Comparison of starches from different sources and coated in different ways for preventing the adhesion of fresh
Bin Xu1, Yiran Huang1, Xiaoqian Zhou1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Background:
Fresh noodles are prone to adhesion during storage, causing a quality deterioration that affects their edible quality. Coating with starch is one of the commonly used measures to solve the problem. However, the coating process has not been optimized, and the mechanism of reducing adhesion of noodles has not yet been clarified. In the present study, various starch sources (A-type wheat, potato and maize) were coated on the surface of fresh noodles in different ways.
Results:
Only the coating using maize starch significantly reduced the adhesion of fresh noodles from 182.15-217.14 g s-1 to 1.16-21.16 g s-1 during a storage period of 0-2 weeks. That situation was attributed to small and flat particle shape of maize starch, which facilitated the combination with the surface of fresh noodles during coating, as well as the strong absorption of water migrating from the inside to the surface of noodles during storage. However, because of its large particle size and strong hygroscopicity, potato starch needed to be coated twice (before and after cutting) to the surface of noodles to allow a good anti-adhesion effect throughout the storage period, especially during 2-8 weeks, by maintaining an adhesiveness below 30.29 g s-1. More importantly, potato starch with a high gelatinization temperature could reduce the negative effect of the starch coating on the smoothness of noodles after cooking.
Conclusion:
The present study has demonstrated that a single-layer maize starch coating and a double-layer potato starch coating effectively resolved the adhesion issues of fresh noodles during short-term and long-term storage periods, respectively. © 2025 Society of Chemical Industry.
