Academic literature on the topic 'Instant noodles'

Indomie Instant Noodle is one of the products of instant noodles favored by consumers because it produces a variety of variations that are in the form of fried noodles (ordinary fried noodles, special fried foods, noodles club taste roasted chicken, jumbo fried noodles) and in the form of Mie Kuah (flavored chicken broth, chicken curry flavor, onion chicken flavor, special chicken flavor, Soto Ayam flavor). Indomie instant noodle products that are made in a variety of variations are tailored to the tastes of consumers who are also varied, which are always changing as the environment changes, also according to the consumer behavior itself. Therefore, every production of instant noodle Indomie always produce various products that are varied and adjusted to the condition of the region. This research aims to analyse the influence of cultural variables on the decision to purchase Indomie instant noodle products. The results of this study showed that there was a significant influence of the cultural variables on Indomie instant noodle product purchasing decision.

ABSTRAK Antropologi gizi merupakan cabang atau spesialisasi dari antropologi kesehatan yang membahas secara khusus pada system budaya makanan serta kepentingan praktis dari kajian mengenai masalah gizi. Mi instan adalah salah satu contoh hasil kemajuan teknologi pangan yang banyak di konsumsi oleh warga Indonesia bahkan dunia, termasuk di Kota Malang. Universitas Negeri Malang merupakan universitas tertua di Kota Malang yang memiliki visi dan misi untuk menjadi universitas yang menjadi rujukan untuk pendidikan dan kesehatan. Tujuan penelitian: Mengembangkan analisis faktor-faktor yang mempengaruhi pola konsumsi mi instan pada mahasiswa di kota Malang. Metode Penelitian: Penelitian ini menggunakan metode cross sectional dengan pendekatan social budaya dalam ruang lingkup gizi masyarakat, dengan menggabungkan dua metode dalam pengumpulan data yaitu metode kualitatif dan metode kuantitatif. Hasil: 46% mahasiswa mengetahui mengenai pengolahan mi instan, faktor yang mempengaruhi pola konsumsi mi instan adalah pengetahuan, perilaku dan faktor sosial budayaKata kunci: mi instan, sosial budaya, mahasiswaABSTRACT Nutrition anthropology is a branch of health anthropology which specialising on the study of food culture and practical needs to a problem related to nutrition. Instant noodle is one example of food technology products which has been consumed by many Indonesian and other people around the world. Many students in Indonesia prefer to consume instant noodles. The State University of Malang as the oldest university in Malang has been a reference for many students to study in education and health fields. Research objectives: to analyse faktors influencing the pattern of instant noodles consumption among students in Malang. Research methodology: this research is a cross sectional research using sociocultural approach in nutritional community with mixed methode of quantitative and qualitative. Result: 46% of students understand the process of making instant noodles. The faktors influence the pattern of instant noodle consumption are knowledge, behaviour and sociocultural faktors. The students are knowledgable on the nutrition contained on instant noodle, the process of making it, and additional substance that can be add to the instant noodles. The students are also aware of the potential danger on continous consumption of instant noodles but not yet changed their behaviour of instant noodles consumption on daily life.Key words :instant noodle, social and cultural, students

At this time, almost everyone once to consume instant noodles. The high interest of public on the instant noodles should be balanced with enough knowledge about the noodles and its nutritional content, either on it’s instant noodles which have similar nutrient content and nutrient content that become identifier of each this group of noodles. The method can be used to obtain information on several brands of instant noodles that have similar nutrient content and nutrient content type that become identifier of each group of instant noodles is biplot analysis. Biplot analysis can show mie and nutrient content types simultaneously in a two-dimension plot. So that from a plot shows noodles and nutritional content types simultaneously, so that obtain information about the instant noodle that have similar nutrient content and nutrient content types into identifier of each group of instant noodles. This study was used 33 brands of instant noodles as observed objects with the type of nutrient content were observed there were nine. This study aims to find out some instant noodles that have similar nutrient content and nutrient content type that become identifier of each group of instant noodles. From the biplot analysis, obtained six groups of instant noodles with different identifier variables.

