Improvement of Frozen Cooked Noodles’ Texture and Cooking Properties by Guar and Locust Bean Gum Addition

This study evaluated the effects of incorporating guar gum (GG) and locust bean gum (LBG) at 1%, 3%, and 5% levels on the quality of frozen cooked noodles (FCNs) stored at –18°C for up to 3 weeks. Results showed that both hydrocolloids significantly enhanced moisture retention and water absorption, while markedly reducing cooking loss and drip loss, with GG at 5% exhibiting superior performance. Differential scanning calorimetry indicated that GG, particularly at higher concentrations, depressed freezing transition temperatures and lowered enthalpy change (Δ H ), suggesting reduced ice crystallization and improved freeze stability. Texture profile analysis revealed that gum‐enriched noodles demonstrated reduced cohesiveness, elasticity, and gumminess, with 5% GG imparting the most favorable textural characteristics. Scanning electron microscopy further confirmed that GG‐treated noodles maintained a more compact and intact microstructure with fewer fractures and voids. Overall, GG at optimal inclusion levels notably preserves the structural integrity, cooking performance, and frozen stability of FCNs, providing practical insights for improved food‐processing applications and enhanced quality retention during storage.