Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-01-22 DOI:10.1016/j.ijgfs.2025.101120

Sijie Zhang , Yuru Ma , Xianlong Ren , Weiguo Wu , Luyan Liao

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Abstract

The synergistic effect of fermentation (Lactobacillus plantarum) and heat-moisture treatment (HMT) on the quality of rice flour and rice noodles was emphatically studied, and the correlation between the quality of rice flour and rice noodles joint or separate treatment was comprehensively compared and analyzed. Fermentation combined with HMT increased the pasting temperature and the retrogradation value of rice flour, which also improved the digestive starch. The combination of fermentation and HMT made rice flour show the characteristics of solid gel and improved its elasticity and increased sensory scores and the content of resistant starch in rice noodles and reduced cooking loss. Through correlation analysis, it was found that the pasting properties (peak viscosity and trough viscosity) of rice flour were most closely related to the cooking loss, texture profile, and sensory evaluation of rice noodles. The results provide an effective approach for starch modification and improving the quality of rice noodles.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.