RESEARCH ON PROCESSING YELLOW POTATO FLOUR (Solanum Tuberosum. L) AND ITS APPLICATION IN PROCESSING FRESH NOODLES

Abstract

This study investigates the pre-treatment process of yellowfleshed potatoes cultivated in Vietnam and their subsequent application in the production of fresh noodles. The findings indicated that fresh noodles produced from potato flour, blended with potato starch, exhibited satisfactory elasticity and desirable sensory properties. The noodle processing procedure was conducted as follows: potatoes were peeled and sliced into 0.15 cm-thick pieces, then soaked in a 3% citric acid solution for 15 minutes at a material-to-solution ratio of 1:3. The potato slices were subsequently steamed for 15 minutes at 100 °C to achieve starch gelatinization. After steaming, the slices were dried at 70 °C for 5 hours and finely milled into flour. The resulting potato flour was then blended with 30% potato starch and 60% hot water (100 °C), followed by kneading, rolling, and shaping into noodles.