Effects of glucono delta lactone dipping and in-pack pasteurization on rice noodles properties

Rice noodles have been used as a food model to elucidate the effects of glucono-delta lactone (GDL) dipping coupled with in-pack pasteurization on the physical changes of starch-based gel upon storage. The noodles were subjected to scanning electron microscopy (SEM), X-ray diffractometry (XRD), differential scanning calorimetry (DSC), equilibrium moisture content analysis and starch exudation analysis. Both the SEM and XRD revealed that the treated rice noodles showed an enhanced surface morphology and a lower degree of crystallinity during storage, as compared to the control counterpart. DSC results showed that a lower degree of starch molecule reassociation has taken place in the rice noodles after the GDL dipping and in-pack pasteurization treatment. In addition, the treated rice noodles were observed to contain a relatively higher moisture content and lower starch exudation content during storage.