Indonesia is one of the 10 countries with the consumption of the world's biggest instant noodles. One alternative to raw materials that instant noodles are healthier than iles-iles porang or bulbs. Through connecting consumer needs with developing technology that is Transformative Business Model, this research aims to: 1) Learn how the companies condition instant noodles made from porang (porang instant noodles) currently; 2) Figure out the model business to run the porang instant noodles company; 3) Identify the challenges in porang instant noodles industry; 4) Recommend the increase in market share of porang instant noodles. Conceptual framework in this research processed through PESTEL analysis, Porter’s Five Forces Model analysis, Competitive Profile Matrix (CPM), Value Chain analysis. The conceptual framework validated by Transformative Business Model. The results showed that the challenges are not coming from competitors, but comes from the main raw material suppliers up to now only have one company. One company subdue the raw material market supply also makes high dependency in industry. On the other hand, potential market share in porang instant noodles is still huge to local as well as the international market. Keywords: market share, consumer needs, technology, instant noodle, Porang, Transformative business model.

ObjectiveTo determine the salt content in instant noodles sold in Malaysia.Study designA cross-sectional survey was done involving 707 different flavours and packaging of instant noodles sold in six hypermarkets and retailer chains in Malaysia and the corresponding brand’s official websites in 2017.MethodsThe salt content (gram per serving and per 100 g) was collected from the product packaging and corresponding brand’s official website.ResultsOf the 707 different packaging and flavours of instant noodles, only 62.1% (n=439) provided the salt content in their food label.The mean (±SD) salt per 100 g of instant noodles was 4.3±1.5 g and is nearly four times higher than the salt content of food classified in Malaysia as a high salt content (>1.2 g salt per 100 g). The salt content for instant noodle per packaging ranged from 0.7 to 8.5 g. 61.7% of the instant noodles exceeded the Pacific Salt Reduction Target, 11.8% exceeded the WHO recommended daily salt intake of <5.0 per day and 5.50% exceeded Malaysia Salt Action Target. 98% of instant noodles will be considered as high salt food according to the Malaysia Guidelines.The probability of the instant noodles without mixed flavour (n=324) exceeding the Pacific Salt Reduction Target was tested on univariate and multivariate analysis. Instant noodles with soup, Tom Yam flavour, pork flavour and other flavours were found to be predictors of instant noodles with the tendency to exceed Pacific Salt Reduction Target when compared with instant noodles without mixed flavours (p<0.05).ConclusionOnly 62% of instant noodles displayed the salt content on their food label. Salt content in instant noodles is very high, with 90% exceeding the daily salt intake recommended by WHO. Prompt action from regulatory and health authorities is needed to reduce the salt content in instant noodles.

The efforts to diversify food products can be done by substitution of wheat flour with corn flour on instant noodle. Protein content of corn flour is low, so it is added with mungbean flour. The aim of this research was to increase protein content of instant noodle by substitution of corn flour with addition of 0-20% mungbean flour and to evaluate the physical, sensory and chemical properties of instant noodles. This study was preceded by a reduction phytate content on mungbean flour with boiling and soaking. Ratio of wheat flour and corn flour as control of 8:2. The addition of mungbean flour of 0%, 5%, 10%, 15% and 20%. Instant noodles were analyzed for physical, sensory and chemical properties. The result show that boiling treatment of mungbean decreased the phytate content higher than soaking treatment. Rehydration capacity, expansion ratio, flavor, elasticity of instant noodles with added of soaked mungbean flour of 5-20% and boiled mungbean flour of 5-10% same as control instant noodles. Instant noodle with added of soaked mungbean flour of 20% was able to increase protein content 1.38 fold with protein content 13.14% db, while with added of boiled mungbean flour of 10% was able to increase protein content 1.13 fold with protein content 10.82% db. Keywords : instant noodle; wheat flour; corn; mung bean; protein

