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用于紧急情况的功能性方便面配方：感官和稳定性特征

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics.

作者信息

Shahabinejad Farboud, Ghorbani Maryam, Abbaszadeh Sepideh, Nejatian Mohammad, Taghdir Maryam

机构信息

Student Research Committee Baqiyatallah University of Medical Sciences Tehran Iran.

Department of Pharmacology and Toxicology, Faculty of Pharmacy Baqiyatallah University of Medical Sciences Tehran Iran.

出版信息

Food Sci Nutr. 2024 Mar 5;12(7):4605-4614. doi: 10.1002/fsn3.4062. eCollection 2024 Jul.

DOI:10.1002/fsn3.4062
PMID:39055187
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11266917/
Abstract

The aim of this study was to evaluate the shelf-life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content. Additionally, green tea and beef tallow were incorporated to decrease the likelihood of oxidation. Carboxymethyl cellulose was added to increase the porosity and water absorption of the dry noodles. Spirulina powder was used as a dressing for the final product before serving to increase the nutritional value and provide the consumer with the required vitamins and minerals of the day. Physical, chemical, and organoleptic properties were assessed at multiple timepoints in a 120-day period to perform an accelerated shelf-life test by determining their critical moisture content and moisture sorption isotherm curves at 30, 45, and 55°C. The shelf-life of the product was evaluated to be 1197.28 days at 30°C and 75% relative humidity in aluminum pouches. In conclusion, the product is shelf-stable at room temperature and is recommended to be stored and used in disaster conditions such as earthquakes, floods, and wars.

摘要

本研究的目的是评估一种功能性方便面制品的保质期和感官特性，该制品设计用于紧急情况下作为战术口粮。选择方便面是因其具有全球可接受性且易于制备。在本研究中，粗粒面粉用作主要成分，并添加大豆分离蛋白以增加蛋白质含量。此外，添加绿茶和牛脂以降低氧化的可能性。添加羧甲基纤维素以增加干面条的孔隙率和吸水性。螺旋藻粉在食用前用作最终产品的调味料，以增加营养价值并为消费者提供当日所需的维生素和矿物质。在120天内的多个时间点评估物理、化学和感官特性，通过在30、45和55°C下测定其临界水分含量和吸湿等温线曲线来进行加速保质期测试。在30°C和75%相对湿度条件下，铝箔袋包装产品的保质期评估为1197.28天。总之，该产品在室温下货架稳定，建议在地震、洪水和战争等灾害条件下储存和使用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/96645f9445cb/FSN3-12-4605-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/66342b8b3b55/FSN3-12-4605-g007.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/2913d096cb1f/FSN3-12-4605-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/6cae0ae9f1b1/FSN3-12-4605-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/1e38bc145874/FSN3-12-4605-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/0e06a534bfbe/FSN3-12-4605-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/96645f9445cb/FSN3-12-4605-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/66342b8b3b55/FSN3-12-4605-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/354bf60cab7b/FSN3-12-4605-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/38ed7fdcb222/FSN3-12-4605-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/2913d096cb1f/FSN3-12-4605-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/6cae0ae9f1b1/FSN3-12-4605-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/1e38bc145874/FSN3-12-4605-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/0e06a534bfbe/FSN3-12-4605-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/21b6/11266917/96645f9445cb/FSN3-12-4605-g008.jpg

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