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

Abstract

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.

Quality assessment of value-added Indian recipe pedakiya prepared from composite flour and sesame seeds.

“…The characteristic fried flavor is primarily caused by lipid degradation products derived from frying oils (Oke et al, 2017). Similar observations have been reported on the impact of baking and frying on the quality attributes of potato chips (Tuta and Palazolu, 2017) and commercial instant noodles (Wang et al, 2022).…”

“…The addition of sesame seeds was linked to the product's crude fat content as the main contributor. High temperature and oil mass transfer during frying can change the composition, structure, and physicochemical characteristics of the various food ingredients (Wang et al, 2022). These are often followed by unfavorable changes, one of which is the loss of nutrients, particularly vitamins, during frying (Oke et al, 2017).…”

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles

“…We examined the color changes of semi-dried rice noodles samples with a colorimeter (UltraScan PRO instrument, HunterLab Instruments Inc., USA). According to the method of Wang et al ( 26 ) with minor modifications, we selected 15 semi-dried rice noodles that were about 20 cm long, arranged them neatly, and put them in the colorimeter for photography, mostly referring to L * values and b * values.…”

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

“…Rise in quinoa proportion along with 40% feed moisture adjustment revealed more smooth surfaces as depicted through microstructure assessment (SEM) of extruded instant noodles (Tiga et al, 2021). In vitro digestion for fried and nonfried instant noodles showed varied honeycomb and smooth microstructural patterns, respectively, on its evaluation by way of SEM (Wang et al, 2022). Thus, recognition to consider microstructural assessment has been taken care of in this research to have in‐depth knowledge about instant noodles.…”