Effect of various pretreatments of potato on the cooking and texture properties of the developed potato-rice noodle.

In order to ascertain optimal potato pretreatment strategy for potato-rice noodle processing, the effect of partial substitution of rice flour with potatoes processed by various pretreatment on rice noodle quality was determined. In this study, raw potato flour (RPF), cooked potato flour (CPF), potato pulp (PP), mashed potato (MP), and rice flour (RF) were prepared. The physicochemical and pasting properties of RF sample, RPF + RF, PP + RF, CPF + RF, and MP + RF blends were investigated relative to their noodle quality.