The processing technology of wet noodles with pumpkin and their quality changes during storage
Wet noodle with fruit and vegetable is a newly developed functional noodle, the processing technology and the stability during storage of which are the critical factors. This paper investigated?the effects of the addition of water, salt and pumpkin on the sensory evaluation, textural and cooking quality of wet noodles, and analyzed the quality variety during low temperature and room temperature storages. Results indicated that the noodle with pumpkin was obtained when the additions of water, salt and pumpkin were 33%, 2.5% and 4%, respectively. It was found that the quality varieties of wet noodles with pumpkin were ignorable during 3 days in room-temperature storage and 65 days in low temperature storages.