Comparing Sodium Redistribution, Cooking Performance, Texture, and Sensory Properties of Guar Gum and Semperfresh Salt-Coated Noodles

This study evaluated the effects of novel salt coating strategies on the functional and structural properties of the yellow alkaline noodles. Noodles were coated by immersion in 0.15% guar gum or 5% Semperfresh solutions containing 10% NaCl to produce salt-coated noodles. The coatings enhanced Na retention (129-134%) and promoted controlled sodium redistribution during cooking compared with commercial noodles. Improvements included increased lightness, reduced cooking time, lower cooking loss, and a more compact gluten-starch network that limited starch leaching. Microstructural analysis revealed a denser, honeycomb-like protein matrix encapsulating starch granules, while textural measurements showed higher tensile strength, elasticity, hardness, and springiness, consistent with improved sensory scores. For the first time, Na distribution was visualized using stained NaCl, demonstrating how coating matrices modulate ion mobility and reinforce protein-starch interactions. These findings provide mechanistic insights into how salt coatings affect noodle structure and functionality, offering a practical strategy to enhance quality and support the WHO-recommended reduction in sodium intake in foods.