5 Furthermore, some consumers do not like the fact that flavouring oil gravy in instant noodles contains animal fats based on dietary preferences or religion. Interestingly, this is also the case in some European countries, although no negative effects of palm oil consumption on human health have been demonstrated when consumed within the dietary limits of fats. However, most Chinese consumers regard common palm oil as inferior and less nutritionally valuable, based on personal experience rather than scientific evaluation. In addition, palm oil is used as the main oil ingredient in the commercial instant noodle flavouring oil gravy manufacturing process, accompanied by a few animal fats such as lard and chicken fat, and occasionally sesame oil. The main reason is that palm oil performs well during frying due to its high heat stability, ready availability without abrupt fluctuations in supply, and price competitiveness. In China, the importation and consumption of palm oil has been increasing over the past five years. Soybean oil is used widely for making Chinese traditional fried foods, 3,4 yet palm oil is the general choice for the instant noodle frying industry. Thus, as one of the main components, the oil is a key ingredient contributing to the overall quality of the flavouring oil gravy. Vegetarians and some ethnic consumers require flavouring oil gravy to contain no animal fat additives, and most consumers prefer healthier components that are attractive in colour, pleasant in flavour, and without any rancid aroma. Normally, the oil accounts for ∼50% of the weight of the flavouring oil gravy. Flavouring oil gravy is generally made of minced meat fried with oil, shallot, onion, garlic, and other spicy condiments. Compared with the other components in the pack, the manufacture and formula of the flavouring oil gravy are more technologically demanding and complicated. This is because it contributes significantly to the energy value, aroma, taste, and colour of the soup. The acceptability, flavour, and price of such products are becoming more closely linked to the nutritional quality and sensory properties of the enclosed flavouring oil gravy.įlavouring oil gravy accounts for 10–20% of the total weight of the instant noodle product, and quality control personnel working in the instant noodle industry frequently receive complaints about the nutritional and sensory qualities of flavouring oil gravy. The noodle block is usually accompanied by three sachets containing dry seasoning powder, flavouring oil gravy, and dried vegetables or meats. In China, instant noodles are sold in various grades, shapes, and packages such as plastic bags, cups, and bowls. High-quality instant noodles should be appealing to the senses and of high nutritional value, and the key to achieving this is the identification of suitable seasoning ingredients for packing together with the noodle block. Between 20, the volume of sales of high-quality instant noodles increased sharply, especially in East Asia. 2 To meet the health demands of consumers, the instant noodle industry is moving towards developing new ingredients and higher-quality products. However, over-consumption of instant noodles has been linked to health risks. 1 Their popularity is increasing due to the desirable flavour, affordable price, and rapid preparation time, which suits the modern, hectic lifestyle. 1 Introduction Instant noodles are an internationally important food eaten widely in East and Southeast Asian countries, and more than 80 other countries around the world. Principal component analysis of electronic tongue results revealed that gravies containing RPO displayed higher repeatability, demonstrating the reliability of the method for detecting RPO. The peroxide value (POV) and polar compound (PC) content of pilot gravies were 0.06–0.10 g 100 g −1 and 11.00–15.00%, respectively. The induction times of RPR and SPR were highest (16.65 h and 15.48 h). The carotenoid content of red sauce with RPO (RPR) and spicy sauce with RPO (SPR) gravies was 450.00 and 451.20 mg kg −1, respectively, far higher than those without RPO. The RPO carotenoid, β-carotene and vitamin E content was 563.50, 520.00, and 364.00 mg kg −1, respectively. The induction time for RPO (10.20 h) was higher than that for 5° (7.20 h) and 8° (8.40 h) palm oils. Herein, we evaluated the influence of red palm oil (RPO) on the physicochemical properties and sensory qualities by comparing palm oils and commercial oils and fats. The nutrition and flavour of instant noodles is largely attributed to added flavouring oil gravy.
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