[Objective] Comprehensively analyze and compare quality of noodles made from acorn and potato. [Method] The acorn noodles and market common potato noodles aging,color,expansion coefficient,cooking loss rate and quality structure properties were analyzed and compared. [Result] The experiment shows that acorn noodles aging rate,expansion coefficient are lower than potato noodles,and its color,tensile deformation and shear stress are higher than that of potato noodles. [Conclusion]The study can provide basic d...