Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature
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, coo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2130 |
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| author | Wen Xiao Yuqin Ding Ying Cheng Sili Xu Lizhong Lin |
| author_facet | Wen Xiao Yuqin Ding Ying Cheng Sili Xu Lizhong Lin |
| author_sort | Wen Xiao |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T11:54:50Z |
| format | Article |
| id | doaj.art-c74af74217ba4ac3aa44fe1b1a3c767f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:54:50Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c74af74217ba4ac3aa44fe1b1a3c767f2023-11-30T23:11:08ZengMDPI AGFoods2304-81582022-07-011114213010.3390/foods11142130Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room TemperatureWen Xiao0Yuqin Ding1Ying Cheng2Sili Xu3Lizhong Lin4National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha 410004, ChinaNational Engineering Research Center of Rice and Byproduct Deep Processing, Changsha 410004, ChinaNational Engineering Research Center of Rice and Byproduct Deep Processing, Changsha 410004, ChinaNational Engineering Research Center of Rice and Byproduct Deep Processing, Changsha 410004, ChinaNational Engineering Research Center of Rice and Byproduct Deep Processing, Changsha 410004, ChinaThe 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.https://www.mdpi.com/2304-8158/11/14/2130semi-dried rice noodlesquality characteristicsmicrobial growthcooking qualitymoisture distribution |
| spellingShingle | Wen Xiao Yuqin Ding Ying Cheng Sili Xu Lizhong Lin Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature Foods semi-dried rice noodles quality characteristics microbial growth cooking quality moisture distribution |
| title | Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature |
| title_full | Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature |
| title_fullStr | Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature |
| title_full_unstemmed | Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature |
| title_short | Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature |
| title_sort | understanding the changes in quality of semi dried rice noodles during storage at room temperature |
| topic | semi-dried rice noodles quality characteristics microbial growth cooking quality moisture distribution |
| url | https://www.mdpi.com/2304-8158/11/14/2130 |
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