In the quest to enhance the quality and shelf life of fresh rice noodles, researchers have turned to an unlikely ally: wheat water-extractable arabinoxylan (WEAX). A recent study, led by Jiayang Li from the College of Food Science and Nutrition Engineering at China Agricultural University, has shed light on how this natural polysaccharide can significantly improve the processing properties of rice flour and the overall eating quality of fresh rice noodles.
The study, published in the journal Food Industry Technology, delved into the effects of adding varying amounts of WEAX to rice flour, ranging from 0% to 1.0% by weight. The findings revealed that WEAX not only increased the gelatinization viscosity of rice flour but also reduced its gelatinization enthalpy value. This means that the addition of WEAX makes the rice flour more viscous and easier to process, which is a boon for manufacturers aiming to streamline their production processes. “The gelatinization viscosity of rice flour with WEAX increased from 3454.00 cP to 3773.65 cP,” Li explained, highlighting the substantial impact of WEAX on the physical properties of rice flour.
But the benefits don’t stop at processing. The study also found that WEAX significantly improved the color and texture quality of fresh rice noodles. With the addition of 0.6% WEAX, the breakage rate and cooking loss of the noodles reached a minimum of 11.46% and 8.48%, respectively. This translates to noodles that are less likely to break during cooking and retain more of their structural integrity, which is a critical factor for consumer satisfaction.
Moreover, the research showed that WEAX can delay the aging process of rice noodles. After seven days of storage, fresh rice noodles with 1% WEAX exhibited a 67.3% reduction in aging degree, a 71.4% decrease in relative crystallinity, and a 30.9% drop in infrared peak intensity ratio R1047/1022. This means that WEAX not only enhances the initial quality of the noodles but also extends their shelf life, a significant advantage for both manufacturers and consumers.
The implications of this research are far-reaching. For the food industry, the ability to produce higher-quality rice noodles with improved shelf life could lead to reduced waste and increased consumer satisfaction. This could also open new avenues for the use of WEAX in other starch-based foods, potentially revolutionizing the way we think about food preservation and quality enhancement.
As the global demand for high-quality, long-lasting food products continues to grow, innovations like this are crucial. The study by Li and his team provides a solid foundation for further research and development in this area, paving the way for a future where our food is not only delicious but also more sustainable and resilient. The findings, published in ‘Shipin gongye ke-ji’ (Food Industry Technology), offer a promising glimpse into the future of food science and technology.