Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa

Food Chem. 2025 Feb 1;464(Pt 3):141778. doi: 10.1016/j.foodchem.2024.141778. Epub 2024 Oct 24.

Abstract

This study aimed to enhance the rehydration property of fried-free instant noodles using a fermentation method with exopolysaccharide-producing Weissella confusa, thereby improving their quality. The effect of sourdough fermented with W. confusa on the rehydration property, cooking qualities and in vitro starch digestibility of fried-free instant noodles was investigated. Compared with the control group, the rehydration time of fried-free instant noodles prepared using W. confusa-fermented sourdough supplemented with 2 % sucrose was significantly reduced by 17.36 % from 403 to 333 s, the cooking loss was significantly decreased by 12.72 % from 12.50 % to 10.91 %, and the digestible starch content was significantly increased by 5.40 % from 73.09 % to 77.04 % (p < 0.05). Sourdough fermentation with W. confusa created an acidic environment and produced hydrophilic exopolysaccharides, which significantly enhanced the rehydration property and cooking quality of fried-free instant noodles by improving their degree of gelatinization and reducing their relative crystallinity (p < 0.05).

Keywords: Cooking qualities; Degree of gelatinization; Exopolysaccharide; Rehydration time; Relative crystallinity; Sourdough.

Publication types

  • Evaluation Study

MeSH terms

  • Bread* / analysis
  • Bread* / microbiology
  • Cooking*
  • Digestion
  • Fermentation*
  • Flour / analysis
  • Flour / microbiology
  • Polysaccharides, Bacterial / chemistry
  • Polysaccharides, Bacterial / metabolism
  • Starch* / chemistry
  • Starch* / metabolism
  • Weissella* / chemistry
  • Weissella* / metabolism

Substances

  • Starch
  • Polysaccharides, Bacterial

Supplementary concepts

  • Weissella confusa