Nutritional compositions of various potato noodles: Comparative analysis
Keywords:
potato, noodles, nutritional composition, nutritional valueAbstract
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 flours. In 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 boiling. Results 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 noodles. Furthermore, 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 noodles. The 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. Keywords: potato, noodles; nutritional composition, nutritional value DOI: 10.3965/j.ijabe.20171001.2287 Citation: Xu F, Hu H H, Dai X F, Liu Q N, Huang Y J, Zhang H. Nutritional compositions of various potato noodles: Comparative analysis. Int J Agric & Biol Eng, 2017; 10(1): 218–225.References
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[2] Ezekiel R, Singh N, Sharma S, Kaur A. Beneficial phytochemicals in potato - a review. Food Research International, 2013; 50(2): 487–496.
[3] Lutaladio N, Castaldi L. Potato: The hidden treasure. Journal of Food Composition and Analysis, 2009; 22(6): 491–493.
[4] Galdón B R, Mesa D R, Rodríguez E M R, Romero C D. Amino acid content in traditional potato cultivars from the Canary Islands. Journal of Food Composition and Analysis, 2010; 23(2): 148–153.
[5] Wang H, Xiao L, Tong J, Liu F. Foliar application of chlorocholine chloride improves leaf mineral nutrition, antioxidant enzyme activity, and tuber yield of potato (Solanum tuberosum L.). Scientia Horticulturae, 2010; 125(3): 521–523.
[6] Kita A, Bąkowska-Barczak A, Hamouz K, Kułakowska K, Lisińska G. The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.). Journal of Food Composition and Analysis, 2013; 32(2): 169–175.
[7] Singh J, Kaur L, Moughan P J. Importance of chemistry, technology and nutrition in potato processing. Food Chemistry, 2012; 133(4): 1091.
[8] Tian J, Chen J, Lv F, Chen S, Chen J, Liu D, et al. Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes. Food Chemistry, 2016; 197: 1264–1270.
[9] Tierno R, Hornero-Méndez D, Gallardo-Guerrero L, López-Pardo R, Galarreta J I R D. Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species. Journal of Food Composition and Analysis, 2015; 41: 58–65.
[10] Bártová V, Bárta J, Brabcová A, Zdráhal Z, Horáčková V. Amino acid composition and nutritional value of four cultivated South American potato species. Journal of Food Composition and Analysis, 2015; 40: 78–85.
[11] Waglay A, Karboune S, Alli I. Potato protein isolates: recovery and characterization of their properties. Food Chemistry, 2014; 142: 373–382.
[12] Li S, Duan Y, Guo T, Zhang P, He P, Johnston A, Shcherbakov A. Potassium management in potato production in Northwest region of China. Field Crops Research, 2015; 174: 48–54.
[13] Fu B X. Asian noodles: History, classification, raw materials, and processing. Food Research International, 2008; 41(9): 888–902.
[14] Xu F, Hu H H, Zhang C J, Huang F, Zhang X, Liu Q N, et al. Effects of different types of proteins on the eating quality of potato noodles. Modern Food Science and Technology, 2015; 31(12): 269–276. (in Chinese)
[15] Silveira M H, Aguiar R S, Siika-aho M, Ramos L P. Assessment of the enzymatic hydrolysis profile of cellulosic substrates based on reducing sugar release. Bioresource Technology, 2014; 151: 392–396.
[16] Tuncel N B, Yılmaz N, Kocabıyık H, Uygur A. The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II. Journal of Cereal Science, 2014; 59(2): 162–166.
[17] Mazurek A, Jamroz J. Precision of dehydroascorbic acid quantitation with the use of the subtraction method-validation of HPLC-DAD method for determination of total vitamin C in food. Food Chemistry, 2015; 173: 543–550.
[18] Curiel J A, Coda R, Centomani I, Summo C, Gobbetti M, Rizzello C G. Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation. International Journal of Food Microbiology, 2015; 196: 51–61.
[19] Vujić L, Vitali Čepo D, Vedrina Dragojević I. Impact of dietetic tea biscuit formulation on starch digestibility and selected nutritional and sensory characteristics. LWT-Food Science and Technology, 2015; 62(1): 647–653.
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[21] Sun H, Mu T, Xi L, Zhang M, Chen J. Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chemistry, 2014; 156: 380–389.
[22] Tseng R Y L, Sullivan M A, Downes N J. A proposed method for the nutritional rating of foods. Journal of Nutrition Education, 1986; 18(2): 67–74.
[23] Wittwer A J, Sorenson A W, Wyse B W, Gaurth Hansen R. Nutrient density—Evaluation of nutritional attributes of foods. Journal of Nutrition Education, 1977; 9(1): 26–30.
[24] Brownlee I A. The physiological roles of dietary fibre. Food Hydrocolloids, 2011; 25(2): 238–250.
[25] Kendall C W C, Esfahani A, Jenkins D J A.. The link between dietary fibre and human health. Food Hydrocolloids, 2010; 24(1): 42–48.
[26] Mudgil D, Barak S. Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules, 2013; 61: 1–6.
[27] Dahl W J, Stewart M L. Position of the academy of nutrition and dietetics: Health implications of dietary fiber. J Acad Nutr Diet, 2015; 115(11): 1861-1870.
[28] Kaczmarczyk M M, Miller M J, Freund G G. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism, 2012; 61(8): 1058–1066.
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Published
2017-01-31
How to Cite
Fen, X., Honghai, H., Xiaofeng, D., Qiannan, L., Yanjie, H., & Hong, Z. (2017). Nutritional compositions of various potato noodles: Comparative analysis. International Journal of Agricultural and Biological Engineering, 10(1), 218–225. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/2287
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Agro-product and Food Processing Systems
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