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Preparation and microwave preservation of wheat rice blending wet noodle
Author(s) -
Zhang Xiaotian,
Liu Xiaoyu,
Karim Roselina,
Ismail Mohd H. S.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13539
Subject(s) - food science , shelf life , citric acid , mold , water content , materials science , chemistry , pulp and paper industry , composite material , geotechnical engineering , engineering
Abstract Novel wheat and rice based parboiled blending wet noodle was prepared and studied for its textural and cooking quality characteristics. To elongate the shelf life of wet fresh noodle, citric acid and vitamin C were added into the wheat rice blending wet noodle which was irradiated by commercial microwave. Total plate count and yeast and mold count were below detection limit until the 49th day of preservation of acid blending noodle (pH = 4.3). The shelf‐life of the acid wheat rice blending wet noodle was significantly enhanced by the microwave irradiation and the control could only be preserved for less than 2 days. Water content, water activity, crude oil, and protein content in the acid blending noodle were tested after microwave irradiation, and the acid blending noodle strains remained fresh and elastic after one month preservation. Practical applications This research involved the preparation of a new blending wet noodle type from two worldwide staple food grains, i.e., wheat and rice with high blending ratio for the first time. This study on the preparation of wheat rice blending noodle may have industrial implication for the development of other novel nutritious blend noodles. Also the study presents a simple method to greatly enhance the shelf life of blending wet noodle and it can be applied for the better preservation of wet noodle.