Substitution Of Flour Research Articles

KARAKTERISTIK FISIKO KIMIA LULUR TRADISIONAL YANG DISUBSTITUSI TEPUNG RUMPUT LAUT (Euchema cottonii)

Body scrub is one of the popular cosmetics for skin health and beauty care, through the process of removing dirties and dead skin. In this study, an experiment was conducted on making traditional body scrubs with the substitution of Euchema cottonii powder that contain of antioxidants for skin health and beauty to rice flour. The aim of the study was determine the physicochemical characteristics of E. cottonii body scrubs. The treatments performed in this study were substitution of E. cottonii for rice flour at 0% (A1); 10% (A2); 20% (A3); 30% (A4); 40% (A5) and 50% (A6) in 100 g of body scrub. In addition, 5% salt and 5% cinnamon powder were added as fragrance and mold growth inhibitor. Organoleptic test showed that the panelists had the highest response to the texture and aroma of the body scrub with 10% and 50% substitution of E. cottonii powder for rice flour. The results of laboratory testing showed that the body scrub with 50% E. cottonii powder substitution for rice flour was the best with 9.29% moisture,pH value of 5.8 and antioxidant activity of 199.47 ppm.

Analysis of the effect of pancake product substitution using durian seed flour on consumer acceptance: case study of generation Z in DKI Jakarta

Durian seeds possess numerous health benefits, and their high starch content makes them a potential substitute for wheat flour. However, despite their potential, durian seeds need to be more utilized and often become food waste. This study assesses the success and acceptability of pancakes made with durian seed flour substitution. The research employed an experimental approach comprising four treatments and one control group. The treatments involved 25%, 50%, 75%, and 100% substitution of wheat flour with durian seed flour, while the control group contained 0% substitution. The acceptance test involved 100 panelists from Generation Z in DKI Jakarta. The results indicated that pancakes with 25% durian seed flour substitution were the most favored by the panelists, with an 80.1% preference rate, and were well-received by the public. The organoleptic analysis revealed that pancakes with 25% substitution had a pleasant sweet taste (71%), a mild durian seed flour aroma (55.5%), a soft texture (71.8%), and an attractive color (70.5%). For future research, it is suggested to conduct trials using durian seed flour with other food products or different food waste materials with relatively high proportions. This would enable a more comprehensive exploration of the potential applications of durian seed flour in the food industry.

Analysis of consumer acceptability of green bean flour as a substitution for wheat flour in baked sponge cake

Green Beans are one commodity the nuts spread in Indonesia can replace material food that can become Lots of food. Plus, peanuts green can make as flour, peanut green can give Lots of benefits. Using peanut green flour on manufactured cake dry also helps reduce high gluten content, which is Good for the body. Another benefit can support the diversification of products of enough food tall from the import process. With existing flour, peanut green can replace flour. Study This use study experiment uses a purposeful hedonic test to measure the level of liking and power by accepting the public with substitute flour wheat use flour peanut green to manufacture cake sponge roast. This research uses five samples of cake sponge roast with flour peanut green and one sample of cake sponge roast original as sample C has almost the same value comparison. Power tests accept consumers, carried out at SMK N 4 Jambi City with 100 Panelists who are students majoring in catering/patisserie. Analysis results show that the fifth sample owns relatively the same color. However, in the hedonic test, sample A gets a treatment of 3.02 %. Sample C has the best aroma compared to sample other with test results of 3.25%, for aspect texture obtained by sample B with a value of 3.12%, and for taste obtained by sample D with a value of 3.46 %. The fifth average result sample has almost the same value, ± 3.00%. Which is where all samples can be accepted and liked by society.

