Changes in shelf life and quality of fresh hull‐less barley noodles during storage

Background and objectives In order to study the quality changes of fresh hull‐less barley noodles (FHBN) during storage, the total plate count (TPC), cooking quality, color, texture, and moisture characteristic of FHBN were investigated at 0 hr, 6 hr, 12 hr, 18 hr, 24 hr, and 30 hr of storage at 25°C. Findings The FHBN deteriorated after storage for 24 hr (TPC was 1.4 × 106 CFU/g), while the fresh wheat noodles (FWN) deteriorated after 18 hr (TPC was 106 CFU/g). In addition, T21 and T22 in FWN were bigger than that in FHBN and the moisture in FWN was more easily lost. During the storage of FHBN, the cooking loss ratio and percentage of broken noodles increased significantly, while L* and aw decreased. The proportion of strongly bound water decreased, while the proportion of weakly bound water and free water increased. During the safe storage period, the hardness, springiness, gumminess, and chewiness showed a decline trend while the hardness and gumminess increased after deterioration. Conclusions Fresh hull‐less barley noodles had longer shelf life and better water‐holding capacity compared with FWN. The cooking quality, texture characteristics, and brightness reduced significantly during storage, and the increase in TPC, water loss, and migration were the main reason of this phenomenon. Significance and novelty The shelf life of FHBN and FWN stored at 25°C was compared, and the causes that resulted in the differences were analyzed. Through the correlation analysis, the reason for the decline in the quality of FHBN was obtained.