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. 2021 May 18;10(5):1115.
doi: 10.3390/foods10051115.

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

Huan Bao  1   2 , Jiaping Zhou  1 , Jinglin Yu  1 , Shujun Wang  1   2
Affiliations

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

Huan Bao et al. Foods. .

Abstract

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.

Keywords: ethanol drying; freeze drying; fresh noodles; oven drying; potato flour; quality characteristics.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
SEM images of potato flour granules subjected to different drying methods. PF-ED: potato flour dried for ethanol drying; PF-FD: potato flour dried for freeze drying; PF-OD: potato flour dried for oven drying.
Figure 2
Figure 2
XRD patterns of potato flour samples subjected to different drying methods.PF-ED: potato flour dried for ethanol drying; PF-FD: potato flour dried for freeze drying; PF-OD: potato flour dried for oven drying.
Figure 3
Figure 3
RVA profiles of potato flour samples subjected to different drying methods. PF-ED: potato flour dried for ethanol drying; PF-FD: potato flour dried for freeze drying; PF-OD: potato flour dried for oven drying.
See this image and copyright information in PMC

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