Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method
The effects of different addition amounts of potassium alginate and whey protein on the textural properties and cooking characteristics of alum-free sweet potato wet vermicelli prepared by dropping method were investigated in order to solve the problem that sweet potato wet vermicelli was not resist...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120216 |
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| author | Hao GUO Hongnan SUN Mengmei MA Taihua MU Yang LI |
| author_facet | Hao GUO Hongnan SUN Mengmei MA Taihua MU Yang LI |
| author_sort | Hao GUO |
| collection | DOAJ |
| description | The effects of different addition amounts of potassium alginate and whey protein on the textural properties and cooking characteristics of alum-free sweet potato wet vermicelli prepared by dropping method were investigated in order to solve the problem that sweet potato wet vermicelli was not resistant to cooking and easy to be broken without adding higher amount of alum, and the possible mechanism of potassium alginate and whey protein in improving the quality of wet vermicelli was also examined. The results showed that the tensile strengths of alum-free sweet potato wet vermicelli with 0.4% (w/w, total starch base) potassium alginate or 5% whey protein (w/w, total starch base) were 1.77±0.01 g/mm2 and 1.43±0.03 g/mm2, respectively. The cooking break times were 72.15±2.61 min and 42.24±2.94 min, respectively. The sensory scores were 93.10±3.38 and 87.41±3.68 points, respectively, which were comparable to those of wet vermicelli with alum. Further, the addition of potassium alginate and whey protein could improve the gelatinization degree of starch, promote the rapid retrogradation of amylose, facilitate the formation of binder paste with high viscosity and starch dough with high structural stability, and enhance the stacking density of starch granules in wet vermicelli. The above results indicated that 0.4% potassium alginate would be used as green additive to replace alum in the production of alum-free sweet potato wet vermicelli with the traditional dropping method, followed by 5% whey protein. |
| format | Article |
| id | doaj-art-e71561f445b047969343f427f7890483 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj-art-e71561f445b047969343f427f78904832025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-01463415210.13386/j.issn1002-0306.20231202162023120216-3Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping MethodHao GUO0Hongnan SUN1Mengmei MA2Taihua MU3Yang LI4College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaThe effects of different addition amounts of potassium alginate and whey protein on the textural properties and cooking characteristics of alum-free sweet potato wet vermicelli prepared by dropping method were investigated in order to solve the problem that sweet potato wet vermicelli was not resistant to cooking and easy to be broken without adding higher amount of alum, and the possible mechanism of potassium alginate and whey protein in improving the quality of wet vermicelli was also examined. The results showed that the tensile strengths of alum-free sweet potato wet vermicelli with 0.4% (w/w, total starch base) potassium alginate or 5% whey protein (w/w, total starch base) were 1.77±0.01 g/mm2 and 1.43±0.03 g/mm2, respectively. The cooking break times were 72.15±2.61 min and 42.24±2.94 min, respectively. The sensory scores were 93.10±3.38 and 87.41±3.68 points, respectively, which were comparable to those of wet vermicelli with alum. Further, the addition of potassium alginate and whey protein could improve the gelatinization degree of starch, promote the rapid retrogradation of amylose, facilitate the formation of binder paste with high viscosity and starch dough with high structural stability, and enhance the stacking density of starch granules in wet vermicelli. The above results indicated that 0.4% potassium alginate would be used as green additive to replace alum in the production of alum-free sweet potato wet vermicelli with the traditional dropping method, followed by 5% whey protein.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120216alum-freesweet potato wet vermicellidropping methodquality characteristicsmicrostructure |
| spellingShingle | Hao GUO Hongnan SUN Mengmei MA Taihua MU Yang LI Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method Shipin gongye ke-ji alum-free sweet potato wet vermicelli dropping method quality characteristics microstructure |
| title | Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method |
| title_full | Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method |
| title_fullStr | Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method |
| title_full_unstemmed | Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method |
| title_short | Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method |
| title_sort | effects of potassium alginate and whey protein on quality characteristics of alum free sweet potato wet vermicelli prepared by traditional dropping method |
| topic | alum-free sweet potato wet vermicelli dropping method quality characteristics microstructure |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120216 |
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