Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles
The effects of frying process on the nutritional property, physicochemical quality, and digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microst...
Saved in:
Published in | Frontiers in nutrition (Lausanne) Vol. 9; p. 823432 |
---|---|
Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
Frontiers Media S.A
17.02.2022
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | The effects of frying process on the nutritional property, physicochemical quality, and
digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The
digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products. |
---|---|
Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition These authors have contributed equally to this work and share first authorship Edited by: Bárbara Socas-Rodríguez, University of La Laguna, Spain Reviewed by: Omar Patiño-Rodríguez, Instituto Politécnico Nacional (IPN), Mexico; Kingsley George Masamba, Lilongwe University of Agriculture and Natural Resources, Malawi |
ISSN: | 2296-861X 2296-861X |
DOI: | 10.3389/fnut.2022.823432 |