They have similar physical and chemical properties to solid fats. Oleogels are also known as organogels or structured oils, in which the continuous lipid phase is composed of edible oils which are generally condensed into a three-dimensional network by oleogelators. This is mainly due to its unique thermo-reversible property, as it can undergo a transition from sol-gel at numerous times upon heating and cooling the system. Therefore, the modification of oil into various other forms with better cooking properties is widely practiced, and recently the interest in oleogel usage has grown widely. Most recently, Lekjing and Venkatachalam developed an innovative instant noodle product that utilized salted duck egg white (SDEW) as a unique ingredient, which effectively replaced the water and salt in the noodle composition and also increased the net protein content in the instant noodles.Īlthough instant noodles are very popular nowadays, the frying process impacts the consumer’s health, as it undergoes various undesirable changes including oxidation, the production of reactive oxygen species, and the deterioration of organoleptic and nutritional contents. However, due to their extreme saltiness (>4%), the egg whites are usually discarded due to lower or no economic value. Duck egg yolks are very popular in Chinese condiments and have a high economic value. These are typically cured with salted mud clay, which covers the duck eggs for 30 days. Thailand is also one of the key producers of salted duck eggs.
Instant noodles are fried foods that are prepared using a wide range of ingredients, which vary in the different the regions where they are produced and consumed. Instant noodle is an ultra-processed food that is very popular among many consumers because it is cheap, versatile, easy to carry, and easy to prepare at any time. Most food companies use palm oil as the primary cooking medium for all foods, especially fried foods. Thailand is the world’s third-largest producer of palm oil and is also one of the leading edible oil producers and exporters among the countries in Southeast Asia. Among various edible oils, palm oil is a predominant and popular one that is used widely by almost all countries around the world and has received much attention as a next-generation energy resource. The most prevalent of these effects are chronic cardiovascular diseases. However, these oils can have various adverse health effects depending on the amount of saturated and unsaturated fatty acid compositions. In food applications, edible oils are one of the most common frying mediums. This finding could be beneficial for food industries to produce healthy fried food products for consumers. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles.
During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control ( p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges.
Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO ( p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively ( p < 0.05). SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO ( p < 0.05). The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. The prepared oleogels (OG1: PO-CW (5 g/100 g) OG2: PO-CW (10 g/100 g) and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/ w) and processing using ultrasonication.
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