# Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles
## 3 Results and Discussion
It was observed that, irrespective of the amount and type of additives used, the values of the b* parameter were higher than that of the control sample, which was 23.92. The highest value of the b* parameter was found in the pasta with 4% whey protein and 2% transglutaminase added (28.86), while the control sample had the lowest value (23.92). Samples with the addition of whey protein alone had a b* parameter value ranging from 24.99 to 27.74. Pasta variants with the addition of whey protein and 1% transglutaminase had a b* parameter value ranging from 27.46 to 28.84. For the variants with the addition of whey protein and transglutaminase at 2%, the values of the parameter b* ranged from 27.59 to 28.85. The samples with the addition of whey protein at 5% and transglutaminase at 2% had a lower value than the samples with whey protein at 5% and transglutaminase at 1%, but a higher value than the control sample. In a study by [PERSON] et al. [34] on the quality of fried instant noodles with additives such as maltodextrin, pyyllium, HPMC and MCG, the b* parameter consistently exhibited yellow color saturation, irrespective of the additive amount. Additionally, as the percentage of additives in the recipe increased, the b* parameter values also rose. Also, in a study by [PERSON] and [PERSON] [22], it was observed that, irrespective of the amount of added pea protein or transglutaminase, instant noodles were characterized by yellow colour saturation. The values of the parameter b* ranged from 22.17 to 26.26. Based on the conducted study, it was determined that the b* parameter values for instant noodles with added whey protein and whey protein combined with transglutaminase were consistent with findings from other researchers. Additionally, the b* parameter values indicated yellow saturation, representing the proportion of yellow (+b*) and blue (-b*) colors. The browning index is defined as an index used to describe the overall change in brown colour of the products tested. It is described as the purity of the brown colour and is most often used as an indicator in food products that contain sugar [23]. The values of the browning index ranged from 45.01 to 54.02 (Table 4). The additions of whey protein and whey protein and transglutaminase were found to affect the browning index value. It was observed that, irrespective of the amount and type of additives used, the browning index values were higher than that of the control sample, which was 45.01. The highest browning index value was characterized by pasta with the addition of 5% whey protein (54.02), while the control sample had the lowest (45.01). Samples containing the addition of whey protein alone had browning index values ranging from 48.70 to 54.02. Pasta variants with the addition of whey protein and transglutaminase at 1% had browning index values ranging from 48.39 to 50.90. For variants with the addition of whey protein and transglutaminase at 2%, browning index values ranged from 48.65 to 51.66. [PERSON] et al. [48], who studied the effect of maltodextrin level, temperature and time on the quality of fried golden kiwifruit slices, observed that the browning index increased with increasing temperature and frying time and was higher at medium maltodextrin levels. The browning values ranged from 105.29 to 134.61. Also, [PERSON] et al. [49], who studied the effect of frying temperature and time and maltodextrin levels on the characteristics of apricot slices, found that the browning index decreased with decreasing frying temperature and time and was higher at medium maltodextrin levels. The browning index values ranged from 158.9 to 284.5. Based on the analysis of the results obtained, it was concluded that the browning index values for instant noodles with added whey protein and whey protein combined with transglutaminase differed from the results obtained by other authors. This may be due to the use of different raw material compositions and other frying process parameters.