Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(6): 823-832
Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice flours
Rui Liu1 • Zhang-Long Yu2 • Yuan-Lin Sun1 • Li-Tao Tong3 • Li-Ya Liu3 • Li-Li Wang3 • Xian-Rong Zhou3 • Su-Mei Zhou1,3
1 Life Sciences Department, Yuncheng University, Yuncheng 044000, China 2 Institute of Cotton Research, Shanxi Agricultural University, Yuncheng 044000, China 3 Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
To investigate the effects of electrolyzed water treatment on the qualities of rice noodles prepared with semidry- milled rice flour, pasting properties and thermal properties of rice flour, and the cooking and textural properties of rice noodles were determined. Higher peak viscosity and lower melting enthalpy were observed in electrolyzed water (EW) treated rice flour. The hardness, gumminess and chewiness of rice noodle in slightly acidic electrolyzed water treated rice noodles with available chlorine concentration (ACC) 20.32 mg/L were increased significantly (p<0.05). The cooking loss decreased significantly in strong acidic electrolyzed water treated noodles with ACC 10.09 mg/L treatment (p<0.05). The results indicated that EW could promote the gelatinization of rice flour, and improve the textural qualities of rice noodles. Therefore EW was appropriate to be used in rice noodle production.
Electrolyzed water · Qualities · Rice noodles · Semidry-milling · Rice flours
Food Science and Biotechnology 2021 ; 30(6): 823-832