Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage
Fresh laksa noodles have a short shelf life (2-3 days) due to short chain molecules of rice starch that easily retrograde. Glucono-delta lactone (GDL) is a weak acid that dissolves readily in water. Previous research found that GDL dipping followed by in pack pasteurization treatment was able to ret...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2021
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| Online Access: | http://eprints.usm.my/52129/1/NURUL%20ATHIRAH%20BINTI%20SHAMSUDINeprints.pdf |
| _version_ | 1825906624175276032 |
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| author | Shamsudin, Nurul Athirah |
| author_facet | Shamsudin, Nurul Athirah |
| author_sort | Shamsudin, Nurul Athirah |
| collection | USM |
| description | Fresh laksa noodles have a short shelf life (2-3 days) due to short chain molecules of rice starch that easily retrograde. Glucono-delta lactone (GDL) is a weak acid that dissolves readily in water. Previous research found that GDL dipping followed by in pack pasteurization treatment was able to retain its mechanical and handling properties. Hypothesized that, the surface starch molecules could have been partially hydrolyzed that facilitated the formation of the coating layer on the surface of the noodle strands, which helped to prevent moisture loss during storage of laksa noodles. Hence, this study has been conducted to study the effects of GDL dipping and in-pack pasteurization treatment on rice starch noodles properties upon storage to support the hypothesis. Commercial rice starch noodles were dipped into the prepared GDL solution of different concentrations (0%, 0.05%, 0.10%, 0.5%, 1.0% and 1.5% w/v) for 2 mins before vacuum packed (150g/pack) and pasteurized at 85°C for 10 mins using a water bath. |
| first_indexed | 2024-03-06T15:52:20Z |
| format | Monograph |
| id | usm.eprints-52129 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T15:52:20Z |
| publishDate | 2021 |
| publisher | Universiti Sains Malaysia |
| record_format | dspace |
| spelling | usm.eprints-521292022-03-31T08:09:11Z http://eprints.usm.my/52129/ Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage Shamsudin, Nurul Athirah T1-995 Technology(General) Fresh laksa noodles have a short shelf life (2-3 days) due to short chain molecules of rice starch that easily retrograde. Glucono-delta lactone (GDL) is a weak acid that dissolves readily in water. Previous research found that GDL dipping followed by in pack pasteurization treatment was able to retain its mechanical and handling properties. Hypothesized that, the surface starch molecules could have been partially hydrolyzed that facilitated the formation of the coating layer on the surface of the noodle strands, which helped to prevent moisture loss during storage of laksa noodles. Hence, this study has been conducted to study the effects of GDL dipping and in-pack pasteurization treatment on rice starch noodles properties upon storage to support the hypothesis. Commercial rice starch noodles were dipped into the prepared GDL solution of different concentrations (0%, 0.05%, 0.10%, 0.5%, 1.0% and 1.5% w/v) for 2 mins before vacuum packed (150g/pack) and pasteurized at 85°C for 10 mins using a water bath. Universiti Sains Malaysia 2021-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/52129/1/NURUL%20ATHIRAH%20BINTI%20SHAMSUDINeprints.pdf Shamsudin, Nurul Athirah (2021) Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage. Project Report. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | T1-995 Technology(General) Shamsudin, Nurul Athirah Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage |
| title | Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage |
| title_full | Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage |
| title_fullStr | Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage |
| title_full_unstemmed | Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage |
| title_short | Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage |
| title_sort | effects of glucono delta lactone gdl dipping and in pack pasteurization treatment on rice starch noodles properties upon storage |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/52129/1/NURUL%20ATHIRAH%20BINTI%20SHAMSUDINeprints.pdf |
| work_keys_str_mv | AT shamsudinnurulathirah effectsofgluconodeltalactonegdldippingandinpackpasteurizationtreatmentonricestarchnoodlespropertiesuponstorage |