Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities

Abstract

To overcome the problems of high oil absorption in instant noodles, the effects were evaluated of drying processes using microwaves, infrared, and hot-air on the quality of protein-enriched instant noodle (PEIN) compared to deep frying. The drying time from using frying, microwaves, infrared, and hot-air were 1, 4, 20, 50, and 80 min, respectively. Although microwave-dried PEIN had the highest gelatinization enthalpy (0.55 J/g), it could rehydrate in 3 min in 90 8C hot water to the same degree as fried PEIN due to its greater internal porosity from the high drying rates. The microwave-dried PEIN reduced microorganism levels below the allowable limits and received an acceptable sensory score. Accordingly, microwave drying has advantages in terms of quick dehydration and rehydration over infrared and hot-air drying. Moreover, it had a greater fat content reduction compared to deep frying and promotes the provision of a healthy and convenient product for consumers. Practical applicationsThe rising concern regarding the high residual oil content in deep-fried products has rapidly increased the demand for low fat, nonfried instant noodles. However, the long operation time and poor rehydration characteristics of these in-demand products made using hot-air drying are disadvantages. Thus, infrared drying and microwave drying were employed to dehydrate proteinenriched instant noodles (PEIN), which were supplemented with chicken meat, egg yolk, and seaweed, and the PEIN quality was compared with that from the deep frying and hot-air drying processes. The results demonstrated quick dehydration and rehydration, 80% fat content reduction, microbial safety, and sensory acceptability of microwave-dried PEIN. Our research work presented the benefits of microwave drying in instant noodle manufacture, not only regarding a shorter drying time, but also with diminished oil and raw material costs, and the provision of a healthy, convenient product for consumers.

Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

“…The final moisture and water activity of the samples were less than 12% and 0.5, respectively. Pasta with moisture less than 12% and water activity less than 0.6 are desirable, as they contribute to reduce microbial growth, ease of transport and increase product shelf life (Pongpichaiudom & Songsermpong, 2017; Vimercati et al, 2020).…”

“…and water activity less than 0.6 are desirable, as they contribute to reduce microbial growth, ease of transport and increase product shelf life (Pongpichaiudom & Songsermpong, 2017;Vimercati et al, 2020).…”

Kurutma Metotlarinin Baklagi̇l Unlu Türk Eri̇şte Kali̇tesi̇ Üzeri̇ne Etki̇leri̇

“…Microwave-dried samples had higher taste scores than oven-dried samples. In the study by Pongpichaiudom and Songsermpong (2018), microwave-dried instant noodle had a higher score than fried samples in terms of odor, texture, and overall acceptability. Noodle samples containing legume flours had similar or lower taste, odor and chewiness scores compared to the control samples.…”

Development of fresh and dried noodle products with high resistant starch content from banana flour

“…The hydrocolloids improved the rehydration time because they are binders retaining water and aid gelatinization within the noodle stands (Hymavathi et al, 2019). The rehydration time of DBF30 with XG was the shortest, because the structure had an anionic charge and highly branch chains (Pongpichaiudom & Songsermpong, 2018a), while the slowest rehydration time with CMC was associated with the linear structure of this additive, decreasing the breakdown viscosity and requiring a longer time for water penetration.…”