Journal of the American Oil Chemists’ Society

, Volume 63, Issue 2, pp 251–256 | Cite as

Retardation of rancidity in deep-fried instant noodles (ramyon)

  • K. L. Rho
  • P. A. Seib
  • O. K. Chung
  • D. S. Chung
Technical

Abstract

The storage stability of instant fried noodles (ramyon) was determined by accelerated aging at 63 C with organoleptic evaluation of the onset of rancidity. Three methods of extending the shelf-life of ramyon were examined: (a) addition of 200 ppm antioxidant, butylated hydroxyanisole (BHA), t-butylhydroquinone (TBHQ), or a polymeric antioxidant (Poly-A) to the frying (palm) oil; (b) coating the inner surface of the polyethylene package with TBHQ equivalent to 200, 500 and 1000 ppm based on the oil in the ramyon; and (c) addition of a mixture of 200 ppm TBHQ and 200 or 500 ppm disodium ethylene-diaminetetraacetate (EDTA) to the frying oil. When the antioxidants were added to the oil, BHA and Poly-A approximately doubled while TBHQ tripled the shelf-life of ramyon. The mixture of TBHQ (200 ppm) and disodium EDTA (500 ppm) in the frying oil quintupled the shelf-life. The inner surface application of TBHQ (200 ppm) extended shelf-life twice that of an equal amount of TBHQ in the frying oil. Rancid off-flavors developed slowest in noodles with aw 0.3. Hexanal concentration in ramyon was a good indicator of the development of oxidative rancidity. Organoleptic evaluation showed the flavor of ramyon was objectionable when hexanal concentration reached 3.5 ppm based on the weight of ramyon (as is). The relative effectiveness of antioxidants in preventing off-flavor in ramyon could be determined from the hexanal concentration in stored ramyon.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Frankel, E.N., W.E. Neff, E. Selke and D. Weisleder,Lipids 17:11 (1982).CrossRefGoogle Scholar
  2. 2.
    Okada, Y.,J. Food Sci. Technol. Japan 18:416 (1971).CrossRefGoogle Scholar
  3. 3.
    Nishijima, M., M. Kanmuri, S. Takahashi, H. Kamimura, M. Nakazato, Y. Watari and Y. Mimura,Annual Report of Tokyo Metropolitan Research Laboratory of Public Health, Tokyo, Japan, p. 27, 1976.Google Scholar
  4. 4.
    Cheigh, H.S., and T.W. Kwon,Korean J. Food Sci. Technol. 4:259 (1972).Google Scholar
  5. 5.
    Hu, T.R., and D.H. Kim, Ibid.24 (1974).Google Scholar
  6. 6.
    Approved Methods of the American Association of Cereal Chemists, 08-01, 46-10, and 44-16, Am. Assoc. Cereal Chem., St. Paul, MN, 1962.Google Scholar
  7. 7.
    Lange, N.A.,Lange’s Handbook of Chemistry, 10th ed., p. 1435, McGraw-Hill Book Co., New York, 1967.Google Scholar
  8. 8.
    Katz, E.E., and T.P. Labuza,J. Food Sci. 46:403 (1981).CrossRefGoogle Scholar
  9. 9.
    American Society for Testing and Materials, ASTM Special Technical Publication, p. 434, Philadelphia, PA, 1977.Google Scholar
  10. 10.
    Joyner, N.T., and J.E. McIntyre,Oil and Soap 7:184 (1938).CrossRefGoogle Scholar
  11. 11.
    Fritsch, C.W., and J.A. Gale,J. Am. Oil Chem. Soc. 54:225 (1977).CrossRefGoogle Scholar
  12. 12.
    Labuza, T.P.,Food Technol. 36:92 (1982).Google Scholar
  13. 13.
    Brunauer, S., P.H. Emmett and E. Teller,J. Am. Chem. Soc. 60:309 (1938).CrossRefGoogle Scholar
  14. 14.
    Furia, T.E., and N. Bellanca,J. Am. Oil Chem. Soc. 53:132 (1976).CrossRefGoogle Scholar
  15. 15.
    Kim, T.W., and T.R. Heo,Korean J. Food Sci. Technol. 7:51 (1975).Google Scholar
  16. 16.
    Weihrauch, J.L., C.A. Brignoli, J.B. Reeves and J.L. Iverson,Food Technol. 31:80 (1977).Google Scholar
  17. 17.
    Morrison, W.R., inAdvances in Cereal Science and Technology, Vol. II, edited by Y. Pomeranz, Am. Assoc. Cereal Chem., St. Paul, MN, 1978, p. 245.Google Scholar

Copyright information

© AOCS Press 1986

Authors and Affiliations

  • K. L. Rho
    • 1
  • P. A. Seib
    • 1
  • O. K. Chung
    • 2
  • D. S. Chung
    • 3
  1. 1.Department of Grain Science and IndustryKansas State UniversityManhattan
  2. 2.U.S. Grain Marketing Research LaboratoryARS, USDAManhattan
  3. 3.Department of Agricultural EngineeringKansas State UniversityManhattan

Personalised recommendations