# Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles
## 3 Results and Discussion
[31] reported that the hardness of instant noodles, enhanced with transglutaminase, varied between 19.81 N and 38.78 N. On the other hand, [PERSON] and [PERSON] [40] in their study on the quality of fried instant noodles with MCG (microcrystalline cellulose), HPMC (hydroxymopropylmethylcellulose), maltodextrin and psyllium obtained values ranging from 3.96 to 8.16 N.  
On the basis of the study, it was found that the values of the hardness parameter for the analyzed instant noodles with the addition of whey protein and whey protein and transglutaminase were lower than those obtained by other authors. This may be due to differences in the raw material composition of the pasta. Another parameter determining food texture is adhesiveness. [PERSON] [39] defines adhesiveness in a physical context as the amount of work needed to overcome the attractive  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Instant Noodles Type**} & **Whey Protein** & \multirow{2}{*}{**Hardness [N]**} & \multirow{2}{*}{**Adhesiveness [g \(\times\) s]**} & \multirow{2}{*}{**Firmness [N]**} \\  & **Addition [\%]** & & & & \\ \hline Control sample & - & 0.39 \(\pm\) 0.02 \({}^{a}\) & \(-\)0.03 \(\pm\) 0.09 \({}^{a}\) & 0.27 \(\pm\) 0.07 \({}^{a}\  
forces between the surface of the food and the surface of the material it contacts. High viscosity values are undesirable and should be avoided. The values of the adhesiveness parameter of instant noodles ranged from \(-0.51\) g \(\times\) s to \(-0.03\) g \(\times\) s (Table 2). On the basis of the study, the addition of whey protein and whey protein and transglutaminase were found to affect the adhesiveness value. The control sample, which contained no additives and noodles with 3% whey protein, had the highest adhesiveness value of \(-0.03\) g \(\times\) s, while noodles with 5% whey protein and 2% transglutaminase had the lowest (0.51 g \(\times\) s). Samples containing the addition of whey protein alone had adhesion values ranging from \(-0.50\) g \(\times\) s to \(-0.03\) g \(\times\) s. Pasta variants with the addition of whey protein and transglutaminase at 1% had adhesiveness values ranging from \(-0.18\) g \(\times\) s to \(-0.06\) g \(\times\) s. For the variants with whey protein and transglutaminase added at 2%, the adhesiveness values ranged from \(-0.51\) g \(\times\) s to \(-0.11\) g \(\times\) s.  
[PERSON] et al. [31] who studied the effect of transglutaminase on the quality of fried instant noodles, obtained adhesiveness values ranging from \(-0.59\) N \(\times\) s to \(-0.14\) N \(\times\) s. Also, [PERSON] et al. [33] in their study on the effect of APS (acetylated potato starch) and CMC (sodium carboxymethyl cellulose) on texture characteristics and food quality of instant noodles obtained results ranging from \(-0.26\) N \(\times\) s to \(-0.36\) N \(\times\) s. In a study by [PERSON] and [PERSON] [22], which investigated the effect of the addition of pea protein and transglutaminase on the quality of fried instant noodles, adhesiveness values ranged from \(-0.072\) N \(\times\) s to \(-0.024\) N \(\times\) s.  
Based on the study, the adhesiveness values for the analyzed instant noodles with whey protein and whey protein combined with transglutaminase were similar to the results obtained by other authors. The supposed differences in the results may be due to the different raw material composition of the instant noodles. Firmness is one of the most studied texture characteristics for many food products. According to [PERSON] et al. [41], the most studied texture characteristic is the work required to bite the pasta strand completely (cutting work) and the degree of resistance that the pasta strand puts up during the first bite. The firmness values ranged from 0.27 N to 2.27 N (Table 2). Additionally, the inclusion of whey protein, both alone and in combination with transglutaminase, was found to influence the firmness parameter.