TEXTURAL AND OTHER QUALITY PROPERTIES OF INSTANT FRIED NOODLES AS AFFECTED BY INGREDIENTS

Abstract

Textural properties of instant fried noodles can be evaluated using sensory and instrumentalmethods. Tensile test is especially important for instant fried noodles due to their typical eating method.However, not many studies have focused on tensile characteristics of instant fried noodles. The objective ofthis study was to determine the influence of three ingredients namely moisture (between 27 and 42% wb),starch (between 0 and 9%) and guar gum (between 0 and 0.4%) on textural (tensile test) and other qualityattributes (fat absorption and rehydration) of instant fried noodles. The tensile tests were conducted using theInstron Universal Testing Machine with a two - grip attachment. Parameters of the tensile tests includedmaximum load and strain at break point. The fat absorption test was conducted using the Soxhlet method.Rehydration test was conducted using weight gain method. The results indicated that both maximum load andstrain at break increased with increasing moisture content and starch addition level. Fat absorption decreasedwith increasing moisture content and starch addition level while the rehydration rate increased with increasingmoisture content and starch addition, but gradually decreased at higher starch addition level. The effect of gumaddition at 0.1, 0.2 and 0.3% was significant in all cases but reduced considerably or showed reverse effect athigher starch addition level. Positive correlation was found between strain at break, maximum load andrehydration rate. Negative correlation was obtained between fat absorption, strain at break and maximum load.