Effects of potato powder on wheat dough properties and fresh noodles quality

Figures & data

Table 1. Standard of sensory evaluation.

Tabla 1. Estándar de evaluación sensorial

Item		Full Core	Standard of Evaluation
Appearance	Color	10	White (8–10); Milk white, milk yellow (6–8); Yellow, gray and other colors (1–6)
	Luster	10	Bright (8–10); General (6–8); Dim (1–6)
Taste	Smoothness	10	Smooth (8–10); General (6–8); Not smooth (1–6)
	Adhesiveness	20	Tasty, not sticky teeth (15–20); General (10–15); Sticky teeth (1–10)
	Toughness	20	Chewy (15–20); General (10–15); Mushy (1–10)
	Hardness	20	Hard (15–20); General (10–15); Soft (1–10)
	Smell	10	Scent of wheat (8–10); General (6–8); No scent of wheat (1–6)

Table 2. Pasting properties of dough.

Tabla 2. Propiedades de pegado de la masa

Amount of potato powder added	Peak viscosity (cP)	Peak time (min)	Trough viscosity (cP)	Final viscosity (cP)	Breakdown (cP)	Setback (cP)	Pasting temperature (^oC)
0%	1607.0 ± 3.6^a	6.13 ± 0.01^a	1151.0 ± 8.6^a	2246.3 ± 3.1^a	455.6 ± 8.9^a	1095.0 ± 10.4^a	78.2 ± 0.4^a
5%	1582.3 ± 42.6^a	6.00 ± 0.07^b	1130.6 ± 30.0^a	2223.6 ± 37.4^a	451.6 ± 13.1^ab	1093.0 ± 10.1^ab	77.9 ± 0.8^a
10%	1553.0 ± 96.7^ab	5.95 ± 0.04^bc	1111.6 ± 60.6^ab	2186.6 ± 106.2^a	441.3 ± 36.4^ab	1075.0 ± 47.1^ab	77.2 ± 0.8^a
15%	1524.3 ± 53.2^ab	5.95 ± 0.04^bc	1091.3 ± 44.6^ab	2139.6 ± 70.6^ab	433.0 ± 9.6^ab	1048.3 ± 26.1^bc	77.5 ± 0.5^a
20%	1480.0 ± 38.7^bc	5.87 ± 0.01 ^cd	1059.0 ± 27.7^bc	2064.6 ± 54.3^bc	421.0 ± 12.5^bc	1005.6 ± 26.6 ^c	77.7 ± 0.9^a
25%	1401.6 ± 47.9 ^cd	5.82 ± 0.04^de	1009.6 ± 39.2^cd	1959.6 ± 63.5 ^cd	392.0 ± 8.8 ^cd	950.0 ± 24.3^d	77.1 ± 0.1^a
30%	1374.6 ± 27.4^d	5.76 ± 0.07^e	984.6 ± 22.3^d	1902.3 ± 42.7^d	390.0 ± 6.0^d	917.6 ± 20.5^d	77.4 ± 0.3^a

Different alphabets at the top right of numbers in the same column means that differences are significant (P < .05). Values are the means of three replicates (means ± standard deviation)

La presencia de distintas letras en la parte superior derecha de los números de una misma columna indica que las diferencias son significativas (P < .05). Los valores son las medias de tres réplicas (media ± desviación estándar).

Figure 1. Dough rheological properties. (a) 0% potato powder, (b) 5% potato powder, (c) 10% potato powder, (d) 15% potato powder, (e) 20% potato powder, (f) 25% potato powder, (g) 30% potato powder.

Figura 1. Propiedades reológicas de la masa. (a) 0% de papa en polvo, (b) 5% de papa en polvo, (c) 10% de papa en polvo, (d) 15% de papa en polvo, (e) 20% de papa en polvo, (f) 25% de papa en polvo, (g) 30% de papa en polvo

Table 3. Fit curve parameters of rheological properties of dough.

Tabla 3. Parámetros de la curva de ajuste de las propiedades reológicas de la masa

Amount of potato powder added	K’ (Pa.s^n)	n’	R^2	K’’ (Pa.s^n)	n’’	R^2
0%	14809	0.194	0.942	5235	0.153	0.948
5%	15399	0.195	0.924	5449	0.148	0.963
10%	16183	0.184	0.909	5688	0.142	0.957
15%	17346	0.176	0.913	6062	0.133	0.980
20%	18829	0.151	0.945	6441	0.120	0.993
25%	19982	0.140	0.916	7008	0.102	0.993
30%	20604	0.143	0.943	7219	0.101	0.995

Different alphabets at the top right of numbers in the same column means that differences are significant (P < .05). Values are the means of three replicates (means ± standard deviation).

La presencia de distintas letras en la parte superior derecha de los números de la misma columna significa que las diferencias son significativas (P < .05). Los valores son las medias de tres réplicas (medias ± desviación estándar).

