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. 2024 Mar 5;12(6):4005-4018.
doi: 10.1002/fsn3.4058. eCollection 2024 Jun.

Investigating potato flour processing methods and ratios for noodle production

Ariel Buzera  1   2 , Evelyne Gikundi  2 , Napoleon Kajunju  3 , Jackson Ishara  1   2 , Irene Orina  2 , Daniel Sila  2
Affiliations

Investigating potato flour processing methods and ratios for noodle production

Ariel Buzera et al. Food Sci Nutr. .

Abstract

A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze-drying (FD) and low-temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze-dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze-dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss.

Keywords: cooking properties; noodles; potato flour; processing methods; sensory analysis; texture properties.

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Conflict of interest statement

The authors declare that they do not have any conflicts of interest.

Figures

FIGURE 1
FIGURE 1
Overview chart of potato flour preparation.
FIGURE 2
FIGURE 2
Particle size distribution curves of wheat–potato flour blends. (a) Freeze‐dried flour (FD). (b) Low‐temperature blanching then oven‐drying flour (LTB_OD).
FIGURE 3
FIGURE 3
Pasting profile curves of wheat flour and the different blends. (a) Low‐temperature blanching (60°C) potato flour, (b) Freeze‐dried potato flour, and Control‐100% wheat.
FIGURE 4
FIGURE 4
Scanning electron micrographs of dough substituted with different levels of potato flour (270×).
FIGURE 5
FIGURE 5
Image of noodles with different levels of different processed potato flours. FD, Freeze dried; LTB, Low‐temperature blanching then oven drying.
FIGURE 6
FIGURE 6
Texture profile analysis (TPA) parameters of cooked noodles with different potato flour/wheat flour ratios. (a: Hardness, b: Resilience, c: Cohesiveness, d: Springiness, e: Gumminess, and f: Chewiness). The different letters indicate the siginificant difference.
FIGURE 7
FIGURE 7
Sensory evaluation of cooked noodles.
See this image and copyright information in PMC

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