Food and Fermentation Industries >

2025 , Vol. 51 >Issue 18: 286 - 294

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041474

Development and quality evaluation of potato fresh wet noodles

  • ZHU Shichen ,
  • XU Yunfeng ,
  • ZHOU Xuxia ,
  • LIU Shulai ,
  • DING Yuting
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  • 1(School of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Zhejiang Key Laboratory of Efficient Development and Utilization of Deep Blue Fishery Resources, Hangzhou 310014, China)
    3(National Research and Development Sub-center for Pelagic Fish Processing Technology (Hangzhou), Hangzhou 310014, China)
    4(Provincial-Ministerial Collaborative Innovation Center for Key Technologies of Marine Food Deep Processing, Dalian University of Technology, Dalian 116034, China)

Received date: 2024-11-01

  Revised date: 2025-01-24

  Online published: 2025-10-16

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Abstract

In this paper, the effects of water-milled glutinous rice flour, sodium alginate, and konjac gum on the cooking quality, textural, and sensory properties of potato fresh wet noodles were investigated, and the optimal composition of potato fresh wet noodles was determined through one-way experiments combined with response surface analysis.Comparative studies were carried out to investigate the differences in the quality of the hydration properties and antidigestibility between them and wheat fresh wet noodles.Results showed that with the addition of water-milled glutinous rice flour (9.65%), sodium alginate (2.65%), and konjac gum (2.26%), the overall quality of potato fresh wet noodles was the best, with the lowest cooking loss of 3.48% and the sensory score of 94.34.Compared with the wheat fresh wet noodles, the potato fresh wet noodles had a higher protein (12.86%) and lower starch (44.56%) percentage composition.The results of textural characterization showed that there was no significant difference between potato fresh wet noodles and wheat fresh wet noodles in the evaluation indexes.The results of hydration characteristics showed that the water absorption index of potato fresh wet noodles was 8.53 significantly higher than that of wheat noodles 6.8, the water solubility index was 6.13% significantly higher than that of wheat noodles 4.88%, and there was no significant difference between the swelling potential and that of wheat noodles.After 180 min in vitro digestion, the hydrolysis rate of potato noodle starch was 60.05%, which was significantly lower than that of wheat fresh and wet noodles at 80.52%, the contents of potato fresh and wet noodles with rapidly digestive starch, slowly digestible starch, and resistant starch were 45.06%, 36.41%, and 18.53%, respectively, of which the contents of resistant starch were significantly higher than that of wheat fresh and wet noodles (12.84%) and buckwheat fresh and wet noodles (15.98%), which had high anti-digestive properties.The results of this study can provide a theoretical reference for the research and development of low glycemic index potato staple food.

Key words： potato; fresh wet noodles; low glycemic index (GI); response surface analysis; digestive properties

Cite this article

ZHU Shichen , XU Yunfeng , ZHOU Xuxia , LIU Shulai , DING Yuting . Development and quality evaluation of potato fresh wet noodles[J]. Food and Fermentation Industries, 2025 , 51(18) : 286 -294 . DOI: 10.13995/j.cnki.11-1802/ts.041474

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