## 3 Results and Discussion
### Fat Content  
The fat content is an important distinguishing feature of the quality of fried instant noodles. The fat used for frying is a heat carrier; however, due to migration into the internal structure of instant noodles, becomes a new ingredient [10]. The final fat content in the finished product depends on the quality of the raw materials used in the production of instant noodles and the parameters of the frying process (temperature, time) [46]. High fat contents increase the production costs of the product, and also shorten the use-by date [15]. Differences in the fat content in the process of frying instant noodles result from the microporous structure of the instant noodles and the amount of water absorbed in the evaporation process [10]. In the frying process, water contained in the food migrates from the center of the product to its surface. As a result of the evaporation of water from the inside of the instant noodle threads, a porous structure is formed. Water evaporating leaves empty spaces in the microporous structure of instant noodles, which fill with fat during frying [10]. The use of protein preparations has a beneficial effect due to the reduced fat content and the possible increase in nutritional value resulting from the properties of the added raw materials. According to [PERSON] et al. [47], the addition of TGase to the dough can reduce fat absorption by up to 25%. On Figure 2, the obtained results of the fat content measurements are presented. It was found that the addition of hemp protein, rice protein and TGase significantly influenced the value of this parameter. The fat content in the control sample without additives was 25.59%. Regardless of the type and amount of the addition, both instant noodles with the addition of rice protein and noodles with the addition of hemp protein contained less fat compared to the control sample. According to [PERSON] and [PERSON] [48], the protein content influences the fat absorption during instant noodle frying. A high protein content results in reduced fat absorption. Figure 2: Average values of fat content in instant noodles with the addition of rice protein, hemp protein and TGase (CS—control sample, RP—rice protein, RP+1%TG—rice protein with 1% TGase, RP+2%TG—rice protein with 2% TGase, HP—hemp protein, HP+1%TG—hemp protein with 1% TGase, HP+2%TG—hemp protein with 2% TGase). Columns correspond to various addition of rice protein. Mean values denoted by different letters (**a–d**) represent statistically significant differences between variables (\(p<0.05\)). The instant noodles with the addition of rice protein and rice protein with TGase contained 16.25% to 24.46% fat. The lowest fat content was found in instant noodles with a 5% addition of rice protein and 2% addition of TGase. In the case of instant noodles with 1% and 2% additions of TGase, it was noticed that with the increase in the amount of additive used, the fat content decreased. The fat contents in instant noodles with the additions of hemp protein and hep protein and TGase ranged from 17.83% to 24.81%. The lowest fat content was found in instant noodles with 2% additions of both hemp protein and TGase. A high amount of fat, comparable to the control sample (25.59%), was obtained in the case of instant noodles with 2% protein. One can notice that in most cases, the addition of TGase had an effect on reducing the fat content in instant noodles with the addition of rice protein and hemp protein. This may be observed because the action of TGase has resulted in a stronger and less porous protein network in a cake and contributes to lower oil absorption by the product during frying [12]. According to [PERSON] et al. [49], the fat content should be within the range 20-30%. However, [PERSON] [2] claimed that instant noodles can contain 15-40% fat. All analyzed instant noodles were characterized by fat contents in this range. [PERSON] et al. [47] investigated the effect of the enzyme preparation on the amount of fat absorbed during frying.