The optimum processing technology of low glycemic index purple sweet potato rice noodles
Journal Title: Journal of Henan Agricultural University - Year 2022, Vol 56, Issue 5
Abstract
[Objective] The processing technology of purple sweet potato rice noodle with low glycemic index(GI) was optimized to further promote the development of nutritious and healthy food industry. [Method] In the process of preparing the rice noodles, xanthan gum was added to the whole purple potato flour after the dry heat treatment, and the effects of the addition amount of the whole purple potato flour, xanthan gum and water on the quality characteristics of the dried rice noodles were investigated by taking the texture characteristics, sensory score and broken rate as indicators. The optimum processing technology of purple sweet potato rice noodle was obtained by response surface optimization on the basis of single factor experiment, taking sensory score, broken rate and GI value as response values. [Results] The optimum processing conditions for low GI purple sweet potato rice noodles was as follows: water addition amount was 264% (the proportion to total flour mixture), purple sweet potato whole flour addition amount was 13.47% (the proportion to rice flour) and the xanthan gum addition amount was 0.46% (the proportion to total flour mixture). [Conclusion] The low GI purple sweet potato rice noodle prepared under the optimum production process had rich nutritional structure, with the sensory score of 88, the broken rate of 17%, and the GI value of 36.
Authors and Affiliations
Huiping FAN, Yilei SI, Zhen LI, Chenchen MA, Zhilu AI
Keywords
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- EP ID EP769119
- DOI 10.16445/j.cnki.1000-2340.20220726.001
- Views 4
- Downloads 0
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