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<p><i>Nata de coco</i>, a bacterial cellulose derived from the fermentation of coconut juice, is a promising non-caloric material for producing low-calorie noodles. However, the high firmness and toughness of <i>nata de coco</i> reduce consumer acceptability. In this study, carboxymethyl cellulose (CMC) at varying concentrations (0, 0.5, 1, and 2% w/v) was applied via an impregnation method to improve the textural and rehydration properties of <i>nata de coco</i> noodles. The noodles were immersed in CMC solutions at ambient temperature for 24&#xa0;h. The results showed that treatment with 0.5% CMC did not significantly alter the noodle texture compared to the control (firmness: 5.00 ± 0.19&#xa0;N; toughness: 25.48 ± 2.18&#xa0;N·mm). However, a notable reduction in firmness and toughness was observed at 1% CMC (firmness: 4.56 ± 0.12&#xa0;N; toughness: 17.36 ± 1.36&#xa0;N·mm), suggesting that increasing the CMC concentration improved the eating quality of the noodles. The CMC-treated noodles were then dehydrated using air drying at 40&#xa0;°C for 3&#xa0;h before conducting surface morphology and rehydration studies. Surface morphology analysis revealed compact wrinkles on the control sample, whereas the 1% CMC-treated sample exhibited a smoother surface. To characterize rehydration behavior, three mathematical models—Peleg, Weibull, and first-order kinetic models—were applied. The Peleg model provided the best fit for the rehydration data of noodles treated with 0.5–2% CMC. Among these, the 1% CMC-treated noodles showed the lowest Peleg rate constant (<i>k</i>₁) and the highest equilibrium water absorption content (276.16&#xa0;g/g), indicating superior rehydration capacity.</p>

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The Effects of Carboxymethyl Cellulose Impregnation on the Texture and Rehydration Properties of nata de coco Noodles

  • 期刊论文

  • 发表日期：

    2025年6月21日

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  • Khwanjai Klinchongkon,
  • Pradithat Changpuen,
  • Suchanat Khemmark

摘要

Nata de coco, a bacterial cellulose derived from the fermentation of coconut juice, is a promising non-caloric material for producing low-calorie noodles. However, the high firmness and toughness of nata de coco reduce consumer acceptability. In this study, carboxymethyl cellulose (CMC) at varying concentrations (0, 0.5, 1, and 2% w/v) was applied via an impregnation method to improve the textural and rehydration properties of nata de coco noodles. The noodles were immersed in CMC solutions at ambient temperature for 24 h. The results showed that treatment with 0.5% CMC did not significantly alter the noodle texture compared to the control (firmness: 5.00 ± 0.19 N; toughness: 25.48 ± 2.18 N·mm). However, a notable reduction in firmness and toughness was observed at 1% CMC (firmness: 4.56 ± 0.12 N; toughness: 17.36 ± 1.36 N·mm), suggesting that increasing the CMC concentration improved the eating quality of the noodles. The CMC-treated noodles were then dehydrated using air drying at 40 °C for 3 h before conducting surface morphology and rehydration studies. Surface morphology analysis revealed compact wrinkles on the control sample, whereas the 1% CMC-treated sample exhibited a smoother surface. To characterize rehydration behavior, three mathematical models—Peleg, Weibull, and first-order kinetic models—were applied. The Peleg model provided the best fit for the rehydration data of noodles treated with 0.5–2% CMC. Among these, the 1% CMC-treated noodles showed the lowest Peleg rate constant (k₁) and the highest equilibrium water absorption content (276.16 g/g), indicating superior rehydration capacity.