ArticleFoods (Basel, Switzerland)2022
Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 24 citations in OpenAlex.
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- Evaluation of gluten-free noodles formulated with germinated Proso and barnyard millets: studies on process optimization for structural and functional integrity.Food chemistry: X · 2025Article
- Enhancing the physicochemical qualities and consumer acceptability of rice noodles through yeast fermentation.Food science & nutrition · 2025Article
- Enhancing cooking and eating quality of semi-dried brown rice noodles through Lactobacillus fermentation and moderate lysine addition.Food chemistry: X · 2025Article
- Comparison of component and quality changes between soft rice and common rice during aging.Frontiers in nutrition · 2025Article
- Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties.Food chemistry: X · 2023Article
- Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles.Foods (Basel, Switzerland) · 2023Article
- Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles.Frontiers in nutrition · 2023Article
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5 authors at 1 institution in 1 country.
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Abstract
The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was examined. Total plate count, cooked broken rate, cooking loss, and b* value increased, while rehydration ratio, L* value, and moisture content decreased during storage. The hardness, adhesiveness, and chewiness of semi-dried rice noodles increased significantly, according to textural properties. DSC and XRD showed that the enthalpy of thermal absorption and crystallinity of semi-dried rice noodles increased from 1.67 J/g and 3.48% to 4.21 J/g and 18.62%, respectively. LF-NMR showed that the weakly bound water content in semi-dried rice noodles decreased by 3.71%, and the bound water content and free water content increased by 3.20% and 0.51%, respectively. The results of correlation analysis showed that the changes in quality during storage of semi-dried rice noodles were influenced by the combination of microbial growth, aging of rice noodles, and moisture migration.
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