Table 4. Thermal properties and water activity of dough.

Tabla 4. Propiedades térmicas y actividad del agua de la masa

Amount of potato powder added	Enthalpy (J/g)	Peak temperature (°C)	Water activity
0	32.37 ± 1.36^a	−3.26 ± 0.10^e	0.9762 ± 0.0006^a
5%	30.7 ± 1.60^a	−3.32 ± 0.16^e	0.9740 ± 0.0002^a
10%	28.15 ± 2.15^b	−3.52 ± 0.09^de	0.9705 ± 0.0015^b
15%	26.17 ± 1.40^b	−3.75 ± 0.12^d	0.9665 ± 0.0013 ^c
20%	24.0 ± 1.13^c	−4.13 ± 0.14^c	0.9621 ± 0.0022^d
25%	21.75 ± 1.05^d	−4.47 ± 0.13^b	0.9586 ± 0.0016^e
30%	19.98 ± 1.50^d	−4.81 ± 0.27^a	0.9532 ± 0.0005 ^f

Different alphabets at the top right of numbers in the same column means that differences are significant (P < .05). Values are the means of three replicates (means ± standard deviation).

La presencia de distintas letras en la parte superior derecha de los números de la misma columna significa que las diferencias son significativas (P < .05). Los valores son las medias de tres réplicas (medias ± desviación estándar).

Figure 2. Microstructure of dough.

Figura 2. Microestructura de la masa

Table 5. Qualities of noodles.

Tabla 5. Cualidades de los fideos

Amount of potato powder added	Texture properties				Cooking properties
	Hardness (N)	Springiness (mm)	Adhesiveness (N.mm)	Cohesiveness (N)	Water absorption (%)	Cooking loss (%)
0	1.46 ± 0.02^g	0.52 ± 0.03^a	0.058 ± 0.004^a	0.51 ± 0.03^a	92.1 ± 3.9^e	3.78 ± 0.38^e
5%	1.85 ± 0.05^f	0.50 ± 0.03^a	0.057 ± 0.002^a	0.50 ± 0.03^a	109.8 ± 5.6^d	4.85 ± 0.26^d
10%	2.38 ± 0.05^e	0.48 ± 0.02^ab	0.055 ± 0.002^a	0.49 ± 0.02^a	116.1 ± 5.3^cd	5.64 ± 0.31^c
15%	2.87 ± 0.04^d	0.45 ± 0.04^bc	0.053 ± 0.003^ab	0.47 ± 0.03^ab	122.2 ± 2.1^bc	6.28 ± 0.30^b
20%	3.06 ± 0.08^c	0.41 ± 0.03 ^cd	0.049 ± 0.003^bc	0.44 ± 0.04^bc	126.6 ± 4.4^ab	6.86 ± 0.38^b
25%	3.36 ± 0.06^b	0.39 ± 0.02^d	0.045 ± 0.003 ^c	0.40 ± 0.02 ^cd	130.2 ± 2.9^a	7.73 ± 0.44^a
30%	3.52 ± 0.05^a	0.38 ± 0.03^d	0.040 ± 0.002^d	0.38 ± 0.03^d	133.4 ± 2.2^a	8.24 ± 0.35^a

Different alphabets at the top right of numbers in the same column means that differences are significant (P < .05). Values are the means of three replicates (means ± standard deviation).

La presencia de distintas letras en la parte superior derecha de los números de la misma columna significa que las diferencias son significativas (P < .05). Los valores son las medias de tres réplicas (medias ± desviación estándar).

Table 6. Sensory evaluation of noodles.

Tabla 6. Evaluación sensorial de los fideos

Amount of potato powder added	Color	Luster	Smoothness	Viscosity	Toughness	Hardness	Smell	Total Score
0	9.5	9.1	9.4	16.8	16.9	16.0	2.0	79.7 ± 1.3^bc
5%	8.8	8.2	8.5	16.9	16.8	17.1	3.2	79.5 ± 1.5^bc
10%	8.4	7.6	8.1	17.2	17.0	17.5	4.8	80.6 ± 1.8^ab
15%	8.0	7.2	7.8	17.5	17.1	17.8	6.6	82.0 ± 2.1^a
20%	7.4	6.4	7.1	17.7	17.3	18.0	7.8	81.7 ± 1.7^a
25%	6.0	5.6	6.2	17.8	17.1	17.5	8.5	78.7 ± 1.5^c
30%	5.5	5.1	6.1	18.0	16.9	16.6	8.9	77.1 ± 1.9^d

Different alphabets at the top right of numbers in the same column means that differences are significant (P < .05). Values are the means of three replicates (means ± standard deviation).

La presencia de distintas letras en la parte superior derecha de los números de la misma columna significa que las diferencias son significativas (P < .05). Los valores son las medias de tres réplicas (medias ± desviación estándar).