The comparison of nutritional value of selected instant noodles
2003
Galinski, G. | Jezewska, M. | Przygodzki, R. | Remiszewski, M. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego w Warszawie, Poznan (Poland). Oddzial Koncentratow)
The aim of the work was to compare the nutritional value of instant noodle samples. Eight types of instant noodles were studied - four of which were produced on a base of original technology worked out by Central Research Laboratory of Food Concentrates Industry KONCLAB and the others were made by various domestic and foreign producers. The chemical composition, energy value and contents of dietary fiber (total soluble and insoluble) were determined. Starch digestibility in studied instant noodles was determined before and after cooking. It was noticed that instant noodles of oriental type had higher contents of fat and energy value in comparison to the others. High value in vitro starch digestibility was in the most of samples before and after cooking. The highest content of dietary fibre was in the sample of instant noodles produced of semolina by steam method
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