Shelf Life Extension in Rice Noodles with Nisin
Introduction: Rice noodles are a staple in many Asian cuisines and are often sold fresh or dried. Due to their high moisture content and low acidity, they are prone to microbial contamination and spoilage. The addition of Nisin, a natural antimicrobial peptide, helps extend the shelf life of rice noodles while maintaining the desired texture and flavor.
Issues
Microbial Contamination: Fresh rice noodles, in particular, are susceptible to bacterial and fungal contamination.
Short Shelf Life: Without preservatives, the shelf life of fresh rice noodles is typically 3-5 days, while dried noodles can last longer but are still prone to spoilage under improper storage conditions.
Clean-Label Demand: Increasing consumer preference for natural preservatives in rice-based products calls for alternatives to synthetic chemicals.
Solution: Nisin 0.05%: Nisin was added during the noodle dough preparation process to inhibit bacterial and mold growth, extending the shelf life of both fresh and dried rice noodles.
Results:
Extended Shelf Life: The shelf life of fresh rice noodles was extended from 5 days to 12 days, while dried noodles saw a shelf life increase from 3 months to 6 months.
Inhibition of Microbial Growth: No significant bacterial or mold growth was observed during storage, even at room temperature.
No Sensory Impact: The texture and flavor of the rice noodles remained unchanged, with no off-flavors or texture degradation.
Conclusion: Nisin provides an effective, natural solution for extending the shelf life of rice noodles, ensuring microbial safety while meeting consumer demand for clean-label products.
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Nisin
Natamycin
Rosemary Extract
