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Empowering SMEs in the midst of globalization and high completion implies that SMEs should have the option to face difficulties around the world, for example, expanding item progress and administration, creating human resources and innovation, and growing market areas. The tittle of thiis research is the Influence of Innovation and Creativity of Traders on Consumer Re-Purchase Interest in Merasi Sauteed Noodles Bengkulu City. Thiis type of research is a type of descriptiive quantitative researrch, the object of this research is consumers in Mie Tumis Merasi which is precisely located on Jl. Manggis Raya, eastern circumference, Kel. Panorama, Kec. Singaran Pati, Kel. Bengkulu City. By sampling method using non probabilty technique nameely acciidental sampliing. The number of respondentts in thiis study was 130 people. Data collectiion method using questionnaire. By using data analysis techniques using Multiple Lineear Regression Analysis Test, and Hypothesis Test namely t and f Test. The results of this study can be concluded that the variables of Mie Tumis Merasi Innovation have a positive effeect on Consumer Re-Buy Interest, Merchant Creativity has a positiive effect on Consumer Re-Buy Interest, and Innovation and Creativity of Traders together have a positive and significant effect on Consumer Resend Interest.

Wheat flour commonly used in making noodles is rich in starch but poor in protein and fiber. Wheat flour substituted with soybean and carrot pomace flours were used to produce instant fried noodles. Soybean is high in protein while carrot pomace is rich in dietary fiber. The aim of this study was to evaluate the effect of substituting wheat flour with soybean and carrot pomace flour on the physicochemical, cooking and sensory properties of instant fried noodles. Four flour blends in ratios of 100:0:0, 80:15:5, 70:20:10, 60:25:15 wheat, soybean and carrot pomace flour respectively were prepared. The results indicated a significant difference (P

Effects of turanose on the functional properties of instant fried noodles were assessed mainly in terms of rheology‐ and oil uptake‐related characteristics. The Mixolab results showed that the water absorption of dough decreased as the turanose level increased, whereas the gel stability and starch retrogradation increased. Also, the use of turanose lowered the storage and loss moduli of the dough, showing a more viscous nature. These viscoelastic characteristics were correlated with the decreased resistance to extension and increased extensibility. NMR spin–spin relaxation analysis showed three distinct water populations in the turanose noodle doughs whose relaxation times were varied depending on the level of turanose. After frying, the noodles with turanose exhibited a continuous and smooth surface as well as a less porous structure. These microstructural characteristics were correlated with the reduced oil uptake by 20.8%, the enhanced oxidative stability and furthermore the improved breaking stress.

Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated glycemic index (eGI) value) of noodles were investigated. The RS content was greatly affected by the cooking time, and it was varied when the noodles were optimally cooked using different cooking methods. The RS contents of the microwaved and stir-fried noodles were relatively high (0.59%&ndash, 0.99%), but it was lower (0.43%&ndash, 0.44%) in the boiled and steamed noodles. Microwaved noodles showed the slowest digestion rate and the lowest eGI. Due to the limited water within fried noodles, none RS was found in the fried noodles, whereas stir-fried noodles showed RS5 formation from the XRD and DSC results. Compared with boiled and steamed noodles, the microwaved noodles showed a more compact morphology without porous holes on the surface, whereas fried noodles showed irregular morphology. The results indicated that the digestive properties of noodles made with the same ingredients can be greatly altered by using different cooking methods, and the digestive properties of different cooked noodles are worthy of confirmation using in vivo analysis.

This research investigated the effects of wheat bran (WB) particle size on the dough and final productions of instant fried noodles. With the decrease of particle size (from 487.9 to 148.5μm), the pasting properties gradually increased and the solvent retention capacities (SRC) of the dry mix were improved and the values of elasticity modulus (G’) and viscous modulus (G’’) of the noodle dough increased significantly. The SEM micrographs of noodle dough showed the more uniform starch granule structure could be formed with smaller WB particle. Moreover, the reduction of particle size gave the fried noodles a slightly darker surface, harder texture and weaker adhesiveness. Most importantly, the oil content of fried noodles decreased from 26.50% to 19.77% with the decrease of particle size. All the results indicated that the decreasing WB particle size reduce the negative effects of WB on the properties of dough and the qualities of noodles.

The quality of rice-substituted fried noodles was improved by applying interaction between pea protein isolate (PPI) and green tea extract (GTE). Radical-scavenging activities of GTE were stably maintained when exposed to acidic pH, UV light, and fluorescent light, but decreased by approximately 65% when exposed to 80°C for 168h. The RVA profiles of noodle dough showed that peak viscosity and breakdown increased significantly but that setback and final viscosity remained unchanged with 20% rice flour replacement. PPI significantly decreased the viscosity parameters of rice-supplemented dough, and the addition of GTE recovered these values significantly. The cooking loss and viscoelasticity (Rmax) of cooked rice-supplemented noodles were fully restored by combined treatment of PPI and GTE. GTE decreased the peroxide value of fried noodles by 14% after storage at 63°C for 16days. Therefore, PPI+GTE treatment has great potential for use in fried noodles owing to the reinforced network and antioxidant activity.

