Modulating effects of calcium silicate and potassium-based compounds on the gelatinization, rheological behavior, microstructure, and texture of non-alum potato starch noodles
Texture improvements were observed with increased calcium silicate and potassium compound concentrations, enhancing noodle quality.
The study showed gelatinization and rheological behavior differences based on the type of modifier used, notably affecting the final product consistency.
Experimental assessment focused on the microstructure of noodles, evaluating changes in texture linked to calcium silicate and potassium compounds.
The findings may enable the development of superior noodle products, yet further exploration of other variables influencing these results is warranted.