Karakteristik Kimia dan Organoleptik Cookies Tersubstitusi Tepung Labu Kuning

Cookies are a form of instant food preparation made from a mixture of the main ingredients of wheat with the addition of sugar, butter, and others. There is a need for local food ingredients that can replace some wheat flour to add the nutritional content of cookies, especially vitamin A, and reduce the use of wheat flour by substituting pumpkin flour in making cookies. This study aims to determine the best agent of pumpkin flour substitution on cookies' chemical and organoleptic characteristics. This study used a completely randomized design with a single factor: pumpkin flour substitution with 4 treatment levels 0%, 20%, 40%, and 60%. The results showed that cookies with 20% pumpkin flour substitution treatment were the best treatment based on chemical characteristics, including moisture content 6.34%, ash content 2.22%, fat content 22.52%, protein content 9.57%, carbohydrate content 59.32% and 0.79% crude fiber content, as well as organoleptic characteristics both hedonic and hedonic quality include color 3.0 (like) and 3.12 (yellow), taste 3.00 (like) and 2, 33 (slightly pumpkin flavoured), texture 3.00 (like) and 2.33 (a bit crunchy), and overall 3.00 (like).

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough’s mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis.

Sensory Evaluation and Fiber Content Analysis of Analog Rice with Moringa Leaf Flour Substitution

Analog rice, also known as artificial rice, is a rice substitute made from a combination of local flours, including sorghum flour, mocaf flour, and glucomannan. Incorporating Moringa leaves into analog rice flour offers potential health benefits due to its anti-diabetic and antihyperglycemic effects, which lowers blood sugar levels and HbA1C levels in individuals with Diabetes Mellitus. This study aims to develop analog rice using a combination of sorghum, mocaf, and glucomannan flour and to determine its sensory properties and fiber content. This study employed an experimental design, with Moringa leaf flour substitutions divided into P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%), and P6 (10%), using a Completely Randomized Design (CRD). Sensory evaluation was done using the hedonic test, involving 25 trained panelists who assessed taste, aroma, color, and texture. Fiber content was analyzed using the enzymatic gravimetric test. Data were analyzed using a one-way ANOVA test, followed by Duncan’s test if p<0.005. The results showed a significant effect of Moringa leaf flour substitution on sensory evaluation and fiber content (p<0.001 for all comparisons). Based on sensory evaluation, panelists preferred analog rice P2 (2%). The fiber content of analog rice with Moringa leaf flour substitution ranged from 11.16 to 13.65% for insoluble dietary fiber, 0.60 to 0.99% for soluble dietary fiber, and 11.80 to 14.62% for total dietary fiber. Moringa leaf flour substitution had a significant difference in sensory evaluation and fiber content of analog rice. The highest preference level was found in P2 (2%) analog rice, while the highest total fiber content was found in P5 (8%) analog rice.

Evaluation of proximate composition, functional and pasting properties of millet-based breakfast cereals supplemented with soybean and date fruit flours

This study was designed to evaluate the proximate composition, functional and pasting properties of breakfast cereals produced from blends of millet, soybean and date fruit flour. Soybeans and date fruits were separately processed into flours and used at varying replacement levels (5-30% soybean and 5-20% date fruit) for malted millet flour in the production of breakfast cereals with breakfast cereal produced from 100% malted millet flour as control. The proximate composition, functional and pasting properties of the breakfast cereals were determined using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the breakfast cereals increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 7.19-7.63%, 7.69-18.32%, 3.09-4.03%, 2.47-3.86% and 1.21-2.07, respectively, while the carbohydrate and energy contents decreased from 78.37-64.13% and 371.99-365.10KJ/100g, respectively. The functional properties (bulk density, water absorption capacity, oil absorption capacity, solubility index, swelling and gelation capacities) of the samples increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 0.36-1.55g/cm3, 43.54-86.54ml/g, 57.36-91.76ml/g, 76.72-132.72%, 1.55-2.14g/g and 1.32-1.72g/g, respectively. The pasting properties of the samples also showed that the peak viscosity, trough viscosity, final viscosity, peak time and pasting temperature increased as the levels of addition of soybean and date fruit flours increased in the products, while their breakdown and setback viscosities decreased. The study showed that the proximate composition, functional and pasting properties of millet‑based breakfast cereals could be improved by supplementing millet flour with different proportions of soybean and date fruit flours in the preparation of good quality breakfast cereal products.

