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

References

• World Instant Noodles Association. History of Instant Noodles. 2012. https://instantnoodles.org/en/noodles/index.html (accessed May 10, 2017).
   Google Scholar
• David-Abraham, F. M. Noodles: Making the Most of It. Nigerian Institute of Food Science and Technology, 2014. http://nifst.org/nifst-news (accessed Sep 12, 2017).
   Google Scholar
• Karim, R.; Sultan, M. T. Yellow Alkaline Noodles: Processing Technology and Quality Improvement; Springer Briefs in Food, Health and Nutrition, 2015. DOi: 10.1007/978-3-319-12865-8.
   Google Scholar
• Ojure, M.; Quadri, J. Quality Evaluation of Noodles Produced from Unripe Plantain Flour Using Xanthan Gum. Int. J. Recent Res. Appl. Stud. 2012, 13(3), 740–752.
   Google Scholar
• Hou, G. G. Asian Noodles. Science, Technology and Processing; Hoboken, N.J. : John Wiley & Sons, c2010; pp 1–11.
   Google Scholar
• Chung, C. E.; Lee, K. W.; Cho, M. S. Noodle Consumption Patterns of American Consumers: NHANES 2001-2002. Nutr. Res. Pract. 2010, 4(3), 243–251. DOI: 10.4162/nrp.2010.4.3.243.
   Google Scholar
• World Instant Noodles Association. Global Demand. 2017. https://instantnoodles.org/en/noodles/market.html (accessed Jun 15, 2017).
   Google Scholar
• Pronyk, C.; Cenkowski, S.; Muir, W. E. Drying Foodstuffs with Superheated Steam. Drying Technol. 2004, 22(5), 899–916. DOI: 10.1081/DRT-120038571.
   Google Scholar
• Noomhorm, A.; Koomsanit, T.; Biramontri, S.; Sirisoontaralak, P. Use of Irradiation to Improve the Safety and Quality of Thai Prepared Meal. Paper presented at 1st IAEA RCM, Vienna, 2002.
   Google Scholar
• Miskelly, D. M.; Moss, H. J. Flour Quality Requirements for Chinese Noodle Manufacture. J. Cereal Sci. 1985, 3, 379–387. DOI: 10.1016/S0733-5210(85)80010-2.
   Google Scholar
• Sowbhagya, C. M.; Zakiuddin, A. Vermicelli Noodles and Their Quality Assessment. J. Food Sci. Technol. 2001, 38(5), 423–432.
   Google Scholar
• Hou, G.; Kruk, M. Asian Noodle Technology. AIB Research Department. Tech. Bull. 1998, 20(12), 1–10.
   Google Scholar
• Boyacioglu, B. L.; D’Appolonia, M. H. Characterization and Utilization of Durum Wheat for Breadmaking. I. Comparison of Chemical, Rheological, and Baking Properties between Bread Wheat Flours and Durum Wheat Flours. Cereal Chem. 1994, 71(1), 21–28.
   Google Scholar
• Kim, M.Y.; Freund, W.; Popper, L. Noodles and Pasta. In Future of Flour: A Compendium of Flour improvement; Popper, L., Schäfer, W., Freund, W., Eds.; Hamburg, Germany: Verlag Agrimedia, 2006; pp 330–353.
   Google Scholar
• Cole, M. E.;. Prediction and Measurement of Pasta Quality. Int. J. Food Sci. Technol. 1991, 26(2), 133–151. DOI: 10.1111/j.1365-2621.1991.tb01149.x.
   Google Scholar
• Kim, S. K.;. Instant Noodle Technology. Cereal Foods World. 1996, 41, 213–218.
   Google Scholar
• Fu, B. X.;. Asian Noodles: History, Classification, Raw Materials, and Processing. Food Res. Int. 2008, 41(9), 888–902. DOI: 10.1016/j.foodres.2007.11.007.
   Google Scholar
• Liu, C. Y.; Shepherd, K. W.; Rathjen, A. J. Improvement of Durum Wheat Pastmaking and Breadmaking Qualities. Cereal Chem. 1996, 73(2), 155–166.
   Google Scholar
• Kim, Y. S.; Wiesenborn, D. P. Starch Noodle Quality as Related to Potato Genotypes. J. Food Sci. 1996, 61(1), 248–252. DOI: 10.1111/jfds.1996.61.issue-1.
   Google Scholar
• Jung, H.; Cho, S.; Pan, C.; Yoon, W. B. Rheological and Microstructural Properties of Noodle Dough with Purple-fleshed Potato (solanum Tuberosum L.) Flours: Grinding Kinetics and Effects of Particle Size. CyTA - J. Food. 2018, 16(1), 165–171. DOI: 10.1080/19476337.2017.1366950.
   Google Scholar
• Galvez, F. C. F.; Resurreccion, A. V. A. Reliability of the Focus Group Technique in Determining the Quality Characteristics of Mungbean [vigna Radiata (l.) Wilczec] Noodles. J. Sens. Stud. 1992, 7(4), 315–326. DOI: 10.1111/j.1745-459X.1992.tb00197.x.
   Google Scholar
• Zhao, L. F.; Seib, P. A. Alkaline-carbonate Noodles from Hard Winter Wheat Flours Varying in Protein, Swelling Power, and Polyphenol Oxidase Activity. Cereal Chem. 2005, 82(5), 504–516. DOI: 10.1094/CC-82-0504.
   Google Scholar
• Feillet, P.; Dexter, J. E. Quality Requirements of Durum Wheat for Semolina Milling and Pasta Production. In Pasta and Noodle Technology; Kruger, J., Matsuo, E.R.B., Dick, J.W., Eds.; American Association Cereal Chemists: St. Paul, Minnesota, 1996; pp 95–131.
   Google Scholar
• Wu, J.; Beta, T.; Corke, H. Effects of Salt and Alkaline Reagents on Dynamic Rheological Properties of Raw Oriental Wheat Noodles. Cereal Chem. 2006, 83(2), 211–217. DOI: 10.1094/CC-83-0211.
   Google Scholar
• Huang, Y. C.; Lai, H. M. Noodle Quality Affected by Different Cereal Starches. J. Food Eng. 2010, 97(2), 135–143. DOI: 10.1016/j.jfoodeng.2009.10.002.
   Google Scholar
• Li, P. H.; Huang, C. C.; Yang, M. Y.; Wang, C. C. R. Textural and Sensory Properties of Salted Noodles Containing Purple Yam Flour. Food Res. Int. 2012, 47(2), 223–228. DOI: 10.1016/j.foodres.2011.06.035.
   Google Scholar
• Gulia, N.; Dhaka, V.; Khatkar, B. S. Instant Noodles: Processing, Quality, and Nutritional Aspects. Crit. Rev. Food Sci. Nutr. 2014, 54(10), 1386–1399. DOI: 10.1080/10408398.2011.638227.
   Google Scholar
• Belderok, B.; Mesdag, H.; Donner, D. A. Bread-Making Quality of Wheat; Springer: New York, 2000.
   Google Scholar
• Toyokawa, H.; Rubenthaler, G. L.; Powers, J. R.; Schanus, E. G. Japanese Noodle Qualities. II. Starch Components. Cereal Chem. 1989, 66(4), 387–391.
   Google Scholar
• Šramková, Z.; Gregová, E.; Šturdík, E. Chemical Composition and Nutritional Quality of Wheat Grain. Acta Chim. Slovaca. 2009, 2(1), 115–138.
   Google Scholar
• Shewry, P. R.; Tatham, A. S.; Barro, F.; Barcelo, P.; Lazzeri, P. Biotechnology of Breadmaking: Unravelling and Manipulating the Multi‐protein Gluten Complex. Bio/Technology. 1995, 13, 1185–1190.
   Google Scholar
• Shewry, P. R.; Halford, N. G. Cereal Seed Storage Proteins: Structures, Properties and Role in Grain Utilization. J. Exp. Bot. 2002, 53(370), 947–958. DOI: 10.1093/jexbot/53.370.947.
   Google Scholar
• Li, M.; Dhital, S.; Wei, Y. Multilevel Structure of Wheat Starch and Its Relationship to Noodle Quality. Compr. Rev. Food Sci. Food Saf. 2017, 16, 1042–1055. DOI: 10.1111/1541-4337.12272.