Soybean oil was structured with carnauba wax to develop solid-like oleogels that were evaluated in instant fried noodles as an alternative to deep-fat frying medium containing high saturated fat. A more rapid change in viscosity with temperature was observed in the oleogels with increasing levels of carnauba wax. Upon heating, the storage (G′) and loss (G″) moduli of oleogels and palm oil decreased with a greater temperature dependence of G′, showing the crossover of G’ and G”. Compared to the palm and soybean oil-fried noodles, the samples fried in the oleogels absorbed approximately 16% less oil which could be correlated with their scanning electron microscopic images. However, there were no negative effects on the noodle texture. The levels of saturated fatty acids in the oleogel-fried noodles were significantly reduced (19 g/100 g), compared to the palm oil-fried noodles (54 g/100 g). Lower peroxide values during storage were observed in the following order: palm oil, oleogel, and soybean oil-fried noodles.

The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level. With increasing WWF level, the hardness, cohesiveness, adhesiveness, and resilience values of instant fried noodles decreased by 11.63, 16.23, 16.67, 20.00%, respectively. WWF darkened noodle's surface color and increased its oil content (26.63%). A porous and less uniformed structure of the WWF instant fried noodles was observed by a scanning electron microscope. Moreover, the WWF incorporation lowered peroxide values of the instant fried noodles during storage. In conclusion, even though the oil content increased, WWF was helpful to inhibit the oil oxidation and produce instant fried noodles with softer texture and less sticky surface. Practical applications Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance.

We have been studying augmented reality (AR)-based gustatory manipulation interfaces and previously proposed a gustatory manipulation interface using generative adversarial network (GAN)-based real time image-to-image translation. Unlike three-dimensional (3D) food model-based systems that only change the color or texture pattern of a particular type of food in an inflexible manner, our GAN-based system changes the appearance of food into multiple types of food in real time flexibly, dynamically, and interactively. In the present paper, we first describe in detail a user study on a vision-induced gustatory manipulation system using a 3D food model and report its successful experimental results. We then summarize identified problems of the 3D model-based system and describe implementation details of the GAN-based system. We finally report in detail the main user study in which we investigated the impact of the GAN-based system on gustatory sensations and food recognition when somen noodles were turned into ramen noodles or fried noodles, and steamed rice into curry and rice or fried rice. The experimental results revealed that our system successfully manipulates gustatory sensations to some extent and that the effectiveness seems to depend on the original and target types of food as well as the experience of each individual with the food.

This study was carried out to assess the microbiological status of three hot meals served in eight selected school canteens of Mauritius, with two schools randomly selected from each of the four school zones of the island. Three individual samples of farata, panini, or fried noodles were collected at each school during two independent visits. The three individual samples of each food type collected during each visit were then pooled before being subjected to microbiological analyses. A total of 48 composite samples were analyzed. The parameters tested were Total Viable Count (TVC), Escherichia coli, Salmonella spp., Clostridium perfringens, Staphylococcus aureus, and Listeria spp. The microbiological analyses revealed that paninis were deemed as generally acceptable with TVC falling in the range of 3.0-5.7 Log CFU/g and undetectable levels of S. aureus and E. coli. In contrast, fried noodles and faratas harboured a moderately high level of TVC (4.4-6.7 Log CFU/g) and objectionably high levels S. aureus (3.1 to 5.0 Log CFU/g) and E. coli (3.1-5.1 Log CFU/g) for seven out of the eight schools.

Oleogels developed for foods are typically composed of a vegetable oil and a food-grade oleogelator or a combination of multiple oleogelators. During the last decade, the interest in the oleogel technology has dramatically increased due to the concern of the negative health effects of trans and saturated fats used in foods. Oleogels have been recognized as very promising alternatives to trans and saturated fats although none of them are yet used on a commercial basis. This is because oleogel technology is relatively new to the food industry. Fundamental studies have been conducted to understand gelation phenomena, crystal structures of oleogelators and networks of crystals that affect physical properties of oleogels. Recently, studies on their practical application in foods have also been conducted. Oleogels were incorporated in real foods such as cakes, muffins, biscuits, sausages, burgers, instant fried noodles, peanut butters, and many other food products. Furthermore, efforts have been made to enhance the gelation ability of an oleogelator by adding another oleogelator or an additive. It has been recognized that sensory properties and oxidative stability of oleogel-containing foods are critical to the practical application of the oleogel technology in foods. These properties have been evaluated for spreads, margarine, cookies, sausages, meat patties, and meat batters. Although some studies found that oleogels had positive or negligible negative effects on sensory and oxidation properties, some studies found that further studies were needed to achieve satisfactory sensory properties and oxidative stability of oleogel-containing food products.