UJI DAYA TERIMA NUGGET PANGGANG DENGAN SUBTITUSI JAMUR TIRAM, WORTEL, DAN TEPUNG JAGUNG SEBAGAI PRODUK SNACK SEHAT SUMBER SERAT

Background: Indonesia has a high prevalence of obesity. One of the efforts that can be done to overcome the problem of obesity is through an innovative approach to products rich in healthy dietary fiber. The types of food that can be increased in availability are oyster mushrooms, carrots, and corn flour.
 Methods: This research is an experimental study using a non-factorial Completely Randomized Design (CRD) with 3 corn flour substitution formulations F1 (50 g), F2 (60 g), F3 (70 g). Organoleptic test research subjects were 30 panelists.
 Results: Based on the results of organoleptic tests (color, aroma, taste, and texture) showed that the acceptance of baked nuggets with oyster mushroom, carrot and corn flour substitutions was the most preferred F1 with 159.54 kcal energy, 5.25% protein, 2.22 fat. %, 29.64% carbohydrates, and 11.59% dietary fiber in 100 grams. Fried test showed a relationship between color, aroma, taste, and texture. 
 Conclusion: Based on the results of the research, it can be concluded that baked nuggets with the substitution of oyster mushrooms, carrots and corn flour can be used as an alternative source of fiber snacks. To supply the needs of energy, protein, fat, carbohydrates and fiber in snacks, teenagers can consume 3 pieces of baked nuggets with substitutions of oyster mushrooms, carrots and corn flour, which is 120 grams a day.

Effect of incorporation of solid-state fermented edible insects Tenebrio molitor and Sphenarium purpurascens with Aspergillus oryzae in the elaboration of bread

Interest in incorporating edible insects into the diet is increasing due to their nutritional content. The most critical challenges are related to the low acceptability of the consumer due to changes in taste, color, and textural properties of the final product when edible insect flour is added. This work proposes solid-state fermentation (SSF) as a strategy to improve its use in food formulations. Fermented and unfermented insect meal were chemically and techno-functionally characterized and used to produce bread to evaluate the effect of ingredients added. Freeze-dried insect powder was inoculated with A. oryzae and incubated at 30 °C for four days. For bread making, unfermented and fermented substrates were tested using 5% of wheat flour substitution. Rheological characterization of dough and physical, chemical, textural, and sensory analysis of bread were performed. Fermentation improved the texture and sensory analysis of S. purpurascens used on bread and the rheological properties of dough in comparison with the non-fermented insect. Additionally, the protein content of bread was increased compared to the control. Results of the present study support that solid-state fermentation of S. purpurascens can be used to improve bread's sensory properties and enhance its nutritional content.

Avena Pasta Roll: Healthy Product from Oatmeal Flour as the Wheat Flour Substitute

The use of purple sweet potato as a natural colour extract in food processing is one of the food industry’s efforts to draw customer attention, and its use is deemed healthier for eating, as shown in processed food Gyoza. Wheat flour, cornstarch, tapioca flour, and purple sweet potatoes that have been boiled to retain the atocyanin chemicals and as natural colours are the main ingredients in manufacturing Gyoza skin (dumpling). Organoleptic tests on aroma, taste, texture, and color were employed as the research approach. The findings revealed that 22 respondents thought the Purple Gyoza product was satisfactory and quite appealing for customer consumption when considering the taste and correct processing procedure.

Mutu Organoleptik dan Gizi Biskuit dengan Subtitusi Tepung Jagung (Zea mays) dan Tepung Kacang Merah (Phaseolus vulgaris)

Local food diversification is needed to reduce dependence on imported food. Corn is a source of nutrients and bioactive compounds and red beans are a source of vegetable protein, complex carbohydrates, fiber, B vitamins, folasin, thiamine, calcium, phosphorus and iron. The aim of this study was to analyze the organoleptic quality and nutritional quality of biscuits with substitution of corn flour and red bean flour. This type of research is experimental with a completely randomized design (CRD). The organoleptic quality of color, taste, aroma and texture had a significant effect on biscuit products with corn flour and red bean flour substitutions. Treatment 2 was the most preferred by the panelists. The lower the proportion of corn flour, the lower the value of energy, carbohydrates and fat in the biscuits. The higher the proportion of red bean flour, the higher the protein value of the biscuits. Substitution of corn flour and red bean flour has a significant effect on the organoleptic quality and nutritional quality of biscuits. Further studies are needed to see the content of vitamin, minerals and the self life of biscuits with substitution of corn flour and red bean flour.