   Google Scholar
• Kaur, A.; Singh, N.; Kaur, S.; Katyal, M.; Virdi, A. S.; Kaur, D.; Singh, A. M. Relationship of Various Flour Properties with Noodle Making Characteristics among Durum Wheat Varieties. Food Chem. 2015, 188, 517–526. DOI: 10.1016/j.foodchem.2015.05.009.
   Google Scholar
• Hoseney, R. C.;. Bread Baking. Cereal Foods World. 1994, 39, 180–183.
   Google Scholar
• Shelke, K.; Dick, J. W.; Holm, Y. R.; Loo, K. S. Chinese Wet Noodle Formulation: A Response Surface Methodology Study. Cereal Chem. 1990, 67(4), 338–342.
   Google Scholar
• Tanaka, H.; Nakata, N.; Osawa, M.; Tomita, M.; Tsujimoto, H.; Yasumuro, Y. Positive Effect of the High-molecular-weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat. Plant Breed. 2007, 57, 243–248.
   Google Scholar
• Oh, N. H.; Seib, P. A.; Deyoe, C. W.; Ward, A. B.; Noodle, I. Measuring the Textural Characteristics of Cooked Noodles. Cereal Chem. 1983, 60(6), 433–438.
   Google Scholar
• Oh, N. H.; Seib, P. A.; Chung, D. S. Effects of Processing Variables on Quality Characteristics of Dry Noodles. Cereal Chem. 1985c, 62(6), 437–440.
   Google Scholar
• Bellido, G. G.; Hatcher, D. W. Ultrasonic Characterization of Fresh Yellow Alkaline Noodles. Food Res. Int. 2010, 43(3), 701–708. DOI: 10.1016/j.foodres.2009.11.010.
   Google Scholar
• Kim, Y.; Kim, Y.; Bae, I. Y.; Lee, H. G.; Hou, G. G.; Lee, S. Utilization of Preharvest-dropped Apple Powder as an Oil Barrier for Instant Fried Noodles. LWT - Food Sci. Technol. 2013, 53(1), 88–93. DOI: 10.1016/j.lwt.2013.02.022.
   Google Scholar
• Hatcher, D. W.; Anderson, M. J.; Desjardins, R. G.; Edwards, N. M.; Dexter, J. E. Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles. Cereal Chem. 2002, 79(1), 64–71. DOI: 10.1094/CCHEM.2002.79.1.64.
   Google Scholar
• Wills, R.; Wootton, M. Sensory Perceptions by Koreans of Dry-Salted Wheat Noodles. J. Sci. Food Agric. 1997, 74(2), 156–160. DOI: 10.1002/(ISSN)1097-0010.
   Google Scholar
• Gulia, N.; Khatkar, B. S. Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles. J. Food Qual. 2013, 36(3), 181–189. DOI: 10.1111/jfq.2013.36.issue-3.
   Google Scholar
• Park, C. S.; Baik, B. K. Relationship between Protein Characteristics and Instant Noodle Making Quality of Wheat Flour. Cereal Chem. 2004, 81(2), 159–164. DOI: 10.1094/CCHEM.2004.81.2.159.
   Google Scholar
• Huang, S.; Morrison, W. R. Aspects of Proteins in Chinese and British Common (hexaploid) Wheats Related to Quality of White and Yellow Chinese Noodles. J. Cereal Sci. 1988, 8(2), 177–187. DOI: 10.1016/S0733-5210(88)80028-6.
   Google Scholar
• Huang, S.; Yun, S.-H.; Quail, K.; Moss, R. Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread. J. Cereal Sci. 1996, 24(2), 179–185. DOI: 10.1006/jcrs.1996.0051.
   Google Scholar
• Asenstorfer, R. E.; Appelbee, M. J.; Mares, D. J. Impact of Protein on Darkening in Yellow Alkaline Noodles. J. Agric. Food Chem. 2010, 58, 4500–4507. DOI: 10.1021/jf904232p.
   Google Scholar
• Moss, H. J.; Miskelly, D. M.; Moss, R. The Effect of Alkaline Conditions on the Properties of Wheat Flour Dough and Cantonese-style Noodles. J. Cereal Sci. 1986, 4(3), 261–268. DOI: 10.1016/S0733-5210(86)80028-5.
   Google Scholar
• Yamauchi, H.; Ito, M.; Nishio, Z.; Tabiki, T.; Kim, S. J.; Hashimoto, N.; Hideho Miura, H. I. Z. Effects of High-molecular-weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-isogenic Lines. Food Sci. Technol. Res. 2007, 13(3), 227–234. DOI: 10.3136/fstr.13.227.
   Google Scholar
• Bushuk, W.;. Wheat Breeding for End-product Use. Euphytica. 1998, 100, 137–145. DOI: 10.1023/A:1018368316547.
   Google Scholar
• Oh, N. H.; Seib, P. A.; Ward, A. B.; Deyoe, C. W. Noodles. IV. Influence of Flour Protein, Extraction Rate, Particle Size and Starch Damage on the Quality Characteristics of Dry Noodles. Cereal Chem. 1985a, 62(6), 441–446.
   Google Scholar
• Crosbie, G. B.;. The Relationship between Starch Swelling Properties, Paste Viscosity and Boiled Noodle Quality in Wheat Flours. J. Cereal Sci. 1991, 13, 145–150. DOI: 10.1016/S0733-5210(09)80031-3.
   Google Scholar
• Oda, M.; Yasuda, Y.; Okazaki, S.; Yamauchi, Y.; Yokoyama, Y. A Method of Flour Quality Assessment for Japanese Noodles. Cereal Chem. 1980, 57, 253–254.
   Google Scholar
• Bhattacharya, M.; Corke, H. Selection of Desirable Starch Pasting Properties in Wheat for Use in White Salted or Yellow Alkaline Noodles. Cereal Chem. 1996, 73(6), 721–728.
   Google Scholar
• Matsuo, R. R.; Irvine, G. N. Effect of Gluten on the Cooking Quality of Spaghetti. Cereal Chem. 1970, 47, :173–180.
   Google Scholar
• Aalami, M.; Rao, U.; Leelavathi, K. Physicochemical and Biochemical Characteristics of Indian Durum Wheat Varieties: Relationship to Semolina Milling and Spaghetti Making Quality. Food Chem. 2007, 102(4), 993–1005. DOI: 10.1016/j.foodchem.2006.06.052.
   Google Scholar
• Ding, X. L.; Zheng, J. X. Steamed Bread and Noodles in China. In Proceedings conference cereals international; Martin, D.J., Wrigley, C.W. Eds., Royal Australian Chemistry Institute: Melbourne, 1991; pp 35e40.
   Google Scholar
• Dexter, J. E.; Preston, K. R.; Martin, D. G.; Gander, E. J. The Effects of Protein Content and Starch Damage on the Physical Dough Properties and Bread-making Quality of Canadian Durum Wheat. J. Cereal Sci. 1994, 20, 139–151. DOI: 10.1006/jcrs.1994.1054.
   Google Scholar
• Ruan, R. R.; Wang, X.; Chen, P. L.; Fulcher, R. G.; Pesheck, P.; Chakrabarti, S. Study of Water in Dough Using Nuclear Magnetic Resonance. Cereal Chem. 1999, 76(2), 231–235. DOI: 10.1094/CCHEM.1999.76.2.231.
   Google Scholar
• Hatcher, D. W.; Edwards, N. M.; Dexter, J. E. Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics. Cereal Chem. 2008, 85(3), 425–432. DOI: 10.1094/CCHEM-85-3-0425.
   Google Scholar
• Oh, N. H.; Seib, P. A.; Deyoe, C. W.; Ward, A. B. Noodles. II. The Surface Firmness of Cooked Noodles from Soft and Hard Wheat Flours. Cereal Chem. 1985b, 62, 431–436.
   Google Scholar
• Seib, P. A.; Liang, X.; Guan, F.; Liang, Y. T.; Yang, H. C. Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours. Cereal Chem. 2000, 77, 816–822. DOI: 10.1094/CCHEM.2000.77.6.816.
   Google Scholar
• Hatcher, D. W.; Kruger, J. E.; Anderson, M. J. Influence of Water Absorption on the Processing and Quality of Oriental Noodles. Cereal Chem. 1999, 76, 566–572. DOI: 10.1094/CCHEM.1999.76.4.566.
