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However, they havea short shelf life, inconsistent texture and sensory properties caused by uncontrolled microbial activity during fermentation. Furthermore, the lack of gluten contributes to their weak texture due to reduced cohesion and extensibility. The impact of yeast fermentation on the cooking, textural properties, microstructure, and consumer acceptability of cooked rice noodles (RN) was investigated. Yeast fermentation significantly enhanced the overall quality of cooked RN. FRN had a lower pH than conventional rice noodles (CRN), owing to the organic acids produced during fermentation. Notably, FRN subjected to a 3\u2010hour fermentation period (FRN3) achieved the highest cooking yield, shortest optimum cooking time, and lowest cooking loss among all RN samples. This achievement is linked to the creation of multiple irregularly sized pores within the starch network, resulting from carbon dioxide generation and starch hydrolysis by microbial metabolites during yeast fermentation. Yeast fermentation decreased lightness and increased yellowness in RN, altering their color attributes. FRN3 earned the highest score for overall acceptability in sensory evaluations due to its superior appearance, taste, and texture. These findings open new avenues for future research on using yeast starter culture to enhance rice products and contribute to developing improved RN products with desirable sensory and textural properties.<\/jats:p>","DOI":"10.1002\/fsn3.3803","type":"journal-article","created":{"date-parts":[[2025,4,18]],"date-time":"2025-04-18T07:18:46Z","timestamp":1744960726000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Enhancing the physicochemical qualities and consumer acceptability of rice noodles through yeast fermentation"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4635-4923","authenticated-orcid":false,"given":"Shin\u2010Yong","family":"Yeoh","sequence":"first","affiliation":[{"name":"Food Technology Division, School of Industrial Technology Universiti Sains Malaysia, USM  Georgetown Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nur 'Ain Syakirah","family":"Abdul Majid","sequence":"additional","affiliation":[{"name":"Food Technology Division, School of Industrial Technology Universiti Sains Malaysia, USM  Georgetown Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1545-2419","authenticated-orcid":false,"given":"Azhar Mat","family":"Easa","sequence":"additional","affiliation":[{"name":"Food Technology Division, School of Industrial Technology Universiti Sains Malaysia, USM  Georgetown Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,4,18]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/star.201500037"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111111"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128222"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2016.07.018"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2015.03.001"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.108612"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2022.103627"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2022.102984"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2016.1244153"},{"key":"e_1_2_10_11_1","volume-title":"Some traditional herbal medicines, some mycotoxins, naphthalene and styrene","author":"IARC, I. 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