Healthy Cookies: Nutritious Food Innovation Through Fortification By-products of Tuna (Thunnus sp.) Fish Bone Flour

Healthy cookies is one of the processed pastries by utilizing the nutritional content contained in tuna fish bone by-products so that it is used as an alternative snack for people with osteoporosis. This study aims to analyze the chemical and sensory characteristics of cookies added with tuna fish bone flour. The research method used was an experimental method with two treatments, namely cookies without the addition of tuna fish bone flour and cookies with 6% tuna fish bone flour substitution which were analyzed using one-way Anova on XLStat software. The results showed that the addition of 6% tuna fish bone flour produced higher values of ash, protein and fat content, namely 3.170%, 25.878% and 43.865% while the water content and carbohydrates decreased, namely 5.488% and 21.599% The sensory results of cookies adding tuna fish bone flour received a "good" assessment of color and texture and "neutral" on aroma, taste and overall acceptability.

Nutrient Composition and Sensory Properties of Breakfast Cereals Produced from Millet Flour Supplemented with Soybean and Date Fruit Flours

This study was designed to evaluate the nutrient composition and sensory properties of breakfast cereals produced from blends of millet, soybean and date fruit flour. Soybean and date fruit flours were used at varying replacement levels (5-30% soybean and 5-20% date fruit) for malted millet flour in the production of breakfast cereals with breakfast cereal produced from 100% malted millet flour as control. The nutrient composition and sensory properties of the breakfast cereals were evaluated using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the breakfast cereals increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 7.19-7.63%, 7.69-18.32%, 3.09-4.03%, 2.47-3.86% and 1.21-2.07, respectively, while the carbohydrate and energy contents decreased from 78.37-64.13% and 371.99-365.10KJ/100g, respectively. The mineral composition of the breakfast cereals also increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 17.86-96.52mg/100g (calcium), 58.47-132.72mg/100g (potassium), 79.01-120.76mg/100g (phosphorus), 16.54-86.54mg/100g (magnesium), 1.55-2.14mg/100g (iron) and 1.32-1.72mg/100g (zinc), respectively. The thiamine, riboflavin, niacin, ascorbic acid, vitamin A and folic acid contents of the samples equally increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 1.36-2.57mg/100g, 2.36-3.51mg/100g, 2.14-3.56mg/100g, 1.55-2.22mg/100g, 2.23-4.26mg/100g and 1.02-1.81mg/100g, respectively. The sensory properties of the samples showed that the porridge made from the control sample (Breakfast cereal made with 100% malted millet flour) was the most acceptable to the panelists and also differed significantly (p<0.05) from those prepared from the substituted samples in colour, texture, taste and flavour. The study, however, showed that the nutrient contents and sensory properties of millet based breakfast cereals could be improved by supplementing millet flour with different proportions of soybean and date fruit flours in the preparation of nutrient-dense and acceptable breakfast cereal products.

Pengaruh Subtitusi Tepung Kacang Hijau terhadap Mutu Organoleptik dan Kadar Protein Beras Rendang

Beras Rendang is one of the traditional food from West Sumatra, originating from the city of Payakumbuh. It is made with glutinous rice, which has low protein content. Substitution glutinous rice flour with mung bean flour as a protein source in Beras Rendang is expected to increase the protein content. The aim of this study is to determine the utilization of mung bean flour in the production of Beras rendang in terms of organoleptic quality and protein content. The research design used was an experimental design with a Completely Randomized Design (CRD) consisting of 4 treatments with 2 replications. The products were tested for organoleptic quality and protein content. Data analysis was performed descriptively and using a comparative test The organoleptic test data and protein content were analyzed descriptively. The results of the organoleptic test showed an overall preference of the panelists towards the color, aroma, texture, and taste, with an average score of 3.1. The best substitution of mung bean flour in terms of organoleptic quality for Beras rendang was found in treatment P1, using 100 grams of mung bean flour. The protein content in the best treatment (P1) was 8.9 grams. Substitution mung bean flour can increase the protein content, but it also affects the taste, color, texture, and aroma of the product. Therefore, other techniques are needed to improve the quality of the product.

Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough

Incorporation of dietary fibre in a bread recipe is a technological challenge. Therefore, the aim was evaluating the impact of substitution of wheat flour with extracted soluble dietary fibre from barley (BDF) at two levels (4.0% and 8.0%) on dough and bread characteristics. The percent water absorption and mixograph peak mixing time increased for both BDF substitution levels, while T22 relaxation time reduced significantly. In addition, 4.0 and 8.0% BDF substitution levels resulted in a 20.6% and 33.4% reduction in freezable water (FW) content, respectively, and increased G′ and G″ values. In creep tests, BDF dough showed reduced creep compliance values and recoverable strain percentages. BDF limits the water availability in dough for the other biopolymers as reflected in more β-sheet structures, reduced water mobility and lower FW content. The reduction in water availability results in impaired development of an elastic gluten network and an increased resistance to deformation, eventually translating in higher crumb hardness and lower loaf volume. These insights can serve as basis for targeted interventions to recipes and processing to counteract the adverse effects of BDF on bread properties. This study also revealed that 4.0% BDF substitution of wheat flour does not adversely affect bread quality.

The Effect of Breawef Flour Substitution (Artocarpus Altilis Fosberg) on Snow Princess Cake on Sensory Quality

Breadfruit flour is used as a substitute ingredient in making Snow White cake to optimize the use of local food ingredients. This study aims to analyze the effect of substitution of breadfruit flour in the manufacture of Snow White cake on sensory quality. This research was conducted at the Food Processing Laboratory, Culinary Education Study Program, Jakarta State University. The method used in this research is the experimental method. The research sample used was snow white cake with breadfruit flour substitution of 10%, 15% and 20%. Then it was tested on 5 expert panelists who assessed aspects of color, aroma, taste and texture. The conclusion of this study is that the breadfruit flour substitution snow white cake has a good sensory quality of 10% to be developed.

Evaluation of brewers’ spent grain on cardiovascular disease risk factors in adults: Lessons learned from a pilot study

The beer industry generates large amounts of leftover barley called brewers’ spent grain (BSG). Fiber-rich grains like barley are associated with ameliorating cardiovascular disease (CVD) risk factors. This randomized pilot study investigated the influence of daily BSG consumption for 8 weeks on lipid profiles, inflammation, and metabolic functions in healthy adults. Subjects (n = 37, 26 ± 4 y; BMI 23 ± 3 kg/m2) received muffins containing 8.3 g BSG or 0 g BSG daily for 8 weeks. Body composition, blood pressure, and fasting blood were collected at baseline and week 8. Gastrointestinal symptoms and Bristol stool scale ratings remained stable throughout the study in both groups. Dietary fiber intake increased in the BSG group (5 g/day; 26%; p = 0.003); however, there were no significant between-group effects on blood lipids, glucose, insulin sensitivity, C-reactive protein, body composition, or blood pressure. Consuming 8.3 g BSG for 8 weeks is well tolerated and improves dietary fiber intake but does not significantly impact CVD risk factors in this sample of healthy adults. Subject health status, sample size, and BSG flour substitution rate may support the lack of effect in the current study. Larger controlled trials are needed to understand the potential of BSG as a value-added ingredient and its impact on human health.

A zero-waste approach for the production and use of Arthrospira platensis as a protein source in foods and as a plant biostimulant in agriculture

