Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles

Abstract

This study aimed to evaluate how adding whey protein and transglutaminase impacts the quality of fried instant noodles. This research focused on analyzing various quality characteristics of the noodles based on the type and quantity of additives used. In the study, the following samples were produced: a control sample without additives and samples with 1, 2, 3, 4 and 5% of whey protein added, and 1 and 2% of transglutaminase were applied to each sample with whey protein addition. The following features were determined: fat content, water content, hydration time, hardness, adhesiveness, firmness, colour, browning index and a sensory evaluation of the macarons. The addition of whey protein, either alone or in combination with transglutaminase, reduced the fat content and increased the water content. The lowest fat content was obtained for the sample containing 5% whey protein and 2% transglutaminase (15.13%). The water content was observed in the range 2.53–3.72%. The hydration time of the instant noodles obtained increased with the use of more additives, but did not exceed 5 min in any of the samples tested. The use of additives affected the colour parameters and improved the textural properties of the noodles.

Keywords

• fried instant noodles
• whey protein
• transglutaminase