Abstract Indonesia as the second-largest country in consuming instant noodles in the world surely enacts it to become a lucrative market for instant noodle manufacturers, including Samyang Foods from South Korea. The emerging popularity of the Korean Wave or Hallyu Wave has further encouraged the penetration of Samyang Foods products into the palate of Indonesia people. However, the issue of the halal logo on Samyang instant noodles began to arise in 2016 and this affected the sale of Samyang Foods products in Indonesia, bearing in mind 85% of Indonesians are Muslim. The issue of a halal label on Samyang instant noodle is indeed a worthy event to be researched and discussed. This article will talk about the impact of uncertainty avoidance in the acceptance of Samyang instant noodles by Indonesian people and the potential market of Indonesian instant noodle for Samyang Foods. The subject that the author examines is through journals article, books, official sites, and internet articles. A qualitative descriptive method is used by the author to analyze the case. The result of this study is expected to provide an overview of the uncertainty avoidance’s contribution to the acceptance of Samyang instant noodles by Indonesian people. Indonesian instant noodle market will be elaborated with the consideration of uncertainty avoidance aspects, such as trust and loyalty. In conclusion, this article shows that uncertainty avoidance has a significant impact on Samyang instant noodle consumption in Indonesia and serves the analysis of the huge potential for the market expansion of Samyang Foods. Keywords: halal label, Indonesia, Samyang instant noodle, Samyang Foods. Abstrak Indonesia sebagai negara kedua terbesar dalam konsumsi mi instan di dunia, menjadikannya sebagai pasar yang menggiurkan bagi produsen mi instan, tak terkecuali Samyang Foods dari Korea Selatan. Meningkatnya popularitas budaya Korea Selatan atau yang dikenal sebagai gelombang Hallyu, semakin mendorong penetrasi masuknya produk Samyang Foods ke dalam selera masyarakat Indonesia. Namun isu logo halal pada produk mi instan Samyang mulai mencuat di masyarakat pada tahun 2016 dan hal tersebut berpengaruh pada penjualan produk Samyang Foods di Indonesia, mengingat 85% penduduk Indonesia menganut agama Islam. Permasalahan mengenai label halal pada mie instan Samyang adalah salah satu topik yang layak untuk diteliti dan didiskusika lebih lanjut. Artikel ini akan membahas mengenai dampak dari uncertainty avoidance terhadap konsumsi mie instan Samyang oleh masyarakat Indonesia dan potensi yang dimiliki pasar mie instan Indonesia bagi Samyang Foods. Topik dalam artikel ini diteliti berdasarkan data dan informasi dari berbagai artikel jurnal, buku, laman resmi, dan artikel internet. Sedangkan dalam analisis penelitian, penulis menggunakan deskriptif-kualitatif untuk menganalisis permasalahan yang diangkat. Hasil dari penelitian ini diharapkan dapat memberikan gambaran mengenai kontribusi konsep uncertainty avoidance terhadap keputusan konsumsi mie instan Samyang masyarakat Indonesia. Potensi pasar mie instan di Indonesia tersebut disajikan dengan mempertimbangkan aspek-aspek yang terkandung dalam konsep uncertainty avoidance, seperti kepercayaan dan loyalitas. Dengan demikian, artikel ini menyimpulkan bahwa uncertainty avoidance memiliki dampak yang signifikan terhadap keputusan konsumsi mie instan Samyang oleh masyarakat Indonesia dan adanya potensi besar atas pasar mie instan di Indonesia bagi Samyang Foods. Kata kunci: label halal, Indonesia, mie instan Samyang, Samyang Foods

Pati kimpul modifikasi (PKM) merupakan pati yang dibuat dari umbi kimpul yang diberikan perlakuan fisik atau kimia sehingga mempunyai sifat fungsional lebih baik dibandingkan dengan pati kimpul alami. Pada penelitian ini, dievaluasi pengaruh komposisi tepung komposit (terigu-PKM) terhadap sifat fisik, kimia, dan sensori mi instant. PKM dibuat menggunakan metode high moisture treatment (HMT), yaitu pemanasan pati pada suhu 110˚C pada kadar air 30% selama 10 jam. Tepung komposit dibuat dengan menggunakan berbagai perbandingan terigu dan PKM (90:10, 80:20, 70:30, 60:40, 50, dan 50). Selanjutnya, tepung komposit ini diolah menjadi mi instan, dan kemudian sifat fisik, kimia, dan sensori mi instan yang dihasilkan dievaluasi. Hasil penelitian menunjukkan perbandingan terigu dan PKM pada tepung komposit berpengaruh nyata terhadap kadar air, kadar protein, kadar karbohidrat, waktu pemasakan, kehilangan padatan akibat pemasakan (KPAP), dan daya serap air mi instan. Berdasarkan hasil uji sensori, tepung komposit terigu-PKM (80:20) menghasilkan mi instan terbaik. Komposisi zat gizi mi instan yang dihasilkan adalah: kadar air (2,74%), lemak (29,19%), protein (7,68%), dan karbohidrat (58,91%). Mi instan terigu-PKM (80:20) memiliki aroma lebih baik, waktu pemasakan lebih singkat, dan daya serap air lebih baik dibandingkan mi terigu 100%, namum memiliki KPAP lebih tinggi. Kesimpulannya, PKM dapat digunakan sebagai pensubstitusi sebagian terigu dalam pembuatan mi instant.Physical, Chemical, and Sensory Properties of Instant Noodles Prepared from Wheat - Modified Tannia Starch CompositeAbstractModified tannia starch (MTS) is the starch made from tannia tuber, which is provided a physical or chemical treatment so that it has better functional properties compared to native tannia starch. In this study, the effect of the composition of the wheat flour-MTS composite on the physical, chemical, and sensory properties of instant noodles was evaluated. MTS was produced by using the high moisture treatment (HMT) method, which was heating the starch at the temperature of 110˚C and moisture content of 30% for 10 hours. The composite flour was made with various ratios of wheat flour and MTS (90:10, 80:20, 70:30, 60:40, 50, and 50). Subsequently, the composite flour was processed into instant noodles, and then the physical, chemical, and sensory properties of the noodles produced were evaluated. The results showed the ratio of wheat flour and MTS had a significant effect on the water content, protein content, carbohydrate content, cooking time, cooking loss, and water absorption capacity of the instant noodle. Based on the results of sensory evaluation, the composite of wheat flour-MTS (80:20) could produce the best instant noodles. The nutrition composition of the instant noodles produced, namely: water content (2.74%), fat content (29.19%), protein content (7.68%), and carbohydrate content (58.91%). If compared to the 100% wheat flour instant noodles, the wheat flour-MTS (80:20) instant noodles has a better aroma, better water absorption capacity, and shorter cooking time, but it has a higher cooking loss. In conclusion, MTS can be used as a partial substitute for flour in making instant noodles.

