Jung, Hwabin Cho, Seong-jun Pan, Cheol-ho Yoon, Won Byong 2024-01-19T23:33:43Z 2024-01-19T23:33:43Z 2022-01-25 2018-01 1947-6337 https://pubs.kist.re.kr/handle/201004/121837 We investigated the grinding kinetics of purple-fleshed potato (PFP) and the effects of particle size and damaged starch content of PFP powder (PFP flour [PFPF]) on rheological and microstructural characteristics of noodle dough. Grinding kinetics of PFPF determined maximum grinding yield for each particle size. Before cooking, the particle size decrease of PFPF significantly increased dough hardness and elasticity while none of the differences showed between the doughs after cooking except ball-milled PFPF noodle dough. Maxwell and Peleg models for stress relaxation characteristics were found to be suitable for interpreting viscoelastic behaviour of dough with various sizes of PFPF. Additionally, microscopic structure based on SEM showed connectivity and gelatinization characters of the dough. Results of this study suggest that changes in physical properties of noodle dough prepared with PFPF associated with particle size and starch damage during grinding of PFPF must be considered for noodle processing. RESUMENInvestigamos la cinetica de trituracion de la papa de pulpa purpura (PFP) y los efectos provocados por el tamano de la particula y el contenido de almidon danado presente en la papa de pulpa purpura en polvo (PFPF) en las caracteristicas reologicas y microestructurales de la masa de fideo. Mediante la cinetica de trituracion de la PFPF se determino el rendimiento maximo de la trituracion para cada tamano de particula. Antes de la coccion, la disminucion del tamano de la particula de la PFPF provoco un aumento significativo en la dureza y elasticidad de la masa; despues de la coccion no se presentaron diferencias entre las masas, excepto en la masa de fideo procesada con molino de bolas (BM), anadida con PFPF. Se constato que los modelos de Maxwell y Peleg para determinar las caracteristicas de relajacion de estres resultan adecuados a efectos de interpretar el comportamiento viscoelastico de la masa con distintos tamanos de PFPF. Asimismo, la estructura microscopica determinada con el MEB mostro la existencia de caracteristicas de conectividad y gelatinizacion de la masa. Los hallazgos del presente estudio sugieren que, para el procesamiento de fideos, deben tomarse en cuenta los cambios asociados al tamano de las particulas y al contenido de almidon danado en las propiedades fisicas de la masa de fideo preparada con PFPF. English TAYLOR & FRANCIS LTD Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size Article 10.1080/19476337.2017.1366950 1 CYTA-JOURNAL OF FOOD, v.16, no.1, pp.165 - 171 CYTA-JOURNAL OF FOOD 16 1 165 171 Y scie scopus 000429821500020 Food Science & Technology Food Science & Technology Article STRESS-RELAXATION DATA STARCH GRANULE SOLID FOODS SUITABILITY GLUTEN Purple-fleshed potato noodle dough grinding kinetics stress relaxation water availability