Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature

Xiao, Wen; Ding, Yuqin; Cheng, Ying; Xu, Sili; Lin, Lizhong

doi:10.3390/foods11142130

Cited by 5 publications

(4 citation statements)

References 36 publications

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“…Moisture distribution has an important influence in determining the properties of dough, such as rheological character and texture characteristics of dough during processing. Therefore, we analyzed the moisture distribution in fortified dough and found peaks T 21 (0–0.98 ms), T 22 (1.12–9.78 ms) and T 23 (13.34–103.08 ms) ( Table 2 ) on LF-NMR spectra to be associated with bound water (intra-granular water of molecules in dough), immobilized water (water populations onto molecule surface in dough), and free water (free-moving water dissociated from molecules in dough), respectively ( Xiao, Ding, Cheng, Xu & Lin, 2022 ). The bound and immobilized water plays an important role in the swelling ability of gluten or starch molecules, thus promoting dough development.…”

Section: Resultsmentioning

confidence: 99%

Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties

Liu

Wan

et al. 2023

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties

Liu

Wan

et al. 2023

Food Chemistry: X

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“…The method of making fermented rice flour as described by Xiao et al ( 17 ). Indica rice was added to the fermenter along with distilled water in the proportion of 1:1.2 (w:v), 4% of the strain fermentation solution, and the fermenter was then placed in a constant temperature incubator (35°C) for 18 h. Following fermentation, indica rice was washed, drained, and crushed.…”

Section: Methodsmentioning

confidence: 99%

“…The method of making fermented semi-dried rice noodles as described by Xiao et al ( 17 ). Fermented rice flour (50.0 g), distilled water (62 mL), and different sodium bicarbonate additions were used to make semi-dried rice noodles.…”

Section: Methodsmentioning

confidence: 99%

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles

et al. 2023

Self Cite

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Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by adding sodium bicarbonate, and improve the quality of fermented rice noodles. The physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles were investigated in this study in relation to the addition of sodium bicarbonate (0∼0.5%, w/w). With the increase of sodium bicarbonate addition, the pH value was increased, and lipid and protein content were decreased in rice flour. Meanwhile, thermal properties and farinograph properties showed that the pasting temperature, dough water absorption, dough development time and dough stability time of rice flour increased with the addition of sodium bicarbonate. Pasting properties and rheological properties results showed that a small amount of sodium bicarbonate (0∼0.1%) could increase the pasting viscosity, storage modulus (G’), and loss modulus (G″) of rice flour. Additionally, the hardness and chewiness of semi-dried rice noodles increased with the addition of sodium bicarbonate from 0 to 0.1%. With the addition of a small amount of sodium bicarbonate (0∼0.1%), x-ray diffraction showed that it could increase the crystallinity of semi-dried rice noodles. Low-field nuclear magnetic resonance showed that A21 increased, and A22 and A23 decreased in semi-dried rice noodles. Scanning electron microscope showed that it could enhance the starch-protein interaction and starch-protein formed an ordered and stable network structure. Finally, the principal component analysis showed that the chewiness, texture and eating quality of semi-dried rice noodles were the best with the addition of sodium bicarbonate at 0.1%. This study provides practical value for the application of alkali treatment in rice products and provides a reference for the improvement of related rice noodles products.

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“…In order to evaluate the cooking quality of noodles, the water absorption rate of YANs was measured by cooking noodles in boiling water for different periods of time [32]. As shown in Figure 3, the water absorption rate of noodles increased with the extension of time.…”

Section: Water Absorption Analysismentioning

confidence: 99%

Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles

Wang,

He,

Huang

et al. 2023

Foods

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To improve the quality of the characteristics of yellow alkaline noodles and enrich their nutritional value, konjac glucomannan (KGM) with or without chitosan coating were added to noodles, and their application effects were investigated in terms of color, texture, water absorption, starch digestion, total plate count (TPC) and microstructure. Chitosan–konjac glucomannan (CK) complex was firstly prepared by embedding konjac powder with chitosan sol. After embedding, the hydrophilicity of KGM decreased significantly. Then, either CK or native KGM were mixed evenly with flour before saline water, and soda was subsequently added to produce noodles. Compared with native KGM, CK provided the noodles with a higher brightness and a lighter yellow color. In terms of texture properties, although the firmness of CK noodles was weaker than that of KGM noodles, the tensile properties were enhanced. After embedding, the water absorption of CK noodles decreased and the content of resistant starch (RS) in the noodles increased. During storage, the TPC in CK noodles was significantly lower than that in KGM noodles. At a CK content of 5%, the noodles presented a lightness of 87.41, a b value of 17.75, a shear work of 39.9 g·cm, a tensile distance of 84.28 cm, a water absorption of 69.48%, a RS content of 17.97% and a TPC of 2.74 lg CFU/g at 10 days. In general, KGM with chitosan coating could improve the physicochemical qualities of noodles and extend their shelf life to a certain extent.

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Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature

Cited by 5 publications

References 36 publications

Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties

Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles

Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles

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