Modulating effects of calcium silicate and potassium-based compounds on the gelatinization, rheological behavior, microstructure, and texture of non-alum potato starch noodles

Key Points

• 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.