Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles

Abstract

The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2), resistant starch type 3 (RS3) and green banana flour (GBF) aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest RS content at all frying times were noodles containing RS3. When comparing products obtained after 90 and 120 s of atmospheric and vacuum frying, respectively, it was observed that, although the frying time in vacuum process was longer, higher RS values were obtained for the three different formulations. The vacuum frying process has advantages due to the lower fat absorption (3% less), lighter colour and a reduced conversion of RS to digestible starch, compared to atmospheric frying.

Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

“…There were many previous researches focused on preserving nutrients and reducing oil content during the vacuum frying process [4][5][6][7]. In fact, some quality deteriorations could take place during the vacuum frying process.…”

Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions

“…Other cooking methods often allow starch to gelatinize and retrograde, processes that can lead to increased RS content of cooked rice (Chiu & Stewart, 2013; Nakayoshi et al., 2015) and other foods (Dhital et al., 2010; Vernaza & Chang, 2017). Most foods that have been enriched with RS include low and moderate moisture foods that include bread, muffins, cakes, and pasta.…”

“…For a severely degraded starch, its water absorption would be decreased while its water solubility would be increased (Ollett et al, 1990). Research by Vernaza and Chang (2017) examining the RS content of instant noodles after steaming and frying had decreased RS contents in all samples ranging from 26.1% to 66.9% (Vernaza & Chang, 2017). Our data indicated adding resistant starch to batters, and using medium and high RS rice flour for batters does increase the RS content values, but the frying process is harsh and results in lower than expected values, especially when compared to other cooking methods.…”

Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

“…Soy protein isolate had no effect on the residual resistant starch content after the two frying processes used. Vernaza & Chang (2017) reported around 30% loss of resistant starch type II in noodles with addition of green banana flour while the loss was around 18% in noodles with addition of resistant starch type III.…”

“…The maximum levels were chosen in preliminary tests, adding as much amounts of resistant starch and soy protein isolate as possible to obtain an adequate dough (sufficiently stretchable and elastic) to produce instant noodles. For noodle production, the methodology described by Vernaza & Chang (2017) was used.…”