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- Title
Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature.
- Authors
Xiao, Wen; Ding, Yuqin; Cheng, Ying; Xu, Sili; Lin, Lizhong
- Abstract
The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was examined. Total plate count, cooked broken rate, cooking loss, and b* value increased, while rehydration ratio, L* value, and moisture content decreased during storage. The hardness, adhesiveness, and chewiness of semi-dried rice noodles increased significantly, according to textural properties. DSC and XRD showed that the enthalpy of thermal absorption and crystallinity of semi-dried rice noodles increased from 1.67 J/g and 3.48% to 4.21 J/g and 18.62%, respectively. LF-NMR showed that the weakly bound water content in semi-dried rice noodles decreased by 3.71%, and the bound water content and free water content increased by 3.20% and 0.51%, respectively. The results of correlation analysis showed that the changes in quality during storage of semi-dried rice noodles were influenced by the combination of microbial growth, aging of rice noodles, and moisture migration.
- Subjects
NOODLES; RICE quality; MICROBIAL growth; RICE storage; THERMAL properties; STORAGE
- Publication
Foods, 2022, Vol 11, Issue 14, p2130
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11142130