Study on Additives in the Processing of Ginkgo (Ginkgo biloba L.) Starch Noodles

Abstract:

The effects of isolated soybean protein,chitosan,sodium alginate,sodium chloride and alum on the quality of ginkgo starch noodles(GBSN) were investigated by differential scanning calorimeter,rapid viscosity analyzer and texture analyzer.Results showed that sodium alginate and alum influenced the quality of GBSN,and the quality of GBSN added with 0.50% sodium alginate or 0.75% alum was best.Compared with commercial mung bean starch noodles(MBSN),the quality of GBSN added with sodium alginate or alum was close to that of commercial MBSN.GBSN added with sodium alginate and alum had similar quality,suggesting that sodium alginate could replace alum as an additive of GBSN.