# Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles
## 3 Results and Discussion  
The fat content is one of the most important determinants of the quality of fried instant noodles. It is influenced by many factors such as the quality of the raw materials used, the process parameters (temperature, time) and the quality of the frying oil used [27]. According to [PERSON] et al. [28], the use of an inferior quality frying medium results in a higher fat content in the final products, which is an undesirable phenomenon. Due to its migration into the internal structure of instant noodles, fat becomes a new component and also acts as a heat carrier [8]. According to [PERSON] [29], the fat content in fried instant noodles should be 15-40%. In the pasta analyzed, the fat content ranged from 15.13 to 24.22% (Figure 1). The highest fat content was observed for the control sample containing no additives (24.22%). It was observed that the fat content depended on the amount and type of additive used. The instant noodles, regardless of the use of whey protein alone or whey protein and transglutaminase additive, contained less fat compared to the control sample. It was found that the fat content values, depending on the amount of whey protein used, showed a decreasing trend both with whey protein alone and whey protein combined with transglutaminase. Pasta with the addition of 5% whey protein and 2% transglutaminase had the lowest fat content (15.13%). Samples containing the addition of whey protein alone were characterized by a fat content ranging from 17.59% to 20.16%. The variants of pasta with the addition of whey protein and transglutaminase at 1% contained between 16.25% and 18.18% fat, while for the variants with the addition of whey protein and transglutaminase at 2%, the values ranged from 15.13% to 17.96%. Based on the fat content results obtained, it was concluded that the addition of whey protein alone as well as in combination with transglutaminase reduced the fat content of the instant noodles studied. [PERSON] and [PERSON] [30] in their study on the effect of \(\beta\)-glucan on the quality of fired instant noodles noticed a similar relationship. The authors found that, regardless of the amount of \(\beta\)-glucan used, the noodles contained less fat (22.66-23.76%) than the control sample (29.08%). Additionally, research conducted by [PERSON] and [PERSON] [22] demonstrated that incorporating pea protein and transglutaminase can effectively reduce the fat content in fried instant noodles. [PERSON] et al. [31] found that the use of transglutaminase with sufficient water could also reduce fat absorption in instant noodles. [PERSON] et al. [31] discovered that the enzyme transglutaminase strengthens dough and reduces its porosity, which may result in less oil absorption during frying. Similarly, [PERSON] et al. [32] found that incorporating transglutaminase into dough can reduce fat absorption by as much as 25%. In contrast, [PERSON] et al. [33] noted that the use of acetylated potato starch (APS) can reduce fat absorption in samples containing low-protein flour. The differences in fat content may be due to the fact that water evaporates from the product during the frying process, resulting in the porous structure of instant noodles. The evaporating water causes the formation of voids, which are filled with fat during frying [8]. On the other hand, the addition of protein preparations in the production of instant noodles can reduce the fat content in the final product but also positively increase the nutritional value [22]. Figure 1: Mean values of fat content in instant noodles with whey protein (WP), whey protein and transglutaminase (TG), and control sample (CS). The averages, denoted by the same letters, are not statistically significantly different (\(\alpha=0.05\)). Another very important determinant of the quality of fried instant noodles is the water content. According to [PERSON] [6], the moisture content of fried instant noodles should not exceed 5%. [PERSON] [27] states that the water content varies from an initial range of 30-40% to a final range of 2-5%.