Abstract:

Noodle with tomato and yam has been commonly recognized to have excellent nutritional functions for health-promotion. In order to improve the quality of this kind of noodle, its technological improvements were conducted through modulating contents of nonfat dried milk, soybean lecithin and potato starch. Results indicated that the quality of nutrition noodle with tomato and yam was significantly improved when the contents of tomato juice, yam flour, nonfat dried milk, soybean lecithin and potato starch were 25%, 4%, 10%, 0.4% and 5%, respectively.

Key words: nutrition noodle, noodle quality, quality improvement