{"title":"The Effects of Carboxymethyl Cellulose Impregnation on the Texture and Rehydration Properties of nata de coco Noodles","authors":"Khwanjai Klinchongkon, Pradithat Changpuen, Suchanat Khemmark","doi":"10.1007/s11483-025-09987-2","DOIUrl":null,"url":null,"abstract":"<div><p><i>Nata de coco</i>, a bacterial cellulose derived from the fermentation of coconut juice, is a promising non-caloric material for producing low-calorie noodles. However, the high firmness and toughness of <i>nata de coco</i> reduce consumer acceptability. In this study, carboxymethyl cellulose (CMC) at varying concentrations (0, 0.5, 1, and 2% w/v) was applied via an impregnation method to improve the textural and rehydration properties of <i>nata de coco</i> noodles. The noodles were immersed in CMC solutions at ambient temperature for 24 h. The results showed that treatment with 0.5% CMC did not significantly alter the noodle texture compared to the control (firmness: 5.00 ± 0.19 N; toughness: 25.48 ± 2.18 N·mm). However, a notable reduction in firmness and toughness was observed at 1% CMC (firmness: 4.56 ± 0.12 N; toughness: 17.36 ± 1.36 N·mm), suggesting that increasing the CMC concentration improved the eating quality of the noodles. The CMC-treated noodles were then dehydrated using air drying at 40 °C for 3 h before conducting surface morphology and rehydration studies. Surface morphology analysis revealed compact wrinkles on the control sample, whereas the 1% CMC-treated sample exhibited a smoother surface. To characterize rehydration behavior, three mathematical models—Peleg, Weibull, and first-order kinetic models—were applied. The Peleg model provided the best fit for the rehydration data of noodles treated with 0.5–2% CMC. Among these, the 1% CMC-treated noodles showed the lowest Peleg rate constant (<i>k</i>₁) and the highest equilibrium water absorption content (276.16 g/g), indicating superior rehydration capacity.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 3","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09987-2","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Nata de coco, a bacterial cellulose derived from the fermentation of coconut juice, is a promising non-caloric material for producing low-calorie noodles. However, the high firmness and toughness of nata de coco reduce consumer acceptability. In this study, carboxymethyl cellulose (CMC) at varying concentrations (0, 0.5, 1, and 2% w/v) was applied via an impregnation method to improve the textural and rehydration properties of nata de coco noodles. The noodles were immersed in CMC solutions at ambient temperature for 24 h. The results showed that treatment with 0.5% CMC did not significantly alter the noodle texture compared to the control (firmness: 5.00 ± 0.19 N; toughness: 25.48 ± 2.18 N·mm). However, a notable reduction in firmness and toughness was observed at 1% CMC (firmness: 4.56 ± 0.12 N; toughness: 17.36 ± 1.36 N·mm), suggesting that increasing the CMC concentration improved the eating quality of the noodles. The CMC-treated noodles were then dehydrated using air drying at 40 °C for 3 h before conducting surface morphology and rehydration studies. Surface morphology analysis revealed compact wrinkles on the control sample, whereas the 1% CMC-treated sample exhibited a smoother surface. To characterize rehydration behavior, three mathematical models—Peleg, Weibull, and first-order kinetic models—were applied. The Peleg model provided the best fit for the rehydration data of noodles treated with 0.5–2% CMC. Among these, the 1% CMC-treated noodles showed the lowest Peleg rate constant (k₁) and the highest equilibrium water absorption content (276.16 g/g), indicating superior rehydration capacity.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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