   Google Scholar
• Dexter, J. E.; Matsuo, R. R.; Morgan, B. C. Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics. J. Food Sci. 1983, 48, 1545–1551, 1559.
   Google Scholar
• Malcolmson, L. J.; Mastuo, R. R. Effects of Cooking Water Composition on Stickiness and Cooking Loss of Spaghetti. Cereal Chem. 1993, 70(3), 272–275.
   Google Scholar
• Rho, K. L.; Seib, P. A.; Chung, O. K.; Deyoe, C. W. Noodles. VII. Investigating the Surface Firmness of Cooked Dry Oriental Noodles Made from Hard Wheat Flours. Cereal Chem. 1988, 65, 320–326.
   Google Scholar
• Kubomura, K.;. Instant Noodles in Japan. Cereal Foods World. 1998, 43, 194–197.
   Google Scholar
• Salovaara, H.;. Effect of Partial Sodium Chloride Replacement by Other Salts on Wheat Dough Rheology and Breadmaking. Cereal Chem. 1982, 59, 422–426.
   Google Scholar
• Galal, A. M.; Varriano-Marston, E.; Jhonson, J. A. Rheological Dough Properties as Affected by Organic Acids and Salt. Cereal Chem. 1978, 55, 683–691.
   Google Scholar
• Danno, G.; Hoseney, R. C. Effect of Sodium Chloride and Sodium Dodecyl Sulfate on Mixograph Properties. Cereal Chem. 1982, 59, 202–204.
   Google Scholar
• Fu, X.; Huang, B.; Feng, F. Shelf Life of Fresh Noodles as Affected by the Food Grade Monolaurin Microemulsion System. J. Food Process Eng. 2008, 31(5), 619–627. DOI: 10.1111/jfpe.2008.31.issue-5.
   Google Scholar
• Ye, Y.; Zhang, Y.; Yan, J.; Zhang, Y.; He, Z.; Huang, S.; Quail, K. J. Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White Noodles. Cereal Chem. 2009, 86(4), 477–485. DOI: 10.1094/CCHEM-86-4-0477.
   Google Scholar
• Mousia, Z.; Edherly, S.; Pandiella, S.; Webb, C. Effect of Wheat Pearling on Flour Quality. Food Res. Int. 2004, 37(5), 449–459. DOI: 10.1016/j.foodres.2004.02.012.
   Google Scholar
• Park, C. S.; Baik, B. K. Significance of Amylose Content of Wheat Starch on Processing and Textural Properties of Instant Noodles. Cereal Chem. 2004b, 81, 521–526. DOI: 10.1094/CCHEM.2004.81.4.521.
   Google Scholar
• Kweon, M.; Slade, L.; Levine, H. Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-based Food Processes as Well as in Wheat Breeding. A Review. Cereal Chem. 2011, 88, 537–552. DOI: 10.1094/CCHEM-07-11-0092.
   Google Scholar
• Hou, G.;. Oriental Noodles. Adv. Food Nut. Res. 2001, 43, 143–193.
   Google Scholar
• Yun, S.-H.; Rema, G.; Quail, K. Instrumental Assessments of Japanese White Salted Noodle Quality. J. Sci. Food Agric. 1997, 74, 81–88.
   Google Scholar
• Morris, C. F.; Jeffers, H. C.; Engle, D. A. Effect of Processing, Formula and Measurement Variables on Alkaline Noodle Color-toward an Optimized Laboratory System. Cereal Chem. 2000, 77(1), 77–85. DOI: 10.1094/CCHEM.2000.77.1.77.
   Google Scholar
• Moss, R.; Gore, P. J.; Murray, I. C. The Influence of Ingredients and Processing Variables on the Quality and Microstructure of Hokien, Cantonese and Instant Noodles. Food Microstruct. 1987, 159(9), 63–74. US Patent 5,727.
   Google Scholar
• Terada, M.; Minant, J.; Yamamoto, T. Rheological Properties of Dough Made from Flour Exposed to Gaseous Ammonia. Cereal Chem. 1981, 76, 614–620.
   Google Scholar
• Dexter, J. E.; Matsuo, R. R. The Effect of Gluten Protein Fractions on Pasta Dough Rheology and Spaghetti-making Quality. Cereal Chem. 1978, 55, 44–57.
   Google Scholar
• Hou, G.; Kruk, M. Quality Assessment of Common Instant Noodles. Int. Food Res. J. 1998b, 19, 309–313.
   Google Scholar
• Sawataria, Y.; Sugiyamab, H.; Suzukib, Y.; Hanaokab, A.; Saitoc, K.; Yamauchic, H.; Okadad, S.; Yokotaa, A. Development of Fermented Instant Chinese Noodle Using Lactobacillus Plantarum. Food Microbiol. 2005, 22, 539–546. DOI: 10.1016/j.fm.2005.01.004.
   Google Scholar
• Hatcher, D. W.; Anderson, M. J.; Desjardins, R. G.; Dexter, J. E. Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles. Cereal Chem. 2009, 79(1), 64–71. DOI: 10.1094/CCHEM.2002.79.1.64.
   Google Scholar
• Egan, H.; Kirk, R. S.; Sawyer, S. Pearson’s Chemical Analysis Of’ Foods;8th ed.; Churchill Livingstone: London, 1981; pp 71–72.
   Google Scholar
• FAO/WHO. Standard for Instant Noodles. Codex Stan 249-2006 Adopted in 2006. Amendment, Japan, 2016.
   Google Scholar
• Kruger, J. E.; Matsuo, R. R.; Preston, K. C. A Comparison of Methods for the Prediction of Cantonese Noodle Colour. J. Plant Sci. 1992, 72, 1021–1029.
   Google Scholar
• Hung, P. V.; Hatcher, D. W. Ultra-performance Liquid Chromatography (UPLC) Quantification of Carotenoids in Durum Wheat: Influence of Genotype and Environment in Relation to the Colour of Yellow Alkaline Noodles (YAN). Food Chem. 2011, 125(4), 1510–1516. DOI: 10.1016/j.foodchem.2010.10.078.
   Google Scholar
• Asenstorfer, R. E.; Wang, Y.; Mares, D. J. Chemical Structure of Flavonoid Compounds in Wheat (triticum Aestivum L.) Flour that Contribute to the Yellow Colour of Asian Alkaline Noodles. J. Cereal Sci. 2006, 43, 108–119. DOI: 10.1016/j.jcs.2005.09.001.
   Google Scholar
• Sung, Y. S.; Sung, K. K. Cooking Properties of Dry Noodles Prepared from HRWWW and HRW-ASW Wheat Flour Blends. Korean J. Food Sci. Tech. 1993, 25, 232–237.
   Google Scholar
• Totani, N.; Tateishi, S.; Chiue, H.; Mori, T. Colour and Chemical Properties of Oil Used for Deep Frying on a Large Scale. J. Oleo Sci. 2012, 61(3), 121–126.
   Google Scholar
• Fennema, O. R. Food Chemistry, 7th ed.; Marcel Dekker Inc.: New York, 1985.
   Google Scholar
• Corley, R. H. V.; Tinker, P. B. The Oil Palm, 4th ed.; Blackwell Science: Oxford: Malden MA, 2003; pp 562.
   Google Scholar
• De Lorgeril, M.; Salen, P. Alpha-linolenic Acid and Coronary Heart Disease. Nutr. Metab. Cardiovasc. Dis. 2012, 14, 162–169.
   Google Scholar
• Godswill, N.; Constant, L. B.; Martin, B. J.; Kingsley, T.; Albert, D. J.; Thierry, K. S.; Emmanuel, Y. Effects of Dietary Fatty Acids on Human Health : Focus on Palm Oil from Elaeis Guineensis Jacq. And Useful Recommendations. Food Public Health. 2016, 6(3), 75–85.
   Google Scholar
• Ahmad Tarmizi, A. H.; Deep-fat Frying Novel Strategy for Lowering Oil Uptake and Minimizing Oil Quality Deterioration. Ph.D. thesis. Department of Food and Nutritional Sciences, University of Reading, UK, 2012.
   Google Scholar
• Haizam, A.; Tarmizi, A.; Palm, M.; Board, O.; Ismail, R.; Palm, M. Effect of Frying on the Palm Oil Quality Attributes – A Review. J. Oil Palm Res. 2016, 28(2), 143–153. DOI: 10.21894/jopr.2016.2802.01.