The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared with 10% sweet potato flour in the formulation. The instant noodles with 0, 10, 20 and 30% of sweet potato flours that higher level of water absorption and increased volume of cooked noodles. Instant noodles with 30% sweet potato flour that the highest sensory scores for colour, flavour, texture and overall acceptability when compared with control and other samples but noodles with 20% sweet potato flour was equally acceptable. Studies on the shelf life of dried instant noodles packed in polyethylene bags showed no remarkable change in mold growth, texture and flavor but free fatty acid value, peroxide value and moisture content slightly increased gradually after 90 days duration at room temperature. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21403 J. Bangladesh Agril. Univ. 12(1): 135-142, June 2014

Abstract— Uwi plants (Dioscorea sp.) as one of the types of tuber plants have the potential to support food diversity and food security in the future because it is very tolerant to be planted on dry land with a huge potential in Indonesia. The research aims to obtain a variety of diversified foods based on uwi plants. The research method used a completely randomized design laboratory scale consisting of six treatments repeated three times. These factors are the various colors of tubers used as research material including dark yellow (orange), yellow, murky white, white, purple and purple spurt. Observations include texture, elasticity, aroma, colour and taste through organoleptic tests. Instant noodles and wet noodles are used as a comparison. The study was conducted in the Agronomy Laboratory of the Faculty of Agriculture, Merdeka University, Madiun, from October to December 2018. The results showed that compared to conventional noodles as a control, the appearance of colour, taste, texture and aroma of noodles after being cooked was not much different. Whereas seen from the elasticity of uwi noodles has a lower elasticity. The difference is also in the appearance of raw dried noodles, the color and aroma are still inferior to dry noodles and instant noodles. Thus, uwi flour is potential to be developed as a food ingredient, considering that uwi carbohydrates have a low glycemic index. Keywords—: food diversity; dry noodle; tuber color; uwi flour.

Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.
Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Increasing moisture content of noodle dough decreased its Young's modulus, energy at break and storage modulus. However, the phase angle of the noodle dough increased with increasing moisture content.
For noodle quality test, textural properties, rehydration rate and fat absorption of fried noodles were evaluated. Moisture content and the amount of starch added significantly influenced the maximum load before break point of the cooked instant noodles as determined by tensile test. Moisture content, gum content and starch addition also significantly affected the strain at break for cooked instant noodles.

