References
- Cao, Y. F., Zhang, F. J., Guo, P., Dong, S., & Li, H. J. (2019). Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility. LWT - Food Science and Technology, 111, 527–533. https://doi.org/https://doi.org/10.1016/j.lwt.2019.01.034
- Chakraborty, S., Mazumder, S., & Banerjee, S. (2015). Effect of potato powder supplementation and spices addition on physical and sensory properties of cookies. International Journal of Research in Engineering and Technology, 3(4), 408–416. https://doi.org/https://doi.org/10.15623/ijret.2015.0403069
- Ezekiel, R., Singh, N., Sharma, S., & Kaul, E. A. (2013). Beneficial phytochemicals in potato - a review. Food Research International, 50(2), 487–496. https://doi.org/https://doi.org/10.1016/j.foodres.2011.04.025
- Fu, Z. Q., Che, L. M., Li, D., Wang, L. J., & Adhikari, B. (2016). Effect of partially gelatinized corn starch on the rheological properties of wheat dough. LWT - Food Science and Technology, 66, 324–331. https://doi.org/https://doi.org/10.1016/j.lwt.2015.10.052
- Furrer, A., Clakis, D. P., Kurilich, A., Manoharan, R., & Ferruzzi, M. J. (2017). Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation. Food Chemistry, 218, 47–55. https://doi.org/https://doi.org/10.1016/j.foodchem.2016.08.126
- Gulia, N., & Khatkar, B. S. (2013). Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles. Food Science and Technology International, 20(3), 171–182. https://doi.org/https://doi.org/10.1177/1082013213476076
- Iancu, M. L. (2015). Effect of potato (solanum tuberosum) addition on the dough properties, sensory qualities and resistant starch content of bread. Annals of the University Dunărea De Jos of Galaţi Fascicle VI – Food Technology, 39(1), 93–108.
- Kaur, A., Singh, N., Kaur, S., Katyal, M., Virdi, A. S., Kaur, D., Ahlawat, A. K., & Singh, A. M. (2015). Relationship of various flour properties with noodle making characteritics among durum wheat varieties. Food Chemistry, 188, 517–526. https://doi.org/https://doi.org/10.1016/j.foodchem.2015.05.009
- Krystyjan, M., Sikora, M., Adamczyk, G., Dobosz, A., Tomasik, P., Berski, W., Lukasiewica, M., & Izak, P. (2016). Thixotropic properties of waxy potato starch depending on the degree of the granules pasting. Carbohydrate Polymers, 141, 126–134. https://doi.org/https://doi.org/10.1016/j.carbpol.2015.12.063
- Li, J., Hou, G. G., Chen, Z. X., Chung, A. L., & Gehring, K. (2014). Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique. LWT - Food Science and Technology, 55(1), 43–50. https://doi.org/https://doi.org/10.1016/j.lwt.2013.07.022
- Liu, R., Wu, L., Zhang, Y. Q., Zhang, H. L., Zhang, B., Huang, B. L., & Wei, Y. M. (2015). Water state and distribution in dough using low-field nuclear magnetic resonance and differential scanning calorimetric. Transactions of the Chinese Society of Agriculture Engineering, 31(9), 288–294. https://doi.org/https://doi.org/10.11975/j..1002-6819.2015.09.043
- Liu, X. L., Mu, T. H., Sun, H. N., Zhang, M., & Chen, J. W. (2016). Influence of potato flour on dough rheological properties and quality of steamed bread. Journal of Integrative Agriculture, 15(11), 2666–2676. https://doi.org/https://doi.org/10.1016/S2095-3119(16)61388-6
- Macagnan, F. T., Silva, L. P. D., & Hecktheuer, L. H. (2016). Dietary fibre: The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds. Food Research International, 85, 144–154. https://doi.org/https://doi.org/10.1016/j.foodres.2016.04.032
- Nawaz, A., Xiong, Z. Y., Li, Q., Xiong, H. G., Liu, J., Chen, L., Wang, P. K., Walayat, N., Irshad, S., & Regenstein, J. M. (2019). Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles. Journal of Food Processing and Preservation, 43(7), e13995. https://doi.org/https://doi.org/10.1111/jfpp.13995
