Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles

Abstract

Wheat flour was replaced with potato powder (P.P) at 5 levels of 20%, 30%, 40%, 50%, and 60% w/w to make instant noodles. The results showed that storage modulus (Gʹ) and loss modulus (Gʺ) decreased when P.P was part of the dough. The addition of P.P inhibited the formation of gluten network. The redness (a*) and yellowness (b*) of dough were increased with the increasing amount of P.P. Moreover, the gelatinization properties such as peak viscosity, trough, breakdown, and final viscosity decreased while pasting temperature fluctuated when >40% P.P was added. Moreover, moisture content, cooking loss, and water absorption increased significantly (p < 0.0.5) when 40% P.P was added. Furthermore, scanning electron microscopy showed that the gluten network became weak, with uneven voids, and more starch granules were observed when P.P was added. The findings suggested the feasibility of adding 40% P.P in noodles for acceptable physiochemical and functional properties. Practical applications Potato is the third most cultivated crop in the world having balanced nutrients and good source of carbohydrates. It is mostly used at domestic scale and application of its processing products (potato powder) is limited especially in noodles (consumed all over the world). The addition of potato powder in noodles can be an alternative to the wheat flour (replacement of gluten protein). The results of present study can provide insights for making noodles especially the optimum level of potato powder is very important for the quality production of noodles.

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

“…Furthermore, starch granules were less swollen in these samples, suggesting less starch gelatinization. The findings are in agreement with other reports that the addition of protein decreased the WHC of snacks …”

Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan

“…Significant ( P < 0.05) difference was observed between peeling and unpeeling of potatoes. Peak viscosity, indicates the highest viscosity attained during gelatinisation of starch under the presence of water before its physical breakdown owing to the presence of esterified phosphate groups that got ionised when subjected to heat which caused coulombic repulsion instigating the opening of amylopectin molecules (Nawaz et al ., 2019b), leading to high swelling and peak viscosity. Peak viscosity was increased significantly ( P < 0.05) in peeled potatoes while decreased in starches isolated from without peeling.…”

“…Pasting properties of starch extracted from different varieties along with different processing methods were measured using Rapid Visco Analyser (RVA)‐4 series (Newport Scientific Pvt., Ltd., Narrabeen, NSW, Australia) following the method of Nawaz et al . (2019b). All samples were done in triplicates to calculate mean values.…”

“…Most of the potatoes in Pakistan are being used directly at domestic scale. In addition, potatoes are being used in food industries as a whole or a part of processing to make different food products such as noodles (Javaid et al ., ; Nawaz et al ., ), snacks (Nawaz et al ., ; Nawaz et al ., ), French fries, potato chips and potato powder (Ali et al ., ).…”

Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties

“…Nowadays, people are more concerned about nutrition, taste and quality characteristics of noodles. Noodles and pasta products have been reported with the incorporation of various ingredients such as dietary fibres (Jiang et al ., 2019), food additives (Nawaz et al ., 2019d), beef meat (Liu et al ., 2016), fish meat (Nawaz et al ., 2019c), fish protein isolate (Desai et al ., 2018), chickpea flour (Jia et al ., 2019) and potato flour (Nawaz et al ., 2019b). However, most of the reports have focused on nutrition while few reports are available on nutrition, processing and chemistry.…”