Food and Fermentation Industries >

2024 , Vol. 50 >Issue 13: 166 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038763

Enhancement effect of edible acid, alkali, salt, and sugar on the processing characteristics of ultrasonically treated potato powder

  • ZHENG Ying ,
  • LI Mingyuan ,
  • HAO Suying ,
  • YANG Xiaoqing
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  • (College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)

Received date: 2024-01-29

  Revised date: 2024-03-06

  Online published: 2024-08-02

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Abstract

Potatoes are devoid of gluten protein, making them a valuable ingredient to produce gluten-free food.Edible acid, alkali, salt, and sugar are commonly used to enhance the quality of the final product during the pasta foods process.This study investigates the impact of edible acid, alkali, salt, and sugar additives on the processing performance of potato powder which medicated with whey protein isolate and ultrasonic treatment.The results showed that different environmental systems caused by edible acid, alkali, salt, and sugar, led to significant enhancements on shear force, viscoelasticity, relaxation time, gel strength, and textural characteristics.Specifically, citric acid impacted starch hydrolysis to the greatest extent, resulting in notable damage to the microstructure.Sodium bicarbonate facilitated interactions between starch and protein, the dough shear force and gel brightness increased to 1.97 times and decreased 11.3% respectively.The addition of sodium chloride resulted in the increase in ionic strength, leaded to an 79.3% reduction in the equilibrium elastic coefficient, thereby significantly enhanced dough viscosity.The inclusion of sucrose promoted the effect of hydrogen bond, resulted in a significant increase in gel strength to 5.69 N.These enhancements in mechanical properties and gel properties validated the applicability of the modulation powder in pasta products field.This study is expected to improve the production of potato powder in gluten-free functional pasta foods and expand the application range of potato powder.

Key words： potato powder; ultrasonic treatment; dough; gel; processing performance

Cite this article

ZHENG Ying , LI Mingyuan , HAO Suying , YANG Xiaoqing . Enhancement effect of edible acid, alkali, salt, and sugar on the processing characteristics of ultrasonically treated potato powder[J]. Food and Fermentation Industries, 2024 , 50(13) : 166 -172 . DOI: 10.13995/j.cnki.11-1802/ts.038763

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