   Google Scholar
• Hara, E.; Ogawa, Y.; Totani, Y. Evaluation of Heat-deteriorated Oils (part I): TLC-FID Method for Determining Polar Compounds Content. J. Oleo Sci. 2006, 55, 167–172. DOI: 10.5650/jos.55.167.
   Google Scholar
• Warner, K. Evaluation of Lipid Quality and Stability. In Food Lipids and Health; McDonald, R.E., Min, D.B., Eds.; Marcel Dekker: New York, NY, 1996; pp 345–369.
   Google Scholar
• Sulieman, A. E. R. M.; EL-Makhzangy, A.; Ramadan, M. F. Antiradical Performance and Physicochemical Characteristics of Vegetable Oils upon Frying of French Fries: A Preliminary Comparative Study. J. Food Lipids. 2006, 13(3), 259–276. DOI: 10.1111/j.1745-4522.2006.00050.x.
   Google Scholar
• Berger, K. G. Good Practice in Frying. The Use of Palm Oil in Frying; Malaysia Palm Oil Council: Selangor, Malaysia, 2005; pp 34.
   Google Scholar
• Ahmad Tarmizi, A. H.; Ismail, R. Versatility of Palm-based Oils for Industrial Frying. Palm Oil Developments No. 60. 2014, 10–13, 20–23.
   Google Scholar
• Ahmad Tarmizi, A. H.; Niranjan, K. Combination of Moderate Vacuum Frying with High Vacuum Drainage - Relationship between Process Conditions and Oil Uptake. Food Bioprocess. Eng. 2013, 6((10)), 2600–2608. DOI: 10.1007/s11947-012-0921-7.
   Google Scholar
• Wang, L.; Hou, G. G.; Hsu, Y. H.; Zhou, L. Effect of Phosphate Salts on the Korean Non-fried Instant Noodle Quality. J. Cereal Sci. 2011, 54(3), 506–512. DOI: 10.1016/j.jcs.2011.09.008.
   Google Scholar
• Ismail, R.; Badri, M. Oil Absorption, Polymer and Polar Compounds Formation during Deep-fat Frying of French Fries in Vegetable Oils. Palm Oil Dev. 2003, 38, 11–15.
   Google Scholar
• Nallusamy, S.; The Role of Palm Oil in the Snack Food Industry. Paper presented at the International Palm Oil Trade Fair and Seminar, Kuala Lumpur, Malaysia, 2006.
   Google Scholar
• Ismail, R.; Ahmad Tarmizi, A. T.; Minal, J. Palm Oil - the Healthier Choice for Fast Food Industries. Palm Oil Dev. 2005, 43(16–19), 28.
   Google Scholar
• Matthäus, B.;. Use of Palm Oil for Frying in Comparison with Other High-stability Oils. Eur. J. Lipid Sci. Technol. 2007, 109(4), 400–409. DOI: 10.1002/(ISSN)1438-9312.
   Google Scholar
• Nurkhuzaiah, K.; Babji, A. S.; Wan Rosli, W. I.; FOO, S. P. Tocopherol and Tocotrienol Contents of Chicken Nuggets Blended with Red Palm Oils before and after Frying. J. Oil Palm Res. 2015, 27(1), 82–89.
   Google Scholar
• Husniati, A. F. D.;. Effect of the Addition of Glucomannan to the Quality of Composite Noodle Prepared from Wheat and Fermented Cassava Flours. J. Basic Appl. Sci. Res. 2013, 3(1), 1–4.
   Google Scholar
• Sayed, H. S.; Hassan, N. M. M.; Ei, M. H. A. The Effect of Using Onion Skin Powder as a Source of Dietary Fiber and Antioxidants on Properties of Dried and Fried Noodles. Curr. Sci. Int. 2014, 3(4), 468–475.
   Google Scholar
• Dobarganes, M. C.; Marquez-ruiz, G.; Perez-Camino, M. C. Thermal Stability and Frying Performance of Genetically Modified Sunflower Seed (helianthus Annus L.) Oils. J. Agric. Food Chem. 1993, 41(4), 678–681. DOI: 10.1021/jf00028a033.
   Google Scholar
• Yu, L. J.; Ngadi, M. O. Rheological Properties of Instant Fried Noodle Dough as Affected by Some Ingredients. J. Sci. Food Agric. 2006, 86(4), 544–548. DOI: 10.1002/(ISSN)1097-0010.
   Google Scholar
• Choy, A. L.; Hughes, J. G.; Small, D. M. The Effects of Microbial Transglutaminase, Sodium Stearoyl Lactylate and Water on the Quality of Instant Fried Noodles. Food Chem. 2010, 122(4), 957–964. DOI: 10.1016/j.foodchem.2009.10.009.
   Google Scholar
• Choy, A. L.; May, B. K.; Small, D. M. The Effects of Acetylated Potato Starch and Sodium Carboxymethyl Cellulose on the Quality of Instant Fried Noodles. Food Hydrocolloids. 2012, 26(1), 2–8. DOI: 10.1016/j.foodhyd.2011.02.001.
   Google Scholar
• Hymavathi, T. V.; Spandana, S.; Sowmya, S. Effect of Hydrocolloids on Cooking Quality, Protein and Starch Digestibility of Ready-to-cook Gluten Free Extruded Product. Cigr J. 2014, 16(2), 119–125.
   Google Scholar
• Lee, S.; Bae, I. Y.; Jung, J. H.; Jang, K. I.; kim, Y. W.; Lee, H. G. Physicochemical, Textural and Noodle-making Properties of Wheat Dough Containing Alginate. J. Texture Stud. 2008, 39(4), 393–404. DOI: 10.1111/j.1745-4603.2008.00149.x.
   Google Scholar
• Impaprasert, R.; Piyarat, S.; Sophontanakij, N.; Sakulnate, N. Rehydration and Textural Properties of Dried Konjac Noodles : Effect of Alkaline and Some Gelling Agents. Horticulturae. 2017, 3(20), 1–10.
   Google Scholar
• Belton, P. S.;. On the Elasticity of Wheat Gluten. J. Cereal Sci. 1999, 29, 103–107.
   Google Scholar
• Gatade, A. A.; Sahoo, A. K. Effect of Additives and Steaming on Quality of Air Dried Noodles. J. Food Sci. Technol. 2015, 52(12), 395–402. DOI: 10.1007/s13197-015-2013-y.
   Google Scholar
• Shiau, S.-Y.-Y. U.;. Effects of Emulsifiers on Dough Rheological Properties and the Texture of Extruded Noodles. J. Texture Stud. 2004, 35(1), 93–103. DOI: 10.1111/j.1745-4603.2004.tb00824.x.
   Google Scholar
• Motoki, M.; Seguro, K. Transglutaminase and Its Use for Food Processing. Trends Food Sci. Technol. 1998, 9(5), 204–210. DOI: 10.1016/S0924-2244(98)00038-7.
   Google Scholar
• Crosbie, G. B.; Ross, A. S. Asian Wheat Flour Noodles. In Encyclopedia of Grain Science, 1st ed.; Wrigley, C., Corke, H., Walker, C.E., Eds.; Elsevier Academic Press: Oxford, 2004; Vol. 2, pp 304–312.
   Google Scholar
• Cato, L.; Halmos, A. L.; Small, D. M. Impact of β-amylases on Quality Characteristics of Asian White Salted Noodles Ade from Australian White Wheat Flour. Cereal Chem. 2006, 83(5), 491–497. DOI: 10.1094/CC-83-0491.
   Google Scholar
• Rosyid, T. A.; Karim, R.; Adzahan, N. M.; Gazali, F. M. Antibacterial Activity of Several Malaysian Leaves Extracts on the Spoilage Bacteria of Yellow Alkaline Noodles. Afr. J. Microbiol. Res. 2011, 5, 898–904. DOI: 10.5897/AJMR10.762.
   Google Scholar
• Dobraszczyk, B. J.; Ainsworth, P.; Ibanoglu, S.; Bouchon, P. Baking, Extrusion and Frying. In Food Processing Handbook; Brennan, J.G., Ed.; Wiley-VCH: Weinheim. 2005. 237–290.DOI: 10.1002/3527607579.ch8.
   Google Scholar
• U.S. Food and Drug Administration. Code of Federal Regulations Title 21. www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=139.150 (accessed Dec 21, 2017).
