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

Abstract

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.

Identifying key factors and strategies for reducing oil content in fried instant noodles

“…In the production of fried instant noodles, mixtures of palm oil with partially hydrogenated soybean oil or rapeseed oil can also be used (Li et al, 2016). Qi et al (2019) studied the effects of four different types of oils (sunflower oil, palm oil, soybean oil, and blended oil) on the fat uptake of fried instant noodles. The finding demonstrated that fried instant noodles cooked in sunflower oil had the highest fat uptake (15.47%), followed by soybean oil (14.58%) and palm oil (14.30%).…”

“…In addition, the highest USFA level (sunflower oil) resulted in the greatest fat uptake by fried instant noodles, while the largest SFA level (palm oil) did not result in the greatest fat uptake, implying that the fatty acid composition of frying oil was not the key factor influencing fat uptake. On the other hand, some studies have shown that the fatty acid composition of oils has a strong relationship with their viscosity, impacting the oil absorption of final products (Kim et al, 2010;Qi et al, 2019;Yang et al, 2020). Ziaiifar et al (2008) reported that the oil viscosity can affect the amount of oil absorbed by fried foods.…”

“…The primary research challenge is to develop a product with a lower oil content while retaining the quality of the noodles. By altering the production process parameters or by selecting an appropriate raw material, desired changes in the physicochemical attributes of instant noodles can be induced (Lim et al., 2017; Mba et al., 2015; Qi et al., 2019). Based on prior studies, multiple factors have been related to fat absorption during the frying process of instant noodles.…”

“…Based on prior studies, multiple factors have been related to fat absorption during the frying process of instant noodles. These factors include flour quality (Gulia & Khatkar, 2015; Park & Baik, 2004a, Park & Baik, 2004b; Wu et al., 2006), water quantity and quality (Choy et al., 2010; Ding & Liu, 2009; Yu & Ngadi, 2004), oil type (Qi et al., 2019), dough mixing (Jazaeri et al., 2015), dough resting (Li et al., 2017), dough sheeting (Gulia & Khatkar, 2013; Tanaka et al., 2017), steaming (Chewangkul et al., 2002), and the frying process (Dhital et al., 2010; Li et al., 2016; Marciniak‐Lukasiak et al., 2019). In addition, the fat content of fried instant noodles can be lowered by including additives and functional ingredients in the formulation (Falade & Badanga, 2020; Pongpichaiudom & Songsermpong, 2018b).…”

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

“…In this regard, the influence and interaction of various ingredients and formulations as well as processing techniques on instant noodles' texture have also been investigated. Using CLSM and SEM, Qi et al (2019) analyzed surface properties and oil distribution in instant noodles and demonstrated the subsequent effects of four different frying oils and three emulsifiers on its oil absorption. 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).…”