Reduction of oil uptake in instant fried noodles by optimizing the frying conditions | |
| Author | Yuppadee Preechakul |
| Call Number | AIT Thesis no.FB-08-07 |
| Subject(s) | Noodles--Processing Fried food |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-08-07 |
| Abstract | The effects of processing conditions (frying temperature: 150, 160°C, 170°C and 180°C; frying time: 2, 2.5 and 3 min; frying method: deep frying and microwave frying) and gum addition (Carboxymethyl cellulose: 0.15 and 0.30%) on the quality of instant fried noodles were investigated by determining their physiochemical properties (moisture content, oil content, color, rehydration rate and texture) and performing a sensory evaluation. Five commercial brands of instant noodles were evaluated for general quality comparing deep frying and microwave frying methods. Instant noodles should have low moisture and oil content and be light yellow, be firm and chewy, and require less cooking time. The commercial instant noodles had less oil content and hardness and greater rehydration rate than deep fried and microwave fried instant noodles. The effects of deep frying and microwave frying for 2, 2.5 and 3 min, both at 160°C and at 800W, were evaluated. The results revealed that microwave oven needed less preheat time for oil than deep fryer containing 400 ml of palm oil (6 and 8 min respectively). The instant noodles fried using microwave had less moisture and oil contents, yellowness and hardness and greater rehydration rate compared with those that were deep fried. Microwave frying could reduce oil content and increase rehydration rate of fried instant noodles. Compared to the conventional frying method, a reduction of 7.67, 8.13 and 6.91 % in oil content was observed for instant noodles fried using microwave oven for 2,2.5 and 3 min respectively. The sensory test justified microwave frying for 3 min. The effect of gum addition on the quality of instant fried noodles was investigated by determining physiochemical properties and conducting a sensory evaluation. The instant noodles mixed with CMC could reduce moisture loss and oil content after frying, and also could increase hardness and rehydration rate. Compared to instant noodles without CMC, a reduction of 4.81, 8.34 and 11.44% in oil content was obtained for samples mixed with 0.15% CMC, and a reduction of 10.50, 12.56 and 17.15% in oil content was obtained for samples mixed with 0.30% CMC when compared at the same frying times. The oil content of samples decreased with increasing percent of CMC. However, hardness and rehydration rate increased with increasing percent of CMC. The optimum condition was found using microwave frying at 160°C for 2 min in samples mixed with 0.30% CMC. Compared to microwave fried instant noodles without CMC fried for 3 min, a reduction of 21.47% in oil content was obtained for samples mixed with 0.30% CMC fried for 2 min. |
| Year | 2008 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-08-07 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Jayasuriya, H.P.W.; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2008 |