Multi-indicator Analysis of Instant Noodles From 3 Different Manufacturers Based on Trace Elements and Proteins
Three kinds of instant noodles with the manufacturers as manufacturer 1,manufacturer 2 and manufacturer 3 were selected as the research objects,and the combustion heat,combustion stability,fat,crude fibre,ash,trace elements and protein of the three kinds of instant noodles were determined.The results showed that the heat of combustion of the three kinds of instant noodles ranged from 17 480.07 to 18 630.36 J/g,and the order was:manufacturer 3>manufacturer 2>manufacturer 1;the stability of combustion ranged from 0.37 to 0.76,in the order:manufacturer 3>manufacturer 1>manufacturer 2;the fat content(%)ranged from 0.07%to 0.12%,and the order was:manufacturer 2>manufacturer 3>manufacturer 1;crude fibre content(%)ranged from 33.81%to 34.79%,and the order of magnitude was:manufacturer 3>manufacturer 1>manufacturer 2;ash content(%)ranged from 1.29%to 1.67%,and the order of magnitude was:manufacturer 2>manufacturer 3>manufacturer 1;and protein content(%)ranged from 0.11%to 0.24%,and the order of magnitude was:manufacturer 2>manufacturer 1>manufacturer 3.The heat of combustion,combustibility(the instant noodle's combustion stability),fat content,ash,crude fibre,trace elements,protein content of multiple indicators in the order:manufacturers 3>manufacturers 2>manufacturers 1.This study establishes a multi-indicator analysis and evaluation system of three kinds of instant noodles to provide a certain theoretical basis and scientific guidance for the quality evaluation of instant noodles and their edible value.
万方数据
维普
