Abstract
The influence of changes in the composition of the recipe and frying temperature on selected quality parameters of fried instant noodles was discussed. Using high-protein wheat flour (semolina) as the base material in production of instant noodles with addition of hydroxypropyl methylcellulose (HPMC), microcrystalline cellulose (MCG), maltodextrin and psyllium were evaluated for oil uptake, moisture content, colour and hardness. The results were analysed by Principal Component Analysis (PCA). The results showed that changes in the quality parameters of instant noodles were dependent on both the type and amount of additional recipe ingredient as well as the temperature of the frying process. The addition of HPMC (in amount of 0.4%) reduced oil content up to 7% compared to the control sample. Incorporation of MCG (0.8% and 1.0%) and psyllium (3.0% and 5.0%) into the formulation reduced the value of moisture in the final product. The heat treatment parameters had a major impact on oil uptake of instant noodles with an inverse correlation between moisture and oil content.
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