Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder

Abstract

Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5% and 10% PSPP as more acceptable and equally acceptable as the control, respectively. Thus, this study suggests that PSPP-supplementation results in an acceptable noodle product, potentially increasing the utilization of purple sweet potato.

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

“…These results are consistent with Zhou et al, who found that sensory scores of wheat noodle, in terms of firmness, elasticity, and overall acceptability, could be improved by the use of hydrocolloids (2–4% konjac glucomannan) because of developments in textural properties such as adhesiveness as well as springiness. Santiago et al also described that higher values of cohesiveness and elasticity in noodle texture resulted in higher sensory scores in terms of taste, elasticity, and softness.…”

Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

“…Wheat-flour foods have a huge amount of consumption in China and around the world. In recent years, many exogenous materials such as wheat bran, black tea, purple sweet potato powder, banana pulp and peel, seed powder, fiber, non-starch polysaccharides and soy protein, have been added into noodles, bread and steamed bread to improve their nutritional and functional properties (Du et al, 2016;Fu, Chang, & Shiau, 2015;Gökşen & Ekiz, 2016;Li, Zhu, Guo, Brijs, & Zhou, 2014;Ramli, Alkarkhi, Shin, Min-Tze, & Easa, 2009;Santiago et al, 2016;Sim, Aziah, & Cheng, 2015;Song, Zhu, Pei, Ai, & Chen, 2013;Wandee et al, 2015;Zhu, Sakulnak, & Wang, 2016). Dough modulation is the basis for preparing most wheat-flour foods.…”

Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai

“…Pengaturan ini menghasilkan mi ubi jalar dengan nilai cooking loss terendah. Semakin kecil nilai cooking loss menunjukkan semakin baik kualitas mi yang dihasilkan (Santiago et al, 2016;Mulyadi et al, 2014).…”