Quality Of Instant Noodles Research Articles

Organoleptic assessment of instant noodles quality using the qualimetric method

The article presents the results of an organoleptic quality assessment of ten samples of instant noodles. Based on the study of methods for conducting consumer assessment of product quality, a tasting analysis was chosen, a scoring scale for the quality of instant noodles was developed, and mathematical processing of the results was carried out, which made it possible to rank the samples.

Physicochemical properties and water migrations in freeze-dried rice noodles during rehydration: Effects of raising agent addition and water state variation

Rapid rehydration is a critical factor to consider when evaluating the quality of instant noodles. In this study, freeze-dried rice noodles (FDRNs) were prepared by incorporating varying mass ratios (0.5–2.0 g/100g) of raising agents (RA). The influence of the RA on the physicochemical properties, water migration dynamics, and rehydration process of the FDRNs was investigated in this paper. The DMA results indicated that adding RA altered mechanical modulus and thermal temperatures in FDRNs. The morphological analysis of SEM revealed that the porous structure of FDRNs was enhanced when the RA content was 1.0 g/100g. After soaking in hot water (65, 75, and 85 °C), rehydration curves and the Peleg model could distinguish the rehydration process of FDRNs into three stages, including external wetting, internal capillarity, and core hygroscopicity. The textural properties of FDRNs were also affected by adding RA. The LF-NMR revealed an increased consumption time for the core hygroscopicity and promoted the formation of component-interacted water, suggesting that the RA added to FDRNs facilitated water migration within the core hygroscopicity stage and accelerated the rehydration rate thereafter. These data sets can provide a practical application of water-controlling strategies in producing high-quality instant rice noodles.

Effect of Substituting Wheat Flour With Protein‐Rich Sources on Quality of Instant Noodles

There is a lack of dietary fiber and some essential amino acids in instant noodles. Enriching this popular food with protein‐ and fiber‐rich sources is important to improve the nutritional quality of noodles. The current study is aimed at enriching instant noodles by substituting wheat flour with lentil flour (7%–35%: L7%, L21%, and L35%), soy‐protein isolate (1%–5%: S1%, S3% and S5%), egg‐white protein (1–5: E1%, E3%, and E5%) and Spirulina platensis (1%–5%: S.p1%, S.p3% and S.p5%). The physicochemical, microbial, textural, and sensorial properties of noodle samples were investigated. The spatial relationship between parameters was also evaluated based on principal component analysis (PCA) to select the suitable noodle formulation. The highest protein (17.06%) and lowest carbohydrate contents (76.44%) were for L35%. The lowest (1.69%) and highest fat contents (2.04%) were for S5% and S.p5%m, respectively (p > 0.05). Energy values varied from 394.83 (E5%) to 396.37 kcal/100 g (S.p5%). There was no significant difference between the microbial quality of noodle samples (p > 0.05). The hardness of noodles with 1%–5% soy protein, 21% or more lentil flour, and 3% or more egg‐white/Spirulina was higher than the control/unenriched group (p < 0.05). The color difference of E1 and E3% with the control sample was not obvious (ΔE∗ < 3). Although all the ingredients improved the nutritional value of the noodles, the overall acceptance of samples with 3% or more of Spirulina was lower than the acceptable limit (a score of 3). According to PCA, when the nutritional value and sensory acceptance are important, the L35% may be a better choice. E1%, E3%, S1%, S5%, and L7% noodles received almost the same sensory score as the control sample, while they had more nutritional values. A combination of animal, plant, and microalgae protein sources may provide a noodle with high nutritional value, containing a wide range of essential amino acids and bioactive compounds. More research is needed to optimize such a formulation.

Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration

This study aimed to enhance the rehydration properties of fried-free instant noodles (FFNs) using a fermentation method with yeast, thereby improving their quality. The iodine contrast index (ICI), rapid visco analyzer (RVA), scanning electron microscopy (SEM) and confocal laser scanning microscope (CLSM) analysis indicated that fermentation by yeast significantly improved the degree of gelatinization and porosity of FFNs. Fermentation by yeast for 60 min greatly enhanced the rehydration and digestive properties of FFNs, and reduced the cooking loss of FFNs. Compared with that of the unfermented and naturally fermented FFNs, the rehydration time of the yeast-fermented FFNs were reduced by 32.75% and 32.20%, respectively, and the cooking loss were decreased by 31.31% and 23.08%, respectively, with the porosity increasing by 63.53% and 61.37%, respectively. It was confirmed that the formation of multi-hole structure and high degree of gelatinization were crucial factors affecting the rapid rehydration ability of FFNs. Thus, yeast fermentation has been demonstrated to be an effective method for improving the quality of FFNs, especially their rehydration properties. The study provides an innovative approach for improving the quality of instant noodles.

Production of Instant Noodles with The Addition of Catfish Bone (Pangasius sp.)

Processing of catfish in general will produce by-products, mostly heads, viscera, skin, spines, and bones. This study aimed to determine the preference level after the addition of catfish bones (Pangasius sp.) to instant noodles by using a hedonic test and to determine the chemical quality of instant noodles with the addition of catfish bones (Pangasius sp) such as water content, protein content, and calcium The process of making instant noodles was carried out with four treatments of fish bones addition as follows 7%, 10%, and 13%. The processing steps of making instant noodles with the addition of catfish bones begin with receiving raw materials, washing the bones, steaming the bones, smoothing the bones, mixing the dough with the addition of catfish bone, grinding, molding, steaming, slicing and frying. The results of the chemical quality test for water content met Indonesian National Standards SNI 3551-2012 concerning "Instant Noodles" for F1 of 7.52%. The protein content in the F1, F2, and F3 formulations complied with the Indonesian National Standards SNI 3551-2012, and the calcium levels in the catfish bone instant noodles (Pangasius sp.) were able to meet the calcium levels in the F1 356.78, F2 416.81 and F3 565.03. The best formulation of instant noodles with the addition of catfish bones (Pangasius sp.) was obtained in the F3 formulation (13%).

Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch.

The effects of frying temperature on the properties of wheat starch were investigated, including the microstructure, weight-average molar mass (Mw), crystalline properties, functional groups, in vitro digestibility, static rheological properties, swelling power and solubility. SEM micrographs showed that the disc-shaped starch granules ruptured after being fried, and formed a continuous and dense gel structure. With the increasing frying temperature, the starch molecules underwent violent degradation, and the Mw decreased from 3.04×107g/mol to 0.80×107g/mol. The XRD and FTIR data indicated the formation of starch-lipid complexes during the frying process. In vitro digestion analysis revealed that the digestion rate of starch decreased, while the content of resistant starch (RS) increased after being fried. Besides, the shear stability of fried starch increased, whereas its swelling power and solubility decreased. These significant variations in physicochemical properties of starch could provide scientific basis for further improving the quality of instant noodles.

Pengaruh Heat-Moisture Treatment dan Penambahan Natrium Tripolifosfat terhadap Kualitas Mi instan dari Pati Ubi Jalar (Ipomoea batatas (L) Lam)

The objective of the present study was to evaluate the effect of heat-moisturetreatment (HMT) and sodium tripolyphosphate (STPP) addition on the quality ofinstant noodles from sweet potato starch. The diversification of raw material used innoodle production often necessitates processing modifications. Heat-moisturetreatment was applied to native sweet potato starch (HMTSPS) in three conditions(1100C; 10, 20 and 30 min) and STPP was added in three level (0,60; 0,75 and 0,90%).HMTSPS, STPP, water, lecitin and CMC were mixed. The mixture was pelleted,steamed and extruded. The extruded noodles were dried using a microwave oven. Thenoodles were evaluated both when dry and after cooking. The HMT method andSTPP addition improved noodle quality. Swelling index, solid loss and cooking loss ofthe noodles was decreased, while the texture and the elastisity of the noodles washigher. But noodles made with added of STTP more than 0,75% had low elastisity.The best instant noodle prepared by HMT method for 20 min and added of STTP0,75%.

