Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 254 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035556

Effect of purple sweet potato flour on edible quality and physicochemical characteristics of rice noodles

  • LIANG Lu ,
  • SUI Yong ,
  • MEI Xin ,
  • HUANG Shirong ,
  • CAI Fang ,
  • SHI Jianbin ,
  • CAI Sha ,
  • XIONG Tian
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  • 1(School of Chemical Technology, Xiangtan University, Xiangtan 411105, China)
    2(Institute of Agro-Product Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China)

Received date: 2023-03-21

  Revised date: 2023-05-15

  Online published: 2024-07-12

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Abstract

In this study, purple sweet potato rice noodles with different purple sweet potato flour additionswere prepared.The effects of purple sweet potato flour on the edible quality and physicochemical characteristics of rice noodles were studied.Results showed that the anthocyanins and total phenols content of purple sweet potato rice noodles increased by 61.79%-223.58% and 38.64%-89.77% respectively with 5%-25% addition compared with 0% addition, and the estimated glycemic index value decreased to 61.89.With the increase of purple sweet potato flour, the gelatinization starting temperature (To), peak temperature (Tp), and end temperature (Tc) of purple sweet potato rice noodles gradually increased, while the enthalpy value(ΔH) gradually decreased.When the added amount increased from 0% to 15%, the cooking loss rate and broken bar rate of rice noodles decreased from 13.49% and 24.77% to 9.65% and 18.65% respectively, and the eating quality gradually improved, when the added amount continued to increase from 15% to 25%, the cooking loss rate and broken bar rate of rice noodles reached 12.71% and 27.71% respectively, and the quality of rice noodles decreased.To sum up, when the addition amount was 15%, the purple sweet potato rice noodles had uniform color, bright color, and the best edible quality and physicochemical characteristics.

Key words： purple sweet potato flour; rice noodles; edible quality; physicochemical characteristics

Cite this article

LIANG Lu , SUI Yong , MEI Xin , HUANG Shirong , CAI Fang , SHI Jianbin , CAI Sha , XIONG Tian . Effect of purple sweet potato flour on edible quality and physicochemical characteristics of rice noodles[J]. Food and Fermentation Industries, 2024 , 50(11) : 254 -260 . DOI: 10.13995/j.cnki.11-1802/ts.035556

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