Recooked properties of frozen cooked noodles with Sunflower pectin under Low voltage electrostatic field

During freezing, the internal structure of Frozen cooked noodles (FCNs) is damaged by ice crystals, which greatly limits the popularity of FCNs. To solve this issue, this study investigated the effect of a composite hydrocolloid containing sunflower pectin (SP) and Artemisia sphaerocephala Krasch gum (ASKG) on the recooked properties of FCNs under low-voltage electrostatic fields. The results showed that the SP/ASKG composite hydrocolloids effectively formed a denser and more stable gluten network, enhanced water binding capacity, delaying sulfhydryl-disulfide exchange during frozen. In addition, low voltage electrostatic field (LVEF) treatment promoted uniform water distribution and inhibited large ice crystal formation, thereby better preserving the gluten network integrity. The combined treatment (OP+) showed the best recooked properties. After 30 days of freezing, the cooking loss rate and breakage rate of this group were 4.1% and 42.2%, respectively, which were significantly lower than the 5.9% and 80% of the Control (CK) group. The hardness, elasticity, and chewiness of OP+ group were 1646 g, 0.82, and 968, respectively, which were higher than the 1083 g, 0.76, and 554 of the CK group. • sunflower pectin (SP) and Artemisia sphaerocephala Krasch gum (ASKG) are Synergistic. • Sunflower pectin and ASKG were incorporated to frozen cooked noodles (FCNs). • SP and ASKG enhanced the recooked quality of FCNs. • A low-voltage electrostatic field alleviated ice crystal damage in FCNs.