Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles

Abstract

Abstract The effects of curdlan on color, syneresis, cooking qualities, and textural properties of potato starch noodle (PSN) were investigated at the addition level of 0–1.0% w/w, and the interaction and microstructure within PSN containing curdlan (PSNC) were determined by Fourier‐transform infrared spectroscopy (FT‐IR) and scanning electron micrographs (SEM). Results showed that a significant increase of syneresis, decrease of cooked weight, improvement of firmness, and tensile strength of PSNC were gained at 0.3–1.0% curdlan content, while enhancement of lightness ( L* value) and yellowness ( b* value) occurred at 0.1–0.5 and 1.0%, respectively ( p <0.05). These effects, except color, might result from enhancing hydrogen bonding interaction and forming a tight structure within PSNC. The added curdlan into PSN will bear practical values in reducing the aging period of producing this noodle, improving the textural properties.