Regulation of texture properties, water distribution, and starch retrogradation by Artemisia sphaerocephala Krasch gum in refrigerated precooked alkaline noodles

This study investigated the effects of 0.5% Artemisia sphaerocephala Krasch gum (ASKG) on precooked alkaline noodles during refrigeration and reheating. Results showed ASKG significantly reduced recooking loss, suppressed hardness increases by 2.77 N, and boosted tensile strength by approximately 30% after 4-day storage. ASKG enhanced water retention by increasing strongly bound water increased by 11.4%, effectively restricting moisture migration. Microscopic and structural analyses revealed that ASKG reinforced the gluten network, improved starch encapsulation, and inhibited long-term starch recrystallization driven by amylopectin. After reheating, precooked alkaline noodles containing ASKG exhibited improved texture recovery, reduced starch leaching, and a more continuous internal structure. The findings confirm ASKG's efficacy as a natural hydrocolloid in enhancing the shelf-life and convenience of refrigerated noodle products.