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A method for producing high lipophilic antioxidants noodle products


Citation

Lai Oi Ming (2013) A method for producing high lipophilic antioxidants noodle products. PI2013003615.

Abstract / Synopsis

The present invention provides method on preparing noodle product regardless in any form which contain stable delivery of lipophilic antioxidants from the source of red palm olein. A solid state delivery system which is invented was introducedinto the noodle preparation steps. Noodles are prepared by mixing flour, water, red palm olein solid state delivery system and others ingredients into a dough. The dough can be shaped into noodles and precooked with steam. The fresh noodles are dried with a flow of high velocity air at temperature of between 30-110°C to moisture content less than about 15%. Once dried, the product can be packaged as a brick and the product can be stored at ambient temperature for long periods of time.


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Additional Metadata

Item Type: Patent
Application Number: PI2013003615
Filing Date: 2013-10-03
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Keywords: Noodle product; Lipophilic antioxidants; Red palm olein
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 17 Mar 2015 08:38
Last Modified: 17 Mar 2015 08:38
URI: http://psasir.upm.edu.my/id/eprint/33734
Statistic Details: View Download Statistic

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