Study on Fabrication Process of Extruded Potato Noodles

doi:10.3969/j.issn.1673-1689.2018.04.012

Home > Archive>Volume 37, Issue 4, 2018 >409-416. DOI:10.3969/j.issn.1673-1689.2018.04.012

Study on Fabrication Process of Extruded Potato Noodles
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                        10.3969/j.issn.1673-1689.2018.04.012
                    
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In this paper，blend of potato flour with rice flour in the ratio of 6∶4 was used as raw material to make potato noodles with twin-screw extrusion. The optimized process for extruded potato noodles was studied by evaluate effect of extrusion process parameters（moisture content，screw speed，barrel pasting temperature and extrusion temperature）. The result indicated that the effect of four factors on the quality of potato noodles was as follow：moisture content > extrusion temperature > pasting temperature > screw speed. The orthogonal test revealed that optimal conditions for processing of extruded potato noodles were：moisture content 38 %，screw speed 100 rpm，barrel pasting temperature 105 ℃，barrel extrusion temperature 92.5 ℃. At these conditions，comprehensive evaluation score was 11.889，tasting better and cooking loss lower. Then the processing of extruded potato noodles was predicted to have certain feasibility.

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GUO Jingxuan, LI Zhu, WANG Li, WANG Ren, SHEN Cunkuan, LUO Xiaohu, LI Yanan, CHEN Zhengxing. Study on Fabrication Process of Extruded Potato Noodles[J]. Journal of Food Science and Biotechnology,2018,37(4):409-416.

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Online: June 08,2018
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