Changes in shelf life and quality of fresh hull‐less barley noodles during storage

Abstract

Background and objectives In order to study the quality changes of fresh hull‐less barley noodles (FHBN) during storage, the total plate count (TPC), cooking quality, color, texture, and moisture characteristic of FHBN were investigated at 0 hr, 6 hr, 12 hr, 18 hr, 24 hr, and 30 hr of storage at 25°C. Findings The FHBN deteriorated after storage for 24 hr (TPC was 1.4 × 106 CFU/g), while the fresh wheat noodles (FWN) deteriorated after 18 hr (TPC was 106 CFU/g). In addition, T21 and T22 in FWN were bigger than that in FHBN and the moisture in FWN was more easily lost. During the storage of FHBN, the cooking loss ratio and percentage of broken noodles increased significantly, while L* and aw decreased. The proportion of strongly bound water decreased, while the proportion of weakly bound water and free water increased. During the safe storage period, the hardness, springiness, gumminess, and chewiness showed a decline trend while the hardness and gumminess increased after deterioration. Conclusions Fresh hull‐less barley noodles had longer shelf life and better water‐holding capacity compared with FWN. The cooking quality, texture characteristics, and brightness reduced significantly during storage, and the increase in TPC, water loss, and migration were the main reason of this phenomenon. Significance and novelty The shelf life of FHBN and FWN stored at 25°C was compared, and the causes that resulted in the differences were analyzed. Through the correlation analysis, the reason for the decline in the quality of FHBN was obtained.

Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures

“…On the one hand, microbial activity destroyed the gel structure of fresh brown rice noodles, and this might weaken the binding ability between water and macromolecules; thus, the strongly bound water was shifted into weakly bound water and free water. On the other hand, water was one of the metabolites of microbial activity, which caused the increase of free water relative content in fresh brown rice noodles (Yang et al, 2021; Zheng et al, 2019).…”

Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

“…Conversely, A 22 showed an upward trend as storage time increased, which indicated that some bound water was progressively transformed into weakly bound water. Zheng et al 25 . reported that the proportion of weakly bound water and free water in fresh wheat noodles increased during storage at 25 °C.…”

“…A 22 showed an upward trend as storage time increased, which indicated that some bound water was progressively transformed into weakly bound water. Zheng et al 25 reported that the proportion of weakly bound water and free water in fresh wheat noodles increased during storage at 25 °C. Interestingly, the percentage of free water in KGM-supplemented noodles also exhibited a rising trend with the prolonging of storage duration.…”

Combination use of the microwave irradiation and preservatives effect on the shelf life and quality of Qingke barley fresh noodles stored at low temperature

“…This phenomenon was very obvious in the control group, which may be caused by the increase of TPC that accelerated the deterioration of noodles. As the QBFN deteriorated, the bound capacity between water and noodle matrixes weakened, resulting in the decrease of strong bound water and weakly bound water (Zheng et al, 2019). For the MW + ε-PL + CP group, the increase of free water peak area A 23 was slighter than that control.…”