Optimum Processing Conditions of Instant Asian Noodles in Superheated Steam

Abstract

There is little information in the literature about what constitutes an acceptable instant noodle. To ascertain the commercial acceptability of superheated steam-processed instant noodles, a sampling of commercial products was undertaken. Noodles processed at a steam velocity of 1.5 m/s and at 125°C for 200 s, 130°C for 167 s, 135°C for 150 s, 140°C for 133 s, 150°C for 100 s, and a steam velocity of 1.0 m/s and 150°C for 133 s had acceptable color values (L* values greater than 63, a* values less than 0, and b* values above 20) and moisture at or below the safe storage limit. Superheated steam processed noodles were more firm and chewy than the commercial noodles. Adhesiveness, springiness, and resilience were generally the same for all noodle products. Breaking strength of superheated steam processed noodles was in the same range as the fried control and commercial products. Values varied from a low of 1121 ± 194 g/mm2 for noodles processed at 150°C, 1.5 m/s, for 100 s to a high of 1575 ± 329 g/mm2 for noodles processed at 140°C, 1.5 m/s, for 133 s. Starch gelatinization was greatest in the fried control samples and the least in the superheated steam processed samples (approximately 9% less).