Abstract
The quality characteristics, texture properties and moisture migration of fresh brown rice noodles (FBRN) during storage process at 37 °C (0–30 h), 25 °C (0–60 h), 4 °C (0–120 h), and −18 °C (0–120 h) were investigated. The hardness of FBRN was significantly increased, but the pH and moisture content were decreased with the increase of storage time. The water absorption rate, cooking loss rate, and hardness after cooking of FBRN stored at 4 °C were 15.99%, 5.20%, and 4910.37 g, respectively. However, those of FBRN stored at 37 °C were 2.64%, 27.49%, and 3807.21 g, respectively. The microstructure of FBRN stored at 4 °C showed less and smaller pores and cracks from the results of SEM and CLSM. The content of free water and weakly bound water of FBRN stored at 37 °C and −18 °C were more significantly decreased and increased, respectively, compared to those of FBRN stored at 4 °C and 25 °C. This study provided the quality information of FBRN stored at different temperatures, which might be beneficial for the consumption and circulation of FBRN in food market.
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