The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
Fresh rice noodles have short shelf life of not more than 3 days due to microbial risk and starch retrogradation. In this study, the preservation of fresh rice noodles using glucono-delta lactone (GDL) as dipping bath acidulant and in-pack pasteurization was elucidated. It was hypothesized that when...
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/52602/ |
| Abstract | Abstract here |
| الملخص: | Fresh rice noodles have short shelf life of not more than 3 days due to microbial risk and starch retrogradation. In this study, the preservation of fresh rice noodles using glucono-delta lactone (GDL) as dipping bath acidulant and in-pack pasteurization was elucidated. It was hypothesized that when GDL solubilizes in water, a low pH system with mild tart flavour would be a good dipping bath acidulant for fresh rice noodles. Whereas in-pack pasteurization that involves vacuum packaging and thermal processing can further enhance the preservation effects on the fresh rice noodles. |
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