Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder

Issue Date

6-2016

Abstract

Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5%and 10%PSPP as more acceptable and equally acceptable as the control, respectively. Thus, this study suggests that PSPP-supplementation results in an acceptable noodle product, potentially increasing the utilization of purple sweet potato.

Source or Periodical Title

Food Science and Technology Research

ISSN

1344-6606

Volume

22

Issue

3

Page

307-316

Document Type

Article

Physical Description

illustrations, tables, graphs, diagrams

Language

English

Subject

Fresh pasta, Noodle quality, Purple sweet potato

Identifier

doi:10.3136/fstr.22.307.

Digital Copy

yes

Link to Full Text

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