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Purpose <p>Before consumption, dried shirataki noodles must be rehydrated in water. This study aimed to evaluate the effect of osmosing temperature and duration using glucose solution on the drying and rehydration characteristics of shirataki noodles, with the goal of improving texture and sensory quality.</p> Methods <p>Raw shirataki noodles were soaked in a glucose solution at three temperatures (30, 60, and 90&#xa0;°C) for three different durations (1, 2, and 3&#xa0;h). The treated noodles were then dried and rehydrated. Key characteristics assessed included the water content and water activity of dried noodles, and the rehydration ratio, hardness, elongation percentage, morphological structure, and sensory acceptability of the rehydrated noodles.</p> Results <p>Both increased osmosing temperature and time led to higher rehydration ratios and increased hardness of rehydrated noodles. The optimal treatment was identified as osmosing at 60&#xa0;°C for 1&#xa0;h, which yielded the lowest hardness (3031 gf) and high elongation (40.45%). Sensory evaluation showed that treated noodles had better appearance (4.65–4.83), color (5.13–5.23), texture (3.40–3.55), and taste (3.73–3.88) scores than untreated noodles (3.80, 4.70, 2.48, and 3.20, respectively).</p> Conclusion <p>Glucose osmotic treatment, particularly at 60&#xa0;°C for 1&#xa0;h, effectively enhanced the rehydration characteristics and sensory properties of shirataki noodles, suggesting its potential application in improving the quality of dried noodle products.</p>

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Enhancing the Rehydration Process of Dried Shirataki Noodles Prepared from Porang (Amorphophallus muelleri blume) Flour Using Glucose as an Osmosing Agent: Effects of Osmosing Temperatures and Times

  • 期刊论文

  • 发表日期：

    2025年9月11日

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  • Achmat Sarifudin,
  • Aminah Maulida Rahmawati,
  • Achmad Ridwan Ariyantoro,
  • Sigit Prabawa,
  • Nok Afifah,
  • Enny Sholichah,
  • Riyanti Ekafitri,
  • Novita Indrianti,
  • Lia Ratnawati,
  • Maulana Furqon,
  • Umi Hanifah,
  • Waraporn Sorndech,
  • Ebtihal Khojah,
  • Mohammad Fikry

摘要

Purpose

Before consumption, dried shirataki noodles must be rehydrated in water. This study aimed to evaluate the effect of osmosing temperature and duration using glucose solution on the drying and rehydration characteristics of shirataki noodles, with the goal of improving texture and sensory quality.

Methods

Raw shirataki noodles were soaked in a glucose solution at three temperatures (30, 60, and 90 °C) for three different durations (1, 2, and 3 h). The treated noodles were then dried and rehydrated. Key characteristics assessed included the water content and water activity of dried noodles, and the rehydration ratio, hardness, elongation percentage, morphological structure, and sensory acceptability of the rehydrated noodles.

Results

Both increased osmosing temperature and time led to higher rehydration ratios and increased hardness of rehydrated noodles. The optimal treatment was identified as osmosing at 60 °C for 1 h, which yielded the lowest hardness (3031 gf) and high elongation (40.45%). Sensory evaluation showed that treated noodles had better appearance (4.65–4.83), color (5.13–5.23), texture (3.40–3.55), and taste (3.73–3.88) scores than untreated noodles (3.80, 4.70, 2.48, and 3.20, respectively).

Conclusion

Glucose osmotic treatment, particularly at 60 °C for 1 h, effectively enhanced the rehydration characteristics and sensory properties of shirataki noodles, suggesting its potential application in improving the quality of dried noodle products.