   Google Scholar
• Dendy, D. A. V.;. Composite Flour-past, Present, and Future: A Review with Special Emphasis on the Place of Composite Flour in the Semi-arid Zones. Util. Sorghum Millets. 1992, 502, 67–73.
   Google Scholar
• Nwanekezi, E. C.;. Composite Flours for Baked Products and Possible Challenges – A Review. Niger. Food J. 2013, 31(2), 8–17. DOI: 10.1016/S0189-7241(15)30071-0.
   Google Scholar
• Okaka, J. C.; Isieh, M. I. Development and Quality Evaluation of Cowpea-biscuits. Niger. Food J. 1990, 8, 56–62.
   Google Scholar
• FAO. Sorghum and Millets in Human Nutrition. 1995. http://www.fao.org/docrep/T0818e/T0818E00.htm#Contents (accessed Jun 8, 2017).
   Google Scholar
• Baldo, B. A.; Wrigley, C. W. Allergies to Cereals. Adv. Cereal Sci. Technol. 1984, 6, 289–356.
   Google Scholar
• Seibel, W. Composite flours. In Future of Flour: A Compendium of Flour Improvement; Popper, L., Ed.;  Hamburg, Germany: Verlag AgriMedia, 2006; pp 193–198.
   Google Scholar
• Faure, J. C. Sorghum and Maize Pasta and Extruded Products. In Utilization of Sorghum and Millets; Gomez, M.I., House, L.R., Rooney, L.W., Dendy, D.A.V., Eds.; International Crops Research Institute for the Semi- Arid Tropics: Patancheru, A.P. 502 324, India, 1992; pp 75–82.
   Google Scholar
• Ramli, S.; Alkarkhi, A. F. M.; Yong, Y. S.; Min-Tze, L.; Easa, A. M. Effect of Banana Pulp and Peel Flour on Physicochemical Properties and in Vitro Starch Digestibility of Yellow Alkaline Noodles. Intl. J. Food Sci Nutr. 2009, 60(S4), 326–340. DOI: 10.1080/09637480903183503.
   Google Scholar
• Chang, H. C.; Wu, L. ‐. C. Texture and Quality Properties of Chinese Fresh Egg Noodles Formulated with Green Seaweed (monostroma Nitidum) Powder. J. Food Sci. 2008, 73(8), S398–S404. DOI: 10.1111/j.1750-3841.2008.00912.x.
   Google Scholar
• Li, L.; Easa, A.; Liong, M.; Tan, T.; Foo, W. The Use of Microbial Transglutaminase and Soy Protein Isolate to Enhance Retention of Capsaicin in Capsaicin-enriched Layered Noodles. Food Hydrocolloids. 2013, 30(2), 495–503. DOI: 10.1016/j.foodhyd.2012.07.017.
   Google Scholar
• Yoengongbuddhagal, S.; Noomhorm, A. Effect of Raw Material Preparation on Rice Vermicelli Quality. Starch – Stärke. 2002, 54(11), 534–539. DOI: 10.1002/1521-379X(200211)54:11<534::AID-STAR534>3.0.CO;2-O.
   Google Scholar
• Hormdok, R.; Noomhorm, A. Hydrothermal Treatments of Rice Starch for Improvement of Rice Noodle Quality. LWT - Food Sci. Technol. 2007, 40(10), 1723–1731. DOI: 10.1016/j.lwt.2006.12.017.
   Google Scholar
• Oladunmoye, O. O.; Aworh, O. C.; Maziya-Dixon, B.; Erukainure, O. L.; Elemo, G. N. Chemical and Functional Properties of Cassava Starch, Durum Wheat Semolina Flour, and Their Blends. Food Sci. Nutr. 2014, 2(2), 132–138. DOI: 10.1002/fsn3.110.
   Google Scholar
• Tharise, N.; Julianti, E.; Nurminah, M. Evaluation of Physico-chemical and Functional Properties of Composite Flour from Cassava, Rice, Potato, Soybean and Xanthan Gum as Alternative of Wheat Flour. Int. Food Res. J. 2014, 21(4), 641–1649.
   Google Scholar
• Xu, Y.; Hall, C.; Wolf-Hall, C. Antifungal Activity Stability of Flaxseed Protein Extract Using Response Surface Methodology. J. Food Sci. 2008, 73(1), 9–14. DOI: 10.1111/j.1750-3841.2007.00576.x.
   Google Scholar
• Rubilar, M.; Gutiérrez, C.; Verdugo, M.; Shene, C.; Sineiro, J. Flaxseed as a Source of Functional Ingredients. J. Soil Sci. Plant Nutr. 2010, 10(3), 373–377. DOI: 10.4067/S0718-95162010000100010.
   Google Scholar
• Wu, K.; Dai, S.; Gan, R.; Corke, H.; Zhu, F. Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches. Food Bioprocess. Technol. 2016, 9(8), 1408–1421. DOI: 10.1007/s11947-016-1730-1.
   Google Scholar
• Gunaratne, A.; Corke, H. Gelatinizing, Pasting, and Gelling Properties of Potato and Amaranth Starch Mixtures. Cereal Chem. 2007, 84(1), 22–29. DOI: 10.1094/CCHEM-84-1-0022.
   Google Scholar
• Zhu, F.; Corke, H. Gelatinization, Pasting, and Gelling Properties of Sweet Potato and Wheat Starch Blends. Cereal Chem. 2011, 88, 302–309. DOI: 10.1094/CCHEM-10-10-0145.
   Google Scholar
• Jacobson, M. R.; Obanni, M.; Bemiller, J. N. Retrogradation of Starches from Different Botanical Sources. Cereal Chem. 1997, 74, 571–578. DOI: 10.1094/CCHEM.1997.74.5.511.
   Google Scholar
• Yao, Y.; Zhang, J.; Ding, X. Retrogradation of Starch Mixtures Containing Rice Starch. J. Food Sci. 2003, 68(1), 260–265. DOI: 10.1111/jfds.2003.68.issue-1.
   Google Scholar
• Akanbi, T. O.; Nazamid, S.; Adebowale, A. A.; Farooq, A.; Olaoye, A. O. Breadfruit Starch-wheat Flour Noodles: Preparation, Proximate Compositions and Culinary Properties. Int. Food Res. J. 2011, 18, 1283–1287.
   Google Scholar
• Yadav, B.; Yadav, R.; Kumari, M.; Khatkar, B. Studies on Suitability of Wheat Flour Blends with Sweet Potato, Colocasia and Water Chestnut Flours for Noodle Making. LWT - Food Sci. Technol. 2014, 57(1), 352–358. DOI: 10.1016/j.lwt.2013.12.042.
   Google Scholar
• Charles, A.; Huang, T.; Lai, P.; Chen, C.; Lee, P.; Chang, Y. Study of Wheat Flour–Cassava Starch Composite Mix and the Function of Cassava Mucilage in Chinese Noodles. Food Hydrocolloids. 2007, 21(3), 368–378. DOI: 10.1016/j.foodhyd.2006.04.008.
   Google Scholar
• Wang, L.; Guo, J.; Wang, R.; Shen, C.; Li, Y.; Luo, X.; Chen, Z. Studies on Quality of Potato Flour Blends with Rice Flour for Making Extruded Noodles. Cereal Chem. J. 2016, 93(6), 593–598. DOI: 10.1094/CCHEM-05-16-0147-R.
   Google Scholar
• Wang, M.; Chen, C.; Sun, G.; Wang, W.; Fang, H. Effects of Curdlan on the Color, Syneresis, Cooking Qualities, and Textural Properties of Potato Starch Noodles. Starch – Stärke. 2010, 62(8), 429–434. DOI: 10.1002/star.201000007.
   Google Scholar
• Juliano, B. O.; Sakurai, J. Miscellaneous Rice Products. In Rice: Chemistry and Technology, 2nd ed.; Julaino, B.O., Ed.; AACC. Rodriguez-Garcia, M E: St. Paul, Minnesota, 1985; pp 592–599.
   Google Scholar
• Liu, R.; Xing, Y.; Zhang, Y.; Zhang, B.; Jiang, X.; Wei, Y. Effect of Mixing Time on the Structural Characteristics of Noodle Dough under Vacuum. Cereal Chem. 2015, 188, 328–336.
   Google Scholar
• Wieser, H.;. Chemistry of Gluten Proteins. Food Microbiol. 2007, 24, 115–119. DOI: 10.1016/j.fm.2006.07.004.
