Abstract: This study investigated the physicochemical characteristics of potato dietary fiber, and it also examined the influence of adding different amounts of potato dietary fiber on the quality of hot dry noodles made from potato starch. The results showed that the content of insoluble dietary fiber in potato dietary fiber was 48.74%. Water-holding capacity of potato dietary fiber was 11.23 g/g, oil-holding capacity was 1.76 g/g and water swelling was 6.65 mL/g. Glucose adsorption capacity was 0.87 mmol/g and cholesterol adsorption capacity was 2.04 mg/g. Addition of potato dietary fiber improved the quality of hot dry noodles. Water absorption capacity and cooking loss rate of hot dry noodles changed irregularly with increasing addition of dietary fiber. However, shear force and tensile strength gradually decreased. Dietary fiber could delay the decomposition of starch while increasing the digestibility of proteins in noodles. In conclusion, addition of 5%–12% dietary fiber is recommended.

Key words: potato, dietary fiber, physicochemical characteristics, hot dry noodles