# Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles
## 3 Results and Discussion
Furthermore, among the pasta that contained additives, the best rated variant was the instant pasta made with 4% protein and 2% transglutaminase. It was found that none of the samples analyzed scored notes that would disqualify them in terms of quality. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Instant Noodle Type**} & \multirow{2}{*}{**Whey Protein**} & \multicolumn{3}{c}{**Quality Determinant**} \\  & & **Appearance of Pasta before** & **Pasta after Cooking** & **Odour of Pasta** & **Pasta after Cooking** \\ \hline Control sample & - & 5.0 \({}^{\text{a}}\) & 5.0 \({}^{\text{a}}\) & 5.0 \({}^{\text{a}}\) & 5.0 \({}^{\text{a}}\) \\ \hline  & 1 & 4.4 \({}^{\text{ab}}\) & 4.6 \({}^{\text{ab}}\) & 4.2 \({}^{\text{b}}\) & 4.6 \({}^{\text{ab}}\) \\  & 2 & 4.1 \({}^{\text{b}}\) & 4.5 \({}^{\text{ab}}\) & 4.2 \({}^{\text{b}}\) & 4.4 \({}^{\text{ab}}\) \\ WP & 3 & 4.5 \({}^{\text{ab}}\) & 4.7 \({}^{\text{ab}}\) & 4.3 \({}^{\text{b}}\) & 4.2 \({}^{\text{a}}\) \\  & 4 & 4.4 \({}^{\text{ab}}\) & 4.2 \({}^{\text{b}}\) & 4.1 \({}^{\text{b}}\) & 4.5 \({}^{\text{ab}}\) \\  & 5 & 3.8 \({}^{\text{b}}\) & 4 \({}^{\text{b}}\) & 4 \({}^{\text{b}}\) & 4.5 \({}^{\text{ab}}\) \\ \hline  & 1 & 4.6 \({}^{\text{ab}}\) & 4.9 \({}^{\text{a}}\) & 4.6 \({}^{\text{ab}}\) & 4 \({}^{\text{b}}\) \\  & 2 & 4.6 \({}^{\text{ab}}\) & 4.8 \({}^{\text{a}}\) & 4.5 \({}^{\text{ab}}\) & 4.2 \({}^{\text{b}}\) \\ WP + 1\%TG & 3 & 4.5 \({}^{\text{ab}}\) & 4.9 \({}^{\text{a}}\) & 4.7 \({}^{\text{a}}\) & 4.5 \({}^{\text{ab}}\) \\  & 4 & 4.8 \({}^{\text{a}}\) & 4.5 \({}^{\text{ab}}\) & 4.2 \({}^{\text{b}}\) & 4.6 \({}^{\text{ab}}\) \\  & 5 & 4.5 \({}^{\text{ab}}\) & 4.5 \({}^{\text{ab}}\) & 4.4 \({}^{\text{ab}}\) & 4.4 \({}^{\text{ab}}\) \\ \hline  & 1 & 4.3 \({}^{\text{b}}\) & 4.7 \({}^{\text{a}}\) & 4.2 \({}^{\text{b}}\) & 4.5 \({}^{\text{ab}}\) \\  & 2 & 4.4 \({}^{\text{ab}}\) & 4.7 \({}^{\text{a}}\) & 4.6 \({}^{\text{ab}}\) & 4.5 \({}^{\text{ab}}\) \\ WP + 2\%TG & 3 & 4.8 \({}^{\text{a}}\) & 4.6 \({}^{\text{ab}}\) & 4.8 \({}^{\text{a}}\) & 4.5 \({}^{\text{ab}}\) \\  & 4 & 4.8 \({}^{\text{a}}\) & 4.6 \({}^{\text{ab}}\) & 4.9 \({}^{\text{a}}\) & 5 \({}^{\text{a}}\) \\  & 5 & 4.5 \({}^{\text{ab}}\) & 4.7 \({}^{\text{a}}\) & 4.6 \({}^{\text{ab}}\) & 4.6 \({}^{\text{ab}}\) \\ \hline \hline \end{tabular}  
* Averages marked with the same letters are not statistically significantly different (\(\alpha\) = 0.05).  
\end{table} 
Table 5: Sensory evaluation results of the produced instant noodles with whey protein (WP), whey protein and transglutaminase (TG), and control sample (CS). The Principal Component Analysis (Figure 3) of the evaluated instant noodle samples revealed that sample variation is primarily explained by the first main component (Factor 1), which accounted for 43.83% of the total variability and was mainly associated with fat, adhesiveness, color, hardness, and firmness. The second component (Factor 2) accounted for 25.92% of the total variability and was mainly related to smell, taste, appearance, color, and texture. Based on the obtained eigenvalues, the analysis can be limited to these two factors, which together explain 69.75% of the total variability. The PCA results indicated that the analyzed samples can be grouped into three distinct clusters, with the control sample forming a separate observation. Each cluster corresponds to different samples, and some samples within these clusters exhibit similar influences in explaining the phenomena. The obtained clusters highlighted samples with different types of addition of TG. The control sample can be characterized by a high level of fat, nice appearance, smell and taste. One can notice that the control sample can be explained almost fully by Factor 1. Instant noodles with the addition of whey protein and TG in an amount of 2% (green ellipse) show better texture features than samples with 1% of TG addition (red ellipse) and samples only with whey protein addition (blue ellipse). The smell and appearance were better evaluated in such samples.