Effect of phosphate salts on the Korean non-fried instant noodle quality

Abstract As consumers worldwide are concerned about health issues, the demand for non-fried instant noodle has increased rapidly in recent years. Korean instant noodle typically contains a high level of modified starch, especially modified potato starch such as acetylated potato starch (APS), for its unique eating quality. This often leads to high material cost. The objective of this research was to investigate the effect of three phosphate salts (PS) on the quality of Korean non-fried instant noodle made with reduced level of APS. The results showed that PS and APS had similar effects on noodle quality. All PS gave noodle a brighter and yellower appearance. Reducing APS level from 15% to 10% resulted in a much harder noodle, but adding PS into noodles with 10% APS yielded a softer texture. The RVA analysis of instant noodle formula dry mix showed that at the 10% APS level, all PS significantly increased noodle flour PV and FV. The RVA analysis of finished instant noodle powder indicated that at the 10% APS level, both PV and FV were significantly increased with 0.30% DSP or DKP, and 0.03% MSP was able to increase PV significantly. It was suggested that APS used in Korean non-fried instant noodle could be partially substituted by PS with minimal impact on finished product quality.