sensory and
microstructure characteristics. The results revealed that organic acids exhibited a suppressive effect on
discoloration, among which citric acid (CA) displayed more efficient influence with lower pH. After
adding hydrocolloids and microwave treatments, retardant effects exhibited more significant (P < 0.05).
Specifically, employing citric acid 0.6 g/100 g, sodium alginate 0.2 g/100 g, and 800 W microwave (MW)
50 s would contribute to lower darkening index DE* (24 h, 25 C) at 3.88 0.314, 4.94 0.297,
2.78 0.212, respectively. Furthermore, the combined effect of the above process restrained discoloring
rate considerably (DE* ¼ 1.92 0.101), also provided pleasant sensory characteristics. The confocal
scanning laser microscopy (CSLM) images demonstrated the microstructure of the noodle was
strengthened compared with blank GTFN, and sodium alginate could serve as a binding agent to parcel
SGTP and starch granules.