ArticleFoods (Basel, Switzerland)2025
Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Rapid rehydration is a critical challenge in the production of dry rice noodles. This study investigated the impact of high-temperature short-time treatments (HTSTTs) at temperatures of 120 °C, 130 °C, and 140 °C for 80 s on the rice noodle rehydration time and the underlying mechanisms. HTSTT led to a reduction in the relative crystallinity and molecular weight of starch, along with the disruption of its supramolecular structure. Moreover, significant alterations were observed in the pore properties after HTSTT, characterized by a notable increase in total pore volume and average pore size. The enhanced porosity and disrupted starch multiscale structure resulted in shortened cooking times for the rice noodles. This reduction in cooking time mitigated gel disruption during cooking, thereby reducing amylose leaching and preserving a more intact gas cell wall structure. Consequently, HTSTT markedly enhanced the overall quality of the rice noodles. For instance, noodles treated at 140 °C for 80 s exhibited a 26.55% decrease in cooking time, a 30.37% reduction in cooking loss, a 37.62% increase in hardness, and a 13.24% increase in resilience compared to the control group. In summary, HTSTT emerges as a feasible method for reducing the cooking time of rice noodles.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.