Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa

This study aimed to enhance the rehydration property of fried-free instant noodles using a fermentation method with exopolysaccharide-producing Weissella confusa , thereby improving their quality. The effect of sourdough fermented with W. confusa on the rehydration property, cooking qualities and in vitro starch digestibility of fried-free instant noodles was investigated. Compared with the control group, the rehydration time of fried-free instant noodles prepared using W. confusa –fermented sourdough supplemented with 2 % sucrose was significantly reduced by 17.36 % from 403 to 333 s, the cooking loss was significantly decreased by 12.72 % from 12.50 % to 10.91 %, and the digestible starch content was significantly increased by 5.40 % from 73.09 % to 77.04 % ( p < 0.05). Sourdough fermentation with W. confusa created an acidic environment and produced hydrophilic exopolysaccharides, which significantly enhanced the rehydration property and cooking quality of fried-free instant noodles by improving their degree of gelatinization and reducing their relative crystallinity ( p < 0.05). • Sourdough with exopolysaccharide improved quality of fried-free instant noodles. • Fermentation by Weissella confusa reduced the rehydration time. • Fermentation by W. confusa improved the cooking quality. • Exopolysaccharide enhanced the gelatinization degree. • Exopolysaccharide decreased relative crystallinity of fried-free instant noodles.