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This study investigates the impact of various additives on the oil uptake and quality parameters of fried instant noodles, focusing on hydroxypropylmethylcellulose (HPMC), microcrystalline cellulose (MCG), maltodextrin, and psyllium. Results indicate that the type and quantity of additives significantly affect oil absorption, moisture, color, and texture, with HPMC and MCG reducing fat uptake while maltodextrin and psyllium increase it. The findings highlight the importance of additive selection in improvin
- Author
- jkpatel991114
- Language
- EN