Effect of Surimi and Psyllium Powder Addition on Physicochemical Properties of Dried Instant Noodle

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Sanruthai Hosawangwong
Phatthira Sakamut


The objective of this study was to develop a dried instant noodle containing surimi and psyllium powder. This study investigated the effect of surimi (0, 10, 20, and 30%) and psyllium powder (0, 2, and 5%) addition on the physicochemical properties of the noodles. In dried instant noodles, the addition of surimi resulted in lower lightness (L*) and redness (a*) values compared to the control (0%) (p<0.05). The tensile strength, cooking time, or cooking loss, dried instant noodles with surimi at 10–20% did not significantly differ from the control (p>0.05). However, the porosity of the microstructure decreased. Dried instant noodles with surimi at 30% showed a 23.36% decrease in tensile strength and the formation of a discontinuous network structure. To determine the optimum psyllium powder content, a dried instant noodle with 20% surimi was selected. The results showed that adding psyllium powder decreased L* and b* values, but increased a* values and cooking yield (p<0.05). The microstructure revealed a discontinuous network structure. Tensile strength, cooking time, and cooking loss of dried instant noodles with 5% psyllium powder did not significantly differ from the control (p>0.05). However, the cooking yield increased by 10.44% at this level.


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Article Details

Biological Sciences
Author Biography

Sanruthai Hosawangwong, Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120




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