Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder
Somwang Lekjing, Paramee Noonim, Narin Charoenphun, Jaraslak Pechwang, Jessada Rattanawut, Thanamat Paongoen, Karthikeyan Venkatachalam
TL;DR
This study compares how different drying methods and catfish powder affect the storage stability and quality of instant noodles over time.
Contribution
The study introduces catfish powder as a fortification agent and evaluates its interaction with drying methods and packaging on noodle stability.
Findings
Tray drying improved oxidative stability compared to frying when using catfish powder.
Catfish powder increased protein and mineral content without compromising storage stability.
Tray-dried noodles retained higher lightness and hardness compared to fried noodles.
Abstract
Instant noodle fortification with fish-derived proteins enhances nutritional value; however, the effects of catfish powder (CFP) combined with different drying methods and barrier packaging on prolonged storage stability remain unknown. This study incorporated 10% (w/w) CFP into wheat flour-based instant noodles processed by tray drying or deep-fat frying, yielding four treatments: control tray-dried (CD), control fried (CF), CFP tray-dried (TD), and CFP fried (TF). Samples were packed in metallized low-density polyethylene (M-LDPE) and evaluated every 15 days over 180 days. CFP fortification increased protein and mineral content, which remained stable throughout storage. CFP incorporation and frying elevated lipid oxidation, whereas tray drying improved oxidative stability. Drying methods influenced moisture attributes, product structure, rehydration behavior, and color; tray-dried…
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Taxonomy
TopicsFood Drying and Modeling · Microencapsulation and Drying Processes · Food composition and properties