Food production will have to increase significantly to meet the nutritional needs of the global population. There is also an urgent need to increase the sustainability of food production. Microalgae are a potential sustainable alternative to conventional protein sources and they can also be used in other industries such as agriculture or aquaculture. In this work, the cyanobacterium Arthrospira platensis was produced in Almeria (Spain) in a pilot-scale reactor (80 m2). The biomass produced was used as a protein source and a plant biostimulant following a biorefinery approach. Biomass productivity reached 5.6 g m−2 day−1. The biomass was rich in proteins (67.8 g (100 g)−1) and pigments, namely chlorophyll (7.6 mg (100 g)−1) and phycocyanin (134.2 mg (100 g)−1). An isoelectric solubilisation/precipitation method assisted by ultrasound led to the recovery of a protein extract with a protein content of 91.3 g (100 g)−1. The protein isolate was evaluated as a source of essential amino acids in tagliatelle, leading to an increase in the content of histidine, leucine, lysine, methionine, phenylalanine, threonine, and valine of 36.3, 75.2, 26.3, 30.0, 45.7, 57.8, and 70.0%, respectively. The protein content also increased from 9.6 to 13.9 g (100 g)−1 when the protein isolate was incorporated at a flour substitution level of 4%. The leftovers from the protein extraction were evaluated as plant biostimulants, for which auxin- and cytokinin-like effects were observed. Root development was especially promoted. The results demonstrated the feasibility of producing Spirulina during the winter in Europe and the potential simultaneous use of the biomass as a food ingredient and as a plant biostimulant.

Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

Biscuits as a ready-to-eat product with an average consumption growth per capita per year are always increasing, becoming a food product that is often explored for raw materials (especially with local ingredients) to replace the dependence on domestic wheat flour. One of the local ingredients that is rarely used as a food product is the jack bean (Canavalia ensiformis L.) with a high carbohydrate content of 50%–60%. It is suitable for processing into starch as a substitute for food products such as biscuits. The native jack bean starch needs to be modified by physical modification methods, namely, Heat Moisture Treatment (HMT) and annealing-HMT to improve its characteristics, which are less stable to mechanical and heat processes and to increase the levels of resistant starch. This research aimed to look for resistant starch content, microstructure, and the acceptability of jack bean biscuits with physical modification annealing-HMT. The experimental design was used a one-factor completely randomized design with variations of modified starch substitution in the biscuit formula that control sample made of 100% wheat flour: samples made of 50% and 100% for each native starch, HMT modified starch, and annealing-HMT modified starch. Based on the results, it was found that the substitution of wheat flour with annealing-HMT starch in the biscuit sample affected the microstructure of the resulting granules and the levels of resistant starch with the best sample using Annealing-HMT starch substitution (100%). Meanwhile, the results of the sensory test showed that the substitution of wheat flour with Annealing-HMT starch was significantly different in the color, texture, and overall parameters. The determination of the best formula in the sensory test was carried out by the Bayes method with the best formula results being samples with HMT modified starch substitution (100%).

Effect of various pretreatments of potato on the cooking and texture properties of the developed potato-rice noodle.

In order to ascertain optimal potato pretreatment strategy for potato-rice noodle processing, the effect of partial substitution of rice flour with potatoes processed by various pretreatment on rice noodle quality was determined. In this study, raw potato flour (RPF), cooked potato flour (CPF), potato pulp (PP), mashed potato (MP), and rice flour (RF) were prepared. The physicochemical and pasting properties of RF sample, RPF+RF, PP+RF, CPF+RF, and MP+RF blends were investigated relative to their noodle quality. The results indicated that compared to RF, CPF+RF, and MP+RF blends, RPF+RF and PP+RF blends exhibited a lower degree of starch damage, solubility, and breakdown viscosity, as well as higher relative crystallinity, final, and setback viscosity, which are favorable to quality of noodles. Therefore, the noodles made from RPF+RF and PP+RF showed the most desirable cooking quality and texture. In summary, high damaged starch content and excessive amylose content were detrimental to noodle making. Consequently, our research revealed that RPF/pulp (ungelatinized potato materials) blended with rice flour can be employed to produce decent potato-rice noodles. PRACTICAL APPLICATION: Cooked potato flour is main processing method of commercial potato flour and widely used in potato staple food industry. However, the results of our study show that raw potato flour and potato pulp are more suitable for processing of potato-rice noodle than cooked potato flour and mashed potato and can significantly improve the quality of rice noodle. This provides new ideas and insights for the preprocessing of raw potato in the potato staple food industry and the quality improvement of rice noodle. HIGHLIGHTS: The physicochemical properties of potatoes changed with various pretreatments. Excessive amylose content and starch damage were detrimental to noodle making. Partial substitution of rice flour with raw potato flour/pulp improved rice noodle quality. Raw and ungelatinized potato material is preferable for potato-rice noodle making.