In this study, furan analysis was conducted in instant noodles under various frying and drying process. The instant fried noodles were manufactured under 5 different time conditions (30 - 150 sec). Levels of furan in noodles were detected from 4.26 to 41.8 ng/g. The instant dried noodles were manufactured under 4 different temperature conditions (80 – 110 C). Levels of furan in instant dried noodle were detected from 3.99 to 4.11 ng/g. The results showed that the frying processing led to the formation of furan in noodle after steaming processing. Black bean paste is the main ingredient of black bean sauce, which had the highest furan content among instant noodles. Therefore, a furan analysis was conducted according to the stir-fried conditions of black bean paste. The experiments were conducted with 6 different temperature (100 – 275 C) and 6 different time (2.5 - 15 min). Levels of furan in black bean paste were detected from 16.5 to 2484 ng/g. The content of furan has increased with higher the stir-frying temperature and longer the stir-frying time of black bean paste (p&lt;0.05). This experiment would be help reduce the furan in instant noodle.

Reduction of furan in Korean instant noodle using various frying and drying conditions

ACS Fall 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.