Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Abstract

The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p p p p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

Keywords

• palm oil
• oleogel
• carnauba wax
• ultrasonication
• salted duck egg white
• Chaiya