Search

Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat‐related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest‐dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%–20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product. [ABSTRACT FROM AUTHOR]

Fat uptake and the characteristic crispy and crunchy texture are the main quality parameters of fried potato products such as the most popular French fries and potato crisps. They are formed during the frying process and depend on different factors, among which frying oil properties and frying conditions were taken under investigation. Quality of frying oils as well as fatty acid composition and degree of degradation affect fat uptake and texture of fried potato products. Technological parameters such as frying temperature and frying conditions were also considered. Practical applications: Factors affecting fat uptake and texture of fried potato products such as French fries and potato crisps are discussed. The kind and quality of frying medium as well as frying parameters (temperature, using vacuum) influence fat uptake and texture of fried products. Texture of fried potato products is correlated with fat content and composition of frying medium. Higher frying temperature decreases hardness of French fries and potato crisps, which exhibit more crispy and delicate texture in comparison with products fried at lower temperatures. [ABSTRACT FROM AUTHOR]

The uptake of lipid into French fries was investigated using two varieties of potato ('Russet Burbank' and 'Agria') and the New Zealand sweet potato, Ipomoea batatas, (kumara). The variety of potato used had a significant effect on lipid uptake, with 'Agria' having the lowest lipid content. The different cellular structures may have affected the fat uptake in the French fries by influencing either the loss of moisture during finish-frying or the damage done to the original anatomy during processing before pre-frying. The French fries that had undergone frozen storage had a higher amount of lipid contained in their inner core than did those that had been either chilled or prepared freshly for frying. [ABSTRACT FROM AUTHOR]