Quality characteristics, texture properties and moisture migration of fresh brown rice noodles under different storage and temperatures conditions. (March 2022)

• Record Type: Journal Article
• Authors: Qiao, Cong-Cong; Tian, Xiao-Hong; Wang, Lei-Xin; Jiang, Ping; Zhai, Xiao-Tong; Wu, Na-Na; Tan, Bin
• Is Part Of: Journal of cereal science. Volume 104(2022)
• Publication Date: 2022-03
• Subjects: Fresh brown rice noodles -- Quality characteristics -- Texture properties -- Moisture migration -- Different storage and temperatures conditions; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2022.103434
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: The quality characteristics, texture properties and moisture migration of fresh brown rice noodles (FBRN) during storage process at 37 °C (0–30 h), 25 °C (0–60 h), 4 °C (0–120 h), and −18 °C (0–120 h) were investigated. The hardness of FBRN was significantly increased, but the pH and moisture content were decreased with the increase of storage time. The water absorption rate, cooking loss rate, and hardness after cooking of FBRN stored at 4 °C were 15.99%, 5.20%, and 4910.37 g, respectively. However, those of FBRN stored at 37 °C were 2.64%, 27.49%, and 3807.21 g, respectively. The microstructure of FBRN stored at 4 °C showed less and smaller pores and cracks from the results of SEM and CLSM. The content of free water and weakly bound water of FBRN stored at 37 °C and −18 °C were more significantly decreased and increased, respectively, compared to those of FBRN stored at 4 °C and 25 °C. This study provided the quality information of FBRN stored at different temperatures, which might be beneficial for the consumption and circulation of FBRN in food market. Graphical abstract: Image 1 Highlights: The characteristics of FBRN stored at 37, 25, 4 and −18 °C were studied. Cooking quality and microstructure were decreased and destroyed, respectively. The free, weakly bound water of FBRN were decreased and increased, respectively. The quality of FBRN were the best when they were stored at 4 °C for 0–24 h. This study might be beneficial for consumption and circulation of FBRN in markets.