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

The contribution of calcium silicate (CSi) combined with potassium alginate (PA) and potassium dihydrogen phosphate (KDP) on the texture of non-alum wet potato starch noodles (WPSNs) were evaluated. Formulations containing 0.3% CSi + 0.5% KDP, 0.5% CSi + 0.3% KDP, 0.4% CSi + 0.5% PA, and 0.5% CSi + 0.5% PA improved tensile strength (2.85-2.96 g/mm2) compared to pure starch noodles (1.27 g/mm2), matching those made with alum (2.77 g/mm2). The enhancement was attributed to the formation of a more elastic binder and a stronger starch dough, which facilitated a denser packing of starch particles and a more robust gel network. Specifically, the combination of CSi and PA strengthened intermolecular hydrogen bonding and the water binding capacity of the gel network in WPSNs. This study provided an economical and effective alternative to alum, utilizing calcium silicate in conjunction with potassium-based compounds for the production of non-alum wet potato starch noodles.