The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators
The storage period of paddy is a critical factor affecting rice quality, and it is still unclear how fresh rice noodles, primarily made from paddy, respond to changes in the storage period. To elucidate the relationship between the paddy storage period and the quality of fresh rice noodles, this stu...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| author | Zhe Yang Peng Liu Xilin Fang Guanghui Chen |
| author_facet | Zhe Yang Peng Liu Xilin Fang Guanghui Chen |
| author_sort | Zhe Yang |
| collection | DOAJ |
| description | The storage period of paddy is a critical factor affecting rice quality, and it is still unclear how fresh rice noodles, primarily made from paddy, respond to changes in the storage period. To elucidate the relationship between the paddy storage period and the quality of fresh rice noodles, this study used fourteen rice varieties as materials and set up three paddy storage periods (six months, nine months, and twelve months). It explored the quality variation patterns of fresh rice noodles processed from these paddies and analyzed the relationship between the two in conjunction with rice quality. The results indicated that fresh rice noodles produced from paddies stored for nine months exhibited superior quality compared to the other two storage periods. Grey relational analysis and correlation analysis confirmed that this was primarily attributed to changes in the gel consistency of the paddy. When the paddy was stored for nine months and the rice gel consistency was approximately 32 mm, the quality of the fresh rice noodles produced was optimal, serving as an important basis for selecting raw materials for fresh rice noodles. |
| format | Article |
| id | doaj-art-257b71d8b3064f4b81c73e18b13fbffd |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-257b71d8b3064f4b81c73e18b13fbffd2025-08-20T01:55:45ZengMDPI AGFoods2304-81582024-12-011323396510.3390/foods13233965The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key IndicatorsZhe Yang0Peng Liu1Xilin Fang2Guanghui Chen3Department of Agronomy, College of Agronomy, Hunan Agricultural University, Changsha 410128, ChinaDepartment of Agronomy, College of Agronomy, Hunan Agricultural University, Changsha 410128, ChinaModern College of Agriculture and Forestry Engineering, Ganzhou Polytechnic, Ganzhou 341008, ChinaYuelu Mountain Laboratory of Hunan Province, Hunan Agricultural University, Changsha 410128, ChinaThe storage period of paddy is a critical factor affecting rice quality, and it is still unclear how fresh rice noodles, primarily made from paddy, respond to changes in the storage period. To elucidate the relationship between the paddy storage period and the quality of fresh rice noodles, this study used fourteen rice varieties as materials and set up three paddy storage periods (six months, nine months, and twelve months). It explored the quality variation patterns of fresh rice noodles processed from these paddies and analyzed the relationship between the two in conjunction with rice quality. The results indicated that fresh rice noodles produced from paddies stored for nine months exhibited superior quality compared to the other two storage periods. Grey relational analysis and correlation analysis confirmed that this was primarily attributed to changes in the gel consistency of the paddy. When the paddy was stored for nine months and the rice gel consistency was approximately 32 mm, the quality of the fresh rice noodles produced was optimal, serving as an important basis for selecting raw materials for fresh rice noodles.https://www.mdpi.com/2304-8158/13/23/3965paddy storage periodfresh rice noodles’ qualitycomprehensive evaluationrice quality |
| spellingShingle | Zhe Yang Peng Liu Xilin Fang Guanghui Chen The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators Foods paddy storage period fresh rice noodles’ quality comprehensive evaluation rice quality |
| title | The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators |
| title_full | The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators |
| title_fullStr | The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators |
| title_full_unstemmed | The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators |
| title_short | The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators |
| title_sort | selection of storage period for fresh rice noodles processing materials and the screening of key indicators |
| topic | paddy storage period fresh rice noodles’ quality comprehensive evaluation rice quality |
| url | https://www.mdpi.com/2304-8158/13/23/3965 |
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