Publication : National Conference
Effect of Protein Content and Hydroxypropyl Methylcellulose on the Qualities of Instant Fried Noodles
AbstractInstant fried noodles are the popular products due to their convenience and long shelf life. The objective of this research was to study the effect of protein content and hydroxypropyl methylcellulose on the qualities of instant fried noodles. Two samples of wheat flour with different protein content, including cake wheat flour (8.93 %protein) and all-purpose wheat flour (11.94 %protein) were used in this study. The color, fat content, cooking quality, and textural properties of instant fried noodle were investigated. The results showed that the cooking quality, fat content and textural properties of instant fried noodle made from cake wheat flour were not significantly different from those made from all-purpose wheat flour. However, color parameters of the sample made from cake wheat flour were significantly different from those made from all-purpose wheat flour. Anyway, the hue angles of those samples were in the range of 65-70o, indicating the yellow-orange color. The hardness of instant fried noodle made from cake wheat flour and all-purpose wheat flour incorporated with HPMC tended to increase. The cohesiveness of instant fried noodle made from both wheat flour incorporated with HPMC showed a significant difference (p<0.05). Instant fried noodle made from cake wheat flour containing HPMC presented the highest cooking time and cooking loss.
Author
Asst. Prof. Doungjai Thirathumthavorn, Ph.D.

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