Research on the Optimization of Chestnut and Highland Barley Noodles Using Response Surface Methodology
SONG Yujie
PAN Yang
Abstract：To develop a type of noodles with both nutritional value and excellent sensory characteristics,this study takes wheat flour as the basic raw material,supplemented with chestnut flour and highland barley flour to prepare chestnut and highland barley noodles.With the sensory evaluation score as the experimental index,the formulation was optimized through single-factor tests and response surface methodology.The results show that with wheat flour addition set as 100%(baseline),the prepared noodles achieve a sensory score of 94.7 points(predicted sensory score:94.18 points)when the addition levels of chestnut flour,highland barley flour,table salt and vital wheat gluten are 10.51%,15.19%,1.17%and 2.94%respectively.Under this condition,the cooking breakage rate of the noodles is 3.5%,water absorption rate is 157.4%,and cooking loss rate is 5.6%.The noodles prepared with the optimal formulation are yellowish-brown in color,with pure flavor and a fine and smooth taste.
Keywords：chestnut flourhighland barley floursingle-factor testresponse surface optimization
Publication Date：2026-03-20
Online Publishing Date：2026-03-31(First online date of this platform, not the publication date of the document)
Pages：9( 114-122 )