Abstract
Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate count in the fresh noodles prepared by PAW (PAWN) showed no obvious inhibition during storage at 25 °C, but could be significantly reduced at 4 °C as compared with the control. The decrease in L* value and pH of the PAWN was significantly retarded during storage, indicating an enhanced storage stability. The stability time of dough mixed with PAW could be significantly improved. PAW treatment decreased the viscosity properties and setback value of starch, while enhancing the interaction of water and non-water components in fresh noodles. In addition, dynamic polymerization and depolymerization of proteins were detected in Size-Exclusion High-Performance Liquid Chromatography (SE-HPLC) profiles of PAWN. The hardness and adhesiveness of the cooked noodles decreased, while the springiness significantly increased. These results implied the potential of PAW in improving the storage stability and quality of fresh noodles.
Highlights
Noodles originated in China, with a history of more than 4000 years
These results demonstrated the enhanced interaction of water and non-water components of PAWN, which may be beneficial for the storage stability of the products
plasma-activated water (PAW) was concluded as a potential technology to enhance the storage stability of fresh noodles without affecting the eating quality
Summary
Noodles originated in China, with a history of more than 4000 years. Noodles constitute a kind of healthy and delicious food that is easy to cook, convenient, and rich in nutrition [1]. Few studies have investigated the effect of PAW treatment on the storage properties and quality characteristics of fresh noodles. The changes in the mixing properties of wheat dough, the cooking and textural qualities of fresh noodles, water distribution, as well as the viscosity properties of starch and the polymerization behaviors of the protein component are systematically discussed in this paper to understand the macroscopic and the structural changes of fresh noodles affected by PAW treatment. The results may provide essential data for a more complete understanding of the effect of PAW treatment on the storage properties and quality characteristics of fresh noodles
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