The main goal of this study was to determine the effect of cooking and added materials (spices and monosodium glutamate) on the chemical and microbial characteristics of two types of indomie noodles )chicken and vegetable flavoured( . The samples were the products of Sawabash factory (Soba industrial area). The samples were analyzed before and after the cooking at 100o C for 20 minutes. The obtained results of the chemical analysis of vegetable flavoured and chicken flavoured indomie before cooking were as follows: moisture content (5.38, 4.45%) ash content (0.83, 0.69%) crude protein (8.71, 8.83%) crude fibre (0.42, 0.37%) fat content (0.34, 0.30%) carbohydrates content (84.32, 85.36%) and energy content was (375.20, 379.50 kcal). While the results after cooking were (40.84, 39.89%) (5.86, 8.31%) (2.59, 2.55%) (0.23, 0.18%) (0.43, 0.53%)
Abdalla, R (2021). Impact of Cooking and Additives on the Chemical and Microbiological Characteristics of Indomie Noodles. Afribary. Retrieved from https://afribary.com/works/impact-of-cooking-and-additives-on-the-chemical-and-microbiological-characteristics-of-indomie-noodles
Abdalla, Rashed "Impact of Cooking and Additives on the Chemical and Microbiological Characteristics of Indomie Noodles" Afribary. Afribary, 12 May. 2021, https://afribary.com/works/impact-of-cooking-and-additives-on-the-chemical-and-microbiological-characteristics-of-indomie-noodles. Accessed 18 May. 2024.
Abdalla, Rashed . "Impact of Cooking and Additives on the Chemical and Microbiological Characteristics of Indomie Noodles". Afribary, Afribary, 12 May. 2021. Web. 18 May. 2024. < https://afribary.com/works/impact-of-cooking-and-additives-on-the-chemical-and-microbiological-characteristics-of-indomie-noodles >.
Abdalla, Rashed . "Impact of Cooking and Additives on the Chemical and Microbiological Characteristics of Indomie Noodles" Afribary (2021). Accessed May 18, 2024. https://afribary.com/works/impact-of-cooking-and-additives-on-the-chemical-and-microbiological-characteristics-of-indomie-noodles