Effect of Heating Methods on the Oxidative Stability of Deep-fat Fried Instant Noodles in Cooking
2007
Chung, S.Y. (Korea University, Seoul, Republic of Korea) | Lee, J.W. (Korea University, Seoul, Republic of Korea) | Han, S.H. (Korea University, Seoul, Republic of Korea) | Lee, S.W. (Yuhan College, Bucheon, Republic of Korea) | Rhee, C. (Korea University, Seoul, Republic of Korea), E-mail: [email protected]
The objective of this study was to investigate the effects of cooking methods (cooking apparatus and reaction level of oxygen) on the rancidity, reactive oxygen species (ROS), and furans produced while cooking deep-fired instant noodles. The sample rancidities showed a decreasing trend regardless of the cooking apparatus, as the available oxygen content in the cooking pot was reduced. In particular, soaking and then cooking using a microwave oven was found to be the most effective method to retard rancidity development.
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