ArticleFoods (Basel, Switzerland)2026
Dynamic Evolution Pattern of Water Distribution, Storage Stability, and Reheating Properties in Fresh Wet Tuber-Based Vermicelli: From the Perspective of Moisture Regulation Strategies.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Fresh wet tuber-based vermicelli is prized for its soft and elastic texture, which relies on high moisture content. However, this leads to water exudation and texture hardening during storage, limiting industrial application. This study employed immersion as a moisture regulation strategy, analyzing changes in water distribution, hardness, microstructure, and reheating quality during immersion and storage. Results indicated that moisture content increased rapidly within the first 20 min and stabilized after 40 min, accompanied by a significant reduction in hardness and gelatinization enthalpy. Microstructural analysis revealed that an immersion time of 30-40 min (62-63% moisture) was optimal, preserving suitable hardness and structural integrity. During storage, these samples achieved stable water distribution by day 35. In contrast, samples immersed for 50-60 min (64-65% moisture) showed markedly increased free water and notable structural damage. Reheating tests further confirmed that immersion for 30-40 min helped maintain moderate hardness post-storage. Therefore, controlling immersion to 30-40 min effectively balances texture, storage stability, and reheating quality.
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