the amount of alum added. There was no significant effect on the quality of the noodles when 3.511‰ and 2.633‰ (mass fraction) alum were added. Moreover, 3‰ (mass fraction) KGM and 3.511‰ alum increased the hardness, chewiness, and elasticity of the noodles but not as much as 3.511‰ alum did. Additionally, KGM and alum together did not show effects on the cooking quality. It was found that the intermolecular hydrogen bonding force of the composite gel with alum, alum and KGM was weakened. Furthermore, alum and KGM were compatible with sweet potato starch and interacted with each other, with the enthalpy and glass transition temperature of the gel increased. The correlation analysis showed that the breaking rate and cooking loss of the noodles were significantly correlated with hardness, cohesion, chewiness, and shearing force. In conclusion, 2.633‰ alum can be used during actual production to improve the quality of the noodles as well as their sensory quality.
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