Master of Agribusiness
Department of Agricultural Economics
Vincent R. Amanor-Boadu
There is an opportunity to develop an instant noodle manufacturing plant in Argentina to manufacture and market branded and private-label instant noodles. This opportunity has arisen from a number of factors. First, the increasing time compression that confronts consumers has created an emergence of consumers who are looking for quick meals that are also healthy. Second, the growing incomes that are being experienced across all income classes have created a demand for processed food products across all consumer markets. Third, potential competitors are not seeing the market trends and, thus, create an opportunity to gain a first mover advantage in this burgeoning market. Finally, the policies that are being developed by the government have created an import-replacement mentality that presents significant opportunities to build specific strategic alliances to seize an opportunity such as this one. This thesis presents the feasibility of seizing this opportunity to build a manufacturing facility to produce and market instant noodles in Argentina. It assesses the technical and economic dimensions of the feasibility process and presents financial analyses of the potential outcome for investors. The researcher is leading the project and participating in the investment process. Therefore, the outcome of this thesis has direct implications for the wellbeing of the researcher beyond partial fulfillment of degree requirements. The results show that the opportunity is credible and profitable over a 20-year period. The Net Present Value of the investment is positive and its Internal Rate of Return of 26 percent is higher than the company’s hurdle rate of 15 percent. To this end, it suggested that the investment must go ahead. However, the sensitivity analysis shows that at the initial production level of 60,000 packets per shift, the project is very sensitive to the number of shifts that are run per day. Indeed, if the company runs one shift for the first three years instead of the first two years and two shifts for the next three years instead of Years 3 and 4, the project is not economically feasible. On the other hand, building a larger plant, one that produces 120,000 packets per shift, protects the plant from this vulnerability. The internal rate of return is 40 percent and the NPV is in excess of $5 million over 20 years. Therefore, the recommendation is to build the larget plant and enhance the robustness of the plant.

Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many countries. Furthermore, this vitamin is unstable upon exposure to light, air, heat and extreme conditions of acidity and alkalinity. Internationally, folate in foods has traditionally been analysed by a microbiological assay, however, due to the extensive time required for sample preparation and analysis, alternative procedures for analysis require consideration. The aims of the current study have been to investigate the stability of added folic acid in fortified instant fried noodles by analytical methods of capillary electrophoresis and reversed-phase HPLC. Additionally, procedures for the microencapsulation of folic acid by spray drying have been evaluated along with their significance in increasing the stability of the vitamin during processing and boiling of instant noodles. Optimisation of capillary electrophoretic conditions showed that the maximum response of folic acid relative to an internal standard was achieved using various concentrations of phosphate and borate. Analytical parameters including the effects of pH, voltage and temperature were studied along with enzymatic treatments for liberation of folic acid from the noodle matrix based. Higher recoveries were obtained using the enzymes however these exceeded 100% due to sample matrix interference. Standard addition or internal calibration were both effective in correcting for matrix interferences. Comparative investigations with reversed-phase HPLC confirmed the results obtained with the capillary electrophoresis. Using either a phosphate based buffer in conjunction with an ion-pairing agent at alkaline pH or an acidic mobile phase, the results attained were in good agreement as folic acid exhibited excellent stability under typical processing conditions. Various food approved hydrocolloids were evaluated for encapsulation of folic acid by spray drying. Incorporation of the microcapsules into formulations of instant fried noodles showed that after boiling the folic acid was chemically degraded to some extent and leaching also occurred. The microcapsules exhibited similar properties regardless of the binding agent used, with losses still occurring during the boiling stage. In order to enhance the structural integrity of the spray dried microcapsules, CaCl2 was used as a cross-linking agent for capsules prepared using alginate or pectin binding agents. Considerable increases in retention of core material were observed as the network exhibited a reduction in swelling and hydration, and subsequently a decrease in the release of folic acid. In summary, capillary electrophoresis and reversed-phase HPLC provided excellent separation and good quantitatation of added folic acid in instant Asian noodles. Excellent resolution was obtained between the sample matrix interference of instant noodles and the analysed vitamin. Folic acid displayed high stability throughout the processing of instant noodles whereas there was consistent evidence that unencapsulated folic acid was degraded during boiling. Microencapsulation of folic acid with combinations of alginate and pectin as the binding agents, proved to be effective in maintaining folic acid stability when calcium treatment was performed after spray drying. These findings provide an effective way to retain folic acid used in fortifying Asian instant noodles.

