Effect of partial use of potato flour and enhancers on rheological, nutritional and cooking properties of dry noodles

The use of potato flour could be a strategy for the nutritional improvement and to reduce dependence on the use of wheat flour of dry noodles. Potato (Solanum tuberosum L.) is one of the four most widely grown crops in the world, from a nutritional point of view, it has mainly starch, which gives it important rheological properties, as well as low fat and protein content and provides vitamins, minerals, fibre and other functional compounds. Wheat flour was replaced with potato flour (PF) at 3 percentages of 10%, 20% and 30% (w/w), in combination with enhancers Xanthan Gum (XG) and Wheat Gluten (WG): WG4%+XG 0.2%, WG4%+XG0.4%, WG4%+XG0.6%, WG6%+XG0.2%, WG6%+XG0.4% y WG6%+XG0.6%; to make dry noodles. The treatment with the highest degree of substitution with a quality like the control was evaluated. The flour quality of raw materials, the rheological properties of the dough and cooking properties of the samples were analyzed. The results indicated that increasing the PF substitution decreases the strength (S); however, this is improved with the addition of the enhancers, the optimum cooked time (OCT) and water absorption slightly increased, but cooking lose decrease progressively with increasing PF content. The best treatment to elaborate dry noodles was 20% of PF and application of WG6%+XG0.4%, no significant difference (p≥ 0.05) with the control were found. The techno-functional properties and nutritional characteristics of PF can be an alternative to the wheat flour (replacement of gluten protein) and produce dry noodles of acceptable quality.