Effect of Different Coarse Grain Flour on the Quality Properties of Sweet Potato Vermicelli
In order to investigate the effect of adding coarse grain flour on the quality of sweet potato vermicelli,the breaking rate,cooking characteristics,texture characteristics,color,in-vitro starch digestibility and volatile components of sweet potato vermicelli with different mass concentrations(5％,10％ and 15％)of chestnut flour,pueraria flour,yam flour and purple potato flour were analyzed.The results showed that,the effects of different coarse grain flour had a significant difference on the quality of sweet potato vermicelli,the breaking rate of sweet potato vermicelli increased from 8.33％to 18.33％added with chestnut flour,while the breaking rate of sweet potato vermicelli added with other grain flour was 3.33％.The water absorption and cooking loss of sweet potato vermicelli were significantly reduced by pueraria flour and purple potato flour.The hardness,adhesiveness and chewiness of sweet potato vermicelli reduced after adding 5％ chestnut flour,5％yam flour and 5％-15％ pueraria flour,the L* value of sweet potato vermicelli increased after adding pueraria flour.The rapid digestible starch content of sweet potato vermicelli decreased and the slowly digestible starch content increased after adding coarse grain flour,the resistant starch content of sweet potato vermicelli decreased after adding chestnut flour,while the resistant starch content of sweet potato vermicelli increased after adding pueraria flour,yam flour and purple potato flour.The volatile components of sweet potato vermicelli added with chestnut flour were significantly different from other samples and the signal values of 5 volatile components including W5S(nitrogen oxides),W1S(methyl groups),W1W(sulfide and terpenes),W2S(alcohols,aldehydes)and W2W(organic sulfide aromas)of sweet potato vermicelli were enhanced after adding chestnut flour.
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NSTL
万方数据
