# 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 a* parameter were higher than those of the control \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Instant Noodles Type**} & **Whey Protein** & \multirow{2}{*}{**L*} & \multirow{2}{*}{**a*} & \multirow{2}{*}{**b*} \\  & **Addition [\%]** & & & & \\ \hline Control sample & - & 65.78 \(\pm\) 0.93 ** & 1.34 \(\pm\) 0.13  & 23.92 \(\pm\) 0.56  \\ \hline  & 1 & 71.71 \(\pm\) 2.40  \\  & 2 & 66.35 \(\pm\) 2.14  & 3.82 \(\pm\) 0.23  & 24.99 \(\pm\) 1.08  \\ WP & 3 & 68.46 \(\pm\) 1.76  & 3.82 \(\pm\) 0.17  \\  & 4 & 69.61 \(\pm\) 0.93  & 3.58 \(\pm\) 0.14  \\  & 5 & 68.58 \(\pm\) 1.36  & 3.82 \(\pm\) 0.23  & 27.34 \(\pm\) 0.50  \\ \hline  & 1 & 73.38 \(\pm\) 2.24  & 3.50 \(\pm\) 0.26  & 27.56 \(\pm\) 0.68  \\  & 2 & 73.61 \(\pm\) 1.78  & 3.39 \(\pm\) 0.13  & 27.46 \(\pm\) 0.83  \\ WP + 1%TG & 3 & 73.33 \(\pm\) 0.95  & 3.37 \(\pm\) 0.19  \\  & 4 & 74.11 \(\pm\) 1.05  & 3.49 \(\pm\) 0.16  & 28.53 \(\pm\) 0.61  \\  & 5 & 74.15 \(\pm\) 0.90  & 3.46 \(\pm\) 0.18  \\ \hline  & 1 & 73.71 \(\pm\) 0.91  & 3.46 \(\pm\) 0.19  & 27.59 \(\pm\) 0.49  \\ WP + 2%TG & 3 & 74.50 \(\pm\) 1.42  & 3.26 \(\pm\) 0.14  \\  & 4 & 73.23 \(\pm\) 1.01  & 3.42 \(\pm\) 0.14  \\  & 5 & 73.33 \(\pm\) 1.01  & 3.42 \(\pm\) 0.14  \\ \hline  & 1 & 73.23 \(\pm\) 0.91  & 3.46 \(\pm\) 0.18  & 28.85 \(\pm\) 0.42  \\ WP + 2%TG & 3 & 74.50 \(\pm\) 1.42  & 3.26 \(\pm\) 0.14  \\  & 4 & 73.23 \(\pm\) 1.01  & 3.42 \(\pm\) 0.14  \\  & 5 & 73.33 \(\pm\) 1.01  \\ \hline  & 1 & 73.23 \(\pm\) 0.10  & 3.42 \(\pm\) 0.14  \\ WP + 2%TG & 3 & 74.52 \(\pm\) 1.42  & 3.26 \(\pm\) 0.14  \\  & 4 & 73.23 \(\pm\) 1.01  \\  & 5 & 73.33 \(\pm\) 1.01  \\ \hline \hline \end{tabular}  
* Averages marked with the same letters are not statistically significantly different (\(\alpha\) = 0.05).  
\end{table} 
Table 3: Mean values of the colour parameters of instant noodles with whey protein (WP), whey protein and transglutaminase (TG), and control sample (CS). sample, where the value was 1.34. The highest value of the a* parameter was found in pasta with 2%, 3%, 5% whey protein added (3.82), while the lowest value was found in the control sample (1.34). Samples with the addition of whey protein alone were characterized by a* parameter values ranging from 3.50 to 3.82. Pasta variants with the addition of whey protein and transglutaminase at 1% were characterized by a* parameter values ranging from 3.37 to 3.50. For variants with the addition of whey protein and transglutaminase at 2%, a* parameter values ranged from 3.26 to 3.46. [PERSON] and [PERSON] [33], in their study on the quality of fried instant noodles with the addition of pea protein and transglutaminase, obtained values of the a* parameter ranging from 0.66 to 5.05. The authors found that most noodles were characterized by a higher saturation of the red colour. On the other hand, [PERSON] and [PERSON] [30], in their study on the quality of fried instant noodles with the addition of \(\beta\)-glucan, obtained values for the parameter a* ranging from \(-\)0.83 to 3.42. The authors found that the addition of \(\beta\)-glucan caused a change in colour saturation from green for the control sample to red for all samples with the addition of the polysaccharide. On the basis of the study, it was found that the values of the a* parameter of the instant noodles tested with whey protein and whey protein and transglutaminase did not differ from the results obtained by other authors. Additionally, for the a* parameter, which measures the proportion of red (+a*) and green (-a*) colors, it was observed that the instant noodles exhibited a higher saturation of red color. The values of the b* parameter for the instant noodles tested ranged from 23.92 to 28.86 (Table 3). The addition of whey protein and whey protein and transglutaminase were found to affect the value of the b* parameter.