# Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles
## 3 Results and Discussion
The control sample with no additives had the lowest firmness value of 0.27 N, while the instant noodle sample with 5% whey protein and 2% transglutaminase had the highest (2.27 N). It was noted that regardless of the amount and type of additive used--whey protein and transglutaminase--the firmness values were higher compared to the control sample. According to [PERSON] et al. [42], the higher firmness of instant noodles may be due to the addition of the enzyme preparation transglutaminase. Samples containing the addition of whey protein alone had firmness values ranging from 0.86 N to 1.20 N. Pasta variants with the addition of whey protein and transglutaminase at 1% had firmness values ranging from 0.86 N to 1.61 N. For variants with whey protein and transglutaminase added at 2%, firmness values ranged from 1.13 N to 2.27 N.  
The obtained values for the firmness parameter differ from those obtained by other authors. [PERSON] and [PERSON] [30], in their study of instant noodles with added \(\beta\)-glucan, obtained firmness values ranging from 2.41 N to 4.28 N. Conversely, [PERSON] et al. [43] reported firmness values between 4.88 and 8.33 N in their study on pasta enriched with \(\beta\)-glucan (BGEMs). Similarly, [PERSON] et al. [44] observed that the firmness of spaghetti increased with higher concentrations of lupin protein isolate, ranging from 5% to 20%. The differences may be due to the different raw material composition of the instant noodles. A very important differentiator of food quality is colour. It is a parameter to which consumers pay particular attention and affects the acceptability of instant noodles. The color primarily depends on the quality of the flour and the parameters used in the technological process [25; 45]. According to [PERSON] [46], the colour also depends on the raw materials used. The L* component is a crucial parameter for fried instant noodles. A low L* value indicates a darker color, often resulting from non-enzymatic browning reactions. Generally, pasta made from common wheat flour has a luminosity below 76.4, whereas pasta made from durum wheat flour exceeds 76.4 [22]. The L* values for the tested instant noodles ranged from 65.78 to 74.50 (Table 3). The additions of whey protein and whey protein and transglutaminase were found to affect the value of the L* parameter. It was observed that, irrespective of the amount and type of additives used, the values of the L* parameter were higher than those of the control sample, which had a value of 65.78. The pasta with 3% whey protein and 2% transglutaminase added had the highest value of the L* parameter (74.50), while the control sample had the lowest (65.78). Samples with the addition of whey protein alone had L* parameter values ranging from 66.35 to 71.70. Pasta variants with the addition of whey protein and transglutaminase at 1% had L* parameter values ranging from 73.33 to 74.11. For variants with the addition of whey protein and transglutaminase at 2%, L* parameter values ranged from 73.23 to 74.50. The obtained values of the L* parameter are consistent with the results obtained by other authors. [PERSON] et al. [47] studied the effect of the addition of different types of starch on the quality of fried instant noodles and obtained values ranging from 38.97 to 72.02. Furthermore, the authors found that all the additives used increased the L* parameter in the noodles produced. Also, [PERSON] and [PERSON] [22] noted in their study that with the increase in the additives used (pea protein and transglutaminase), the brightness values (L* parameter) increased. Based on their study, they concluded that the obtained values of the L* parameter of instant noodles with whey protein and whey protein combined with transglutaminase did not differ from the results obtained by other authors. The results of the a* parameter of the instant noodles tested are shown in Table 3. The values ranged from 1.34 to 3.82. The addition of whey protein and whey protein and transglutaminase were found to affect the value of the a* parameter.