In order to observe the quality changes of fresh wet potato vermicelli during storage, the textural properties (hardness, elasticity, etc.), retrogradation properties, gelatinization properties, starch crystallinity, and gel microstructure of fresh wet potato vermicelli under storage conditions of 4 ℃ and 25 ℃ were measured in this study.Also, an aging kinetic model for fresh wet potato vermicelli based on hardness indicators was established.Results showed that the hardness of fresh wet potato vermicelli increased rapidly within 14 days, but it had no significant change during 14-49 days (P>0.05) at 4 ℃.Under storage condition of 25 ℃, the hardness of fresh wet potato vermicelli increased slowly during 0-145 days (P<0.05), and the increase rate of hardness decreased with the extension of storage time.With the increase of storage time, the peak viscosity of fresh wet potato vermicelli significantly (P<0.05) decreased, and the decrease ratios at the end of storage were 15.96% (4 ℃) and 24.16% (25 ℃), respecively.After storage, gelatinization temperature and starch crystallinity of the fresh wet potato vermicelli significantly (P<0.05) increased.The gelatinization temperature of fresh wet potato vermicelli at the end of storage period increased by 3.96 ℃ (4 ℃) and 6.07 ℃ (25 ℃), respectively.The starch crystallinity of fresh wet potato vermicelli at the end of storage period increased by 82.89%(4 ℃) and 68.42% (25 ℃), respectively.In addition, the retrogradation kinetics fitting model coefficients of fresh wet potato vermicelli under storage conditions of 4 ℃ and 25 ℃ were 0.977 and 0.945, respectively.Both models were well verified and could be used to predict the hardness changes of fresh wet potato vermicelli under storage conditions of 4 ℃ and 25 ℃.
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