Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions

Melanie Cornelia,Irene Triyanti,Angeline Apriliana

doi:10.7455/ijfs/10.1.2021.a2

Melanie Cornelia, Irene Triyanti + Show 1 more

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https://doi.org/10.7455/ijfs/10.1.2021.a2

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Abstract

Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease. Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt. However, the oil concentration in the emulsion affects the perception. The addition of antioxidant and retort processing was needed to overcome the nature of the emulsion that was quite susceptible to oxidation and microbial contamination. Preliminary research determined the optimum concentration of oil and antioxidant based on physical characteristics, the perception/gustation of saltiness, and emulsion oxidative stability and the results were used for further research. The final part of the research determined the effects of retort processing on emulsion stability, the perception of saltiness, and the degree of microbial contamination. Three different oil concentrations (26, 27, and 28%) and three types of antioxidants (natural vitamin E, ascorbyl palmitate and mixed tocopherol) were applied to the instant noodle seasoning oil-in-water emulsions. The results showed that using 28% oil and mixed tocopherol had the most stability, was more viscous, and had optimum salty taste perception, which significantly extended the shelf-life of the emulsion compared with the others. Retort processing for 21.5 minutes in 123.5 °C was applied to the seasoning emulsion with 28% oil content and mixed tocopherol. Although, the microbial contamination was significantly reduced, neither the stability of emulsion nor the perception of salty taste was significantly changed by the process.

Highlights

The consumption rate of instant noodles is increasing globally, including in Indonesia
High consumption of instant noodles can raise cardiometabolic risk which may lead to cardiovascular disease (Shin et al, 2014)
The preliminary aim of this research was to obtain the optimum concentration of oil and antioxidant based on physical characteristic, the perception/gustation of saltiness, and emulsion oxidative stability and the results of which were used in the main research

Summary

Introduction

The consumption rate of instant noodles is increasing globally, including in Indonesia. There is an estimated 1950 mg of sodium in one serving size of 120 g instant noodle, which exceeds the Recommended Dietary Allowance for common sodium intake of 1500 mg per day (BPOM, 2016; Daniel, Momoh, Friday, Okpachi, & Ejembi, 2014). High consumption of instant noodles can raise cardiometabolic risk which may lead to cardiovascular disease (Shin et al, 2014). A reduction in sodium intake is recommended to reduce and control blood pressure to avoid the risk of cardiovascular disease, which is the leading cause of death. One of the ways to reduce these risks is to make low sodium instant noodle seasoning in the form of an oil-in-water emulsion. Using an oil-in-water emulsion can increase the perception of saltiness in foods without in-

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