Factors affecting frozen cooked noodle quality: A review

Abstract Background Noodles are a staple food in Asian countries. Given recent changes in life activities and living standards, frozen cooked noodles (FCNs) are gaining increased attention as the new generation of instant noodles. However, FCNs are prone to freezing deterioration, which negatively influences noodle quality and acceptability, during industrial production. The factors causing the deterioration of FCN quality during industrial production are poorly understood. Scope and approach This review describes the raw materials, additives, production and cooking methods, and post-cooking technologies of FCNs. The influence of each of these factors on FCN quality is also discussed. Key findings and conclusions FCN quality is highly influenced by the noodle manufacturing process. The raw materials and manufacturing processes of noodles remarkably affect their quality characteristics and palatability. Quick-freezing can inhibit water migration inside the noodles and maintain product quality. The overall quality of FCNs deteriorates as their storage time at sub-zero temperatures increases. Ice crystal formation in the internal structure of FCNs, which occurs during frozen storage, is an important factor affecting noodle quality. Additives such as hydrocolloids, emulsifiers, modified starches, anti-freeze proteins, and edible gums act as dough modifiers and reduce the freezable water content of noodles during frozen storage. Developing an understanding of the quality changes and internal mechanisms of FCNs during frozen storage and the corresponding improvement methods will help manufacturers create products that can meet growing customer needs for instant food such as FCNs.