Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles

Soybean oil was structured with carnauba wax to develop solid-like oleogels that were evaluated in instant fried noodles as an alternative to deep-fat frying medium containing high saturated fat. A more rapid change in viscosity with temperature was observed in the oleogels with increasing levels of carnauba wax. Upon heating, the storage (G') and loss (G) moduli of oleogels and palm oil decreased with a greater temperature dependence of G', showing the crossover of G' and G. Compared to the palm and soybean oil-fried noodles, the samples fried in the oleogels absorbed approximately 16% less oil which could be correlated with their scanning electron microscopic images. However, there were no negative effects on the noodle texture. The levels of saturated fatty acids in the oleogel-fried noodles were significantly reduced (19 g/100 g), compared to the palm oil-fried noodles (54 000 g). Lower peroxide values during storage were observed in the following order: palm oil, oleogel, and soybean oil fried noodles. (C) 2017 Elsevier Ltd. All rights reserved.