Aleurone flour is a nutrient-dense ingredient that can be incorporated into food products to improve nutritional and health benefits. The objective of this research was to evaluate dough and instant noodle quality using wheat flour/aleurone flour blends. Six blends of refined hard red spring wheat flour and aleurone flour at 100/0, 95/5, 90/10, 85/15, 80/20, and 75/25 blend ratios (g/g) were used to make instant noodles. Flour proteins increased by 3.7–13.1 g/kg with 50–250 g/kg aleurone flour substitution. Dough water absorption (65.6–75.4%) and mixing stability (15.2–17.6 min) were increased due to increased flour protein content after the inclusion of aleurone flour. However, the cooking yield of final instant noodle (142-127%) gradually declined with more aleurone flour substitution because of lower total starch and higher protein. Cooked noodle hardness (5.36–7.56 N) increased while springiness (0.962–0.937), cohesiveness (0.735–0.652) and resilience values (0.446–0.376) declined with increasing aleurone flour substitution due primarily to higher fiber content. Aleurone flour substitution for refined flour in instant noodle greatly increased total phenolic content and total dietary fiber content, effectively promoting its nutritional and health benefits to consumers.

Introduction: Many foods circulating in the community do not meet the healthy snack food criteria. Many children tend to consume unhealthy snacks. Provision of snack food by the mother as a regulator of family consumption determines the type of snack food consumed by children. Objective: This study aims to determine the description of the provision of snack food for children who are at risk of child health by housewives. Method: This research is a descriptive study with the population is all mothers who have children under five in the Posyandu Guyup Rukun RW.05 Klojen Penanggungan East Java with samples taken with a total sampling technique of 41 people. The variable in this study is the provision of snack food. The instrument used was a checklist sheet and a snack food consumption sheet in terms of type and frequency. Data analysis using multivariate analysis. Result: The results revealed that most of the mothers behaved in providing snacks as requested by children on television, did not provide healthy provisions, did not provide pocket money and tended to provide snacks that were at risk for children's health, namely tempura sausage, chicken nuggets, fried noodles and not providing drinks that healthy as fruit juice as a child's snack food. Discussion: The importance of education about healthy and safe snacks for school-age children.

The influence of changes in the composition of the recipe and frying temperature on selected quality parameters of fried instant noodles was discussed. Using high-protein wheat flour (semolina) as the base material in production of instant noodles with addition of hydroxypropyl methylcellulose (HPMC), microcrystalline cellulose (MCG), maltodextrin and psyllium were evaluated for oil uptake, moisture content, colour and hardness. The results were analysed by Principal Component Analysis (PCA). The results showed that changes in the quality parameters of instant noodles were dependent on both the type and amount of additional recipe ingredient as well as the temperature of the frying process. The addition of HPMC (in amount of 0.4%) reduced oil content up to 7% compared to the control sample. Incorporation of MCG (0.8% and 1.0%) and psyllium (3.0% and 5.0%) into the formulation reduced the value of moisture in the final product. The heat treatment parameters had a major impact on oil uptake of instant noodles with an inverse correlation between moisture and oil content.

Brown rice flour was utilized as a functional ingredient in instant fried noodles and their quality attributes were characterized from the standpoint of physicochemical characteristics. The pasting results showed that there was an increasing tendency in the peak, trough, and final viscosities of wheat flour with increasing amounts of brown rice flour. The thermal conductivity of the noodle dough with brown rice flour had a lower value of thermal conductivity. When the noodles were subjected to frying, the brown rice flour did not play a negative role in the oil absorption of the instant fried noodles. The use of brown rice flour contributed to retarding the oxidative deterioration of the instant fried noodles during storage. While the breaking stress of instant fried noodles before cooking increased with increasing amount of brown rice flour, the tensile properties of the noodles were lowered after cooking.

Indomie Instant Noodle is one of the products of instant noodles favored by consumers because it produces a variety of variations that are in the form of fried noodles (ordinary fried noodles, special fried foods, noodles club taste roasted chicken, jumbo fried noodles) and in the form of Mie Kuah (flavored chicken broth, chicken curry flavor, onion chicken flavor, special chicken flavor, Soto Ayam flavor). Indomie instant noodle products that are made in a variety of variations are tailored to the tastes of consumers who are also varied, which are always changing as the environment changes, also according to the consumer behavior itself. Therefore, every production of instant noodle Indomie always produce various products that are varied and adjusted to the condition of the region. This research aims to analyse the influence of cultural variables on the decision to purchase Indomie instant noodle products. The results of this study showed that there was a significant influence of the cultural variables on Indomie instant noodle product purchasing decision.

This study was carried out to examine the effect of quantity and quality of wheat gluten proteins on the quality attributes of instant fried noodles. Dough development time, dough stability, SDS sedimentation volume, gluten index and Resistance to extension/Extensibility (R/E) ratio were found to be positively correlated with glutenin content, whereas negatively associated with the quantity of gliadin sub-fractions. Medium strong flours were found most suitable for noodle preparation. The weaker flours from cultivars HW 2004 and C 306 having HMW-GS composition of Null, 2+12 and 20 alleles expressed at Glu-A1, B1 and D1, respectively could not withstand sheeting, resulted in rough surface and high breakage of noodles. The best noodle cultivars DBW 16 and WH 542 had 5+10 glutenin subunits at Glu-D1, however, differed in subunits expressed at Glu-A1 and Glu-B1 loci. Oil uptake and cooking time of noodles varied considerably from 15.4 to 22.7% and 2.0 to 4.0 min, respectively. Oil uptake in noodles was positi...