   Google Scholar
• Vassilis, K.;. Microstructure of Hydrated Gluten Network. Food Res. Int. 2011, 44, 2582–2586. DOI: 10.1016/j.foodres.2011.06.021.
   Google Scholar
• Li, Y.; Chen, Y.; Li, S.; Gao, A.; Dong, S. Structural Changes of Protein in Fresh Noodles during Their Processing. Int. J. Food Prop. 2017. DOI: 10.1080/10942912.2017.1295253.
   Google Scholar
• Azudin, M. N. Screening of Australian Wheat for the Production of Instant Noodles. In Pacific People and Their Foods; Blakeney, A.B., O’Brien, L., Eds.; American Association of Cereal Chemists: St Paul, MN, 1998; pp 101–121.
   Google Scholar
• Rosell, C. M.; Rojas, J. A.; Benedito de Barber, C. Influence of Hydrocolloids on Dough Rheology and Bread Quality. Food Hydrocolloids. 2001, 15, 75–81. DOI: 10.1016/S0268-005X(00)00054-0.
   Google Scholar
• Aussenac, T.; Carceller, J. L.; Kleiber, D. Changes in SDS Solubility of Glutenin Polymers during Dough Mixing and Resting. Cereal Chem. 2001, 78, 39–45. DOI: 10.1094/CCHEM.2001.78.1.39.
   Google Scholar
• Pronyk, C.; Cenkowski, S.; Muir, W. E.; Lukow, O. M. Effects of Superheated Steam Processing on the Textural and Physical Properties of Asian Noodles. Drying Technol. 2008, 26(2), 192–203. DOI: 10.1080/07373930701831382.
   Google Scholar
• Chakrabartibell, S.; Bergström, J. S.; Lindskog, E.; Sridhar, T. Computational Modelling of Dough Sheeting and Physical Interpretation of the Non-Linear Rheological Behaviour of Wheat Flour Dough. J. Food Eng. 2010, 100, 278–288. DOI: 10.1016/j.jfoodeng.2010.04.010.
   Google Scholar
• Mellema, M.;. Mechanism and Reduction of Fat Uptake in Deep-fat Fried Foods. Trends Food Sci. Technol. 2003, 14(9), 364–373. DOI: 10.1016/S0924-2244(03)00050-5.
   Google Scholar
• Dhital, S.; Shrestha, A. K.; Gidley, M. J. Effect of Cryo-milling on Starches: Functionality and Digestibility. Food Hydrocolloids. 2010, 24, 152–163. DOI: 10.1016/j.foodhyd.2009.08.013.
   Google Scholar
• Ye, X.; Sui, Z. Physicochemical Properties and Starch Digestibility of Chinese Noodles in Relation to Optimal Cooking Time. Int. J. Biol. Macromol. 2016, 84, 428–433. DOI: 10.1016/j.ijbiomac.2015.12.054.
   Google Scholar
• Dana, D.; Saguy, I. S. Review: Mechanism of Oil Uptake during Deep-fat Frying and the Surfactant Effect-theory and Myth. Adv. Colloid Interface Sci. 2006, 128(130), 267–272. DOI: 10.1016/j.cis.2006.11.013.
   Google Scholar
• Tomasevic, A. V.; Siler-Marinkovic, S. Methanolysis of Used Frying Oil. Fuel Process. Technol. 2003, 81, 1–6. DOI: 10.1016/S0378-3820(02)00096-6.
   Google Scholar
• Bensmira, M.; Jiang, B.; Nsabimana, C.; Jian, T. Effect of Lavender and Thyme Incorporation in Sunflower Seed Oil on Its Resistance to Frying Temperatures. Food Res. Int. 2007, 40(3), 341–346. DOI: 10.1016/j.foodres.2006.10.004.
   Google Scholar
• Chang, S. S.; Peterson, R. J.; Ho, C. T. Chemistry of Deep Fat Fried Flavor. In Lipids as a Source of Flavour; Supton, M.K., Ed.; ACS Symposium Series, Washington DC: ACS, 1978; Vol. 75; pp 18–41.
   Google Scholar
• Mittelbach, M.; Enzelsberger, H. Transesterification of Heated Rapeseed Oil for Extending Diesel Fuel. J. Am. Oil Chem. Soc. 1999, 76(5), 545–550. DOI: 10.1007/s11746-999-0002-x.
   Google Scholar
• Gómez-Alonso, S.; Fregapane, G.; Salvador, M. D.; GORDON, M. H. Changes in Phenolic Composition and Antioxidant Activity of Vigin Olive during Frying. J. Agric. Food Chem. 2003, 51(3), 667–672. DOI: 10.1021/jf025932w.
   Google Scholar
• Romero, A.; Cuesta, C.; Sánchez-Muniz, F. J.; Cyclic, F. A. Monomers in High-oleic Acid Sunflower Oil and Extra Virgin Olive Oil Used in Repeated Frying of Fresh Potatoes. J. Am. Oil Chem. Soc. 2003, 80(5), 437–442. DOI: 10.1007/s11746-003-0717-x.
   Google Scholar
• Sánchez-Muniz, F. J.; BASTIDA, S. Frying Oil Discarding: Polar Content Vs. Oligomer Content Determination. Forum. Nutr. 2003, 56, 345–347.
   Google Scholar
• Inturrisi, L. Regulatory and Food Safety Requirements for Frying Oil Quality. AAOCS Biennial Meeting – Deep Frying Workshop, Newcastle, Australia 2013.
   Google Scholar
• Petersen, K. D.; Jahreis, G.; Buschstockfisch, M.; Fritsche, J. Chemical and Sensory Assessment of Deep-frying Oil Alternatives for the Processing of French Fries. Eur. J. Lipid Sci. Technol. 2013, 115(8), 935–945. DOI: 10.1002/ejlt.v115.8.
   Google Scholar
• Beaudry, R. M.;. Responses of Horticultural Commodities to Low Oxygen: Limits to the Expanded Use of Modified Atmosphere Packaging. HortTechnology. 2000, 10, 491–500. DOI: 10.21273/HORTTECH.10.3.491.
   Google Scholar
• Allahvaisi, S. Polypropylene in the Industry of Food Packaging, Polypropylene, In Dogan, F., Ed.; Shangha, China: InTech, 2012. ISBN: 978-953-51-0636-4. http://www.intechopen.com/books/polypropylene/polypropylene-in-the-industry-of-food-packaging
   Google Scholar
• Hailu, M.; Seyoum Workneh, T.; Belew, D. Effect of Packaging Materials on Shelf Life and Quality of Banana Cultivars (musa Spp.). J. Food Sci. Technol. 2014, 51(11), 2947–2963. DOI: 10.1007/s13197-012-0826-5.
   Google Scholar
• Mahajan, B. V. C.; Dhillon, W. S.; Kumar, M.; Singh, B. Effect of Different Packaging Films on Shelf Life and Quality of Peach under Super and Ordinary Market Conditions. J. Food Sci. Technol. 2015, 52(6), 3756–3762.
   Google Scholar
• Sebranek, G. J.; Neel, S. Rancidity and Antioxidants. WFLO Commodity Storage Manual. World Food Logistics Organization, 2008; pp 1–3.
   Google Scholar
• Morales, M. T.; Przybylski, R. Olive Oil Oxidation. In Handbook of Olive Oil: Analysis and Properties; Harwood, J., Aparicio, R., Eds.; Aspen Publishers: Gaithersburg, MD, 2008; Vol. 2000; pp 459–490.
   Google Scholar
• Luna, G.; Morales, M. T.; Aparicio, R. Changes Induced by UV Radiation during Virgin Olive Oil Storage. J. Agric. Food Chem. 2006, 54, 4790–4794. DOI: 10.1021/jf0529262.
   Google Scholar
• Coe, M. R.; LeClerc, J. A. Photochemical Studies of Rancidity. Oil Soap. 1934, 11(9), 189–190. DOI: 10.1007/BF02543355.
   Google Scholar
• Morgan, W. L. Retarding Rancidity: Colored Transparent Cellulose Wrappers. Ind. Eng. Chem. 1935, 27(11), 1287–1290. DOI: 10.1021/ie50311a013.
