Effects of freezing treatments on the quality of frozen cooked noodles

Freezing process is one of the key steps in making frozen cooked noodles. Ice crystal formed in freezing process affects the quality of frozen cooked noodles. In this paper, we studied the effect of freezing treatment on frozen cooked noodles. Frozen cooked noodles were evaluated for microstructure...

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Bibliographic Details
Published in:Journal of food science and technology 2020-05, Vol.57 (5), p.1926-1935
Main Authors: Pan, Zhili, Huang, Zhongmin, Ma, Jingyi, Lei, Mengmeng, Tian, Pingping, Ai, Zhilu
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
flour
Food industry
Food processing industry
Food Science
Freezing
freezing point
Frozen foods
High temperature
ice
Ice crystals
Microstructure
Noodles
Nutrition
Original
Original Article
Pasta
Properties (attributes)
scanning electron microscopes
Scanning electron microscopy
temperature
Texture
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Summary:Freezing process is one of the key steps in making frozen cooked noodles. Ice crystal formed in freezing process affects the quality of frozen cooked noodles. In this paper, we studied the effect of freezing treatment on frozen cooked noodles. Frozen cooked noodles were evaluated for microstructure and texture properties explored with a scanning electron microscope and texture analyzer at − 20 °C, − 30 °C and − 40 °C respectively. The results indicated that the microstructure and texture properties of frozen cooked noodles were significantly ( P 
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-04228-0