The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
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Date
2020-11
Authors
Low Yan Kitt
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
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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Keywords
The Effects Of Acid Dipping And In-Pack Pasteurization , The Safety And Quality Of Fresh Rice Noodles