The effects of preharvest-dropped apple powder (PDAP) on the functional properties of instant fried noodles were investigated in terms of rheological, textural, and oil-resisting properties. When wheat flour was replaced with PDAP at 10, 20, and 30% by weight, the oil absorption index of wheat flour was reduced by 6 ∼ 9% while there was an increase in the temperature of starch gelatinization which could be attributed to its high content of dietary fiber and sugar. In a wheat dough system, the water absorption decreased with increasing levels of PDAP (55.9–37.0%) while the dough stability was enhanced (7.4–11.9 min). The rheological and textural measurements showed that the use of PDAP for wheat flour produced noodle dough samples with less viscoelastic and tensile properties, which could be correlated to the reduced breaking stress of fried noodles. Furthermore, the incorporation of PDAP into the noodle formulation produced a more compact and continuous structure of the noodle samples with fewer and smaller voids. Thereby, PDAP had a significant impact on the oil uptake of fried noodles which was reduced by 42% at a PDAP level of 30%.

Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values ( R2 = 0.671) and damaged starch ( R2 = 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.

Five processing variables comprising mixing time, dough sheet thickness, steaming time, frying temperature and frying time were investigated to determine their effect on oil uptake, cooking quality, textural properties and overall acceptability of instant fried noodles using response surface methodology. Models capable of predicting the quality of instant noodles were derived. Processing variables were found to play a decisive role in determining noodle quality. Higher mixing time was found associated with improved cooked weight but was not much desirable for noodle preparation in laboratory as it resulted in crumblier dough leading to higher oil uptake along with an increase in cooking loss. Thinner noodles contributed to higher overall acceptability and a lower cooking time though increased oil uptake in noodles. For best noodle quality, the optimized values were 4.0 min, 1.2 mm, 6.4 min, 142C, 2.0 min for processing variables mixing time, dough sheet thickness, steaming time, frying temperature and frying time, respectively. Practical Applications Instant noodle is the most enjoyed product not only in China, Japan, Korea and Indonesia but in developing countries also. Preparation of instant noodles involves many steps, which have been investigated for their effect on the quality and acceptability of the product. Process variables have been found to be associated with the oil uptake, cooking, as well as textural quality, which are the important parameters determining the quality of instant fried noodles. The research implications may be utilized both by industry personnel as well as researchers to monitor the process steps accordingly and attain a better product.

Instant noodles have been spreading worldwide. The frying process not only enables high productivity but also provides easy-to-eat property and favorable roast and savory flavor. Although a reduction in the amount of oil in fried noodles is required occasionally, the relationship between oil content and the gluten network in fried noodles has been little studied. The present study aimed to clarify how differences in the density of the gluten network structure can affect the oil content of the fried noodle. In conventional methods for producing fried noodles, the noodle sheet is made from dough using a rolling-press followed by repeated compressions to gradually reduce the thickness to obtain the final rolled noodle sheet. Using electron microscopy, a dense and well-dispersed gluten network was observed in the conventional fried noodle. In contrast, a coarse and roughly-dispersed gluten network structure was observed in noodle sheets formed by extrusion followed by an immediate rapid compression using a rolling-press. This process reduced the oil content of the fried noodles by approximately two-thirds compared with that of the conventionally processed fried noodles with dense gluten. Therefore, this improved process of noodle sheet formation and rolling-press can suppress the formation of the gluten network and so substantially reduce the oil content of these fried noodles made from coarse gluten.

유탕면류의 HACCP(Hazard Analysis Critical Control Point) 시스템 구축을 위하여 유탕 공정-CCP(Critical Control Point)에 대한 미생물학적(Biological hazards)과 화학적(Chemical hazards) 한계 기준 설정을 위한 목적으로 수행하였으며, 경기도 이천 소재의 P사에서 실행하였다. 유탕공정은 각각의 시간과 온도 측정에 따라 미생물학적, 화학적 위해요소를 제거하거나 감소에 대해 실험하였다. 실험결과 Standard plate count와 식중독균은 유탕공정(Temperature : $145{\pm}10^{\circ}C$ , Time : $75{\pm}30$ sec)에 의해 검출되지 않았다. 유탕공정에 의해 생성되는 화학적 위해 기준의 산가는 법적 기준치인 0.6보다 낮은 0.2 이하였다. 증숙실과 유탕실의 공중낙하균을 측정한 결과 3 CFU/mL, 3 CFU/mL 검출되었다. 따라서 유탕공정의 CCP-BC는 일반세균과 식중독균, 산화생성물 생성을 예방, 제거하는데 좋은 대안책이 될 것이다. 결론적으로 HACCP을 위해 유탕공정에 대한 한계기준설정, 모니터링방법, 개선조치, 검증방법, 교육, 기록관리가 필요하다고 생각된다. 【The purpose of this study was to establish the critical limit at CCP (Critical Control Point) of HACCP (Hazard Analysis Critical Control Point) system for instant noodle and it was conducted at P company in Ichen(Gyeonggi-do), Korea. According to the CCP, Fried process were experimented to removal and decrease of microbiological and chemical hazards by measuring of each temperature and times. As a result, the standard plate count and pathogenic microorganism were not detected by fried processing (Temperature : $145{\pm}10^{\circ}C$ , Time : $75{\pm}30$ sec). The acid value of chemical hazards produced by fried processing was able to manage, showed lower (0.2) than the legal limit (0.6). Air-borne bacterial examination results detected(3 CFU/mL, 3 CFU/mL) in the Frying Room and Steam Room. Therefore, the CCP-BC of fried process would be a great alternative to prevent and remove hazard analysis, such as general and pathogenic microorganism (E. coli O157:H7, B. cereus, Listeria monocytogenes, Salmonella spp, Sthaph. aureus etc), chemical hazard analysis. In conclusion, it suggested that HACCP plan was necessary for management standard and systematic approach in establishement of critical limit, solving the problem, method of verification, education and records management by fried processing.】

