Freezing treatment may be a potential way to improve sweet potato vermicelli, but its mechanism is still unclear.Therefore, the effects of freezing temperature (-80, -40, -20 ℃) on the rehydration time, brewing loss, microstructure, short-range starch order, long-range starch order, texture, and in vitro digestion characteristics of sweet potato vermicelli were analyzed in this paper.The freezing rate results showed that the freezing rate of sweet potato vermicelli was 1.33, 2.04, and 3.09 cm/h at -80, -40, and -20 ℃, respectively.The scanning electron microscope(SEM) results showed that the ice crystals generated during freezing treatment increased the size of the holes in the sweet potato vermicelli structure and enhanced the extrusion effect on the structure, and this effect was more obvious at higher freezing temperatures with a slower freezing rate.X-ray powder diffractometer(XRD) and Fourier transform infrared spectrometer(FTIR) results showed that the freezing treatment promoted the rearrangement of starch molecules, and the aging degree of sweet potato vermilion gradually deepened with the increase in freezing temperature.The results showed that the rehydration time of sweet potato vermicelli was shortened from 273.75 s to 247.50 s by -20 ℃ freezing treatment, but the rehydration time was extended by -80 ℃ and -40 ℃ freezing treatment.The results showed that freezing treatment decreased the brewing loss of sweet potato vermicelli, increased the hardness, elasticity, and chewiness, and slowed down the digestion rate, and this effect increased with the freezing temperature.In conclusion, freezing treatment can improve the rehydration, texture, and digestion characteristics of sweet potato vermicelli, and higher freezing temperatures have a better effect on this improvement.
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