Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles.
Int J Biol Macromol
; 276(Pt 2): 134047, 2024 Sep.
Article
em En
| MEDLINE
| ID: mdl-39033893
ABSTRACT
The study evaluated the effect of freezing rate on the quality of water-added quick-frozen rice noodles and water-free quick-frozen rice noodles. Results indicated that the retrogradation enthalpy, relative crystallinity, freezable water content, and cooking loss of water-added quick-frozen rice noodles were higher than those of water-free quick-frozen rice noodles with increasing storage time. Furthermore, ice recrystallization accelerated the deterioration of the quality of the rice noodles, resulting in the enlargement of the pores within the rice noodles and the formation of many pores on the surface. This phenomenon was particularly evident in the rice noodles of Y-40 °C (freezing with water at -40 °C) and Y-60 °C (freezing with water at -60 °C). After 28 days of frozen storage, the hardness increased by 83.83 % for rice noodles of Y-20 °C (freezing with water at -20 °C), while the hardness decreased by 51.68 % and 45.80 %, respectively, for rice noodles of Y-40 °C and Y-60 °C. Consequently, the impact of the freezing rate on the quality of water-added quick-frozen rice noodles is more pronounced than that of water-free quick-frozen rice noodles. Moreover, a higher freezing rate can delay the deterioration of the quality of frozen rice noodles by postponing starch retrogradation and inhibiting ice recrystallization.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Oryza
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Amido
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Água
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Cristalização
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Congelamento
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Gelo
Idioma:
En
Revista:
Int J Biol Macromol
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Int. j. biol. macromol
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International journal of biological macromolecules
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China
País de publicação:
Holanda