Publication no. C-2004-1028-06R |  VIEW ARTICLE

Textural and Other Quality Properties of Instant Fried Noodles as Affected by Some Ingredients.

Li Juan Yu (1) and Michael O. Ngadi (1,2). (1) Department of Bioresource Engineering, McGill University, MacDonald Campus, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada. (2) Corresponding author: Email: <michael.ngadi@mcgill.ca> Cereal Chem. 81(6):772-776. Accepted August 16, 2004. Copyright 2004 American Association of Cereal Chemists, Inc.

The effects of varying the proportion of three noodle dough components (water, gum, and starch) on the texture (maximum load and strain at break), amount of fat absorbed, and percent rehydration of instant fried noodles were studied. The Instron Universal testing machine was used to measure noodle texture, whereas quality attributes were determined using fat absorption and rehydration parameters. The results showed that changes in maximum load, strain at break point, fat absorption, and rehydration% of instant noodles depended on interactions between the ingredients. Increasing the gum content, starch content (for amounts >4% kg/kg of flour) and moisture content (35–40% kg/kg of flour) enhanced the elasticity and extensibility of cooked instant fried noodles. Addition of starch decreased fat absorption but showed mixed effect on rehydration%. The effect of gum addition at 0.1, 0.2, and 0.3% on fat absorption was significant but reduced considerably or showed a reverse effect at higher starch addition levels. Increasing moisture, and gum contents increased rehydration% of cooked instant noodles. Appropriate combinations of gum, starch and moisture contents could be used to optimize textural and quality characteristics of fried instant noodles.