Studies on the Storage of Instant Ramen (Fried Chinese Noodle) Part II

Fat stability of instant ramen in the polyethylene-laminated cellophane package with a transparent part on it was compared with that in the package without transparent part. No difference in the rate of fat deterioration was recognized between samples stored in dark, however, more rapid increase in carbonyl, and peroxide values was observed on the sample in the package with a transparent part when they were stored under scattered light.