PMID- 35252303
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220308
IS  - 2296-861X (Print)
IS  - 2296-861X (Electronic)
IS  - 2296-861X (Linking)
VI  - 9
DP  - 2022
TI  - Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in 
      vitro Digestibility of Commercial Instant Noodles.
PG  - 823432
LID - 10.3389/fnut.2022.823432 [doi]
LID - 823432
AB  - The effects of frying process on the nutritional property, physicochemical 
      quality, and in vitro digestibility of instant noodle products are investigated 
      in this study. Scanning electron microscope (SEM) and Fourier transform infrared 
      spectrometer (FT-IR) were also used to explore the changes in the microstructure 
      and protein transformation. Noodles, after the frying process, showed a lower 
      proportion of carbohydrate, protein, fiber, and also total starch and digestible 
      starch, but higher content of fat and resistant starch in the proximate analysis. 
      The frying process was also considered to improve the texture, surface color, and 
      sensory properties of instant noodle products, accompanied by better cooking 
      quality, including shorter cooking time and lower cooking loss during the 
      rehydration. The honeycomb-like, porous, and less uniformed structure, and also 
      the higher levels of beta-sheets and beta-turns, and the lower proportion of alpha-helixes 
      of protein structure from fried instant noodle was also observed. The in vitro 
      digestibility of starch and protein were downregulated in the fried group (81.96% 
      and 81.31, respectively, on average) compared with the non-fried group (97.58% 
      and 88.78, respectively, on average). Thus, the frying process lowered the 
      glycemic index and regulated protein secondary structure by inhibiting continuous 
      digesting enzyme activity, generating starch-lipid complexes, and changing the 
      levels of protein transformation. In conclusion, our findings will provide an 
      innovative evaluation of the frying process on instant noodles and even other 
      various starch-based prepared food products.
CI  - Copyright (c) 2022 Wang, Li, Hu, Zhang, Liu, Zhang and Wang.
FAU - Wang, Jin
AU  - Wang J
AD  - Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai 
      University, Tianjin, China.
FAU - Li, Ang
AU  - Li A
AD  - Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai 
      University, Tianjin, China.
FAU - Hu, Jiaqiang
AU  - Hu J
AD  - Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai 
      University, Tianjin, China.
FAU - Zhang, Bowei
AU  - Zhang B
AD  - Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai 
      University, Tianjin, China.
FAU - Liu, Jingmin
AU  - Liu J
AD  - Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai 
      University, Tianjin, China.
FAU - Zhang, Yan
AU  - Zhang Y
AD  - Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai 
      University, Tianjin, China.
FAU - Wang, Shuo
AU  - Wang S
AD  - Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai 
      University, Tianjin, China.
LA  - eng
PT  - Journal Article
DEP - 20220217
PL  - Switzerland
TA  - Front Nutr
JT  - Frontiers in nutrition
JID - 101642264
PMC - PMC8891372
OTO - NOTNLM
OT  - frying process
OT  - in vitro digestibility
OT  - instant noodle
OT  - nutritional property
OT  - physicochemical quality
COIS- The authors declare that the research was conducted in the absence of any 
      commercial or financial relationships that could be construed as a potential 
      conflict of interest.
EDAT- 2022/03/08 06:00
MHDA- 2022/03/08 06:01
PMCR- 2022/01/01
CRDT- 2022/03/07 06:08
PHST- 2021/11/27 00:00 [received]
PHST- 2022/01/05 00:00 [accepted]
PHST- 2022/03/07 06:08 [entrez]
PHST- 2022/03/08 06:00 [pubmed]
PHST- 2022/03/08 06:01 [medline]
PHST- 2022/01/01 00:00 [pmc-release]
AID - 10.3389/fnut.2022.823432 [doi]
PST - epublish
SO  - Front Nutr. 2022 Feb 17;9:823432. doi: 10.3389/fnut.2022.823432. eCollection 
      2022.