Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics

The aim of this study was to evaluate the shelf-life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content. Additionally, green tea and beef tallow were incorporated to decrease the likelihood of oxidation. Carboxymethyl cellulose was added to increase the porosity and water absorption of the dry noodles. Spirulina powder was used as a dressing for the final product before serving to increase the nutritional value and provide the consumer with the required vitamins and minerals of the day. Physical, chemical, and organoleptic properties were assessed at multiple timepoints in a 120-day period to perform an accelerated shelf-life test by determining their critical moisture content and moisture sorption isotherm curves at 30, 45, and 55 degrees C. The shelf-life of the product was evaluated to be 1197.28 days at 30 degrees C and 75% relative humidity in aluminum pouches. In conclusion, the product is shelf-stable at room temperature and is recommended to be stored and used in disaster conditions such as earthquakes, floods, and wars. A mixture of semolina flour, soy protein isolate, carboxymethyl cellulose, baking powder, and green tea can be used to form a noodle dough to be fried in tallow, which can then be used as a tactical ration for disasters. The tested product has a shelf-life of more than 3 years in accelerated shelf-life calculations based on water activity and microbial growth.image