E3S Web Conf.
Volume 161, 2020International Conference on Efficient Production and Processing (ICEPP-2020)
|Number of page(s)||5|
|Published online||15 April 2020|
Technological and Medical Aspects of Instant Noodle Safety
1 Saratov State Agrarian University named after N.I. Vavilov, 410012, Saratov, Teatralnaya sq., 1, Russia
2 Peter the Great St. Petersburg Polytechnic University, 194021, St. Petersburg, Novorossiyskaya str., 50, Russia
3 Saratov State Medical University named after V.I. Razumovsky, 410012, Saratov, Bolshaya Kazachya str., 112, Russia
* Corresponding author: email@example.com
The purpose of the work was to study some safety indicators of the fat component of instant noodles, the most popular brands in the Russian Federation, and to predict their potential effects on the human body. The subject of the study was the physicochemical changes of the extracted fat component from fast food products. The most popular instant products - instant noodles of 3 popular brands were selected as the objects of research. According to the results of studies, it was noted that the mass fraction of compounds insoluble in petroleum ether is more than 1% - 1.2 and 1.1, respectively, and exceeds the recommended norms for deep fat. The content of epoxides exceeds the recommended allowable level of 17-24 mmol/kg by almost 2-2.2 times. The increased content of fat oxidation products is a potential risk factor that provokes diseases of the gastrointestinal tract, cardiovascular and immune systems, as well as changes in the blood formula. The data obtained indicate the need for a critical assessment of production technology, as well as the advisability of introducing regulatory standards regarding the safety control of the fat component of fast food products in order to reduce the effects of toxic products of fat oxidation on the human body and, as a consequence, reduce the prevalence of civilization diseases.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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