Understanding the deterioration of fresh brown rice noodles from the macro and micro perspectives.

Abstract:

:The microbial compositions, quality characteristics, and structural changes in fresh brown rice noodles (FBRN) during storage were investigated. Total plate count and mold and yeast counts increased while the pH decreased during storage. Metagenomic sequencing revealed that the microbial composition of FBRN changed throughout storage. A comprehensive investigation of the variation in lipid content demonstrated that hydrolytic rancidity was responsible for lipid deterioration. LF-NMR showed an increase in the proportion of bound water and a decrease in the proportion of free water in FBRN. Moreover, significant changes in edible qualities were observed. The cooking loss increased three-fold and noodles hardness reduced by approximately 23%. Further, the high initial aldehyde content of FBRN diminished almost completely, while that of alcohols and esters increased, leading to significant flavor deterioration. The correlation and factor analysis suggested that the TPC and MY counts could be used as key indicators of FBRN deterioration.

journal_name

Food Chem

journal_title

Food chemistry

authors

Xue W,Zhang C,Wang K,Guang M,Chen Z,Lu H,Feng X,Xu Z,Wang L

doi

10.1016/j.foodchem.2020.128321

subject

Has Abstract

pub_date

2021-04-16 00:00:00

pages

128321

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32183-X

journal_volume

342

pub_type

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