Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage
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Date
2021-06
Authors
Nurul Athirah Shamsudin
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Fresh laksa noodles have a short shelf life (2-3 days) due to short chain molecules of
rice starch that easily retrograde. Glucono-delta lactone (GDL) is a weak acid that
dissolves readily in water. Previous research found that GDL dipping followed by in
pack pasteurization treatment was able to retain its mechanical and handling
properties. Hypothesized that, the surface starch molecules could have been partially
hydrolyzed that facilitated the formation of the coating layer on the surface of the
noodle strands, which helped to prevent moisture loss during storage of laksa
noodles. Hence, this study has been conducted to study the effects of GDL dipping
and in-pack pasteurization treatment on rice starch noodles properties upon storage to
support the hypothesis. Commercial rice starch noodles were dipped into the
prepared GDL solution of different concentrations (0%, 0.05%, 0.10%, 0.5%, 1.0%
and 1.5% w/v) for 2 mins before vacuum packed (150g/pack) and pasteurized at
85°C for 10 mins using a water bath.
Description
Keywords
Effects Of Glucono-delta Lactone (Gdl) Dipping , In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage