Improving Technology for High Content Potato Noodle with Three Additives Based on Entropy Weight Method

The aim of the article was to optimize the processing technology of potato flour noodles. High gluten wheat flour and potato powder were used as the main raw materials. The single factor experiment, orthogonal design experiment and entropy weight methods were adopted to explore the effect of soybean...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 44; no. 10; pp. 228 - 234
Main Authors Anlin LI, Lu LI, Lidan SU, Shuangli XIONG
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.05.2023
Subjects
dried noodle
guar gum
potato
soybean protein isolate
technology
transglutaminase
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Summary:The aim of the article was to optimize the processing technology of potato flour noodles. High gluten wheat flour and potato powder were used as the main raw materials. The single factor experiment, orthogonal design experiment and entropy weight methods were adopted to explore the effect of soybean protein isolate, transglutaminase and guar gum on potato noodle. The results showed that the cooking characteristics and sensory quality of 38% potato noodle were improved by the three modifiers. The order of the factors affecting the sensory quality of potato noodle from big to small was soybean protein isolate, guar gum, glutamine transaminase, respectively. The best formulation was obtained by combining range analysis and entropy weight method, which was 6% soy protein isolate, 0.9% guar gum and 1.5% transglutaminase. According to the above formula, the potato noodle had a comprehensive score of 0.2028, a sensory score of 84.83. The entropy weight method comprehensively was used to evaluate the general quality
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022080169