   Google Scholar
• Choy, A. L.; Morrison, P. D.; Hughes, J. G.; Marriott, P. J.; Small, D. M. Quality and Antioxidant Properties of Instant Noodles Enhanced with Common Buckwheat Flour. J. Cereal Sci. 2013, 57(3), 281–287. DOI: 10.1016/j.jcs.2012.11.007.
   Google Scholar
• Asenstorfer, R. E.; Appelbee, M. J.; Mares, D. J. Physical–Chemical Analysis of Non-polyphenol Oxidase (non-ppo) Darkening in Yellow Alkaline Noodles. J. Agric. Food Chem. 2009, 57(12), 5556–5562. DOI: 10.1021/jf900485b.
   Google Scholar
• Kratiger, A. F.; Law, C. N. The Effects of Adding NaCi and 2-mercaptoethanol and of Other Modifications to the SDS-sedimentation Test. In Gluten Proteins; Ushuk, W., Tkachuk, R., Eds.; AACC Inc.: St Paul, 1990; pp 156–169.
   Google Scholar
• Konik, C. M.; Miskelly, D. M.; Gras, P. W. Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles. Starch - Stärke. 1993, 45, 139–144. DOI: 10.1002/(ISSN)1521-379X.
   Google Scholar
• Baik, B. K.; Czuchajowska, Z.; Pomeranz, Y. Role and Contribution of Starch and Protein Contents and Quality to Texture Profile of Oriental Noodles. Cereal Chem. 1994, 71, 315–320.
   Google Scholar
• Hou, G.; Kruk, M.; Petrusich, J.; Colletto, K. Relationships between Flour Properties and Chinese Instant Fried Noodle Quality for Selected U.S. Wheat Flours and Chinese Commercial Noodle Flours. J. Chin. Cereal. Oils Assoc. 1997, 12(1), 7–13.
   Google Scholar
• Kovacs, M. I. P.; Poste, L. M.; Butler, G.; Woods, S. M.; Leisle, D.; Noll, J. S.; Dahlke, G. Durum Wheat Quality: Comparison of Chemical and Rheological Screening Test with Sensory Analysis. J. Cereal Sci. 1997, 25(1), 65–75. DOI: 10.1006/jcrs.1996.0069.
   Google Scholar
• Ross, A. S.; Ohm, J. B. Sheeting Characteristics of Salted and Alkaline Asian Noodle Doughs: Comparison with Lubricated Squeezing Flow Attributes. Cereal Foods World. 2006, 51, 191–196.
   Google Scholar
• Ross, A. S.; Crosbie, G. B. Effects of Flour Characteristics on Noodle Texture. In Asian Noodles: Science, Technology, and Processing; Hou, G.G., Ed.; Wiley: New Jersey, 2010; pp 313–330.
   Google Scholar
• Chewangkul, L.; Naivikul, O.; Garnjanagoonchorn, W.; Oates, C. G.; Siroth, K.; Suwonsichon, T. Microstructural Changes in Instant Noodles during Production via Triple Staining and Confocal Laser Scanning Electron Microscopy. Kasetsart J (Nat. Sci.). 2001, 35, 311–317.
   Google Scholar
• Diep, S.; Daugelaite, D.; Strybulevych, A.; Scanlon, M.; Page, J.; Hatcher, D. Use of Ultrasound to Discern Differences in Asian Noodles Prepared across Wheat Classes and between Varieties. Can. J. Plant Sci. 2014, 94, 1–10. DOI: 10.4141/cjps2013-043.
   Google Scholar
• St. Angelo, A. J.; Vercellotti, J.; Jacks, T.; Legendre, M. Lipid Oxidation In Foods. Crit. Rev. Food Sci. Nutr. 1996, 36(3), 175–224. DOI: 10.1080/10408399609527723.
   Google Scholar
• ÓGrady, M. N.; Monahan, F. J.; Brunton, N. P. Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle-mechanistic Studies. J. Food Sci. 2001, 66, 386–392. DOI: 10.1111/j.1365-2621.2001.tb16115.x.
   Google Scholar
• Chen, W.; Chiu, C. P.; Cheng, W. C.; Hsu, C. K.; Kuo, M. I. Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods. J. Food Drug Anal. 2013, 1, 58–65.
   Google Scholar
• Choe, E.; Min, D. B. Chemistry of Deep-Fat Frying Oils. J. Food Sci. 2007, 72(5), R77–R86. DOI: 10.1111/j.1750-3841.2007.00352.x.
   Google Scholar
• Cheung, H. F. R.; Morrison, P. D.; Small, D. M.; Marriott, P. J. Investigation of Folic Acid Stability in Fortified Instant Noodles by Use of Capillary Electrophoresis and Reversed-phase High Performance Liquid Chromatography. J. Chromatogr. A. 2008, 1213(1), 93–99. DOI: 10.1016/j.chroma.2008.09.098.
   Google Scholar
• Pinthus, E. J.; Saguy, S. I. Initial Interfacial Tension and Oil Uptake by Deep‐fat Fried Foods. J. Food Sci. 1994, 59(4), 804–807. DOI: 10.1111/jfds.1994.59.issue-4.
   Google Scholar
• China Industrial Standard. Instant Noodles, 1995. https://en.wikipedia.org/wiki/Chinese_National_Standards (accessed Jun 19, 2017).
   Google Scholar
• China National Standard. Hygienic Standard for Instant Noodle, 2003a. https://www.google.com.ng/?gws_rd=ssl#q=china+national+standard+2003 (accessed Jun 19, 2017).
   Google Scholar
• China National Standard. Determination of Moisture in Foods, 2003b. http://www.gbstandards.org/China_Food_Standards/Standards_search.asp?word=Food Safety&gclid=CjwKEAjw7J3KBRCxv93Q3KSukXQSJADzFzVS40-Qu6mWTmJjaqNh1lenWWZqrslcXLF8Ukzy43pnEhoCOYvw_wcB. (accessed Jun 19, 2017).
   Google Scholar
• China National Standard. Method for Determination of Fat in Foods, 2003c. https://www.google.com.ng/?gws_rd=ssl#q=chinese+national+standards+english (accessed Jun 19, 2017).
   Google Scholar
• Williams, P.; Norris, K. H.; AACC. Near-infrared Technology in the Agricultural and Food Industries; American Association of Cereal Chemists, Washington D.C., 1987.
   Google Scholar
• Chen, B.; Qian, Y.-C. Inspection of Oil Content in Instant Noodles by Near-infrared Reflection Spectroscopy. J. Jiangsu Univ. Sci. Technol. 1999, 20, 20–23.
   Google Scholar
• Chen, B.; Fang, R.-M.; Zhao, J.-W. Fast Detection of Oil Content in Instant Noodles by Near-infrared Reflection Spectroscopy. Trans. Chin. Soc. Agric. Mach. 2000, 31, 56–58.
   Google Scholar
• Chen, B.; Fu, X.; Lu, D. Improvement of Predicting Precision of Oil Content in Instant Noodles by Using Wavelet Transforms to Treat Near-infrared Spectroscopy. J. Food Eng. 2002, 53(4), 373–376. DOI: 10.1016/S0260-8774(01)00178-9.
   Google Scholar
• Lu, Y.-G.; Chen, J.; Li, X.-Q.; Wang, C.; Wei, -L.-L. Rapid Determination of Water and Oil Content in Instant Noodles by Fourier Transform Near-Infrared Reflectance Spectroscopy. Food Sci. Technol. Res. 2013, 19(3), 393–398. DOI: 10.3136/fstr.19.393.
   Google Scholar
• Purwandari, U.; Khoiri, A.; Muchlis, M.; Fauziyah, E. Textural, Cooking Quality, and Sensory Evaluation of Gluten-free Noodle Made from Breadfruit, Konjac, or Pumpkin Flour. Int. Food Res. J. 2014, 21(4), 1623–1627.
   Google Scholar
• D’Egidio, M.; De Stefanis, E.; Fortini, S.; Galterio, G.; Nardi, S.; Sgrulletta, D.; Bozzini, A. Standardization of Cooking Quality Analysis in Macaroni and Pasta Products. Cereal Foods World. 1982, 27, 367–368.
   Google Scholar
• Gimenez, M. A.; Drago, S. R.; De Greef, D.; Gonzalez, R. J.; Lobo, M. O.; Samman, N. C. Rheological, Functional and Nutritional Properties of Wheat/broad Bean (vicia Faba) Flour Blends for Pasta Formulation. Food Chem. 2012, 134, 200–207. DOI: 10.1016/j.foodchem.2012.02.093.