Orientador: Yoon Kil Chang
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-17T11:10:29Z (GMT). No. of bitstreams: 1 VernazaLeoro_MariaGabriela_D.pdf: 8287795 bytes, checksum: a64048a016fa41109e78ee329b64b6fb (MD5) Previous issue date: 2011
Resumo: A demanda por produtos com melhor qualidade nutricional e funcional tem aumentado nos últimos anos. O mercado de alimentos funcionais está aumentando no Brasil apresentando um crescimento superior a 50 % desde 2002. A soja e seus derivados apresentam grande potencial no mercado de alimentos funcionais, especialmente devido à presença das isoflavonas e ao alto teor protéico. Por outro lado, o amido resistente, considerado como um componente da fibra alimentar, não é digerido pelas enzimas presentes no sistema digestóriio dos seres humanos, mas pode ser fermentado pelas bactérias presentes no cólon, produzindo ácidos graxos de cadeia curta, trazendo benefociios á saúde das pessoas. O mercado mundial de macarrão instantâneo vem crescendo a taxas relativamente altas, maior do que o índice apresentado por sua própria categoria (massas alimentícias). O macarrão instantâneo, por ser um produto frito, contém uma alta porcentagem de óleo. Atualmente existe uma grande preocupação relacionada à saúde e ao consumo de alimentos com alto teor de gordura. Por isso, existe a necessidade de desenvolver produtos com melhor valor nutricional e a importância na utilização de novas tecnologias. A fritura a vácuo é uma forma alternativa de cozimento, a qual aumenta a qualidade dos alimentos desidratados. O objetivo geral deste trabalho visou o desenvolvimento de macarrão instantâneo funcional pela adição de amido resistente e isolado protéico de soja obtidos pelos processos de fritura convencional e a vácuo. Para alcançar o objetivo geral, o trabalho foi realizado em 3 etapas: i) Estudo da adição de sal (0-3 %) e de goma guar (0-1,5 %) na produção de macarrão instantâneo obtido pelo processo de fritura convencional, otimizando-se a formulação através da Metodologia de Superfície de Resposta, para obter um produto com características tecnológicas adequadas (baixo teor de gordura e boa firmeza); ii) Estudo da adição de 10 % de três amidos resistentes comerciais diferentes (Hi Maize 260, Promitor e farinha de banana verde) para estudar as propriedades reológicas e escolher a melhor formulação para obtenção de macarrão instantâneo funcional obtido pelos processos de fritura convencional e a vácuo, visando-se a obtenção de um produto com baixo teor de gordura, boa textura e alto teor final de amido resistente, e por ótimo; iii) Estudo da adição de amido resistente tipo 3 (AR3) (0-16 %) e de isolado protéico de soja (0-16 %) na produção de macarrão instantâneo obtido pelos processos de fritura convencional e a vácuo, visando-se a otimização da formulação através da Metodologia de Superfície de Resposta, com intuito de obter um produto com melhores características tecnológicas (baixo teor de gordura e boa firmeza), funcionais e nutricionais (alto teor de fibra e de proteína). Na primeira etapa, os resultados mostraram que a adição de goma guar e sal à formulação de macarrão instantâneo alteraram as propriedades da massa e a qualidade do produto final. Os maiores valores de absorção de gordura e os menores valores de firmeza foram obtidos quando utilizados valores médios das duas variáveis, enquanto que os menores valores foram alcançados ao utilizar os níveis extremos, ou seja, altos níveis de uma variável e baixos da outra, ou vice versa. Analisando os resultados obtidos no delineamento central composto rotacional (DCCR) foi possível escolher uma formulação adequada para dar continuidade ao estudo. Portanto, foi escolhido como ponto ótimo uma formulação com 0,22 % de goma guar e 2 % de sal para obter macarrões instantâneos de boa qualidade, com um teor de gordura moderadamente mais baixo e uma firmeza intermediária. Na segunda etapa, as misturas de farinha de trigo com 10 % de Hi Maize (HM10) (AR2) e Promitor (Prom10) (AR3) n? afetaram significativamente as propriedades reológicas da massa, quando comparados com a mistura com 10 % de farinha de banana verde (Ban10) que alterou significativamente a estabilidade da massa e o indice de tolerância à mistura. Os macarrões instantâneos Prom10 apresentaram as melhores propriedades tecnológicas, sendo que foram obtidos os menores valores de absorção de gordura e os maiores valores de firmeza, quando comparados com os macarrões instantâneos HM10 e Ban10. De uma forma geral, as amostras obtidas pelo processo de fritura a vácuo apresentaram menor teor de gordura, quando comparados aos macarrões obtidos pelo processo de fritura convencional. Concluindo, foi possível obter macarrões instantâneos funcionais com as três formulações diferentes estudadas, pois as amostras apresentaram um teor de amido resistente maior que 3 %, podendo ser declarados como fonte de fibra pela legislação brasileira. Na terceira etapa, as superfícies de resposta mostraram que a adição de amido resistente AR3 e de isolado protéico de soja diminuiu a absorção de gordura quando utilizados os dois processos de fritura (convencional e vácuo). No entanto, os macarrões instantâneos obtidos pelo processo de fritura convencional apresentaram teores de gordura maiores (18,28 - 25,09 %) do que os obtidos pelo processo de fritura a vácuo (18,08 e 22,26 %). Em ambos os processos foi possível obter macarrões instantâneos com um teor de amido resistente significativo (acima de 3 % para todos os ensaios). Na analise de textura, os macarrões obtidos pelo processo de fritura convencional apresentaram uma firmeza maior do que os obtidos pelo processo de fritura a vácuo. As superfícies de resposta mostraram que a adição de amido resistente e de isolado protéico de soja afetaram a firmeza dos macarrões devido à diluição das proteínas do glúten, apresentando macarrões menos firmes. Finalmente, independente do processo de fritura utilizado, ao adicionar 12 % de AR3 e 8 % de IPS foi possível desenvolver um produto funcional com alto teor de fibras, alto teor de proteínas, presença de isoflavonas e com um perfil de aminoácidos melhorado
Abstract: A higher demand for products with better quality has increased the use of new ingredients and new technologies. Therefore, nowadays, there is a greater demand for functional foods. The functional food market is growing in Brazil, showing a 50 % increase since 2002. Soybean and its derivatives present good potential in the functional food market, especially due to the presence of isoflavones and the quality of its protein and polypeptides. On the other hand, resistant starch, considered as a food fiber component, is poorly digested by the enzymes present in the human digestive system, but can be fermented by bacteria present in the colon, producing short chain fatty acids that provide health benefits to the consumer. The world instant noodle market has been growing at relatively high rates, higher than the rate presented by the category as a whole. Since they are fried products, instant noodles contain high levels of residual oil. Currently, there is a considerable concern about health with respect to the consumption of high fat foods. Therefore, there is a need to develop products with enhanced nutritional value and the use of new technologies. The vacuum frying process is an alternative way of cooking, which increases the quality of dehydrated foods when compared to the conventional deep-frying process. The objective of the present work was to develop instant noodles with functional properties, using both conventional and vacuum frying processes to reduce oil absorption and hence caloric content, by the partial substitution of wheat flour with soy protein isolate and resistant starch. To achieve the overall objective, the work was divided into three stages: i) Study of the addition of salt (0-3 %) and guar gum (0-1.5 %) in the production of instant noodles optimizing the formulation by Response Surface Methodology to obtain a product with appropriate technological characteristics (low in fat and good texture); ii) Study of the addition of 10 % of three different commercial resistant starches, such as Hi Maize (HM) (RS2), Promitor (Prom) (RS3) and green banana flour (GBF) to analyze the rheological properties to produce the best formulation of functional instant noodles obtained by both conventional and vacuum frying, in order to obtain a product with adequate technological properties (low in fat, good texture and high content of resistant starch), and finally, iii) Study of the addition of type 3 resistant starch (RS3) (0-16 %) and soy protein isolate (0-16 %) in the production of instant noodles obtained by conventional and vacuum frying, in order to optimize the formulation by Response Surface Methodology with the objective of obtaining a product with adequate technological properties (low fat and good texture) and high nutritional value (high fiber and protein). In the first stage, the results showed that the addition of guar gum and salt to instant noodles formulation changed the properties of the dough and the final product quality. The highest values of fat absorption and the lowest values of firmness were obtained when intermediate levels of the two variables were used, whereas the lowest values were achieved when using the extreme levels, i.e. high levels of one variable and low of the another, or vice versa. Analyzing the results obtained from the central composite rotational design (CCRD) it was possible to choose a suitable formulation to continue the next stages. Therefore, the instant noodles considered optimum in this stage contained 0.22 % guar gum and 2 % salt, resulting in a product of good quality, with significant lower fat content and intermediate firmness. In the second stage, mixtures of wheat flour with 10 % Hi Miaze 260 (HM10) (RS2) and Promitor (Prom10) (RS3) did not significantly affect dough¿s rheological properties when compared to the mixture with 10 % green banana flour (Ban10), that changed drastically the dough stability and the mixing tolerance index. Prom10 noodles presented the best technological properties, obtaining the lowest values of fat absorption and the highest values of firmness. In general, samples obtained by the vacuum frying process had lower fat content, compared to the samples obtained by the conventional frying process. Using the three different formulations, it was possible to obtain functional instant noodles because all samples presented a resistant starch content higher than 3 %, being possible to be claimed as source of fiber according to the Brazilian Legislation. In the third stage, the response surfaces showed that the addition of both resistant starch and soy protein isolate decreased fat absorption when using both frying processes (conventional and vacuum). However, instant noodles obtained by the conventional frying process presented higher levels of fat than those obtained by vacuum frying. In both cases there was a decrease in resistant starch content. In the texture analysis, noodles obtained by the conventional frying process presented higher firmness values than those obtained with the vacuum frying process. The response surfaces showed that resistant starch and soy protein isolate addition affected the firmness of noodles because of the dilution of gluten proteins, showing noodles with lower firmness. In conclusion, regardless of the frying process used in this study, when added 12 % of RS3 and 8 % of soy protein isolate, it was possible to develop a functional product with high fiber content (close to 8 %), high protein content (close to 11 %), isoflavones and with an improved amino acid profile
Doutorado
Doutor em Tecnologia de Alimentos