The purpose of this study was to investigate the consumption and perception of high caloric-low nutrient dense foods in middle school students in the Daegu. Among 550 questionnaires distributed to students in Daegu, 528 (256 boys and 272 girls) were analyzed. A little higher than 80% of students ate snacks every-day, and 43.4%, 29.0%, and 8.1% ate snacks once, twice, and three times or more per day, respectively. Snacks and foods most frequently consumed were ice cream, fried noodles, drinks, cookies, and baked goods. Energy supply from snacks was 104.8∼356.9 Kcal/intake while that from meal substitution foods was 520.7∼980 Kcal/intake. Students’ knowledge score of high caloric-low nutrient dense foods was 6.51±3.02 out of 10 points. Sixty percent of students did not read nutrition labels, but 67.9% of them thought that they need nutrition education by nutrition teachers. Students recognized the criteria of high caloric-low nutrient dense foods as well as proper food selection for essential educational items, It was concluded that effective educa-tion should be implemented in middle schools by nutrition teachers for students to develop good habits in se-lecting snacks and foods.

The objective of this study has been to investigate the effects of two ingredients i) acetylated potato starch (APS) and ii) sodium carboxymethyl cellulose (CMC) on the textural attributes and eating quality of instant noodles. Using low-protein soft wheat flour (Australian Soft) as the base material, samples of noodles incorporating varying proportions of APS and CMC were evaluated for product texture, colour and fat uptake. The variables were studied using a central composite design and textural characteristics were assessed using the TA-XT2, colour by the Minolta Chroma Meter. The results were analyzed by response surface methodology and showed that the two variables enhance the hardness and reduce adhesive values of cooked instant noodles. Electron microscopy also demonstrated the development of a more continuous network structure within the noodles. The addition of CMC had weakened the noodle inner structure and reduced the cohesiveness values of the cooked instant noodles. In contrast, APS provides hardness but does not affect cohesiveness. Marginal observable difference was found in product colour for the various treatment combinations, with a slightly dull appearance, viz less white and less yellow compared with the control. Trials to produce the lowest fat uptake rating indicated that 10% APS was optimal. The results may provide a basis for modifying formulations for use with low-protein soft wheat flours to provide eating quality and colour attributes to meet the preferences of specific customer groups. The conclusion of this study is that the combined use of APS and CMC primarily affects the textural attributes of hardness and adhesiveness rather than the other quality parameters of instant noodle that have been assessed. In addition, APS has the potential to enhance the performance of low-protein soft wheat flours for instant noodle manufacture.

With the recent well-being trend, a great deal of effort has been made to develop instant fried noodles with beneficial health effects. Thus, β-glucan-enriched materials (BGEMs) were obtained from Lentinus edodes mushroom and their effects on the quality attributes of instant fried noodles were characterized in terms of rheological, textural, and oil-resisting properties. When BGEMs were mixed with wheat flour, different thermomechanical profiles were observed by a Mixolab, enhancing dough stability and water absorption. The use of BGEMs raised the viscoelastic properties of noodle dough with a great increase in the elastic property. In addition, the dough samples prepared with more BGEMs exhibited greater elongational viscosity. In the case of fried noodle strands, the incorporation of BGEMs led to a significant increase in the breaking stress and produced a surface microstructure with smaller voids. Moreover, the oil uptake of fried noodles containing BGEMs was significantly reduced by 22%. Therefore, it showed that BGEMs had positive impacts on the quality attributes of instant fried noodles and could also be used as an oil barrier to produce fried noodles with a reduced content of oil and calories.

The study examined factors influencing consumers' purchasing behaviour in relation to Malang meatballs as a representative ethnic food in East Java, Indonesia. Multistage area sampling was used to randomly select 400 households from the Malang area (200 urban and 200 rural) as consumer respondents. Respondents were interviewed using a structured questionnaire by the researcher and enumerators. Logistic regression analysis was used to analyse consumers' purchasing behaviour toward Malang meatballs. This study can contribute to a better understanding of consumers' preferences toward Malang meatballs, an animal protein-based food, that has a unique taste. Consumers preferred Malang meatballs compared to street foods (i.e., “soto,” “tahu campur,” and fried noodles). Younger consumers concerned about freshness and a “halal food” may select Malang meatballs. The availability of Malang meatballs can increase consumers' purchasing action toward this product. Also, surrounding cold air temperature influenced consu...

