Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Springer
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/81951/1/Reduction%20of%20microbial%20load%20in%20yellow%20alkaline%20noodle%20using%20optimized%20microwave%20and%20pulsed-UV%20treatment%20to%20improve%20storage%20stability.pdf |
| _version_ | 1825951507909967872 |
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| author | Anissa Soraya Chay, Shyan Yea Shukri, Radhiah Mohamad Ghazali, Farinazleen Muhammad, Kharidah Mohd Adzahan, Noranizan Karim, Roselina |
| author_facet | Anissa Soraya Chay, Shyan Yea Shukri, Radhiah Mohamad Ghazali, Farinazleen Muhammad, Kharidah Mohd Adzahan, Noranizan Karim, Roselina |
| author_sort | Anissa Soraya |
| collection | UPM |
| description | Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without jeopardising its textural qualities. Results indicated that the combination of 5 s microwave (power = 900 W; frequency = 2450 MHz) and 3.5 J/cm² pulsed-UV significantly reduced aerobic plate count and spore forming bacteria, from 637.5 to 50 CFU/g and 1500 to 100 CFU/g, respectively. In terms of textural properties, even though significant changes were detected in hardness and springiness for treated YAN kept at ambient storage as compared to control, the alterations were not prominent. Based on these observations, it is concluded that a combined treatment of microwave and pulsed-UV successfully improved the shelf life of YAN at ambient storage by 50%, from 1.0 day (control) to 1.5 days (treated sample) and by 140%, from 2.0 to 4.8 weeks at chilled storage. Current study proves the potential of microwave + pulsed-UV, a “green” hurdle treatment, to extend the shelf life of preservative-free YAN without causing major undesirable textural alterations on the noodle. |
| first_indexed | 2024-03-06T10:31:02Z |
| format | Article |
| id | upm.eprints-81951 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:31:02Z |
| publishDate | 2019 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-819512021-08-12T10:25:42Z http://psasir.upm.edu.my/id/eprint/81951/ Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability Anissa Soraya Chay, Shyan Yea Shukri, Radhiah Mohamad Ghazali, Farinazleen Muhammad, Kharidah Mohd Adzahan, Noranizan Karim, Roselina Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without jeopardising its textural qualities. Results indicated that the combination of 5 s microwave (power = 900 W; frequency = 2450 MHz) and 3.5 J/cm² pulsed-UV significantly reduced aerobic plate count and spore forming bacteria, from 637.5 to 50 CFU/g and 1500 to 100 CFU/g, respectively. In terms of textural properties, even though significant changes were detected in hardness and springiness for treated YAN kept at ambient storage as compared to control, the alterations were not prominent. Based on these observations, it is concluded that a combined treatment of microwave and pulsed-UV successfully improved the shelf life of YAN at ambient storage by 50%, from 1.0 day (control) to 1.5 days (treated sample) and by 140%, from 2.0 to 4.8 weeks at chilled storage. Current study proves the potential of microwave + pulsed-UV, a “green” hurdle treatment, to extend the shelf life of preservative-free YAN without causing major undesirable textural alterations on the noodle. Springer 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/81951/1/Reduction%20of%20microbial%20load%20in%20yellow%20alkaline%20noodle%20using%20optimized%20microwave%20and%20pulsed-UV%20treatment%20to%20improve%20storage%20stability.pdf Anissa Soraya and Chay, Shyan Yea and Shukri, Radhiah and Mohamad Ghazali, Farinazleen and Muhammad, Kharidah and Mohd Adzahan, Noranizan and Karim, Roselina (2019) Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability. Journal of Food Science & Technology, 56 (4). pp. 1801-1810. ISSN 0022-1155; ESSN: 0975-8402 https://link.springer.com/article/10.1007/s13197-019-03624-w 10.1007/s13197-019-03624-w |
| spellingShingle | Anissa Soraya Chay, Shyan Yea Shukri, Radhiah Mohamad Ghazali, Farinazleen Muhammad, Kharidah Mohd Adzahan, Noranizan Karim, Roselina Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability |
| title | Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability |
| title_full | Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability |
| title_fullStr | Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability |
| title_full_unstemmed | Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability |
| title_short | Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability |
| title_sort | reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed uv treatment to improve storage stability |
| url | http://psasir.upm.edu.my/id/eprint/81951/1/Reduction%20of%20microbial%20load%20in%20yellow%20alkaline%20noodle%20using%20optimized%20microwave%20and%20pulsed-UV%20treatment%20to%20improve%20storage%20stability.pdf |
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