Effect of electron beam irradiation on shelf life, noodle quality, and volatile compounds of fresh millet‐wheat noodles
Zhenhua Wang, Kaiyun Wang, Min Zhang, Mengjie Duan, Tuohetisayipu Tuersuntuoheti, Meng Li, Jia Wang, Xin Ren
Abstract
In order to prolong the shelf life of fresh millet-wheat noodles (FMNs) stored at 25°C, different doses (0, 1, 3, 5, 7, and 9 kGy) of electron beam irradiation (EBI) were applied to millet-wheat mixed flour to decrease initial total plate count. Total plate count of mixed flour and shelf life, textural properties, cooking qualities, volatile compounds, and water characteristics of FMNs were determined. The results showed that EBI treatment significantly reduced total plate count. Doses of 7 and 9 kGy had a complete bactericidal effect on mixed flour, but such doses significantly decreased the textural and cooking quality with more off-flavor compounds. The 5 kGy treatment maintained better textural and cooking quality with fewer off-flavor compounds, and it was a suitable dose that had the same effect on prolonging shelf life of FMNs to 44 hr as 7 and 9 kGy treatments. Novelty impact statement Electron beam irradiation treatment had a significant bactericidal effect on millet-wheat mixed flour. Irradiation doses larger than 7 kGy significantly reduced the cooking quality and textural property. The 5 kGy treatment was suitable for irradiation treatment of millet-wheat mixed flour.