Abstract: Milled potato powder is the main raw material for the potato staple food and contains all nutrition in fresh potato. But there is no gluten in the milled potato powder, which results the gluten contents in flour and the noodles quality decreasing. In this study, the effects of additive amounts of milled potato powder, water, salt, carrageenan, and fermentation time on noodles quality, such as cooking property and sensory evaluation, were evaluated by singles-factors and orthogonal experiments. The results showed that the optimum recipe of white-noodle was as follows： milled potato powder of 10%, water of 34%, carrageenan of 1.0%, salt 2.0%, and fermentation time of 40 min.

Key words: milled potato powder, noodles, cooking property, sensory evaluation