Study on Effect of Different Modifiers on Quality Improvement and Anti-Aging of Potato Pancakes
With fresh Marco potato,a type of potato from Enshi in Hubei,as the raw material,traditional food potato pancakes are processed and made.The effects of four modifiers such as xanthan gum,soluble soybean polysaccharide,tea polyphenol and monoglyceride on the quality improvement and anti-aging of potato pancakes are studied.The results show that compared with the control group,the addition of proper amount of the four modifiers could all significantly improve the sensory quality,elasticity andα-starch content of pancakes,significantly decrease the gel strength and hardness,and have obvious quality improvement and anti-aging effect.The primary and secondary order of four modifiers for improving the quality of potato pancakes is 0.2％soluble soybean polysaccharide＞0.4％xanthan gum＞0.4％monoglyceride＞1.0％tea polyphenol.The aim of this study is to provide certain practical basis for the inheritance and quality improvement of traditional food potato pancakes,and to lay certain theoretical foundation for their standardized and industrialized production.
万方数据
维普
