Comparison of starches from different sources and coated in different ways for preventing the adhesion of fresh noodles during storage.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-07 DOI:10.1002/jsfa.14422

Bin Xu, Yiran Huang, Xiaoqian Zhou, Di An, Alkassoumi Hassane Hamadou, Yajing Qi

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引用次数: 0

Abstract

Background: Fresh noodles are prone to adhesion during storage, causing a quality deterioration that affects their edible quality. Coating with starch is one of the commonly used measures to solve the problem. However, the coating process has not been optimized, and the mechanism of reducing adhesion of noodles has not yet been clarified. In the present study, various starch sources (A-type wheat, potato and maize) were coated on the surface of fresh noodles in different ways.

Results: Only the coating using maize starch significantly reduced the adhesion of fresh noodles from 182.15-217.14 g s^-1 to 1.16-21.16 g s^-1 during a storage period of 0-2 weeks. That situation was attributed to small and flat particle shape of maize starch, which facilitated the combination with the surface of fresh noodles during coating, as well as the strong absorption of water migrating from the inside to the surface of noodles during storage. However, because of its large particle size and strong hygroscopicity, potato starch needed to be coated twice (before and after cutting) to the surface of noodles to allow a good anti-adhesion effect throughout the storage period, especially during 2-8 weeks, by maintaining an adhesiveness below 30.29 g s^-1. More importantly, potato starch with a high gelatinization temperature could reduce the negative effect of the starch coating on the smoothness of noodles after cooking.

Conclusion: The present study has demonstrated that a single-layer maize starch coating and a double-layer potato starch coating effectively resolved the adhesion issues of fresh noodles during short-term and long-term storage periods, respectively. © 2025 Society of Chemical Industry.

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不同来源的淀粉和不同包覆方式对保鲜面条在贮存过程中防止粘连的比较。

背景：新鲜的面条在储存过程中容易发生粘连，导致质量恶化，影响其食用质量。淀粉包覆是解决这一问题的常用措施之一。然而，涂层工艺尚未优化，降低面条粘附的机理尚未明确。本研究以a型小麦、马铃薯和玉米为主要淀粉源，通过不同的方式在鲜面条表面涂覆淀粉。结果：在0 ~ 2周的贮藏期内，仅玉米淀粉包衣可显著降低鲜面黏附率，从182.15 ~ 217.14 g s-1降至1.16 ~ 21.16 g s-1。这是由于玉米淀粉的颗粒形状小而扁平，有利于在包衣过程中与鲜面表面结合，也有利于在贮藏过程中对面条内部向表面迁移的水分有较强的吸收性。然而，由于马铃薯淀粉颗粒大，吸湿性强，需要在面条表面涂覆两次（切前和切后），才能在整个储存期间（特别是2-8周）保持良好的抗粘连效果，使粘连性保持在30.29 g s-1以下。更重要的是，高糊化温度的马铃薯淀粉可以减少淀粉涂层对面条煮熟后光滑度的负面影响。结论：单层玉米淀粉包衣和双层马铃薯淀粉包衣分别有效地解决了鲜面在短期和长期储存期间的粘附问题。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.