Thinner noodles contributed to higher overall acceptability and a lower cooking time though increased oil uptake in noodles. For best noodle quality, the optimized values were 4.0 min, 1.2 mm, 6.4 min, 142 °C, 2.0 min for processing variables mixing time, dough sheet thickness, steaming time, frying temperature and frying time, respectively.
Frying the noodles in oil decreases the moisture content of noodles to about 2-5% while in hot air-dried noodles it is about 8-12%. The heating during frying or hot air drying further gelatinizes the starch and the noodles attain a porous texture which facilitates rehydration process while cooking the product.
The frying temperature significantly influenced the texture of the noodles (acoustic and mechanical properties). Increasing frying temperature from 160–170 ◦C caused a significant increase in acoustic descriptors and force.
Frying is the preferred method of drying and more than 80% of instant noodles are fried because hot air-drying results in uneven drying that adversely affects the texture of the finished noodles, requires a longer cooking time and lacks the distinctive flavor introduced by deep-frying.
The surface temperature of the instant noodles increases rapidly after being placed in the hot oil. The water on the instant noodles surface immediately goes into a boiling state, which causes instant noodles to dry out, and thus heat and mass exchange takes place.
Deep-frying is performed in a very short time to provide hygienic and long-life products at a low cost. They can be eaten shortly after adding hot water, and have the desirable roast and savory flavors formed during frying.
Oil uptake during the frying process in instant noodles is important in view that it imparts a distinct flavor, mouthfeel, and improve product acceptability.
Evaluation criteria for frying noodles include: Uniform noodle color, good shape, not oily and characteristic fried noodle aroma.
Frying noodles
