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International Journal of Food Properties
Year: 2010  |  Volume: 13  |  Issue: 2  |  Page No.: 294 - 307

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

Weidong Zhang, Cailing Sun, Fengli He and Jichun Tian    

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.

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