Evaluating the Quality of Noodles Incorporated with Potato Flour Dried by Different Drying Methods Based on Coefficient of Variation

doi:10.7506/spkx1002-6630-20181130-357

Abstract

Abstract: In order to select a suitable drying method for composite wheat-potato noodles, this study evaluated and compared the effects of four drying methods of heat pump drying, hot air drying, cold air drying and infrared drying on the drying characteristics, quality attributes and microstructure of noodles. Overall evaluation scores of the four drying methods were obtained based on coefficient of variation. The results showed that the drying methods had significant influence on all investigated parameters (P < 0.05), and breaking rate, hygroscopicity, drying energy consumption, cooking loss rate and chewiness accounted for a larger proportion of the overall evaluation, with breaking rate contributing to the largest proportion. The results of the comprehensive evaluation showed that the quality of the composite noodles dried by heat pump drying was the best (comprehensive score of 0.239), followed sequentially by hot air drying (comprehensive score of 0.201), cold air drying (comprehensive score of ?0.062), and infrared drying (comprehensive score of ?0.701). Accordingly, heat pump drying is the best drying method.

Key words: drying method, composite noodles, quality, coefficient of variation, comprehensive score

CLC Number:

TS201.1

LI Yebei, REN Guangyue, QU Zhanping, DUAN Xu, ZHANG Ledao, LU Yingjie. Evaluating the Quality of Noodles Incorporated with Potato Flour Dried by Different Drying Methods Based on Coefficient of Variation[J]. FOOD SCIENCE, 2020, 41(1): 48-54.

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Evaluating the Quality of Noodles Incorporated with Potato Flour Dried by Different Drying Methods Based on Coefficient of Variation

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