Effect of processing variables on the oil uptake, textural properties and cooking quality of instant fried noodles

Journal of Food Quality

Volumn 36, Issue 3, 2013, Pages 181-189

  Gulia, Neelam ^a   Khatkar, Bhupendar Singh ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

COOKING QUALITY; FRYING TEMPERATURE; OVERALL ACCEPTABILITY; PROCESS VARIABLES; PROCESSING VARIABLES; RESPONSE SURFACE METHODOLOGY; TEXTURAL PROPERTIES; TEXTURAL QUALITY;

DEVELOPING COUNTRIES; MIXING; PERSONNEL;

OILS AND FATS;

EID: 84878607767     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12029     Document Type: Article

References (31)

1. AACC. 2000. Approved Methods of the American Association of Cereal Chemists, American Association of Cereal Chemists, St. Paul, MN.
2. Axford, D.W.E., McDermott, E.E. and Redman, D.G. 1979. Note on the sodium dodecyl sulfate test of breadmaking quality: Comparison with Pelshenke and Zeleny tests. Cereal Chem. 56, 582-584.
3. Beta, T. and Corke, H. 2001. Noodle quality as related to sorghum starch properties. Cereal Chem. 78, 417-420.
4. Bouchon, P. 2009. Understanding oil absorption during deep-fat frying. Adv. Food Nutr. Res. 57, 209-234.
5. Bouchon, P., Aguilera, J.M. and Pyle, D.L. 2003. Structure oil absorption relationships during deep-fat frying. J. Food Sci. 68, 2711-2716.
6. Dana, D. and Saguy, I.S. 2006. Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Adv. Colloid Interface Sci. 128-130, 267-272.
7. Debbouz, A. and Doetkott, C. 1996. Effect of process variables on spaghetti quality. Cereal Chem. 73, 672-676.
8. Fu, B.X. 2008. Asian noodles: History, classification, raw materials, and processing. Food Res. Int. 41, 888-902.
9. Gamble, M.H., Rice, P. and Selman, J.D. 1987. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record UK tubers. Int. J. Food Sci. Technol. 22, 223-241.
10. Guo, G., Shelton, D.R., Jackson, D.S. and Parkhurst, A.M. 2004. Comparison study of laboratory and pilot plant methods for Asian salted noodle processing. J. Food Sci. 69, FEP159-FEP163.
11. Hou, G. 2001. Oriental noodles. Adv. Food Nutr. Res. 43, 141-193.
12. Hou, G. and Kruk, M. 1998. Asian noodle technology. Asian Noodle 20, 1-10.
13. Kim, S.G. 1996a. Instant noodles. In Pasta and Noodle Technology (J.E. Kruger, R.B. Matsuo and J.W. Dick, eds.) pp. 195-225, American Association of Cereal Chemists, St. Paul, MN.
14. Kim, S.K. 1996b. Instant noodle technology. Cereal Foods World 41, 213-218.
15. Krokida, M.K., Oreopoulou, V. and Maroulis, Z.B. 2000. Water loss and oil uptake as a function of frying time. J. Food Eng. 44, 39-46.
16. Kubomura, K. 1998. Instant noodles in Japan. Cereal Foods World 43, 194-197.
17. Moreira, R.G., Sun, X. and Chen, Y. 1997. Factors affecting oil uptake in tortilla chips in deep-fat frying. J. Food Eng. 31, 485-498.
18. Moreno, M.C. and Bouchon, P. 2008. A different perspective to study the effect of freeze, air, osmotic drying on oil absorption during potato frying. J. Food Sci. 73, E122-E128.
19. Nonaka, M., Sayre, R.N. and Weaver, M.L. 1977. Oil content of french fries as affected by blanch temperatures, fry temperatures and melting point of frying oils. Am. Potato J. 54, 151-159.
20. Oh, N.H., Seib, P.A., Deyoe, C.W. and Ward, A.B. 1983. Noodles. I. Measuring the textural characteristics of cooked noodles. Cereal Chem. 60, 433-438.
21. Oh, N.H., Seib, P.A. and Chung, D.S. 1985. Noodles. III. Effects of processing variables on quality characteristics of dry noodles. Cereal Chem. 62, 437-440.
22. Park, C.S. and Baik, B.-K. 2004. Relationship between protein characteristics and instant noodle making quality of wheat flour. Cereal Chem. 81, 159-164.
23. Pinthus, E.J. and Sam Saguy, I. 1994. Initial interfacial tension and oil uptake by deep-fat fried foods. J. Food Sci. 59, 804-807.
24. Pronyk, C., Cenkowski, S., Muir, W.E. and Lukow, O.M. 2008a. Effects of superheated steam processing on the textural and physical properties of Asian noodles. Dry. Technol. 26, 192-203.
25. Pronyk, C., Cenkowski, S., Muir, W.E., Lukow, O.M., Wyatt, J. and Nicholson, D. 2008b. Effect of dough resting time and saturated steam pre-treatment on the textural properties of superheated steam processed instant Asian noodles. Can. Biosyst. Eng. 50, 3.21-23.26.
26. Shelke, K., Dick, J.W., Holm, Y.F. and Loo, K.S. 1990. Chinese wet noodle formulation: A response surface methodology study. Cereal Chem. 67, 338-342.
27. Shin, S.-N. and Kim, S.-K. 2003. Properties of instant noodles flours produced in Korea. Cereal Food World 48, 310-314.
28. Singthong, J. and Thongkaew, C. 2009. Using hydrocolloids to decrease oil absorption in banana chips. LWT - Food Sci. Technol. 42, 1199-1203.
29. WINA. 2011. World instant noodle association: Expanding market. http://instantnoodles.org/noodles/expanding-market.html (accessed May 15, 2011).
30. Wu, J., Aluko, R.E. and Corke, H. 2006. Partial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles. J. Cereal Sci. 44, 117-126.
31. Yu, L.J. and Ngadi, M.O. 2004. Textural and other quality properties of instant fried noodles as affected by some ingredients. Cereal Chem. 81, 772-776.