Influence of sweet potato flour on the microstructure and nutritional quality of gluten-free fresh noodles

摘要

This study investigated the influence of sweet potato flour (SPF) on the microstructure, nutritional and sensory qualities of gluten-free fresh noodles (GFFN). Five kinds of GFFN were produced using SPF (0%-50%) and were compared with cornflour (CF) and wheat flour (WF) noodles. Adding SPF increased springiness and chewiness of the noodles. The p-sheet (amide I, C=0 and N-H) and total p-sheet (1704-1683 and 1633-1614 cm~(-1)) protein structures in SPF noodles significantly increased relative to WF. Besides, electron microscopy showed matrix of the filamentous structure in SPF noodles that can mimic a matrix network identical to that of the network in WF. Furthermore, total phenols and antioxidant activity (DPPH and FRAP) were the highest for 40% SPF noodles. This research confirmed that SPF had the potential for improving the microstructure and nutritional value of the noodles, especially for consumers with coeliac disease.