Instant fried noodles are typically made from flour of medium protein content. In order to examine the potential application of microbial transglutaminase (MTGase), a low-protein soft wheat flour (Australian Soft) has been used. Trials were carried out to evaluate the effects of varying proportions of three ingredients (MTGase, sodium stearoyl lactylate (SSL) and water) on product texture and colour of instant noodles. The variables were studied using a central composite design. Textural characteristics were assessed using the TA-TX2, colour by the Minolta Chroma meter and the results analysed by response surface methodology. MTGase and SSL enhanced the textural properties of noodles prepared with the low-protein flour and electron microscopy confirmed the enhanced development of structure within the noodles. No significant observable difference was found in noodle colour between the various treatment combinations. MTGase and water had an impact on fat uptake with an inverse relationship between water incorporation and uptake.

Factors affecting quality of instant fried noodles i.e., flour type,extraction rate of flour and particle size of flour were studied. The resultsindicated that noodles made from hard Sohag I wheat flour (72% extraction)showed the highest weight and volume gain, while those made from hard redwinter wheat flour (72% extraction) showed superior color, highest firmnessscore and lowest cooking loss. Noodles made from Sohag I wheat flourshowed the highest degree of overall acceptability followed by those madefrom hard red winter wheat flour then those made from soft white wheatflour. Concerning the effect of extraction rate, the results indicated thatnoodles made from Sohag I of 72% extraction rate showed highest firmness,color and low increase in weight and volume gain in addition to higherscores for all the organoleptic properties compared to those made fromwheat flour with 62% extraction rate from the same variety. Moreover, theresults also indicated that noodles made from fraction (2) of Sohag I (72%extraction) with particle size more than 63 micron and lower than 125micron showed the highest firmness and the lowest color and cookingproperties compared to those made from fraction (1) of the same flour withparticle size more than 125 micron and lower than 250 micron. However, nosignificant difference was found between the noodles made from fractions 1,2 and those made from the parent flour for most of the tested sensoryproperties and overall acceptability.

A simple, rapid procedure, using capillary zone electrophoresis (CZE), that can efficiently measure added folic acid in fortified instant fried noodles has been developed and validated. Optimum separation of folic acid was obtained on a 72 cm × 75 μm capillary using 8 mM phosphate-12 mM borate run buffer with 5% MeOH at pH 9.5, temperature of 30 °C and voltage of 28 kV. The extracts were introduced into the capillary via electrokinetic injection and the folic acid monitored at 214 nm. For quantification purposes, nicotinic acid was added as internal standard to all samples. Under these conditions the analysis required approximately 12 min. Good results were obtained for different analytical parameters including linearity, accuracy and precision. The limit of detection was calculated to be 5.3 mg/L. Prior to CZE determination, noodle samples were homogenized in the buffer solution for 1 h followed by treatment with α-amylase solution for 1 h at 65 °C or protease solution for 4 h at 37 °C. The enzyme solution was added at a concentration of 25 mg/L and then adjusted to pH 7.0. Using standard addition to eliminate the effect of sample matrix interference, results showed that a higher and more efficient recovery of added folic acid could be obtained when using α-amylase. During the four main stages of instant fried noodle manufacturing (dough crumbs, cut sheets, steaming and frying) folic acid was found to be stable with recoveries of 96–103%.

Recovering minced fish from fish frames following filleting operations is a common way to increase fish muscle yield as well as fully utilize aquatic food resources. Therefore, it is important to develop new and feasible applications for minced fish that will add value to fishery products. In this study, washed minced trout (Oncorhynchus mykiss) was incorporated at 10 and 20% flour replacement level into a conventional egg noodle formulation. Textural attributes (by TPA) of cooked noodles were evaluated. In addition, textural, functional and sensory attributes of fried noodles, a snack food item, were also evaluated. Visual color (CIE )-Lab of fresh noodles containing minced trout was less red and yellow than the control and the overall difference in color (ΔE) increased as the level of minced trout increased. Noodles incorporating 10% minced trout had cooked texture profiles similar to the control; however, there were significant decreases in hardness, gumminess and chewiness in the cooked noodles containing 20% minced trout. For the fried noodles, adding fish tended to reduce the yellow color and yielded a product with texture profiles similar to the control at a 10% substitution level. The experimental and control products were acceptable. Product preference was evenly divided between the control fried noodle and the noodle containing 10% minced trout.

Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize the moisture content so as to obtain a smooth dough for extruded noodle preparation and develop air dried noodles of low fat content with lesser cooking loss and cooking time. To meet the objectives, the effect of various additives and steaming treatment on cooking quality, sensory attributes, textural properties and microstructure of noodles were studied. Dough prepared by addition of 40 ml water to 100 g flour resulted into formation of a soft dough, leading to production of noodles of improved surface smoothness and maximum yield. The use of additives (5 g oil, 0.2 g guar gum, 2 g gluten and 1 ml of 1 % kansui solution for 100 g of flour) and steaming treatment showed significant effect on noodles quality, with respect to cooking characteristics, sensory attributes and textural properties. The microstructure images justified the positive correlation between the effects of ingredients with steaming and quality parameters of noodles. Air dried noodles with reduced cooking loss (~50 % reduction) with marginal reduction in cooking time was developed, which were having similar characteristics to that of instant fried noodles. Compared to the instant fried noodle, the prepared air dried noodle was having substantially reduced fat content (~70 % reduction). Thus the present study will be useful for guiding extrusion processes for production of air dried noodles having less cooking time and low fat content.

