# Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles
## 2 Materials and Methods  
The study material consisted of fried instant noodles made under laboratory conditions from the following raw materials: semolina flour from Triticum durum wheat obtained from Mlyn Gospodarczy Pawel Bogatyn, Radzyn Podlaski, Poland; table salt from Cenos sp. z o.o., Wrzesnia, Poland; rapeseed oil from Kujawski ZT Kruszwica S.A., Poland; whey protein concentrate WPC from Polmlek, Makow Mazowiecki, Poland; transglutaminase enzyme (EC 2.3.2.13) from Brenntag, Poland; tap water. The technological process consisted of the production of 16 variants of instant noodles in two repetitions based on the following recipe: 150 g semolina flour, 37% water by weight of flour and 3 g table salt. Whey protein concentrate (WPC) at 1, 2, 3, 4 and 5% and transglutaminase enzyme (TGase) at 1 and 2% were used as functional ingredients. It included the following steps: weighing the raw materials, combining the solution (water + salt) with the bulk ingredients (flour + WPC + TGase), kneading the dough by hand to the correct consistency (time: approx. 10-15 min), rolling the dough to the correct thickness (1 mm) and cutting the dough strands into strands of approx. 1.5 mm wide using a Kitchen AID robot (KitchenAid Europa, Strombeek-Bever, Belgium) with appropriate attachments,steaming the pasta (time: 5 min), frying the pasta in a Moulinex Uno fryer (Moulinex, Mayenne, France) at 170 \({}^{\circ}\)C/90 s (frying medium: rapeseed oil), draining of excess oil and cooling of the pasta, and then packaging into polythene film bags. The following variants were made: a control sample with no additives, 5 variants of instant noodles with added whey protein, 5 variants of instant noodles with added whey protein and transglutaminase at 1% and 5 variants of instant noodles with added whey protein and transglutaminase at 2%. Fat content was determined using Soxhlet automated extraction (Soxtec(tm) 2050 Auto Fat Extraction System, FOSS, Hilleroed, Denmark). Three replicates were performed for each measurement. Hardness and adhesiveness were measured at 22 \(\pm\) 2 \({}^{\circ}\)C 10 min after hydration of the instant noodles. Samples were analyzed using a TA-XT Plus Analyser (Stable Micro Systems, Godalming, United Kingdom). Hardness and adhesiveness were determined using a P/36R measuring head (Stable Micro Systems, Godalming, UK) with a diameter of 36 mm. The compression speed during the test was 2 mm \(\times\) s\({}^{-1}\), until 75% strain was achieved. Determinations were carried out in five replicates. The browning index is an indicator that serves to characterize the overall changes in brown colour. Due to the homogeneity of colour distribution in space, one of the most widely used colour models is the CIELAB (L\", a\", b\") system, referring to physical browning indices [23]. The browning index was calculated from the following formulas [24]:  
\[\text{BI}=100\,\times(\text{x}-0.31)/0.172,\,\text{where x}=(\text{a}^{+}+1.75 ^{+}\text{L}^{+})/(5.645^{+}\text{L}^{+}+\text{a}^{+}-3.012^{+}\text{b}^{+})\]  
Firmness was measured with the TA-XT Plus Analyser (Stable Micro Systems) using the A/LKB-F measuring head. The speed used to test the instant noodles was 0.17 mm \(\times\) s\({}^{-1}\), with a distance of 4.5 mm. The determination was performed in five replicates. To determine the minimum time required for the instant noodles to hydrate, the sample was flooded with boiling water and the hardness of the noodles was checked organoletically at an interval of 1 min. Pasta hardness was determined using the following terms [25]: \"\(-\)\" meaning hard pasta, \"\(-\)/+\" meaning semi-soft pasta, \"+\" meaning soft pasta and \"++\" meaning very soft pasta. Sensory evaluation of the produced instant noodles was carried out under laboratory conditions in two stages on the basis of the Polish Standard PN-A-74131:1999 [26]. A team of 10 trained persons took part in the evaluation.