In this work,surface response methodology (RSM) was used for simultaneous analysis of levels of superfine grinding protein powder,Nacl,cassava starch,sodium alginate and wheat gluten on quality factors of high quality noodle such as sensory acceptability,hardness,springiness,chewiness,swelling degree,dissolution rate and maximal stress force. The results show that the high quality noodle can be obtained by the additions of superfine grinding protein powder 2.84 g/dL,cassava starch 11.63 g/dL,NaCl 1.87 g/dL,sodium alginate 0.3 g/dL and wheat gluten 2 g/dL.
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