The effects of varying the proportion of three noodle dough components (water, gum, and starch) on the texture (maximum load and strain at break), amount of fat absorbed, and percent rehydration of instant fried noodles were studied. The Instron Universal testing machine was used to measure noodle texture, whereas quality attributes were determined using fat absorption and rehydration parameters. The results showed that changes in maximum load, strain at break point, fat absorption, and rehydration% of instant noodles depended on interactions between the ingredients. Increasing the gum content, starch content (for amounts >4% kg/kg of flour) and moisture content (35–40% kg/kg of flour) enhanced the elasticity and extensibility of cooked instant fried noodles. Addition of starch decreased fat absorption but showed mixed effect on rehydration%. The effect of gum addition at 0.1, 0.2, and 0.3% on fat absorption was significant but reduced considerably or showed a reverse effect at higher starch addi...

Extraction conditions of rutin from buckwheat milling fractions were established and a rutin-enriched material (REM, 31.8 g/100 g of rutin) was successfully obtained by the ultrasonic-assisted ethanol method (steaming, 16–150 mesh particle size, 70% ethanol, and ultrasonication at 40 °C for 30 min). When REM was applied to instant fried noodles (1% and 2% by weight of wheat flour) for rutin fortification, the levels of rutin in the noodles were determined to be about 250–500 mg/100 g which corresponded to the recommended daily dose of rutin. While frying temperatures (150–190 °C) and times (1–3 min) did not negatively affect the level of rutin in the instant fried noodles, the distinct loss of rutin was observed after cooking. Furthermore, REM did not significantly affect the oil uptake and mechanical property of instant fried noodles. The strong antioxidant activity of rutin in REM contributed to retarding the oxidative deterioration of the noodles during storage.

Background Notoriously, the island of Mauritius has one of the highest prevalence of diabetes in the world. Management of the disease is very important and family meals are undoubtedly beneficial to patients as they promote the development of healthy eating behaviours and food choices. This study has aimed to probe into potential relationship(s) between family meal frequency and individual dietary intake among diabetic patients and to establish whether family cohesion may be a plausible mediator of this relationship. Methods A cross-sectional survey was carried out with a random sample of 384 diabetic patients. The Family Adaptability and Cohesion Evaluation Scale III was used to obtain information on two general aspects of family functioning, that is, cohesiveness and adaptability. Chi-squared (χ2) tests, independent sample t-tests and one-way ANOVA were used to determine statistical significance. Pearson correlation was used to examine associations between family meal frequency, individual dietary intake and family cohesion. Hierarchical linear regression models were performed for the mediation analysis. Results Family meal frequency (breakfast, lunch and dinner) was observed to be positively associated with intake of fish, raw vegetables, dried and fresh fruits, low-fat milk, cheese, yogurt, nuts and light butter and negatively associated with intake of red meat, white rice, white bread, whole egg fried, chocolates, fried cakes, burgers, chips, and fried noodles/rice. Average mediation (52.6 %) was indicated by family cohesion for the association between family meal frequency and individual dietary intake among diabetic patients. Sobel’s test further confirmed the trend towards complete mediation (z = 15.4; P Conclusions A strong relationship between family meal frequency and individual dietary intake among diabetic patients was recorded. The present study is one of the few studies that have examined family cohesion as a mediator of the relationship and to our best knowledge is the first work to demonstrate a trend towards complete mediation. Results obtained can be used by health professionals to devise strategies for increasing knowledge and awareness of both diabetic patients and their respective families to curd down this public health burden.

The influence of ripened pumpkin powder on the characteristics and qualities of noodles was investigated. Varying amounts of pumpkin powder levels (0, 2.5, 5.0, and 10%) were added in making instant fried noodles. These four samples were then evaluated for β-carotene content, physical dough properties, color, cooking properties, and sensory characteristics. Adding more pumpkin powder increased the level of β-carotene in the noodles. Amylograph maximum viscosity and temperature and farinograph water absorption and stability decreased as the amount of pumpkin powder increased. Noodles made with more pumpkin powder had a more yellow color than those with less pumpkin powder. Cooked weight and volume were increased by 37 and 59%, respectively, when 5.0% pumpkin powder was added to the flour sample. Gumminess was lowest in the noodles with 5.0% pumpkin powder, while chewiness and hardness were lowest in the noodles with 10.0% pumpkin. Noodles with 5.0% pumpkin powder were the most favorable in appeara...

