Abstract
The consumption of dry seasoned noodle in Japan has been increased. The fat absorbed in noodle, however, is considered to be oxidized during storage in markets, and such oxidized fat taken in digestive organs is perhaps disagreeing with them, since thermally oxidized fat was indigestible and plant oil was remarkably oxidized by the storage at 30°C for several months.
This study was performed to clarify the denaturation of the noodle fat. Two of dry seasoned noodles were stored at 30°C for 30 and 70 days, respectively. A dry seasoned noodle which was fried with lard containing 20% corn oil was prepared and stored at 30°C for 70 days, The extracted fats from all noodles were tested for their denaturation.
In one noodle on the market, peroxide value and dimer content of fat were not so much increased after the storage at 30°C for 70 days, but, in the other noodle on the market, peroxide value and dimer content were increased considerably after the storage at 30°C for 30 days. Plant oil was detected in the latter noodle by gaschromatographic analysis, The fat from the noodle which authors prepared by frying with lard and corn oil was oxidized considerably after the storage at 30°C for 70 days.
