Effect of emulsifiers on microstructural changes and digestion of lipids in instant noodle during in vitro human digestion

Hur, Sun; Lee, S.J.; Lee, S.Y.; Bahk, Y.Y.; Kim, C.G.

doi:10.1016/j.lwt.2014.07.036

Cited by 18 publications

(7 citation statements)

References 18 publications

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“…The in vitro protein digestibility of instant noodle products was determined using a modified version described by Hur et al ( 21 ). The phases of in vitro protein digestion model include mouth, stomach, and intestine, accompanied by the addition of artificial saliva (A7990, pH = 6.8, Solarbio Co., Ltd., Beijing, CN), and preprepared stimulated gastric, duodenal, and bile fluids, whose formulas are listed in Table 1 .…”

Section: Methodsmentioning

confidence: 99%

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Wang

et al. 2022

Front. Nutr.

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The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.

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Section: Methodsmentioning

confidence: 99%

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Wang

et al. 2022

Front. Nutr.

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“…The steam-and-fried instant noodle was prepared ac-cording to previous studies with little modification 16,17 . 100 g powder 80 g wheat flour, 20 g tapioca starch , 0.5 g casein sodium, 1 g NaCI, 0.5 g NaHCO 3 and 0.5 g KHCO 3 were mixed with 40 g water in KMC510 mixer KENWOOD, Shanghai, China for 4 min on medium speed and then set aside to rest for 30 min.…”

Section: Preparation Of Steam-and-fried Instant Noodlesmentioning

confidence: 99%

“…2. Hur et al 17 reported that emulsifiers added into frying oil affected microstructural changes of instant noodle during in vitro human digestion. In the current study, addition of emulsifier resulted in microstructural property changes of instant noodles.…”

Section: Effect Of Emulsifier On Oil Distribution and Surfacementioning

confidence: 99%

Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles

Wang

Akoh

et al. 2019

J. Oleo Sci.

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The effects of four different frying oils and three emulsifiers on oil absorption by steam-and-fried instant noodles were evaluated. The blended oil (high oleic sunflower oil/soybean oil/palm oil = 24:25:1 (v/v/ v)) containing approximately 50% oleic acid was chosen as the proper frying oil due to lower oil absorption by instant noodle compared to palm, soybean, and high oleic sunflower oils. Among the four oils, the interfacial tension between high oleic sunflower oil and instant noodle was the lowest (0.073 mN/m), resulting in the highest oil uptake (15.47%), while the lowest interfacial tension (0.30 mN/m) between blended oil and instant noodle resulted in the lowest oil uptake by the fried product (12.63%). Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) were used to observe surface properties and oil distribution. The instant noodle fried in blended oil was found to have uniform oil distribution and smooth surface. After selecting the proper frying oil, three emulsifiers (soybean lecithin, Tween-80, Span-80, at 0.2% (v/v)) were added to the blended frying oil. Adding emulsifier into frying oil significantly decreased the interfacial tension between frying oil and instant noodle. Among the three emulsifiers, addition of soybean lecithin resulted in the lowest interfacial tension (0.010 mN/m) and the highest oil uptake (18.36%). Therefore, from this study, we do not recommend adding emulsifier into frying oil.

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“…Previous studies have shown that the presence of wheat bran and germ in WWF can interfere with gluten development and cause undesirable product quality (Li et al, 2012;Niu, Hou, Lee, & Chen, 2014). Several approaches have been adopted to mitigate the deleterious effects of bran and to improve the qualities of WWN (Hur, Lee, Lee, Bahk, & Kim, 2015;Niu, Hou, Lee et al, 2014;Vijayakumar & Boopathy, 2014). Several approaches have been adopted to mitigate the deleterious effects of bran and to improve the qualities of WWN (Hur, Lee, Lee, Bahk, & Kim, 2015;Niu, Hou, Lee et al, 2014;Vijayakumar & Boopathy, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…The dilution of gluten protein and the water competition action of bran components like arabinoxylans (AXs) and β-glucan are the main factors that interrupt the formation of gluten network (Li et al, 2012;. Several approaches have been adopted to mitigate the deleterious effects of bran and to improve the qualities of WWN (Hur, Lee, Lee, Bahk, & Kim, 2015;Niu, Hou, Lee et al, 2014;Vijayakumar & Boopathy, 2014). Moreover, WWN generally possess many nutritional and health benefits due to the abundant bioactive substances contained in bran (Li et al, 2015;Liu & Shiau, 2018).…”

Section: Introductionmentioning

confidence: 99%

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Niu

Hou²

2018

Cereal Chem

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Background and objectives: The popularity of Asian noodles is increasing around the world, and the introduction of noodle products made from whole grain flour is considered as an effective way to modify customer's dietary pattern and promote high-fiber food consumption. This review summarizes the processing technologies, quality improvement techniques, and nutritional and health benefits of whole wheat noodles (WWN). Findings: Fresh raw noodles, dried noodles, and instant noodles are the major types of WWN. They contain various formulations and processing procedures. The quality attributes of flour qualities, color, shelf life, cooking performance, textural attributes, and sensory properties are particularly emphasized for WWN quality improvements. The improving techniques include wheat selection, flour/ bran particle size control, functional ingredient use, and some emerging technologies. WWN possess a superior nutritive value than refined noodle products. Conclusions: Whole wheat noodles have great potential for delivering a stable food with high nutritional values and desirable eating qualities. It is important for the manufactures to select the proper processing technologies and improvement techniques for various WWN. Significance and novelty: The review highlights the differences in the processing technology of WWN and demonstrates the quality improvement techniques and nutritional and health benefits. It contributes to the expansion of knowledge on WWN and provides valuable guidance for the further improvement of WWN. K E Y W O R D Sevaluation method, improvement technique, nutritional benefit, processing technology, quality expectation, whole wheat noodle

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Effect of emulsifiers on microstructural changes and digestion of lipids in instant noodle during in vitro human digestion

Cited by 18 publications

References 18 publications

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

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