Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles

Abstract

The nutrition and flavour of instant noodles is largely attributed to added flavouring oil gravy. Herein, we evaluated the influence of red palm oil (RPO) on the physicochemical properties and sensory qualities by comparing palm oils and commercial oils and fats. The induction time for RPO (10.20 h) was higher than that for 5° (7.20 h) and 8° (8.40 h) palm oils. The RPO carotenoid, β-carotene and vitamin E content was 563.50, 520.00, and 364.00 mg kg^-1, respectively. The carotenoid content of red sauce with RPO (RPR) and spicy sauce with RPO (SPR) gravies was 450.00 and 451.20 mg kg^-1, respectively, far higher than those without RPO. The induction times of RPR and SPR were highest (16.65 h and 15.48 h). The peroxide value (POV) and polar compound (PC) content of pilot gravies were 0.06-0.10 g 100 g^-1 and 11.00-15.00%, respectively. Principal component analysis of electronic tongue results revealed that gravies containing RPO displayed higher repeatability, demonstrating the reliability of the method for detecting RPO.

Fig. 1. Flowchart of the process of pilot flavouring oil gravies.

Fig. 2. The oxidation stability of palm oils and flavouring oil gravies. RA = red sauce gravy from producer A; SA = spicy flavour gravy from producer A; RP5, RP8, and RPR = pilot red sauce gravy with SMP 5 °C, SMP 8 °C, and red palm oil, respectively; SP5, SP8, and SPR = pilot spicy flavour gravy with SMP 5 °C, SMP 8 °C, and red palm oil, respectively.

Fig. 3. Cobweb of sensory evaluation of commercial and pilot flavouring oil gravies. RA = red sauce gravy from producer A; SA = spicy flavour gravy from producer A; RP5, RP8, and RPR = pilot red sauce gravy with SMP 5 °C, SMP 8 °C, and red palm oil, respectively; SP5, SP8, and SPR = pilot spicy flavour gravy with SMP 5 °C, SMP 8 °C, and red palm oil, respectively.

Fig. 4. Principal component analysis (PCA) analysis of electronic tongue and physicochemical quality data. (A) Red sauce flavouring oil gravies; (B) spicy sauce flavouring oil gravies; (C) distribution and correlation between responses in vector space; (D) PCA analysis of the analytical determination of eight different flavouring oil gravies. (1) Pilot red sauce flavouring oil gravy with RPO; (2) pilot red sauce flavouring oil gravy with 8° palm oil; (3) pilot red sauce flavouring oil gravy with 5° palm oil; (4) commercial red sauce flavouring oil gravy; (5) pilot spicy flavouring oil gravy with 5° palm oil; (6) pilot spicy flavouring oil gravy with 8° palm oil; (7) pilot spicy flavouring oil gravy with RPO; (8) commercial spicy flavouring oil gravy.