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Instant Noodles
Our Role
We redefined fast-casual loyalty
Today’s Task
What We did Today?
Event: Formulation, Development, and Quality Characterization of Fried and Non-Fried Instant Noodles
How I Felt Before Starting – Formulating the Instant Noodles
Formulating instant noodles requires a careful optimization of gluten content without compromising the texture and elasticity. Furthermore, monitoring oil absorption rate in fried noodles and water activity in non-fried noodles possessed challenges in balancing the sensory attributes and shelf stability of the overall product. My prior knowledge and research in developing different kinds of instant noodles helped me to choose appropriate temperature for kneading, frying, and cooling. Additionally, I have developed a selecting and pre-preparing strategies for seasonings, preservatives, and stabilizers that enhance the final product quality.
🧪 What We Did Today?
Product Development Plan – Formulation of Instant Noodles
This task is carried out in the following phases:
- Optimizing gluten development to achieve the desired textural properties and elasticity.
- Optimal blend of ingredients, precise processing and storage conditions in maintaining product stability.
- Shelf life testing by monitoring key indicators (moisture content, peroxide value, textural decay, and sensory attributes).
Two variants of noodle base have been formulated, characterised, and evaluated:
- Variant 1 – Fried noodles: Oil-fried at 140–160 °C for 60–90 s
- ariant 2 – Non-fried noodles: Hot-air dried at 70–80 °C for 30–45 min
Key Steps Followed Today:
- All-purpose flour and other dry ingredients, including salt and supplementary flour, were sifted and combined in a mixing bowl.
- The mixture was kneaded into a soft, cohesive dough using an adequate amount of water. Kneading was performed for 10–12 minutes to enhance gluten development, thereby improving elasticity and structural strength.
- The dough was then allowed to rest for 30 minutes for gluten relaxation and uniform hydration.
- The rested dough was assessed for cracks and smooth texture. Then, it was rolled into thin sheets of 1.2–1.5 mm thickness using a rolling pin.
- The sheets were then cut into strands of 2–3 mm width to ensure uniformity and appealing noodle structure.
The noodle strands were steamed for 10 minutes to achieve partial gelatinization and ensure thorough pre-cooking. The steamed noodles were then cooled to ambient temperature.
The cooled noodles were subjected to dehydration to remove excess moisture.
- Variant 1 (Fried): The strands were deep-fried in oil at 140–160°C for 60–90 seconds to obtain a crisp texture.
- Variant 2 (Non-Fried): The strands were hot air-dried at 70–80°C for 30–45 minutes to produce a low-fat, shelf-stable product.
- Post-dehydration, noodles were cooled for 5–10 minutes to remove residual heat and vapors. Prolonged exposure to air was avoided to prevent oxidative rancidity.
- The noodles were immediately packed in airtight containers and stored below 25°C to maintain optimal flavor, texture, and nutrient retention.
📚 What I Learned?
Observations & Learnings
- Non-fried noodles are more efficient regarding oxidative stability, lower fat content, and gluten strength, making them suitable for healthier and longer shelf-life products.
- Fried noodles excel in sensory appeal and faster rehydration but carry higher oil content, lipid oxidation risks, and nutritional drawbacks.
Outcome
Nutritional Composition (per 100 g):
Parameter | Fried | Non-fried |
Carbohydrate | 60 g | 60 g |
Fat | 20 g | 10 g |
Protein | 8.5 g | 10 g |
Organoleptic evaluation
Quality | Variant 1 | Variant 2 |
Appearance | 7.4 | 7.3 |
Colour | 7.5 | 7.3 |
Flavour | 7.4 | 7.4 |
Taste | 7.3 | 7.1 |
Texture | 7.4 | 7.1 |
Mouthfeel | 7.3 | 7.2 |
Overall Acceptability | 7.5 | 7.2 |
Out of most parameters assessed, the fried noodles stood out in taste and texture as it provides greater crispiness and color development than air-fried noodles.
The table below shows peroxide value and free fatty acid, oil absorbing index, dough rheology and total plate count for variant 1 and variant 2.
Physicochemical & Microbiological Parameters:
Property | Variant 1 (Fried) | Variant 2 (Non-Fried) |
Peroxide value / FFA | Higher (oil frying) | Lower (air drying) |
Oil absorption index | ≈ 10 % retained oil | Negligible |
Dough rheology | Weaker gluten due to frying | Stronger gluten |
TPC (log CFU/g) | Low (frying acts as kill step) | Slightly higher |
Shelf life: Fried ≈ 12–15 months; non-fried ≈ 15–18 months (<25 °C, <65 % RH).
What Went Well
- Comprehensive evaluation parameters such as peroxide value, free fatty acids, TPC, oil absorption, dough rheology, and organoleptic tests provided a thorough quality profile.
- Inclusion of gluten strength analysis through dough rheology connected processing to texture outcomes which is important for consumer acceptance.
- Balanced sensory evaluation outcomes accounted for both health and flavor considerations, guiding product positioning effectively.
⚠️ What Could Be Improved
- Incorporation of shelf-life studies over time to track changes in oxidation, microbial counts, and texture post-production.
- Expand microbiological testing suite beyond TPC to include yeast, mold, and pathogen screening for food safety.
- Exploration of ingredient fortification (fiber, protein, micronutrients) to enhance the nutritional value of both noodle variants.
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Project Code:24FRL-BEV-NPD 4577-01
Name:Mohammad Hassan
Project Code:24-FRL-FOD-NPD-2462-02
Name:Miral
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Name: Mehul Molir
Project Code: 24-FRL-BEV-REV-2878-01
Name: Esther
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Name: Harshad
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.