The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima) and Red Beans-Flour (Phaseolus vulgaris L.) Toward The Characteristics of Instant Noodles

Instant noodles are defined as dry food products made of wheat flour with the addition of other foodstuffs. Cassava flour can be used together with wheat flour as a basic ingredient for the noodles, in order to reduce the use of wheat flour. The purpose of this study was to determine the degree of substitution of cassava flour to the wheat flour which was enriched with red bean flour toward the quality of instant noodles that had been produced. The treatment in this study was done by mixing 70% of wheat flour with 30% of cassava and red beans flour mixture at various levels. The observations was carried out on raw materials and the instant noodle products, including moisture content, ash content, protein content, fat content and carbohydrate content as well as by different organoleptic test of the flavour, aroma, texture and colour. The results showed that the noodles product that was the most qualified and preferred was the product with the treatment D (a mixture of 70% of wheat flour; 20% of cassava flour and 10% of red bean flour), with the test results of 2.24% of moisture content, 1.07% of ash content, 9.36% of protein content, 17.77% of fat content, carbohydrate content by different of 69.95%, and 71.53% of yield.

Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles

Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values (R (2 )= 0.671) and damaged starch (R (2 )= 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.

Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles

AbstractFive processing variables comprising mixing time, dough sheet thickness, steaming time, frying temperature and frying time were investigated to determine their effect on oil uptake, cooking quality, textural properties and overall acceptability of instant fried noodles using response surface methodology. Models capable of predicting the quality of instant noodles were derived. Processing variables were found to play a decisive role in determining noodle quality. Higher mixing time was found associated with improved cooked weight but was not much desirable for noodle preparation in laboratory as it resulted in crumblier dough leading to higher oil uptake along with an increase in cooking loss. Thinner noodles contributed to higher overall acceptability and a lower cooking time though increased oil uptake in noodles. For best noodle quality, the optimized values were 4.0 min, 1.2 mm, 6.4 min, 142C, 2.0 min for processing variables mixing time, dough sheet thickness, steaming time, frying temperature and frying time, respectively.Practical ApplicationsInstant noodle is the most enjoyed product not only in China, Japan, Korea and Indonesia but in developing countries also. Preparation of instant noodles involves many steps, which have been investigated for their effect on the quality and acceptability of the product. Process variables have been found to be associated with the oil uptake, cooking, as well as textural quality, which are the important parameters determining the quality of instant fried noodles. The research implications may be utilized both by industry personnel as well as researchers to monitor the process steps accordingly and attain a better product.

Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour

The objective of this study was to investigate the feasibility of incorporating common buckwheat (Fagopyrum esculentum Moench) into instant noodle formulations. Australian Soft (AS) and Baker's flours were used to evaluate the effects of varying buckwheat contents (0–40%) on noodle quality. The results of texture analysis indicate that noodles made using AS flour produced softer texture whereas there was minimal effect for Baker's flour when buckwheat was incorporated. The colour, measured by L* values, decreased with increased addition of buckwheat for both flours. Fat uptake for noodle samples made from AS flour was only marginally affected, but increased for Baker's flour, when higher levels of buckwheat flour were added. The antioxidant rutin was detected in noodles made from both wheat flours, generally increasing with % buckwheat flour added. These findings indicate that the incorporation of 20% buckwheat into the formulation can be used to enhance the quality of instant noodles.

The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles

The objective of this study has been to investigate the effects of two ingredients i) acetylated potato starch (APS) and ii) sodium carboxymethyl cellulose (CMC) on the textural attributes and eating quality of instant noodles. Using low-protein soft wheat flour (Australian Soft) as the base material, samples of noodles incorporating varying proportions of APS and CMC were evaluated for product texture, colour and fat uptake. The variables were studied using a central composite design and textural characteristics were assessed using the TA-XT2, colour by the Minolta Chroma Meter. The results were analyzed by response surface methodology and showed that the two variables enhance the hardness and reduce adhesive values of cooked instant noodles. Electron microscopy also demonstrated the development of a more continuous network structure within the noodles. The addition of CMC had weakened the noodle inner structure and reduced the cohesiveness values of the cooked instant noodles. In contrast, APS provides hardness but does not affect cohesiveness. Marginal observable difference was found in product colour for the various treatment combinations, with a slightly dull appearance, viz less white and less yellow compared with the control. Trials to produce the lowest fat uptake rating indicated that 10% APS was optimal. The results may provide a basis for modifying formulations for use with low-protein soft wheat flours to provide eating quality and colour attributes to meet the preferences of specific customer groups. The conclusion of this study is that the combined use of APS and CMC primarily affects the textural attributes of hardness and adhesiveness rather than the other quality parameters of instant noodle that have been assessed. In addition, APS has the potential to enhance the performance of low-protein soft wheat flours for instant noodle manufacture.

EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES

ABSTRACT Instant noodles are usually made from wheat flour which is low in protein and dietary fiber contents. To improve the nutritional quality of instant noodles, samples were prepared by incorporating lupin flour, which is high in protein and dietary fiber contents, at 10, 20, 30, 40 and 50% levels. Two sets of noodle samples were made; one with 0.05% added ascorbic acid and the other without added ascorbic acid. The uncooked samples were evaluated for color, protein, fat and mineral contents. The cooked samples were analyzed for cooking loss, color and textural properties in comparison with the control sample. Sensory characteristics (color, flavor, texture, taste and overall acceptability) were also evaluated to find out the optimum acceptable level of lupin flour incorporation in the instant noodles. There was no significant increase in the cooking losses at ≤30% lupin incorporation. The color of both uncooked and cooked noodles became more yellowish with the increase in lupin concentration. However, the addition of ascorbic acid (0.05%) improved the color of cooked instant noodles. The addition of 20% lupin flour improved the nutritional value of the product by increasing protein by 42% and dietary fiber by approximately 200% without affecting the sensory properties of instant noodles. PRACTICAL APPLICATIONSInstant noodles, conventionally prepared from wheat flour, are low in protein and dietary fiber contents. Lupin flour, which is high in protein and fiber contents, has been assessed for its incorporation into instant noodle by means of physical, nutritional and sensory evaluations. The study provides information about a commercially viable way of increasing protein and fiber content in instant noodles.

SUBACUTE TOXICITY OF MILDLY OXIDIZED INSTANT NOODLES IN MICE

ABSTRACT A 28‐day sub‐acute toxicity test using moderately oxidized fats and oils (peroxide value [PV] 85.0–334.7 mEq oxygen/kg) extracted from deteriorated instant noodles was performed in mice to evaluate general toxicity. Toxicity was evaluated by general behavior, survival rate, clinical hematology, clinical chemistry, organ weights, changes in body weight and histopathologic examination. None of the mice died due to the toxicity of the oxidized fats and oils. Fats and oils oxidized to at least 300 mEq oxygen/kg attenuated weight gain compared with the control mice, but mice fed fats and oils oxidized to less than 150 mEq oxygen/kg gained weight similar to the control mice. Thus, fats and oils oxidized to approximately 300 mEq oxygen/kg induce general toxicity, but are not lethal. In contrast, liver weight and blood cholesterol levels tended to increase in all test oil groups. Thus, body function is affected by even mildly oxidized fats and oils (100 mEq oxygen/kg); hence, ingestion of degraded foods should be avoided. PRACTICAL APPLICATIONSJapan had a food poisoning epidemic caused by the degradation of fats and oils in instant noodles about 40 years ago. The peroxide value of the oxidized fats and oils in the degraded noodles ranged from 100 to 1,000 mEq oxygen/kg. According to the detailed investigation of the degraded noodles, the Ministry of Health and Welfare, currently the Ministry of Health, Labor, and Welfare in Japan, set the standards in the Food Sanitation Law to protect against food poisoning and to control the quality of instant noodles. Recently, there was a movement to set a standard for instant noodles in the Codex Alimentarius Commission. Probably, food standards for other kinds of lipid‐containing foods might be prepared in the Codex Alimentarius Commission in the near future. General toxicity tests have so far focused on highly oxidized fats and oils (>400 mEq oxygen/kg) and have not considered the moderately oxidized products (<400 mEq oxygen/kg). Therefore, general toxicity testing on the moderately oxidized fats and oils was carried out, and the results can provide new information when new food standards containing fats and oils are prepared.