Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour

Abstract

Effects of sweet potato flour (SPF) addition on dry Chinese noodles prepared from five wheat flours with variable quality (weak to very strong) were investigated. Color values expressed as L*, a* and b* were markedly affected by the levels of SPF. SPF addition reduced the springiness, cohesiveness, and resilience of the cooked noodles, but exerted varied effects on hardness and adhesiveness. Total scores of noodle samples prepared from composite flours decreased significantly with exception of very strong or strong flour. However, the reduction of total scores in wheat-SPF noodles was mainly due to decreasing of color and taste scores.

Keywords:

• Dry Chinese noodle
• Wheat-sweet potato flour blend
• Textural analysis
• Sensory evaluation

ACKNOWLEDGMENTS

The authors are grateful for the cooperation and kind help received during the project. National Natural Science Foundation of China (30671270), and Program for Growing Superior Grain Cultivators in Shandong Province (2005) provided financial support for this research.