What is Instant Noodles ?

Water is the second most important raw material for making noodles after flour

.Instant noodles is a food item that has always been under a lot of speculation. When I was a little girl,

invented by Momofuku Ando was epoch-making product

I was allowed to have it only on Sundays. My mother would say, "Isme maida hai, indigestion hoga zyada khane se,"

The hydration of dough determines the development of gluten structure, which affects

meaning, most instant noodles are made of maida (refined flour) which could cause indigestion.

which was made by dehydrating the steamed and seasoned noodles in oil heat.

A common belief was that instant noodles could lead to bowel troubles and obesity.

water absorption level is too low, the dough will be too sticky to handle during processing.

I therefore decided to put to rest these speculations and seek expert advice on the same

He has enabled mass-production of instant noodles by establishing the entire process of industrial method of manufacturing

noodles are made because water can offer a hospitable environment for microorganisms.

The product that becomes ready to eat just in two minutes by adding boiling water was dubbed "a magic ramen," and became an instant popular sensation.

With the world gobbling down 102.7 billion instant noodle servings in a year, it's finally time to analyze how much is too much and whether we require to draw a line on processed food consumption.

According to a report published by the World Instant Noodles Association, India stands fourth in the global instant noodles consumption listing at 5.5 billion servings per year.

Depending on dehydration methods

China tops the list at a staggering 44.4 billion servings consumed annually.

Keeping the above statistics in mind as well as the recent hullabaloo around one of the nation's most loved instant noodles brand, we aim at simplifying and bringing to light the implications of excessive instant noodles consumption on human body

regulation on moisture content of instant noodles

Instant noodles with flavoring powder in a separate packet were launched in respons

Since these instant noodles are made to bear a longer shelf life, they are highly processed.

They are low on nutritive content; high on fat, calories and sodium; and are laced with artificial colours, preservatives, additives and flavourings.

moisture content cannot exceed 8%, and for those dehydrated by methods other than frying, moisture content cannot exceed

the product line was highly acclaimed.

"In most cases monosodium glutamate (MSG) as well as tertiary-butyl hydroquinone (TBHQ) - a chemical preservative derived from the petroleum industry