Research Article

Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles

Fu Xiaowei, Huang Bin, Dan Wu and Yu Wenping

Fresh Noodle (FN), an instant noodle without oil-fried process, was healthier and more nutritious than fried instant noodle. But the main problem of Fresh Noodle (FN) is preservation because of their high-content water content 60%. According to trials, by the processes of steaming and then acid soaking, the quality of Fresh Noodle (FN) can be solved well. The aim of this study was to investigate the influence of the different organic acids on FN shelf-life and sensory evaluation and the impact of processing parameters (acid solution acidity, time and temperature of acid soaking) on FN acidity. The results showed that the organic acids mixture (lactic acid: malic acid: citric acid = 2.0:0.25:0.25) can extend FN shelf-life significantly and the optimum acid soaking process can also resolve the problem about the storage of Fresh Noodle (FN) when three process parameters (acid solution acidity, acid-soaking time and temperature) were from 1.55-1.65% from 35-45 sec and from 25-35°C, respectively.

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Fu Xiaowei, Huang Bin, Dan Wu and Yu Wenping, 2015. Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles. American Journal of Food Technology, 10: 215-222.

DOI: 10.3923/ajft.2015.215.222

URL: https://scialert.net/abstract/?doi=ajft.2015.215.222

American Journal of Food Technology

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Authors

Fu Xiaowei

Huang Bin

Dan Wu

Yu Wenping

Keywords

Research Article

Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles

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