Effect of precooking time on the quality of noodles with different frozen storage time

Abstract

The effects of various precooking times on the cooking quality, texture characteristics, sensory attributes, water binding forms and distribution, starch properties, thermal stability, and micro-structure of frozen noodles were analyzed after different storage duration (1, 30, 60, 90, and 120 days). The results indicated that, at the same frozen storage duration, the recooking loss rate of the noodles significantly decreased as the precooking time increased from 1 to 5 min. Additionally, the proportion of deeply bound and weakly bound water in the noodles significantly declined; however, noodles precooked for 5 min exhibited better moisture retention. Furthermore, the degradation temperature increased significantly, indicating that the precooking treatment enhanced the thermal stability of frozen cooked noodles (FCNs). The ice crystals in FCNs precooked for 5 min were smaller and more evenly distributed, resulting in less damage to the gluten network. Overall, compared to noodles that underwent different precooking times, this treatment effectively reduced quality deterioration caused by frozen storage, with the optimal results achieved by precooking for 5 min.