Effect of Artemisia Argyi leaf powder on qualities of potato starch noodle

Abstract

Abstract: Artemisia argyi has unique aroma which possesses the characteristics of the food and medicine. The potato starch noodle with Artemisia argyi leaf powder (AALP) was investigated by quality evaluation indexes (cooking loss, cooked weight, firmness, color) in this paper. The results showed that the cooked weight of this Artemisia argyi noodle (AAN) was reduced significantly, compared to the noodle with free AALP (control), the cooked loss and firmness of AAN was increased significantly due to the addition of AALP (P<0.05). But the change tendency of the firmness showed increase at first and then decrease. L* and a* value of AAN gradually reduced, and b* gradually increased (P<0.05). The AAN with 3% AALP had good acceptability after considering the above indexes.

CLC Number:

TS236.5

CHEN Cong-Gui. Effect of Artemisia Argyi leaf powder on qualities of potato starch noodle[J]. FOOD SCIENCE, 2013, 34(3): 133-136.

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