Article in Proceedings of the Pakistan Academy of Sciences · October 016 citations 22 reads 19,906 authors: Some of the authors of this publication are also working on these related projects

The shelf life of raw noodle could be prolonged 

by inhibiting growth of micro-organisms with the 

inclusion  of  alcohol  in  the  formulation  [42,  44]. 

Usually, the noodles are immersed in dilute solution 

of organic acids prior to packaging. Steamed and 

deep-fried  instant  noodles  have  comparatively 

higher  fat  concentration  (>  15%),  hence  there  is 

greater chances of oxidative rancidity. The use of 

antioxidants  such  as  butylated  hydroxy-anisole 

(BHA),  tertiary-butylhydroquinone  (TBHQ), 

butylated hydroxytoluene (BHT) and propyl gallate 

are commonly used to avoid oxidative rancidity. 

Among these, TBHQ greatly reduced the oxidation 

process [1, 31].