Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles.

ABSTRACT: Thermal treatment of rice starch, which is the main ingredient in rice noodles and has cooling-set gelling behavior, can disrupt hydrogen bonding, leading to a compromised gel structure. This can lead to a softer texture and reduced textural attributes and cooking characteristics of rice noodles. This study investigated how thermal sterilization and curdlan integration affect the rheological characteristics, microstructure, and quality of rice noodles. Fourier-transform infrared (FTIR) spectroscopy, kinetic analysis, and scanning electron microscopy (SEM) confirmed that the incorporation of curdlan, a thermally set polysaccharide gel, enhances hydrogen bonding, accelerates gel formation, and yields a denser gel structure to rice noodles. This enhancement improves solid-like behavior, stora

SUBMITTER: Wang J 

PROVIDER: S-EPMC11854599 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature