Effect of Heating Methods on the Oxidative Stability of Deep-fat Fried Instant Noodles in Cooking

조리시 가열방법이 유탕면의 산화안정성에 미치는 영향

  • Chung, Soo-Yeon (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Jin-Won (Institute of Life Science and Natural Resources, Korea University) ;
  • Han, Sung-Hee (Institute of Life Science and Natural Resources, Korea University) ;
  • Lee, Seog-Won (Department of Food and Nutrition, Yuhan College) ;
  • Rhee, Chul (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
  • 정수연 (고려대학교 식품공학부) ;
  • 이진원 (고려대학교 생명자원연구소) ;
  • 한성희 (고려대학교 생명자원연구소) ;
  • 이석원 (유한대학 식품영양과) ;
  • 이철 (고려대학교 식품공학부)
  • Published : 2007.10.31


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. The ROS concentration after cooking had a similar trend to the rancidity. The furan concentrations of the samples significantly decreased under all cooking conditions as compared to the control, and the lowest value was 10.69 ppb for the sample cooked in a microwave oven without a cooking pot lid after soaking. The results indicate that cooking in a microwave oven with soaking was the most effective method for the oxidative stability of deep-fried instant noodles.


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