Measurement of physicochemical and dough pasting properties of fresh potato instant noodles as influenced by addition of emulsifiers

Effects of different types and concentrations of emulsifiers on physicochemical properties of fresh potato added instant noodles and its dough pasting properties were analyzed. The Rapid visco-analyzer (RVA) data showed that noodle sample at 30% polysorbate-40 (P40) exhibited significantly high pasting properties compared to control sample and changed slightly at added distilled monoglycerides (DMGs) and diacetyl tartaric acid esters of mono-glycerides (DATEM) levels. Rheological analysis exhibited comparable storage modulus (Gʹ) to loss modulus (Gʹʹ) and tanδ higher than control sample. The fresh potato instant noodles added with DMGs and DATEM exhibited low textural parameters, enhanced color parameters and loose microstructures. Fourier transform infrared spectroscopy (FT-IR) analysis revealed that molecular structure of the noodles was not affected by the added emulsifiers. Low field nuclear magnetic resonance (LF-NMR) analysis indicated that distribution of water fraction in fresh potato noodles was slightly affected by the added emulsifiers.