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What is Processing Variables Impact on Instant Noodles about?

Instant fried noodles were prepared using different processing variables including mixing time, dough sheet thickness, steaming time, frying temperature, and frying time. These variables were investigated to determine their effects on oil uptake, cooking quality, texture, and overall acceptability of the noodles. Response surface methodology was used to develop models that can predict noodle quality based on the processing variables. The optimized values found for best noodle quality were 4.0 minutes for mi

Author

Nur Ain Nadiah Abaha

Language

EN