## 3 Results and Discussion
### Color  
Color is an important factor in food quality--it affects the food acceptance level of the consumer. Combined with texture, the color affects the appearance of instant noodles. Color depends mainly on the quality of the flour, the amount and the type of hydrocolloids [37], the frying process parameters [25; 38], and the content of protein (affects the formation of the characteristic yellow color of instant noodles) [39]. According to [PERSON] [35], instant noodles should be characterized by an appropriate level of brightness, a lack of discoloration, and a typical light yellow color. According to [PERSON] and [PERSON] [40], L\({}^{\star}\) is a critical parameter in the frying industry and is usually treated as the first quality attribute evaluated by consumers during the determination of the acceptance \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & & **Temperature** & **Fat** & **Moisture** \\ \hline \multirow{4}{*}{Control} & \multirow{2}{*}{-} & 160 & 21.08 \({}^{\text{a}}\)\(\pm\) 1.06 & 3.79 \({}^{\text{d}}\)\(\pm\) 0.16 \\  & & 170 & 22.67 \({}^{\text{b}}\)\(\pm\) 0.93 & 3.56 \({}^{\text{c}}\)\(\pm\) 0.13 \\  & & 180 & 24.48 \({}^{\text{c}}\)\(\pm\) 1.01 & 3.33 \({}^{\text{c}}\)\(\pm\) 0.14 \\ \hline \multirow{4}{*}{Maltodextrin} & \multirow{3}{*}{3.0\%} & 160 & 22.51 \({}^{\text{b}}\)\(\pm\) 0.99 & 3.46 \({}^{\text{c}}\)\(\pm\) 0.20 \\  & & 170 & 23.97 \({}^{\text{b}}\)\(\pm\) 1.12 & 3.34 \({}^{\text{c}}\)\(\pm\) 0.12 \\  & & 180 & 26.17 \({}^{\text{c}}\)\(\pm\) 1.21 & 3.12 \({}^{\text{b}}\)\(\pm\) 0.11 \\ \cline{2-5}  & & 160 & 24.52 \({}^{\text{c}}\)\(\pm\) 1.15 & 3.16 \({}^{\text{b}}\)\(\pm\) 0.06 \\  & & 170 & 26.17 \({}^{\text{c}}\)\(\pm\) 1.13 & 2.96 \({}^{\text{b}}\)\(\pm\) 0.09 \\  & & 180 & 27.85 \({}^{\text{d}}\)\(\pm\) 1.26 & 2.82 \({}^{\text{b}}\)\(\pm\) 0.12 \\ \hline \multirow{4}{*}{MCG} & \multirow{4}{*}{0.8\%} & 160 & 20.50 \({}^{\text{a}}\)\(\pm\) 1.01 & 3.80 \({}^{\text{d}}\)\(\pm\) 0.18 \\  & & 170 & 22.17 \({}^{\text{b}}\)\(\pm\) 0.86 & 3.60 \({}^{\text{cd}}\)\(\pm\) 0.09 \\  & & 180 & 23.86 \({}^{\text{b}}\)\(\pm\) 0.99 & 3.37 \({}^{\text{c}}\)\(\pm\) 0.21 \\ \cline{2-5}  & & 160 & 20.18 \({}^{\text{a}}\)\(\pm\) 1.02 & 3.76 \({}^{\text{d}}\)\(\pm\) 0.19 \\  & & 170 & 21.89 \({}^{\text{ab}}\)\(\pm\) 0.78 & 3.55 \({}^{\text{c}}\)\(\pm\) 0.21 \\  & & 180 & 23.53 \({}^{\text{b}}\)\(\pm\) 1.11 & 3.40 \({}^{\text{c}}\)\(\pm\) 0.17 \\ \hline \multirow{4}{*}{HPMC} & \multirow{4}{*}{0.4\%} & 160 & 20.07 \({}^{\text{a}}\)\(\pm\) 1.05 & 3.85 \({}^{\text{d}}\)\(\pm\) 0.17 \\  & & 170 & 21.66 \({}^{\text{ab}}\)\(\pm\) 1.17 & 3.61 \({}^{\text{cd}}\)\(\pm\) 0.14 \\  & & 180 & 23.37 \({}^{\text{b}}\)\(\pm\) 1.22 & 3.31 \({}^{\text{c}}\)\(\pm\) 0.19 \\ \cline{2-5}  & & 160 & 19.86 \({}^{\text{a}}\)\(\pm\) 0.87 & 3.77 \({}^{\text{d}}\)\(\pm\) 0.13 \\  & & 170 & 21.33 \({}^{\text{a}}\)\(\pm\) 0.86 & 3.51 \({}^{\text{c}}\)\(\pm\) 0.13 \\  & & 180 & 22.65 \({}^{\text{b}}\)\(\pm\) 1.09 & 3.29 \({}^{\text{c}}\)\(\pm\) 0.16 \\ \hline \multirow{4}{*}{Psyllium} & \multirow{4}{*}{3.0\%} & 160 & 25.14 \({}^{\text{c}}\)\(\pm\) 1.31 & 3.03 \({}^{\text{b}}\)\(\pm\) 0.13 \\  & & 170 & 26.93 \({}^{\text{c}}\)\(\pm\) 1.26 & 2.86 \({}^{\text{b}}\)\(\pm\) 0.11 \\ \cline{1-1}  & & 180 & 29.41 \({}^{\text{d}}\)\(\pm\) 1.36 & 2.74 \({}^{\text{b}}\)\(\pm\) 0.09 \\ \cline{1-1} \cline{2-5}  & & 160 & 26.56 \({}^{\text{c}}\)\(\pm\) 1.23 & 2.80 \({}^{\text{b}}\)\(\pm\) 0.11 \\ \cline{1-1}  & & 170 & 28.38 \({}^{\text{d}}\)\(\pm\)1.27 & 2.57 \({}^{\text{a}}\)\(\pm\) 0.12 \\ \cline{1-1}  & & 180 & 30.51 \({}^{\text{d}}\)\(\pm\)1.26 & 2.40 \({}^{\text{a}}\)\(\pm\) 0.08 \\ \hline \hline \end{tabular} \({}^{\text{a}}\)—mean values denoted by different letters in columns differ statistically significantly p \(\leq\) 0.05.  
\end{table} 
Table 1: The effect of the addition of hydroxypropylmethylcellulose (HPMC), microcrystalline cellulose (MCG), maltodextrin, and psyllium on the moisture and oil uptake in fried instant noodles. level of a product.