Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion

Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion

Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. Compare...

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Bibliographic Details
Main Authors: Yan Zeng, Jie Wang, Mengxiao Bao, Yue Wu, Zhigang Chen
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
sweet potato dough
extruded sweet potato noodles
dough properties
noodles quality
microstructure
Online Access:https://www.mdpi.com/2304-8158/14/6/1040
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