- Pasqualone, A., Delvecchio, L. N., Gambacorta, G., Laddomada, B., Urso, V., Mazzaglia, A., Ruisi, P., & Miceli, G. D. (2015). Effect of supplementation with wheat bran aqueous extracts obtained by ultrasound-assisted technologies on the sensory properties and the antioxidant activity of dry pasta. Natural Product Communications, 10(10), 1739–1742. https://doi.org/https://doi.org/10.1177/1934578X1501001026
- Sandhu, K. S., Kaur, M., & Mukesh. (2010). Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties. LWT - Food Science and Technology, 43(8), 1289–1293. https://doi.org/https://doi.org/10.1016/j.lwt.2010.03.003
- Sheng, Y. H., Lu, Q. Y., & Zhang, K. (2017). Effect of different potato powder on the quality of potato noodles. Journal of Henan University of Technology (Natural Science Edition), 38(3), 38–44. https://doi.org/https://doi.org/10.16433/j.cnki.1673-2383.2017.03.007
- Singh, N., Kaur, A., Shevkani, K., Ezekiel, R., Kaur, P., Isono, N., & Noda, T. (2018). Structural, morphological, thermal, and pasting properties of starches from diverse Indian potato cultivars. Starch-Stärke, 70(3–4), 1700130. https://doi.org/https://doi.org/10.1002/star.201700130
- Tan, Y. Y., Zhao, Y., Hu, H. H., Fu, N., Zhang, C. J., Zhang, H., & Dai, X. F. (2019). Drying kinetics and particle formation of potato powder during spray drying probed by microrheology and single droplet drying. Food Research International, 116, 483–491. https://doi.org/https://doi.org/10.1016/j.foodres.2018.08.064
- Tao, C. S., Wang, K. J., Liu, X. J., & Gou, E. T. (2020). Effects of potato starch on the properties of wheat dough and the quality of fresh noodles. CyTA - Journal of Food, 18(1), 427–434. https://doi.org/https://doi.org/10.1080/19476337.2020.1768152
- Tsang, C., Smail, N. F., Almoosawi, S., Mcdougall, G. J. M., & Al-Dujaili, E. A. S. (2018). Antioxidant rich potato improves arterial stiffness in health adults. Plant Foods for Human Nutrition, 73, 203–208. https://doi.org/https://doi.org/10.1007/s11130-018-0673-2
- Wang, L., Guo, J. X., Wang, R., Shen, C. K., Li, Y. F., Luo, X. H., Li, Y. N., & Chen, Z. X. (2016). Studies on quality of potato flour blends with rice flour for making extruded noodles. Cereal Chemistry, 93(6), 593–598. https://doi.org/https://doi.org/10.1094/CCHEM-05-16-0147-R
- Xu, F., Hu, H. H., Dai, X. F., Liu, Q. N., Huang, Y. J., & Zhang, H. (2017a). Nutritional compositions of various potato noodles: Comparative analysis. International Journal of Agriculture and Biological Engineering, 10(1), 218–225. https://doi.org/https://doi.org/10.3965/j.ijabe.20171001.2287
- Xu, F., Hu, H. H., Liu, Q. N., Dai, X. F., & Zhang, H. (2017b). Rheological and microstructural properties of wheat flour dough systems added with potato granules. International Journal of Food Properties, 20(sup1), 1145–1157. https://doi.org/https://doi.org/10.1080/10942912.2017.1337791
- Yang, Y. L., Guo, Y. Z., & Sun, M. J. (2017). Present status and future propect for potato industry in China. Journal of Agriculture Science and Technology, 19(1), 29–36. https://doi.org/https://doi.org/10.13304/j.nykjdb.2016.202
- Zhang, N., & Ma, G. S. (2016). Noodles, traditionally and today. Journal of Ethnic Foods, 3(3), 209–212. https://doi.org/https://doi.org/10.1016/j.jef.2016.08.003
- Zhang, Z. N., Wang, J., Zhang, X. Y., Shi, Q. L., Xin, L., Fu, H. F., & Wang, Y. Y. (2018). Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato. Food Chemistry, 248, 173–182. https://doi.org/https://doi.org/10.1016/j.foodchem.2017.12.065
- Zhao, W. L., Shehzad, H., Yan, S. L., Li, J., & Wang, Q. Z. (2017). Acetic acid pretreatment improves the hardness of cooked potato slices. Food Chemistry, 228, 204–210. https://doi.org/https://doi.org/10.1016/j.foodchem.2017.01.156