In March 1937, an American geologist, Max Steinke, made a fateful trip across Saudi Arabia. He was part of an exploratory team working for the Standard Oil Company of California. Steinke and his colleagues had established a base camp in the eastern coastal city of Dhahran. Their American wives later arrived on the boat from Bombay. It was a harsh assignment. The team lived in two-bedroom portables. There wasn’t a tree in sight. Summer temperatures reached upward of 130 degrees. Two Chinese cooks, Chow Lee and Frank Dang, served up a steady diet of fried noodles and bread. But for the geologists, at least, there was the reward of exploring the vast and still untamed Arabian Peninsula. And so in March that year the exploratory team set off in a convoy of two sedans and three pickups. An American journalist, Wallace Stegner, later recorded the events.1

Textural properties of instant fried noodles can be evaluated using sensory and instrumental methods. Tensile test is especially important for instant fried noodles due to their typical eating method. However, not many studies have focused on tensile characteristics of instant fried noodles. The objective of this study was to determine the influence of three ingredients namely moisture (between 27 and 42% wb), starch (between 0 and 9%) and guar gum (between 0 and 0.4%) on textural (tensile test) and other quality attributes (fat absorption and rehydration) of instant fried noodles. The tensile tests were conducted using the Instron Universal Testing Machine with a two - grip attachment. Parameters of the tensile tests included maximum load and strain at break point. The fat absorption test was conducted using the Soxhlet method. Rehydration test was conducted using weight gain method. The results indicated that both maximum load and strain at break increased with increasing moisture content and starch addition level. Fat absorption decreased with increasing moisture content and starch addition level while the rehydration rate increased with increasing moisture content and starch addition, but gradually decreased at higher starch addition level. The effect of gum addition at 0.1, 0.2 and 0.3% was significant in all cases but reduced considerably or showed reverse effect at higher starch addition level. Positive correlation was found between strain at break, maximum load and rehydration rate. Negative correlation was obtained between fat absorption, strain at break and maximum load.

The migration of styrene dimers and trimers from polystyrene containers into instant foods and their content in the container were determined by GC and GC/MS. Thirty-two kinds of instant foods, which included Chinese noodles, Japanese noodles (udon), buckwheat noodles (soba), chow mein (yakisoba), spaghetti, soup (miso-soup, minestrone, etc.) and rice (gomokumeshi, chuka-don and gruel) were analyzed. In the whole instant foods, the migration levels of the total trimers ranged from undetectable to 62.4ng/g (0-33.8μg/cup) while dimers were not found. In the case of Chinese noodles, the migration into noodles was higher than that into soup and the total migration level at 30 minutes after adding hot water was 1.5 times higher than that at 10 minutes. In the case of Chinese noodles and soup in EPS (expandable polystyrene) containers, the contents of dimers and trimers in the material of the containers were under 800μg/g, and they did not detect in the foods. Raw or non-fried noodles had a lower migration level than fried noodles even in PSP (polystyrene paper) cups which contained more than 4, 800μg/g of dimers and trimers. The migration during microwave oven cooking was somewhat higher than during hot-water cooking.

The storage stability of instant fried noodles (ramyon) was determined by accelerated aging at 63 C with organoleptic evaluation of the onset of rancidity. Three methods of extending the shelf-life of ramyon were examined: (a) addition of 200 ppm antioxidant, butylated hydroxyanisole (BHA), t-butylhydroquinone (TBHQ), or a polymeric antioxidant (Poly-A) to the frying (palm) oil; (b) coating the inner surface of the polyethylene package with TBHQ equivalent to 200, 500 and 1000 ppm based on the oil in the ramyon; and (c) addition of a mixture of 200 ppm TBHQ and 200 or 500 ppm disodium ethylene-diaminetetraacetate (EDTA) to the frying oil. When the antioxidants were added to the oil, BHA and Poly-A approximately doubled while TBHQ tripled the shelf-life of ramyon. The mixture of TBHQ (200 ppm) and disodium EDTA (500 ppm) in the frying oil quintupled the shelf-life. The inner surface application of TBHQ (200 ppm) extended shelf-life twice that of an equal amount of TBHQ in the frying oil. Rancid off-flavors developed slowest in noodles with aw 0.3. Hexanal concentration in ramyon was a good indicator of the development of oxidative rancidity. Organoleptic evaluation showed the flavor of ramyon was objectionable when hexanal concentration reached 3.5 ppm based on the weight of ramyon (as is). The relative effectiveness of antioxidants in preventing off-flavor in ramyon could be determined from the hexanal concentration in stored ramyon.

Publisher Summary This chapter discusses the urgent need for nutritious, low–cost foods in the developing countries. A careful examination of this area is indicated to achieve progress within a reasonable time span. Food categories are comprised of textured protein products—such as—beef, chicken, ham, pork and bacon; baked goods—such as— biscuits, cookies, bread and crackers, fried noodles and protein beverages are consumed throughout the world. The chapter briefly discusses the experiences with nutritious low–cost foods in developing countries. Incaparina, cereal–blend flour rich in mineral, vitamins, and proteins widely used in Central America and Panama. Duryea is made from indigenous ingredients like defatted soy flours, Opaque–2 (high–lysine) corn flour, and nonfat milk solids rich in vitamins A, B1, B2, and C, plus iron and calcium, widely used in Columbia. The chapter concludes with the examination of various constrains relating to the production, preservation, purchasing, consumption, and distribution of nutritious low cost goods.

Fats and oils contained in foods undergo changes during storage which result in the production of unpleasant taste, odor, and of toxic substances. These changes are due to autoxidation of fat and occur in foods such as, (i) various fats, (ii) fried foods such as potato chips, fried noodles, and fried beans, (iii) foods with added fats such as rice crackers and cookies, (iv) emulsions (mayonnaise) and (v) processed fish and meat. Frying fat also undergoes changes due to long periods of heating.