Process optimization and drying characteristics of instant noodles mixed with potato and oat
<b>Objective:</b> This study aimed to prepare a nutritious instant noodle with regional characteristics. <b>Methods:</b> The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydrati...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-12-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20231134 |
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| _version_ | 1850159410648711168 |
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| author | HUO Rui KANG Lianhe ZHANG Zhifen QIAO Jianmin ZHANG Yuanyuan |
| author_facet | HUO Rui KANG Lianhe ZHANG Zhifen QIAO Jianmin ZHANG Yuanyuan |
| author_sort | HUO Rui |
| collection | DOAJ |
| description | <b>Objective:</b> This study aimed to prepare a nutritious instant noodle with regional characteristics. <b>Methods:</b> The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydration rate, texture characteristics and hot air-drying characteristics were measured. <b>Results:</b> The optimum process parameters for the potato-oatmeal noodles were as follows: 53% water addition, mixing for 10 min, maturing for 40 min and steaming for 12 min. Based on the drying model, the optimum drying conditions were determined to be 40 min at 90 ℃. <b>Conclusion:</b> The potato-oat instant noodles prepared under the above optimal process conditions are shiny and elastic, soft and firm without sticking to the teeth and have a good taste. |
| format | Article |
| id | doaj-art-35c39766c191492992a30de4b70a19c1 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-12-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-35c39766c191492992a30de4b70a19c12025-08-20T02:23:32ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-12-013911215222,22810.13652/j.spjx.1003.5788.2023.80422Process optimization and drying characteristics of instant noodles mixed with potato and oatHUO Rui0KANG Lianhe1ZHANG Zhifen2QIAO Jianmin3ZHANG Yuanyuan4 Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot, Inner Mongolia 010031 , China Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot, Inner Mongolia 010031 , China Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot, Inner Mongolia 010031 , China Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot, Inner Mongolia 010031 , China Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot, Inner Mongolia 010031 , China <b>Objective:</b> This study aimed to prepare a nutritious instant noodle with regional characteristics. <b>Methods:</b> The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydration rate, texture characteristics and hot air-drying characteristics were measured. <b>Results:</b> The optimum process parameters for the potato-oatmeal noodles were as follows: 53% water addition, mixing for 10 min, maturing for 40 min and steaming for 12 min. Based on the drying model, the optimum drying conditions were determined to be 40 min at 90 ℃. <b>Conclusion:</b> The potato-oat instant noodles prepared under the above optimal process conditions are shiny and elastic, soft and firm without sticking to the teeth and have a good taste.http://www.ifoodmm.com/spyjxen/article/abstract/20231134 potato oat instant noodles process optimization drying characteristics |
| spellingShingle | HUO Rui KANG Lianhe ZHANG Zhifen QIAO Jianmin ZHANG Yuanyuan Process optimization and drying characteristics of instant noodles mixed with potato and oat Shipin yu jixie potato oat instant noodles process optimization drying characteristics |
| title | Process optimization and drying characteristics of instant noodles mixed with potato and oat |
| title_full | Process optimization and drying characteristics of instant noodles mixed with potato and oat |
| title_fullStr | Process optimization and drying characteristics of instant noodles mixed with potato and oat |
| title_full_unstemmed | Process optimization and drying characteristics of instant noodles mixed with potato and oat |
| title_short | Process optimization and drying characteristics of instant noodles mixed with potato and oat |
| title_sort | process optimization and drying characteristics of instant noodles mixed with potato and oat |
| topic | potato oat instant noodles process optimization drying characteristics |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20231134 |
| work_keys_str_mv | AT huorui processoptimizationanddryingcharacteristicsofinstantnoodlesmixedwithpotatoandoat AT kanglianhe processoptimizationanddryingcharacteristicsofinstantnoodlesmixedwithpotatoandoat AT zhangzhifen processoptimizationanddryingcharacteristicsofinstantnoodlesmixedwithpotatoandoat AT qiaojianmin processoptimizationanddryingcharacteristicsofinstantnoodlesmixedwithpotatoandoat AT zhangyuanyuan processoptimizationanddryingcharacteristicsofinstantnoodlesmixedwithpotatoandoat |