Issue 2, 2018
From the journal:

RSC Advances

Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles

Xiaojing Wu,a   Shimin Wu, ORCID logo *ab   Min Jic  and  Jun Hao Yoongc  

* Corresponding authors

a Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China
E-mail: wushimin@sjtu.edu.cn
Fax: +86 21 34205717
Tel: +86 21 34205717

b Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China

c Palm Oil Research and Technical Service Institute of MPOB, Shanghai 201108, China

Abstract

The nutrition and flavour of instant noodles is largely attributed to added flavouring oil gravy. Herein, we evaluated the influence of red palm oil (RPO) on the physicochemical properties and sensory qualities by comparing palm oils and commercial oils and fats. The induction time for RPO (10.20 h) was higher than that for 5° (7.20 h) and 8° (8.40 h) palm oils. The RPO carotenoid, β-carotene and vitamin E content was 563.50, 520.00, and 364.00 mg kg−1, respectively. The carotenoid content of red sauce with RPO (RPR) and spicy sauce with RPO (SPR) gravies was 450.00 and 451.20 mg kg−1, respectively, far higher than those without RPO. The induction times of RPR and SPR were highest (16.65 h and 15.48 h). The peroxide value (POV) and polar compound (PC) content of pilot gravies were 0.06–0.10 g 100 g−1 and 11.00–15.00%, respectively. Principal component analysis of electronic tongue results revealed that gravies containing RPO displayed higher repeatability, demonstrating the reliability of the method for detecting RPO.

Graphical abstract: Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles

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Article information

DOI
https://doi.org/10.1039/C7RA12387F
Article type
Paper
Submitted
13 Nov 2017
Accepted
21 Dec 2017
First published
02 Jan 2018
This article is Open Access
Creative Commons BY-NC license

RSC Adv., 2018,8, 1148-1158

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Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles

X. Wu, S. Wu, M. Ji and J. H. Yoong, RSC Adv., 2018, 8, 1148 DOI: 10.1039/C7RA12387F

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