How Cooking Methods Change Instant Noodles' Nutritional Value

Instant noodles are loved globally, but not much is known about how their production methods affect their nutritional value. A recent study looked into this. They found that boiling instant noodles, compared to steaming, leaves some starch inside ungelatinized or partially cooked. This creates a spongy microstructure with tiny holes and channels, making it easier for enzymes to attach and break down the starch faster initially.

However, after a while, this starch slows down further digestion due to its rigidity. Noodles that are boiled and then cooled show even slower starch breakdown throughout, thanks to their harder texture and denser structure. This study sheds light on how cooking and cooling processes shape the texture, microstructure, and starch in instant noodles, impacting their nutritional value.

Actions