Effect of Different Methods of Instantization, Drying and Gum Addition on Quality Characteristics of Instant Noodles

In the current era, consumers' perspective towards their health put pressure on academia and industry to recommend a process as a substitute for frying methods of instant noodles preparation. Thus, present study was attempted to provide the systematic substitute for frying method to reduce the burden of high-fat in daily diet. Cooking qualities, textural, colour and sensory characteristics of noodles were significantly affected by the different methods of instantization. Both methods of instantization, (i) boiling and (ii) steaming followed by air drying, significantly reduced cooking losses and increased the cooked weight thus, improved overall cooking qualities. But, steamed air dried noodles, additionally, exhibited higher overall acceptability. Thus, noodles prepared from steamed air dried method could replace the major market of instant fried noodles. Highlights Systematic substitute for frying method of noodles preparation was provided. Developed method exhibited good cooking quality, textural and sensorial properties. Correlation matrix for different quality attributes of noodles were explained