Abstract
[Objective] To develop nutrient-rich quinoa-konjac dried noodles with distinctive flavor characteristics for enhancing the quality of wheat-based dried noodles and investigate quality evaluation methodologies for quinoa-konjac dried noodles, aiming to address the limitations in current evaluation systems for dried noodle products. [Methods] The cooking quality, textural properties, and sensory characteristics of quinoa-konjac dried noodles prepared under different conditions of quinoa flour addition, water addition, konjac flour addition, and curing time are systematically analyzed. The quality of quinoa-konjac dried noodles is evaluated through a fuzzy comprehensive evaluation method that systematically integrates multidimensional quality indices with fuzzy mathematical principles. Building upon single-factor experiments, the response surface methodology is adopted to optimize the formula. [Results] The optimal formula is as follows:quinoa flour addition of 22.40%, water addition of 48.40%, konjac flour addition of 1.80%, and curing time of 19 min. The quinoa-konjac dried noodles prepared under these conditions have a cooking loss rate of (8.27±0.04)%, firmness of (49.52±0.06) N, adhesiveness of 3 116.61±7.27, chewiness of 3 066.16±5. 41, a sensory score of 87.1±0.2 points, and a comprehensive score of 61.45±0.13 points. [Conclusion] The quinoa-konjac fried noodles prepared with the optimized formula exhibit a smooth texture, high elasticity, appropriate firmness, a distinctive golden-yellow color, and a characteristic quinoa aroma. The fuzzy comprehensive evaluation method proves effective for precise quality assessment of quinoa-konjac dried noodles.
Publication Date
1-23-2026
First Page
176
Last Page
184
DOI
10.13652/j.spjx.1003.5788.2025.80057
Recommended Citation
Chengcheng, MA; Chunxiang, CHAI; Linong, DU; and Yuantao, WANG
(2026)
"Development and quality evaluation of quinoa-konjac dried noodles,"
Food and Machinery: Vol. 42:
Iss.
1, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2025.80057
Available at:
https://www.ifoodmm.cn/journal/vol42/iss1/23
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