Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions

Increasing consumption of instant noodles with high sodium content could elevate the risk cardiovascular disease. Making noodle seasoning in form an oil-in-water emulsion was expected to improve perception salty taste without increasing use salt. However, oil concentration affects perception. The addition antioxidant and retort processing needed overcome nature that quite susceptible oxidation microbial contamination. Preliminary research determined optimum based on physical characteristics, perception/gustation saltiness, oxidative stability results were used for further research. final part effects stability, degree Three different concentrations (26, 27, 28%) three types antioxidants (natural vitamin E, ascorbyl palmitate mixed tocopherol) applied emulsions. showed using 28% tocopherol had most more viscous, perception, which significantly extended shelf-life compared others. Retort 21.5 minutes 123.5 °C tocopherol. Although, contamination reduced, neither nor changed by process.