Abstract:

In the context of modern healthy dietary culture, potato, oats, and whole grain nutritious noodles have attracted much attention. This study aims to optimize its formula and improve the nutritional value and taste quality of the product. Through systematic experimental design, this study has investigated the effects of different component ratios and process parameters on the quality of dried noodles. The experimental results showed that the optimized formula had achieved significant improvements in nutrition and taste. Further evaluation showed that the optimized dried noodles had significantly improved protein, fiber, vitamins, and other contents, and had a health promoting effect. At the same time, sensory evaluation had confirmed a significant improvement in taste, color, and aroma, which can be further explored for a wider range of nutritional assessments and practical production applications in the future.

Key words: potato oat noodles, whole grain nutrition, formula optimization, nutritional value, taste quality