Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement
Jun-jie Xing, Ling-ling Cheng, Shuai Feng, Xiao-na Guo, Ke-xue Zhu · 2023
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Description
Fresh spinach noodles lose their green color fast on the shelf, which holds back the whole product. Jun-jie Xing and co-authors apply a steamy heat treatment in a 2023 study to keep the color and stretch storage life.
Varying temperature, humidity, and time, they found gentle heat shut down the browning enzyme and left yeast and mold nearly undetectable in storage. Treated noodles grew harder and chewier, while a loose protein marker fell. At one sweet-spot setting, proteins visibly clumped and starch partly gelatinized in the strands. The treatment offers noodle makers a chemical-free way to keep fresh noodles green and firm longer.
Catalog record
| CREATOR | Jun-jie Xing, Ling-ling Cheng, Shuai Feng, Xiao-na Guo, Ke-xue Zhu |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 38 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |