Effect of food additives on deoxynivalenol (DON) reduction and quality attributes in steamed-and-fried instant noodles

• Main Authors: Moazami, F. E., Selamat, Jinap, Mousa, Wael, Hajeb, Parvaneh
• Format: Article
• Language: English
• Published: AACC International 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/37248/1/Effect%20of%20food%20additives%20on%20deoxynivalenol.pdf; http://psasir.upm.edu.my/id/eprint/37248/; http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-12-12-0174-R?journalCode=cchem

The effect of food additives reduction on quality attributes in steamed-and-fried instant noodles was investigated. Three additives, l-ascorbic acid, l-cysteine, and sodium bisulfite, were evaluated for their effect on deoxynivalenol (DON) reduction and sensory acceptability of instant noodles. Afte...