Nutritional compositions of various potato noodles:Comparative analysis
作者机构：Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products ProcessingMinistry of AgricultureBeijing 100193China College of Staple Food TechnologyInstitute of Food Science and TechnologyChinese Academy of Agricultural SciencesHarbin 151900China
出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)
年 卷 期：2017年第10卷第1期
页 面：218-225页
核心收录：
基 金：the National Natural Science Foundation of China(Grant No:31601507) the Public Welfare Industry(Agriculture)Scientific Research Projects of China(Grant No:201503001-2)
主 题：potato noodles nutritional composition nutritional value
摘 要：In this study,three kinds of noodles,wheat,Shepody potato and Atlantic potato noodles,were produced with blended powder consisting of wheat flour and certain amounts of various potato *** order to investigate the effects of potato flour on the nutritional characteristics of noodles,the nutrient compositions of four types of noodles were analyzed:fresh noodle,dried noodle,fresh noodle after boiling,and dried noodle after *** showed that the contents of protein,crude fiber,total ash,reducing sugar,vitamin B1,vitamin B2,vitamin B3,vitamin C,most mineral elements,dietary fiber,and amino acids in potato noodles were higher than those in wheat ***,drying and boiling could decrease the contents of vitamin B1,vitamin B3,and mineral elements in noodles,but the nutrient contents in potato noodles remained higher than those in wheat *** comprehensive nutritional values of noodles were evaluated using the index of nutritional quality,the results showed that the nutritional value of Shepody potato noodles was the highest,followed by that of Atlantic potato noodles and then wheat noodles.
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