Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed
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The effects of chicken meat, egg yolk, and seaweed supplementation on microwave-dried instant noodles were investigated to develop protein-enriched instant noodles. The influence of chicken meat significantly (P ≤ 0.05) increased the optimum cooking time and water absorption. Additionally, egg yolk improved the noodle quality by decreasing the cooking loss from 6.51 to 4.25% and increasing the maximum tension force and distance from 0.13 to 0.16 N and from 16.83 to 24.69 mm, respectively, which contrasted with the decrease in the maximum tension force and distance caused by seaweed addition. Scanning electron micrographs of the chicken addition presented large porous structures, while the egg yolk addition resulted in uniform porous structures with a finer connective network; confocal scanning laser micrographs also confirmed good protein distribution. Finally, instant noodles supplemented per 100 g of flour with chicken meat (10 g), egg yolk (10 g), and seaweed (2 g) were selected as optimal. The protein content significantly (P ≤ 0.05) increased from 11.42 to 16.73 g per 100 g dry matter, which was higher than in traditional wheat-based instant noodles and this developed product was preferred by panelists. This knowledge can support innovation in the development of instant noodles with a higher protein content.
KeywordsInstant noodle Microwave drying Chicken Egg yolk Seaweed
The authors would like to thank the Researcher for Industry (RRI) Program of the Thailand Research Fund and the Thai President Foods Public Company Limited for financial support.
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Conflict of interest
The authors declare that we do not have any conflicts of interest.
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