@article{LIU2025, 
author = {Rong LIU and Dan WANG and Yue LI and Yongchun HUANG},
title = {Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles},
year = {2025},
journal = {Food Science},
volume = {46},
number = {9},
pages = {257-262},
keywords = {rice noodles, Liuzhou Luosifen, retrogradation, re-steaming, quality},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20241009-036},
doi = {10.7506/spkx1002-6630-20241009-036},
abstract = {In order to explore the effects of the treatment with re-steaming and secondary retrogradation on the quality of Liuzhou Luosifen rice noodles, rice noodles were subjected to re-steaming and secondary retrogradation after initial retrogradation for 2 or 4 h and evaluated for cooking quality, texture characteristics, color, thermodynamic characteristics and microstructure. The results showed that the treatment with re-steaming and secondary retrogradation significantly changed the cooking quality of rice noodles, reducing the cooking loss rate by more than 21.6%, extending the rehydration time by more than 2 min, and increasing the rehydration rate by more than 10.0%. Texture analysis of rehydrated rice noodles showed that this treatment increased the hardness, elasticity and chewiness. The treatment slightly decreased the brightness value L* and increased the yellow/blue value b*. Furthermore, it increased the starting, peak and end temperature of rice noodles, and elevated the enthalpy value by more than 12.2%. Microstructure analysis indicated that the treatment promoted the short-range ordered rearrangement of starch chains, densifying the internal structure of rice noodles. In summary, the treatment with re-steaming and secondary retrogradation significantly impacted the quality and microstructure of Liuzhou Luosifen rice noodles. This study provides theoretical support for the quality improvement of Liuzhou Luosifen rice noodles.}
}