   Google Scholar
• Liu, F.; He, Y. Classification of Brands of Instant Noodles Using Vis/NIR Spectroscopy and Chemometrics. Food Res. Int. 2008, 41(5), 562–567. DOI: 10.1016/j.foodres.2008.03.011.
   Google Scholar
• Matsuo, R. R.; Dexter, J. E.; Boudreau, A.; Daun, J. K. The Role of Lipids in Determining Spaghetti Cooking Quality. Cereal Chem. 1986, 63, 484–489.
   Google Scholar
• Del Nobile, M. A.; Massera, M. Modeling of Water Sorption Kinetics in Spaghetti during Overcooking. Cereal Chem. 2000, 77(5), 615–619. DOI: 10.1094/CCHEM.2000.77.5.615.
   Google Scholar
• Petitot, M.; Abecassis, J.; Micard, V. Structuring of Pasta Components during Processing : Impact on Starch and Protein Digestibility and Allergenicity. Trends Food Sci. Technol. 2009, 20, 521–532. DOI: 10.1016/j.tifs.2009.06.005.
   Google Scholar
• American Association of Cereal Chemists. Pasta and Noodle Cooking Quality – Firmness, 11th ed.; International Approved Methods of Analysis, Method 66.50.01, Washington D.C., 2009.
   Google Scholar
• Cho, S. Y.; Lee, J. W.; Rhee, C. The Cooking Qualities of Microwave Oven Cooked Instant Noodles. Int. J. Food Sci. Technol. 2010, 45, 1042–1049. DOI: 10.1111/j.1365-2621.2010.02236.x.
   Google Scholar
• United Nations Organization. The 2012 revision of the world population prospects; United Nations: New York, 2012. http://esa.un.org/unpd/wpp/index.htm.(accessed Oct 6, 2017).
   Google Scholar
• World Health Organization. Turning the Tide of Malnutrition, Responding to the Challenge of the 21st Century; World Health Organisation http://www.who.int/mip2001/files/2232/NHDbrochure.pdf
   Google Scholar
• Park, J.; Lee, J.-S.; Jang, Y. A.; Chung, H. R.; Kim, J. A Comparison of Food and Nutrient Intake between Instant Noodle Consumers and Non-instant Noodle Consumers in Korean Adults. Nutr. Res. Pract. 2011, 5(5), 443. DOI: 10.4162/nrp.2011.5.5.443.
   Google Scholar
• World Instant Noodles Association. Global Demand for Instant Noodles, 2014. http://instantnoodles.org/pdf/2014en.pdf.(accessed May 10, 2017).
   Google Scholar
• Unika, D.; Jaffar, A. M. A Study on Consumer Behavior Towards Instant Food Products in Tamilnadu. Int. J. Bus. Administration Res. Rev. 2014, 3(5), 65–69.
   Google Scholar
• Bronder, K. L.; Zimmerman, S. L.; Van Den Wijngaart, A.; Codling, K.; Johns, K. A. G.; Pachón, H. Instant Noodles Made with Fortified Wheat Flour to Improve Micronutrient Intake in Asia : A Review of Simulation, Nutrient Retention and Sensory Studies. Asia Pac. J. Clin. Nutr. 2017, 26(2), 191–201. DOI: 10.6133/apjcn.122015.06.
   Google Scholar
• Errington, F.; Gewertz, D.; Fujikura, T. The Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-first Century; University of California Press: Berkeley and Los Angeles, 2013.
   Google Scholar
• Brennan, C. S.;. Dietary Fibre, Glycemic Response, and Diabetes. Mol. Nutr. Food Res. 2005, 49, 560–570. DOI: 10.1002/mnfr.200500025.
   Google Scholar
• Food and Agriculture Organization. FAOSTAT, 2014. http://faostat3.fao.org/faostatgateway/go/to/home/E.(accessed Dec 2, 2018).
   Google Scholar
• Blencowe, H.; Cousens, S.; Modell, B.; Lawn, J. Folic Acid to Reduce Neonatal Mortality from Neural Tube Disorders. Int. J. Epidemiol. 2010, 39(Suppl 1), i110–21. DOI: 10.1093/ije/dyq028.
   Google Scholar
• Barkley, J. S.; Wheeler, K. S.; Pachón, H. Anaemia Prevalence May Be Reduced among Countries that Fortify Flour. Br. J. Nutr. 2015, 114, 265–273. DOI: 10.1017/S0007114515001646.
   Google Scholar
• Huang, J.; David, C. C. Demand for Cereal Grains in Asia: The Effect of Urbanization. J. Agric. Econ. 1993, 2, 107–124. DOI: 10.1016/0169-5150(92)90025-T.
   Google Scholar
• USA Food Fortification Initiative. Food Fortification Database. FFI: Atlanta, USA, 2015
   Google Scholar
• Food Standards Agency. The Bread and Flour Regulations 1998 (as Amended) Guidance Notes. Food Standards Agency, 2008 June, pp 1–10.
   Google Scholar
• Luthringer, C.; Rowe, L.; Vossenaar, M.; Garrett, G. Regulatory Monitoring of Fortified Foods : Identifying Barriers and Good Practices. Global Health. 2015, 3(3), 446–461.
   Google Scholar
• Van Dam, R. M.; Seidell, J. C. Carbohydrate Intake and Obesity. Eur. J. Clin. Nutr. 2007, 61, S75–S99. DOI: 10.1038/sj.ejcn.1602939.
   Google Scholar
• Sudha, M. L.; Rajeswari, G.; Rao, G. V. Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli. J. Texture Stud. 2011, 42(1), 72–80. DOI: 10.1111/jts.2011.42.issue-1.
   Google Scholar
• Kaur, G.; Sharma, S.; Nagi, H. P. S.; Dar, B. N. Functional Properties of Pasta Enriched with Variable Cereal Brans. J. Food Sci. Technol. 2012, 49(4), 467–474. DOI: 10.1007/s13197-011-0294-3.
   Google Scholar
• Rubin, S. H.; Emodi, A. S. L. Fortification of Cereal Grain Products, Micronutrient. Cereal Chem. 1977, 54, 895–904.
   Google Scholar
• Vandasek, H. T. W. J.;. Thiamine Partitioning and Retention in Cooked Rice and Pasta Products. Cereal Chem. 1987, 64, 116–120.
   Google Scholar
• Dexter, J. E.; Mastuo, R. R.; Morgan, B. Effects of Processing Conditions and Cooking Time on Riboflavin, Thiamin and Niacin Levels in Enriched Spaghetti. Cereal Chem. 1981, 59(5), 328–333.
   Google Scholar
• Cook, N. R.; Cutler, J. A.; Obarzanek, E.; Buring, J. E.; Rexrode, K. M.; Kumanyika, S. K.; Whelton, P. K. Long Term Effects of Dietary Sodium Reduction on Cardiovascular Disease Outcomes: Observational Follow-up of the Trials of Hypertension Prevention (TOHP). Br. Med. J. Clinical Research Ed, 2007, 334(7599), 885–888. DOI: 10.1136/bmj.39147.604896.55.
   Google Scholar
• Brown, I. J.; Tzoulaki, I.; Candeias, V.; Elliott, P. Salt Intakes around the World: Implications for Public Health. Int. J. Epidemiol. 2009, 38(3), 791–813. DOI: 10.1093/ije/dyp139.
   Google Scholar
• Population Committee on Public Health Ptiorities to Reduce and Control Hypertension in the U. S. (U.S PCPHPRCH). A Population-Based Policy and Systems Change Approach to Prevent and Control Hypertension; National Academies Press: Washington, D.C, 2010.
   Google Scholar
• McGuire, S.;. Scientific Report of the 2015 Dietary Guidelines Advisory Committee. Washington, DC: US Departments of Agriculture and Health and Human Services, 2015. Adv. Nutr. (Bethesda, Md.). 2016, 7(1), 202–204. DOI: 10.3945/an.115.011684.
   Google Scholar
• Li, M.; Zhu, K. X.; Wang, B. W.; Zhou, H. M. Evaluation the Quality Characteristics of Wheat Flour and Shelf-life of Fresh Noodles as Affected by Ozone Treatment. Food Chem. 2013, 135(4), 2163–2169. DOI: 10.1016/j.foodchem.2012.06.103.
   Google Scholar