Effect of retort processing on low sodium instant noodle seasoning based on oil-in-water emulsions

Effect of retort processing on low sodium instant noodle seasoning based on oil-in-water emulsions

Increasing consumption of instant noodles with high sodium content could elevate the risk of cardiovascular disease. Making instant noodle seasoning in the form of an oil-in-water emulsion was expected to improve the perception of salty taste without increasing the use of salt. However, the oil conc...

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Bibliographic Details
Main Authors: Melanie Cornelia, Angeline Aprilina, Irene Triyanti
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2021-04-01
Series:International Journal of Food Studies
Subjects:
instant noodle
o/w emulsion
retort
salt reduction
seasoning
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/667

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