Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology

ABSTRACT

Noodle originated from China but has received pervasive acceptance worldwide due to globalization, and the associated convenience, palatability and shelf stability of the product. Production of noodles basically involves mixing durum wheat with water and salt, and extruding the dough, which may be sold raw or further dried. Consequently, different raw materials and processing technologies have been used to produce diverse types including gluten-free noodles. Since noodles are classified based on origin, raw materials, processing method, shape, size, packaging materials, extent of cooking required and sometimes color, its nomenclature is cumbersome. Among the various types, yellow alkaline, white salted noodles, and most importantly instant noodles have received considerable attention. Raw material and processing techniques are responsible for the desirable quality attributes that promote instant noodle consumption. However, there are disputed perceptions on effects of instant noodles on human health. In this review, discussions regarding the evolution, various raw materials, production processes employed as well as their influence on noodle quality and public health implications as revealed by microstructure study and chemical detection analysis of dough and noodles are discussed. Exploratory research is ongoing on potentials of natural additives, composite flours and new processing technologies of noodles with acceptable textural properties.

KEYWORDS:

• Instant noodle
• quality
• health concerns
• raw materials
• processing technologies

Acknowledgments

Author KOF is grateful for the financial support received from Australia-Africa Universities Network.

Correction Statement

This article has been republished with minor changes. These changes do not impact the academic content of the article.