Technological and Medical Aspects of Instant Noodle Safety

Abstract

The purpose of the work was to study some safety indicators of the fat component of instant noodles, the most popular brands in the Russian Federation, and to predict their potential effects on the human body. The subject of the study was the physicochemical changes of the extracted fat component from fast food products. The most popular instant products -instant noodles of 3 popular brands were selected as the objects of research. According to the results of studies, it was noted that the mass fraction of compounds insoluble in petroleum ether is more than 1% -1.2 and 1.1, respectively, and exceeds the recommended norms for deep fat. The content of epoxides exceeds the recommended allowable level of 17-24 mmol / kg by almost 2-2.2 times. The increased content of fat oxidation products is a potential risk factor that provokes diseases of the gastrointestinal tract, cardiovascular and immune systems, as well as changes in the blood formula. The data obtained indicate the need for a critical assessment of production technology, as well as the advisability of introducing regulatory standards regarding the safety control of the fat component of fast food products in order to reduce the effects of toxic products of fat oxidation on the human body and, as a consequence, reduce the prevalence of civilization diseases.

Food combinatorics in the production of dehydrated products for a healthy diet

“…The preservation of essential substances [7][8][9] will be directly related to the selected method of mechanical processing and thermophysical effects. This conclusion allowed us to propose several methods of mechanical action.…”