Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles
In order to explore the effects of the treatment with re-steaming and secondary retrogradation on the quality of Liuzhou Luosifen rice noodles, rice noodles were subjected to re-steaming and secondary retrogradation after initial retrogradation for 2 or 4 h and evaluated for cooking quality, texture...
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| Language: | English |
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China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-026.pdf |
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| author | LIU Rong, WANG Dan, LI Yue, HUANG Yongchun |
| author_facet | LIU Rong, WANG Dan, LI Yue, HUANG Yongchun |
| author_sort | LIU Rong, WANG Dan, LI Yue, HUANG Yongchun |
| collection | DOAJ |
| description | In order to explore the effects of the treatment with re-steaming and secondary retrogradation on the quality of Liuzhou Luosifen rice noodles, rice noodles were subjected to re-steaming and secondary retrogradation after initial retrogradation for 2 or 4 h and evaluated for cooking quality, texture characteristics, color, thermodynamic characteristics and microstructure. The results showed that the treatment with re-steaming and secondary retrogradation significantly changed the cooking quality of rice noodles, reducing the cooking loss rate by more than 21.6%, extending the rehydration time by more than 2 min, and increasing the rehydration rate by more than 10.0%. Texture analysis of rehydrated rice noodles showed that this treatment increased the hardness, elasticity and chewiness. The treatment slightly decreased the brightness value L* and increased the yellow/blue value b*. Furthermore, it increased the starting, peak and end temperature of rice noodles, and elevated the enthalpy value by more than 12.2%. Microstructure analysis indicated that the treatment promoted the short-range ordered rearrangement of starch chains, densifying the internal structure of rice noodles. In summary, the treatment with re-steaming and secondary retrogradation significantly impacted the quality and microstructure of Liuzhou Luosifen rice noodles. This study provides theoretical support for the quality improvement of Liuzhou Luosifen rice noodles. |
| format | Article |
| id | doaj-art-7feae57dde954119b6a29a0f1bd90a4f |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-7feae57dde954119b6a29a0f1bd90a4f2025-08-20T02:41:11ZengChina Food Publishing CompanyShipin Kexue1002-66302025-05-0146925726210.7506/spkx1002-6630-20241009-036Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice NoodlesLIU Rong, WANG Dan, LI Yue, HUANG Yongchun0(1. College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; 2. Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou 545006, China; 3. Guangxi Vocational & Technical College, Nanning 530026, China)In order to explore the effects of the treatment with re-steaming and secondary retrogradation on the quality of Liuzhou Luosifen rice noodles, rice noodles were subjected to re-steaming and secondary retrogradation after initial retrogradation for 2 or 4 h and evaluated for cooking quality, texture characteristics, color, thermodynamic characteristics and microstructure. The results showed that the treatment with re-steaming and secondary retrogradation significantly changed the cooking quality of rice noodles, reducing the cooking loss rate by more than 21.6%, extending the rehydration time by more than 2 min, and increasing the rehydration rate by more than 10.0%. Texture analysis of rehydrated rice noodles showed that this treatment increased the hardness, elasticity and chewiness. The treatment slightly decreased the brightness value L* and increased the yellow/blue value b*. Furthermore, it increased the starting, peak and end temperature of rice noodles, and elevated the enthalpy value by more than 12.2%. Microstructure analysis indicated that the treatment promoted the short-range ordered rearrangement of starch chains, densifying the internal structure of rice noodles. In summary, the treatment with re-steaming and secondary retrogradation significantly impacted the quality and microstructure of Liuzhou Luosifen rice noodles. This study provides theoretical support for the quality improvement of Liuzhou Luosifen rice noodles.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-026.pdfrice noodles; liuzhou luosifen; retrogradation; re-steaming; quality |
| spellingShingle | LIU Rong, WANG Dan, LI Yue, HUANG Yongchun Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles Shipin Kexue rice noodles; liuzhou luosifen; retrogradation; re-steaming; quality |
| title | Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles |
| title_full | Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles |
| title_fullStr | Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles |
| title_full_unstemmed | Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles |
| title_short | Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles |
| title_sort | effect of re steaming treatment and secondary retrogradation on the quality of liuzhou luosifen rice noodles |
| topic | rice noodles; liuzhou luosifen; retrogradation; re-steaming; quality |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-026.pdf |
| work_keys_str_mv | AT liurongwangdanliyuehuangyongchun effectofresteamingtreatmentandsecondaryretrogradationonthequalityofliuzhouluosifenricenoodles |