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| Effect of soybean protein isolate and soybean protein hydrolysates complex on noodles quality |
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| KeyWord:uniform design soybean protein isolate soybean protein hydrolysates noodle texture property cooking quality |
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| Abstract: |
| The nutritional value and functional properties of noodles could be improved by adding soybean protein hydrolysates (SPH) to flour. However, the quality of noodles was affected negatively by SPH. In order to reduce and eliminate such adverse effects, soybean protein isolate (SPI) and SPH were added to flour, and the effects of SPI and SPH complex on noodles quality was analyzed. With the texture properties and cooking qualities of wheat flour noodles as desired values, the dosages of SPI and SPH were optimized by multi-index comprehensive analysis of uniform design. The results showed that seven ratios were obtained, and the optimal dosages of SPI and SPH were 1% and 4.023 4% respectively. Under these conditions, the hardness, adhesion ability, chewiness, dry matter lost rate and protein retention rate of noodles could be taken into account, and the nutritional quality of noodles could be improved. This data analysis method provided a new way for the optimization of multi - target value. |
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