Relationship between Gelatinization and Gelling Properties of Potato Starch and Potato Noodles

doi:10.7506/spkx1002-6630-201705032

Abstract

Abstract: In order to study the influence of gelatinization and gelling properties of potato starch on the quality of fresh wet potato noodles, the gelatinization and gelling properties of six different commercial potato starches were evaluated by using a rapid visco analyzer (RVA) and a texture analyzer, and the relationship between the quality of fresh wet potato noodles and these starch properties was discussed. The results showed that there was a close relationship between gelatinization and gelling properties of potato starch, and the quality of fresh wet potato starch was closely related to gelatinization and gelling properties of potato starch. Gelatinization properties of potato starch were significantly correlated with the sensory quality and breaking rate of potato noodles, and they could be ranked according to their significance (correlation coefficient, r) as follows: setback > trough viscosity > peak viscosity > final viscosity > breakdown > gelatinization temperature. Similarly, gelling properties of potato starch were significantly correlated with the sensory quality and breaking rate of potato noodles, and they could be ranked according to their significance (correlation coefficient, r) as follows: chewiness > gelling strength = viscosity > hardness > resilience > springiness. In the process of fresh wet potato noodles production, we could take the setback, chewiness, gumminess and gelling strength of potato starch as indicators to evaluate the quality of raw materials. This study would provide the theoretical basis for raw material selection for and quality improvement of fresh wet potato noodles.

Key words: potato starch, gelatinization, gelling, potato noodle quality, correlations

CLC Number:

TS236.5

PAN Zhili, ZHANG Yao, AI Zhilu, LI Zhen, FAN Huiping, SUO Biao. Relationship between Gelatinization and Gelling Properties of Potato Starch and Potato Noodles[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201705032.

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Relationship between Gelatinization and Gelling Properties of Potato Starch and Potato Noodles

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