by Chan Kui-kwong, Kenneth, Fung, Kwok-Yue, Dora.
Includes questionnaire in Chinese.
Thesis (M.B.A.)--Chinese University of Hong Kong, 1994.
Includes bibliographical references (leaves 77-78).
ABSTRACT --- p.ii
TABLE OF CONTENTS --- p.iv
LIST OF EXHIBITS --- p.vi
ACKNOWLEDGEMENTS --- p.vii
CHAPTER
Chapter I. --- BACKGROUND AND STATEMENT OF THE PROBLEM --- p.1
Introduction --- p.1
What are Instant Noodles? --- p.5
Background --- p.8
Hong Kong --- p.8
London --- p.9
Vancouver --- p.10
Statement of Objectives --- p.11
Chapter II. --- LITERATURE REVIEW --- p.12
Chapter III. --- METHODOLOGY --- p.19
Chapter IV. --- FINDINGS AND ANALYSIS --- p.21
The Respondents --- p.21
Dining Habits --- p.21
Instant Noodles --- p.22
Consumer Behaviour --- p.28
Psychographics --- p.33
Conclusion --- p.39
Chapter V. --- RECOMMENDATIONS --- p.41
To Lead in Hong Kong --- p.46
To Break Through in London --- p.48
To Grow in Vancouver --- p.51
Chapter VI. --- LIMITATIONS --- p.55
APPENDIX --- p.56
BIBLIOGRAPHY --- p.77

