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《Food and Fermentation Industries》 2017-11
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Effects of three quality improvers on high content of purple sweet potato dried noodles

LI Sheng;WANG Jia-jia;YE Fa-yin;ZHAO Guo-hua;College of Food Science,Southwest University;Chongqing Engineering Research Center for Special Food;  
To increase the proportion of purple sweet potato flour( PSPF) added in the noodles and improve its nutritional quality,blending wheat flour with high content of PSPF( HPSPF)( 50% wheat flour replacement rate)were used.The study investigated the effects of three different types of improvers including gluten,Konjac glucomannan( KGM) and Sodium stearoyl lactylate( SSL) on the cooking and sensory quality of HPSPF dried noodles.Response surface experiment showed that the addition of blending improvers of gluten( 3.8%),KGM( 0.7%),and SSL( 0.06%) could significantly improve the cooking quality,texture profile and sensory quality of HPSP dried noodles,and the products were similar to the normal dried noodles.
【Fund】: 重庆市社会事业与民生保障科技创新专项项目(cstc2015shms-ztzx80006);; 果蔬典型加工过程中品质功能劣变与保质减损及其调控机理(2016YFD0400204-2);; 重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
【CateGory Index】: TS213.24
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