Preparation and microwave preservation of wheat rice blending wet noodle.

Abstract: Novel wheat and rice based parboiled blending wet noodle was prepared and studied for its textural and cooking quality characteristics. To elongate the shelf life of wet fresh noodle, citric acid and vitamin C were added into the wheat rice blending wet noodle which was irradiated by commercial microwave. Total plate count and yeast and mold count were below detection limit until the 49th day of preservation of acid blending noodle (pH = 4.3). The shelf‐life of the acid wheat rice blending wet noodle was significantly enhanced by the microwave irradiation and the control could only be preserved for less than 2 days. Water content, water activity, crude oil, and protein content in the acid blending noodle were tested after microwave irradiation, and the acid blending noodle strains remained fresh and elastic after one month preservation. Practical applications: This research involved the preparation of a new blending wet noodle type from two worldwide staple food grains, i.e., wheat and rice with high blending ratio for the first time. This study on the preparation of wheat rice blending noodle may have industrial implication for the development of other novel nutritious blend noodles. Also the study presents a simple method to greatly enhance the shelf life of blending wet noodle and it can be applied for the better preservation of wet noodle. [ABSTRACT FROM AUTHOR]