Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions

Melanie Cornelia ,
Melanie Cornelia
Contact Melanie Cornelia

Food Technology Department, Pelita Harapan University, Faculty of Science and Technology,

Angeline Apriliana ,
Angeline Apriliana

Food Technology Department, Pelita Harapan University, Faculty of Science and Technology,

Irene Triyanti
Irene Triyanti

Research and Development Department, PT. Nutrifood Indonesia,

Published: 18.05.2021.

Volume 10, Issue 1 (2021)

pp. 150-160;

https://doi.org/10.7455/ijfs/10.1.2021.a2

Abstract

Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease. Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt. However, the oil concentration in the emulsion affects the perception. The addition of antioxidant and retort processing was needed to overcome the nature of the emulsion that was quite susceptible to oxidation and microbial contamination. Preliminary research determined the optimum concentration of oil and antioxidant based on physical characteristics, the perception/gustation of saltiness, and emulsion oxidative stability and the results were used for further research. The final part of the research determined the effects of retort processing on emulsion stability, the perception of saltiness, and the degree of microbial contamination. Three different oil concentrations (26, 27, and 28%) and three types of antioxidants (natural vitamin E, ascorbyl palmitate and mixed tocopherol) were applied to the instant noodle seasoning oil-in-water emulsions. The results showed that using 28% oil and mixed tocopherol had the most stability, was more viscous, and had optimum salty taste perception, which significantly extended the shelf-life of the emulsion compared with the others. Retort processing for 21.5 minutes in 123.5 °C was applied to the seasoning emulsion with 28% oil content and mixed tocopherol. Although, the microbial contamination was significantly reduced, neither the stability of emulsion nor the perception of salty taste was significantly changed by the process.

Keywords

References

1.
Akoh C. Handbook of functional lipids. 2005;
2.
Arnold M, Teja T, Yudianto D. Karakterisasi dan Evaluasi Sensori Bumbu Mi Instan Rendah Natrium Berbasis Emulsi Minyak dalam Air (Characterization and Sensory Evaluation of Low Sodium, Oil in Water Emulsion Based Instant Noodles Seasoning ). Indonesian Journal of Food Technology. 2018;
3.
Low Sodium Instant Noodle Seasoning using Oil-in-Water Emulsions 159.
4.
Bakry A, Abbas S, Ali B, Majeed H, Abouelwafa M, Mousa A, et al. Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications. Comprehensive Reviews in Food Science and Food Safety. 2015;143–82.
5.
Bpom. Peraturan kepala badan pengawas obat dan makanan republik indonesia nomor 9 tahun 2016 tentang acuan label gizi. 2016;
6.
Buxbaum E. Fundamentals of protein structure and function. 2007;
7.
Choe E, Min D. Comprehensive Reviews in Food Science and Food Safety. compr rev food sci f. 2009;345–58.
8.
Chung MS, Cha HS, Koo BY, Ahn PU, Choi CU. Determination of optimum sterilization condition for the production of retort pouched curry sauce. Korean Journal of Food Science and Technology. 1991;23.
9.
Daniel E, Momoh S, Friday E, Okpachi A, Ejembi D. International journal of medical and applied sciences evaluation of the biochemical composition and proximate analysis of indomie noodle. 2014;3.
10.
Kerry J. Advances in meat, poultry and seafood packaging. Technology and Nutrition. 2012;
11.
Kilcast D, Subramaniam P. The stability and shelf-life of food. 2000;
12.
Liang Y. Effect of ingredient interactions and heat treatment on the structure and stability of dairy based oil-in-water emulsions: A thesis presented in partial fulfillment of the requirements for the degree of doctor of philosophy in food technology at massey university, palmerston north, new zealand (Doctoral dissertation. 2014;
13.
Lin L. Characterizations of oil-inwater (O/W) emulsions containing differ-ent types of milk fats prepared using rhamnolipids as emulsifiers: A thesis presented in partial fulfillment of the requirements for the degree of. 2009;
14.
Lund B, Baird-Parker A, Baird-Parker T, Gould G, Gould G. Microbiological safety and quality of food. 2000;
15.
Mcclements D, Decker E. Designing functional foods: Measuring and controlling food structure breakdown and nutrient absorption. 2009;
16.
Rahman T. RTE and RTC Foods-A New Era in the Processed Food Industry -With Special Reference to MTR. International Journal of Management and Social Sciences Research. 2013;(5):63–7.
17.
Raikos V. Effect of heat treatment on milk protein functionality at emulsion interfaces. a review. Food Hydrocolloids. 2010;(4):259–65.
18.
Shahidi F. Handbook of antioxidants for food preservation. 2015;1–487.
19.
Shihab M, Hafeeda, Kumar R, Tamilselvan K, Nadanasabapathi S. Development and evaluation of shelf stable retort processed ready-to-drink (rtd) traditional thari kanchi payasam in flexible retort pouches. International Food Research Journal. 2013;1765–70.
20.
Shin H, Cho E, Lee HJ, Fung T, Rimm E, Rosner B, et al. Instant noodle intake and dietary patterns are associated with distinct cardiometabolic risk factors in korea. Journal of Nutrition. 2014;(8):1247–55.
21.
Stevens S, Pashler H, Yantis S. Stevens’ handbook of experimental psychology: Sensation and perception. 2002;
22.
Suzuki A, Zhong H, Lee J, Martini S. Effect of lipid content on saltiness perception: A psychophysical study. Journal of Sensory Studies. 2014;(6):404–12.
23.
Torrico D, Prinyawiwatkul W. Psychophysical effects of increasing oil concentrations on saltiness and bitterness perception of oil-in-water emulsions. Journal of Food Science. 2015;(8):1885-S1892.
24.
Wasowicz E, Gramza Michalowska A, Hes M, Jelen H, Korczak J, Malecka M.
25.
Zawirska-Wojtasiak R. Oxidation of lipids in food. Pol J Food Nutr Sci. 2004;87–100.
26.
Zeuthen P, Bøgh-Sørensen L. Food preservation techniques. IJFS. 2003;150–60.

Citation

Copyright

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by