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Instant noodles: processing, quality, and nutritional aspects.
Neelam Gulia1, Vandana Dhaka, B S Khatkar
1a Department of Food Technology , Guru Jambheshwar University of Science and Technology , Hisar , India.
Critical Reviews in Food Science and Nutrition
|February 26, 2014
Summary
Instant noodles are popular globally due to their convenience and affordability. Research is ongoing to enhance their nutritional value through fortification and improve quality attributes like texture and shelf-life.
Area of Science:
- Food Science
- Nutritional Science
- Materials Science
Background:
- Instant noodles are a globally consumed staple, popular for their taste, convenience, and affordability.
- Key quality factors include color, flavor, texture, cooking quality, and shelf-life stability.
- Understanding noodle microstructure is crucial for optimizing ingredients and processing.
Purpose of the Study:
- To review the functionality of ingredients, processing operations, and quality evaluation criteria for instant noodles.
- To discuss recent trends in instant noodle fortification for improved nutritional properties.
- To explore advancements in microscopy techniques for analyzing noodle microstructure.
Main Methods:
- Review of existing literature on instant noodle science and technology.
- Analysis of quality assessment methods, including sensory and instrumental techniques.
- Discussion of microscopy techniques (SEM, CLSM, epifluorescence) for microstructure analysis.
Main Results:
- Instant noodle quality is influenced by ingredients, processing, and microstructure.
- Fortification presents a viable strategy for enhancing nutritional profiles and public health impact.
- Advanced microscopy offers deeper insights into dough and noodle structure-property relationships.
Conclusions:
- Continued research aims to improve instant noodle formulation, shelf-life, and nutritional value.
- Fortification is a key area for developing healthier instant noodle products.
- Microstructure analysis is essential for targeted quality improvements in instant noodles.
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