碩士
臺灣大學
建築與城鄉研究所
98
Many studies of convenience food focus on the impact of its convenience on modern society. However, we cannot fully understand the uniqueness of instant noodles as foods if our discussions are constrained on the level of convenience. In this research, in-depth interviews with people who love instant noodles were used to explore the interrelations between instant noodles and social relations in daily diet. I proposed the distinction of junk food with convenience food and discussed the vacillation between taste and health in the experience of consuming instant noodles. It is found that people regulate the number of times, amount, frequency and cooking methods of food to transform the meaning of instant noodles. They not only concern and pursue health but also enjoy the pleasure of eating "junk food." The convenience of instant noodles provides people with the possibility of reorganizing soci.al relations in eating. In addition, it helps them to regain control of the relationship between body and food. Body, as the origin and basis of experience and action, such as the desire to eat, what to eat, and cooking skills, is also the field of social forces which include the ideology of healthy body, the social role of cooking labor, and eating habits, and specific tastes. Body forms the basis of the interaction of people and food which decide who is the cook, how to cook, the definition of a meal or snack, the frequency of eating, where to eat and with whom. Eating "unhealthy" foods rewrites the meaning of pleasure constructed by commodity culture. With the premise of meeting the physical needs, the convenience brought about all the possibility to respond to the limitations of space. When Food choices under restricted by system, eating the "different" food becomes a way of resistance and regaining pleasure. In mobile experiences, the familiar taste reconnect people with senses of place. Only by understanding the significance of choice, can we really understand the relations of people and food and find way to change them.

This chapter provides an example of how imported foods become integrated into Hong Kong life through the work of cultural intermediaries. Hong Kong is now the biggest market outside Japan for Japanese food items – far greater even than the United States, with a population 40 times that of Hong Kong’s. Using Demae Iccho instant noodles as an example, the chapter shows how a transnational Chinese merchant family in Kobe, using existing Chinese networks for distributing dried seafood, played an indispensable role in the process of diffusing the product in Hong Kong from 1969 onwards.