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<p>The slightly acidic electrolyzed water (SAEW) was adopted to inhibit the microbial growth of whole-wheat semi-dry noodles (WWSNs) to prolong its shelf-life. Meanwhile, the impact of the SAEW concentration on the texture and edible quality of WWSNs was evaluated. The results showed that the browning of WWSNs can be inhibited, and the total number of bacteria, mold and yeast colonies can be controlled with SAEW for 33&#xa0;days at an effective chlorine concentration of 40&#xa0;ppm. A 38% increase of hardness, a 59% increase of elasticity and a 36% increase of water absorption was observed in the advantageous group. The network structure of gluten protein (WGP) of the WWSNs and its binding ability with starch improved. The cooking losses were reduced by 27%, and the taste and sensory score of the SAEW treated samples increased. Overall, the ideal concentration of SAEW for WWSNs was 40&#xa0;ppm. This study provides valuable insights for the whole wheat food industry, the SAEW technology has great application potential in the WWSNs manufacturing for preservation and eating quality improvement, for the SAEW showed efficient and broad-spectrum anti-microorganisms effect without chlorine odor residue.</p>

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Effect of slightly acidic electrolyzed water on shelf-life, textural and edible properties of whole-wheat semi-dry noodles

  • 期刊论文

  • 发表日期：

    2025年10月29日

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  • Hao Chen,
  • Heng Wang,
  • Jiali Wu,
  • Cheng Liu,
  • Bo Li,
  • Suling Sun

摘要

The slightly acidic electrolyzed water (SAEW) was adopted to inhibit the microbial growth of whole-wheat semi-dry noodles (WWSNs) to prolong its shelf-life. Meanwhile, the impact of the SAEW concentration on the texture and edible quality of WWSNs was evaluated. The results showed that the browning of WWSNs can be inhibited, and the total number of bacteria, mold and yeast colonies can be controlled with SAEW for 33 days at an effective chlorine concentration of 40 ppm. A 38% increase of hardness, a 59% increase of elasticity and a 36% increase of water absorption was observed in the advantageous group. The network structure of gluten protein (WGP) of the WWSNs and its binding ability with starch improved. The cooking losses were reduced by 27%, and the taste and sensory score of the SAEW treated samples increased. Overall, the ideal concentration of SAEW for WWSNs was 40 ppm. This study provides valuable insights for the whole wheat food industry, the SAEW technology has great application potential in the WWSNs manufacturing for preservation and eating quality improvement, for the SAEW showed efficient and broad-spectrum anti-microorganisms effect without chlorine odor residue.