Instant Noodles: Processing, Quality, and Nutritional Aspects

  title={Instant Noodles: Processing, Quality, and Nutritional Aspects},
  author={Neelam Gulia and Vandana Dhaka and Bhupender Singh Khatkar},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={1386 - 1399}
Noodles are one of the staple foods consumed in many Asian countries. Instant noodles have become internationally recognized food, and worldwide consumption is on the rise. The properties of instant noodles like taste, nutrition, convenience, safety, longer shelf-life, and reasonable price have made them popular. Quality factors important for instant noodles are color, flavor, and texture, cooking quality, rehydration rates during final preparation, and the presence or absence of rancid taste… 

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Oriental noodles.

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    Advances in food and nutrition research
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Effects of oat flour addition (10, 20, 30, and 40%) on the quality characteristics of noodle were investigated. Noodles were evaluated in terms of cooking quality, color, chemical, and sensory