To overcome the problems of high oil absorption in instant noodles, the effects were evaluated of drying processes using microwaves, infrared, and hot-air on the quality of protein-enriched instant noodle (PEIN) compared to deep frying. The drying time from using frying, microwaves, infrared, and hot-air were 1, 4, 20, 50, and 80 min, respectively. Although microwave-dried PEIN had the highest gelatinization enthalpy (0.55 J/g), it could rehydrate in 3 min in 90 8C hot water to the same degree as fried PEIN due to its greater internal porosity from the high drying rates. The microwave-dried PEIN reduced microorganism levels below the allowable limits and received an acceptable sensory score. Accordingly, microwave drying has advantages in terms of quick dehydration and rehydration over infrared and hot-air drying. Moreover, it had a greater fat content reduction compared to deep frying and promotes the provision of a healthy and convenient product for consumers. Practical applicationsThe rising concern regarding the high residual oil content in deep-fried products has rapidly increased the demand for low fat, nonfried instant noodles. However, the long operation time and poor rehydration characteristics of these in-demand products made using hot-air drying are disadvantages. Thus, infrared drying and microwave drying were employed to dehydrate proteinenriched instant noodles (PEIN), which were supplemented with chicken meat, egg yolk, and seaweed, and the PEIN quality was compared with that from the deep frying and hot-air drying processes. The results demonstrated quick dehydration and rehydration, 80% fat content reduction, microbial safety, and sensory acceptability of microwave-dried PEIN. Our research work presented the benefits of microwave drying in instant noodle manufacture, not only regarding a shorter drying time, but also with diminished oil and raw material costs, and the provision of a healthy, convenient product for consumers.

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The addition of chicken meat, egg yolk and seaweed into instant noodles followed by drying using a continuous microwave oven instead of deep oil frying has been studied to increase the protein content of the protein-enriched, instant noodles (PEIN); however, the product has an inferior quality. This research aimed to improve the quality of the product by the addition of 3 hydrocolloids [guar gum (GG), xanthan gum (XG) and carboxymethyl cellulose (CMC)] alone or in combination at 3 levels (0, 1 and 2 g/100 g flour). The results showed that GG, XG and CMC significantly increased the viscosity of the starch mixture. They also improved the PEIN qualities by significantly decreasing the cooking loss to less than the control. The highest maximum tension force and maximum distance were found with XG addition. Moreover, all hydrocolloids also promoted microstructural improvement with a smooth surface and uniform pore structure. The optimum conditions were the addition per 100 g wheat flour of 1.6 g GG and 1.9 g CMC. Finally, the PEIN was moderately liked by 70 panelists at the moderately like. In conclusion, PEIN with hydrocolloid supplementation had a better quality than without, was convenient to serve, had an acceptable taste, with higher fiber and lower oil contents and higher protein (more than 25% protein) when compared to traditional instant noodle.

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Dielectric property measurement instruments are expensive and not readily available. Hence, models of the dielectric and thermal properties of protein-enriched instant noodles (PEIN) were developed as a function of the product moisture, protein, ash, fat, carbohydrate, and crude fiber contents. The chicken meat, egg yolk, and seaweed in PEIN varied from 0 to 30, 0 to 15, and 0 to 6 g/100 g flour, respectively. Results revealed that protein, fat, and ash contents of PEIN increased by chicken meat, egg yolk, and seaweed supplementation. Regression equations indicated that the moisture and protein contents significantly (P ≤ 0.05) increased, while the fat content decreased the dielectric and thermal properties. The R2 values of the dielectric constant and loss factor, thermal conductivity, and specific heat equations were 0.75, 0.87, 0.78, and 0.98, respectively. Finally, no significant differences (P > 0.05) between the properties values predicted from the model equations and the experimental data (not included in the development of model equations) was observed which indicated a good model fit.