All Categories


dehydrated shirataki noodles

shirataki noodles that have been dehydrated are a fantastic option for a balanced, healthy meal. They are produced from the konjac plant. This vegetable contains fiber and antioxidants, among other health advantages. They are simple to include in stir-fries or to eat on their own.

Rehydration of konjac noodles

In this study, we looked at how shirataki noodles rehydrate and the effects of drying, water temperature, and alkalinity. shirataki noodles benefits from being rehydrated because of their improved texture and flavor. The dried noodle develops a porous structure to accomplish this. This is made easier by the soluble fiber known as glucomannan.

After drying, combining with an alkaline solution, and rehydrating in boiling water, we looked at how shirataki noodles rehydrated. Our research revealed that the cohesiveness and springiness of the noodles were enhanced by limewater's alkalinity. But it also resulted in a decrease in tensile strength.

The interior of the noodle was observed under a scanning electron microscope. Each noodle also had cross sections cut out of it. After being examined, these were mounted on a stub. We performed 30x, 5000x, and 20,000x magnifications using a JEOL model JSM-6400LV.

The ratio of the initial moisture content (M0) to the equilibrium moisture content was used to calculate the rehydration of shirataki noodles (Me). It was discovered that soaking in hot water for 9 minutes was the best method for rehydrating.

The Duncan's New Multiple Range test was used to conduct the analysis of variance. Tensile strength, elongation percentage, and water uptake percentage of the noodle were all assessed during rehydration.

Why choose Hethstia dehydrated shirataki noodles?

Related product categories

Not finding what you're looking for?
Contact our consultants for more available products.

Request A Quote Now