Abstract
AbstractThe effects of curdlan on color, syneresis, cooking qualities, and textural properties of potato starch noodle (PSN) were investigated at the addition level of 0–1.0% w/w, and the interaction and microstructure within PSN containing curdlan (PSNC) were determined by Fourier‐transform infrared spectroscopy (FT‐IR) and scanning electron micrographs (SEM). Results showed that a significant increase of syneresis, decrease of cooked weight, improvement of firmness, and tensile strength of PSNC were gained at 0.3–1.0% curdlan content, while enhancement of lightness (L* value) and yellowness (b* value) occurred at 0.1–0.5 and 1.0%, respectively (p<0.05). These effects, except color, might result from enhancing hydrogen bonding interaction and forming a tight structure within PSNC. The added curdlan into PSN will bear practical values in reducing the aging period of producing this noodle, improving the textural properties.
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