Optimization of Complex Formula in the Resistant Starch Noodles

@inproceedings{Dongchu2014OptimizationOC,
  title={Optimization of Complex Formula in the Resistant Starch Noodles},
  author={Chen Dong-chu},
  year={2014}
}
Resistant starch is a fine new dietary fiber food additive. To develop a new type of resistant starch noodles with healthy function, resistant starch, salt, gluten powder, sodium alginate are studied on noodle quality, the sensory evaluation,cooking loss and article cooked broken rate are used to assess the production quality. Orthogonal test is carried out on the single factor experiment. Results show that the optimal formulation is:resistant starch content is 8%,salt content is 2%,gluten… CONTINUE READING

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