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

Figures & data

Table 1 System for evaluation the quality of cooked Dry Chinese noodle

Parameters	Full score	Criterion
Color	10	Evaluation under white light. Desirable: Bright, white noodle surface, 8.5–10.0; Medium: 6-8.4; Undesirable: 1.0–6.0
External appearance	10	Smooth or deformed skin, the number, and size of specks or pinhole on noodle surface, evaluation under red light. Desirable: 8.5–10.0; Medium: 6–8.4; Undesirable: 1.0–6.0
Smoothness	5	Desirable: little resistance to the lips when drawn into mouth, 4.3–5; Medium: 3–4.3; Undesirable: 1–3
Palate	20	Firmness, the force required to cut through the noodle using front teeth. Desirable: medium firmness, 17–20; Medium: 12–17; undesirable: too hard or too soft firmness, 1–12
Elasticity	25	Elastic and cohesive when chewed; Desirable: 21–25; Medium: 15–21; Undesirable: 1–15
Stickiness	25	Desirable: not to stick to teeth when chewed, 21–25; Medium: 15–21; Undesirable: 10–15
Taste	5	Desirable: wheat flavor and aromatic taste when smelt and eaten, 4.3–5; Medium: 3–4.3; Undesirable: 1–3
Total score	100	Good quality, like much > 85; 85 > medium, acceptable > 70; poor quality, unacceptable < 70

Table 2 Characteristics of wheat flours and sweet potato flour

	Wheat flour					Sweet potato flour
Characteristics	Yannong	Zimai	Weimai	Wennong	HRWW	Lushu 3
Protein (%)	11.87	12.83	13.90	13.17	13.88	2.70
Wet gluten(%)	30.29	30.33	38.86	36.41	36.50	—
Gluten index	42.68	72.13	34.14	13.94	94.90	—
Dry gluten (%)	9.35	10.01	12.10	11.84	13.40	—
Development time (min)	9.00	6.00	3.70	2.70	6.84	—
Stability time (min)	14.7	12.0	3.5	2.1	12.5	—
Peak viscosity	188.75	219.58	189.00	248.67	183.20	181.08
Trough	137.50	149.58	132.42	178.00	127.10	102.75
Break down	51.25	70.00	56.58	70.67	56.10	78.33
Final viscosity	232.50	240.33	222.17	279.41	191.20	161.33
Set back	95.00	90.75	89.75	101.41	105.70	58.58

Figure 1 Variety dependent color changes in raw noodles sheets prepared by sweet potato flour with wheat flours. □ Yannong; ▪ Zimai; △ Weimai; ⋄ Wennong; • HRWW.

Table 3 Texture profile analysis of cooked Dry Chinese noodles from five wheat flours and their respective blends with sweet potato flour.*

	SPF addition	Yannong	Zimai	Weimai	Wennong	HRWW
Hardness (N)	0%	2.51c	3.03b	3.44a	2.17a	4.41a
	10%	2.43c	3.22b	3.67a	2.87b	4.14a
	20%	3.86a	3.44a	3.67a	2.74b	3.18b
	30%	2.75b	3.43a	2.14b	3.17c	2.68c
Adhesiveness** (N·Sec)	0%	0.088c	0.056b	0.127a	0.073c	0.118a
	10%	0.081c	0.060b	0.132a	0.113b	0.094b
	20%	0.142a	0.069b	0.143a	0.108b	0.100b
	30%	0.117b	0.117a	0.094b	0.147a	0.101b
Springiness	0%	0.93 a	0.95 a	0.83 a	0.90 a	0.94a
	10%	0.91 a	0.89b	0.78 ab	0.80 b	0.93a
	20%	0.79 b	0.90b	0.72 b	0.71 b	0.89b
	30%	0.77 b	0.85 c	0.75 b	0.74 b	0.81c
Cohesiveness	0%	0.68a	0.66a	0.62a	0.63b	0.70a
	10%	0.60b	0.67a	0.53b	0.61a	0.68a
	20%	0.51c	0.65a	0.50b	0.58a	0.61b
	30%	0.51c	0.61b	0.48c	0.51b	0.54c
Resilience	0%	0.313a	0.313a	0.250a	0.262a	0.358a
	10%	0.278b	0.319a	0.203b	0.248a	0.304b
	20%	0.197c	0.304a	0.179b	0.207b	0.277c
	30%	0.212c	0.272b	0.201b	0.203b	0.272c
*Mean values in the same column in each parameter with different letters are significantly different (P < 0.05). **For adhesiveness values, the minus signs were all omitted.

Table 4 Sensory scores of Dry Chinese noodle prepared from wheat flours mixed with sweet potato flour.*

Wheat flour	SPF levels	Col*, **	Ext	Smo	Pal	Ela	Sti	Tas	Tot 1	Tot 2
Yannong	0%	8.12a	7.9a	3.98a	15.7c	22.2a	17.8bc	4.15a	79.85	67.58
	10%	4.90b	7.9a	3.67ab	16.7bc	19.4b	18.4b	2.60b	73.57	66.07
	20%	5.34b	7.5a	3.23c	18.2a	19.9b	18.8b	2.05b	75.02	67.63
	30%	2.98c	7.0a	3.41bc	17.8ab	13.7c	22.7a	2.05b	69.64	64.61
Zimai	0%	7.52a	7.7ab	2.89b	13.2b	20.7a	16.9b	4.60a	73.51	61.39
	10%	5.04b	8.3a	3.27b	12.8b	18.9a	21.8a	3.00ab	73.11	65.07
	20%	5.06b	7.0b	3.82a	16.6a	19.2a	21.6a	2.10b	75.38	68.22
	30%	2.12c	7.2ab	3.98a	17.8a	17.8c	22.3a	2.45b	73.65	69.08
Weimai	0%	9.02a	8.9a	4.27a	19.3a	19.8a	17.6b	4.35a	83.24	69.87
	10%	6.42b	7.3ab	4.04a	18.7a	13.4b	19.7a	2.25b	71.81	63.14
	20%	4.92c	7.4b	3.93a	18.4a	14.2b	20.6a	2.10b	71.55	64.53
	30%	4.94c	7.1b	4.00a	15.3b	12.8b	19.6a	2.55b	66.29	58.80
Wennong	0%	7.82a	8.4a	4.42a	12.3a	14.5a	21.3ab	3.80a	72.54	60.92
	10%	5.78b	7.4ab	4.20ab	9.45b	11.8bc	18.7bc	2.40b	59.73	51.55
	20%	5.48b	7.8a	4.23ab	13.4a	13.2ab	19.5b	2.65b	66.27	58.14
	30%	4.66c	6.9b	3.96b	13.1a	10.5c	22.3a	2.60b	64.02	56.76
	0%	8.04a	7.4a	3.23b	10.72c	20.7b	17.8b	3.40a	71.29	59.85
HRWW	10%	5.78b	7.5a	3.92a	17.40ab	21.5ab	18.7b	2.35b	77.15	69.02
	20%	3.14c	7.2a	4.21a	16.70b	22.3a	21.3a	2.40b	77.25	71.71
	30%	2.84d	6.7a	3.85a	19.10a	18.2c	20.7ab	2.30b	73.69	68.55
*Mean values in the same column in each wheat varieties with different letters are significantly different (P < 0.05). **Col = color; Ext = external appearance; Smo = smoothness; Ela = elasticity; Pal = palate; Sti = stickiness; Tas = taste; Tot 1 = total score; Tot 2 = total score not including color and taste scores.