SUMMER TRAINING REPORT ON “NOODLES PROCESSING & QUALITY ANALYSIS”

Acknowledgement

The success and final outcome of this project required a lot of guidance and assistance from many people and I am extremely privileged to have got this all opportunity of my project. All that I have done is only due to such supervision and assistance and I would not forget to thank them.

I respect and thank Mr. Ramesh, for providing me an opportunity to do the project work in Jagdamba foods Pvt. Ltd. and giving me all support and guidance which made me complete the project duly.

I am extremely thankful to her for providing such a nice support and guidance, although he had busy schedule managing the corporate affairs.

I owe my deep gratitude to our project guide Dr. Renu D. Khedkar, who took keen interest on our project work and guided us all along, till the completion of our project work by providing all the necessary information for developing a good system.

I am thankful to and fortunate enough to get constant encouragement, support and guidance from all Teaching staffs of Amity Institute of Food Technology which helped us in successfully completing our project work.

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Also, I would like to extend our sincere esteems to all staff in laboratory for their timely support

DECLARATION

I, hereby declare that the work embodied in this summer internship report in partial fulfilment for the of Summer Internship – II of “B. Tech (Food technology)- 6th Semester” from Amity Institute of Food Technology, Amity University, Noida has been done by me from Jagdamba Foods Pvt, Ltd, Bhairawa (Uttar Pradesh) under the supervision of Dr.

Renu D. Khedkar, Assistant Professor, Amity Institute of Food and Technology, Amity University, Noida during June -July.

Moreover, I would also like to thank Dr. V.K. Modi, HOI of Department for giving me this opportunity.

INTRODUCTION

Noodles are eaten in majority of Asian nations. They are made from leavened flour dough which is processed into thin sheets that are further boiled and eaten in many countries across Asia. They are mostly fried or boiled according to consumer preference. Properties of Noodles are taste, nutrition, flavour, colour, texture, cooking ease have made noodles one of the most preferred snacks in the world. Pasta is also derived from same technique but used in European countries rather than Asian countries more

TYPES OF INSTANT NOODLES

Noodles are classified into two types based the Amount of moisture content, i.e., Instant dried noodles and Instant fried noodles. Steamed and Fried noodles, aside from that a persistent drying chamber replaces the oil fryer, utilizing hot air as the drying medium. Dipping of the noodles in oil reduces the dampness substance of noodles to around 2.5– 5%, though in hot air-dried noodles, around 8– 12%.

WHEAT FLOUR

Noodles quality, surface, and taste of noodles change generally characterized by the type of flour. The flour utilized for noodle arrangement is acquired from wheat grains free from grow damage with gluten content substance of 0.6– 0.7% and medium protein substance of 10– 12.5%.

Varieties in starch properties have been found to assume a noteworthy part in noodle delicateness and elastic properties. Gluing properties, top consistency flour increasing volume, amylose: amylopectin proportion, and harmed starch decide the noodle properties. Flours with low gelatinization temperatures are suitable for quick hydration amid cooking. Higher starch content is associated with poor noodle and high cooking problems.

Water

Water is another fundamental fixing, which is important for gluten starc , which gives flexible properties to mixture required for noodle preparing. The measure of water required for noodle handling is advanced to hydrate the flour and build up a uniform mixture sheet. The ideal water absorption for noodle is influenced by protein content, protein quality, harmed starch, and other physical properties of flour. The water absorption level prescribed for noodle handling is around 30– 38% in view of flour weight.

Salt and Alkaline Reagent

The measure of salt included noodles is generally 1– 3% of flour weight. Salt has a strong and fixing impact on the gluten, which might be because of its inhibitory impact on proteolytic compounds, Addition of salt lessens cooking time, improves the taste, gives however more flexible surface, and hinders chemical exercises and the growth of microbes. Basic salt can be utilized alone or in blend with various salts. The most generally utilized basic salts are sodium and potassium carbonates.

Fat/Oil

Oil speaks to around 20% of the approx. weight of the final item. The most widely recognized browning oil utilized as a part of Asia is palm oil. Mostly hydrogenated soybean and canola oil can be used for frying. Frying oil has a significant impact on the flavor of Instant noodles; the oil needs to be of good quality.

PROCESSING

1.MIXING OF INDGREDIANTS

Ingredients other than flour are pre-broken up in water, put away at 20– 30◦C while salt water can be added. Wheat flour and water alongside other measured fixings are mixed first at rapid and after that at low speed, giving an average time of 15– 25 minutes in enterprises while at lab scale specialists have utilized a blending time of 4 to 5 minutes. All the ingredients are mixed and is ready for further processing.

2.Sheeting

Batter is compacted to frame consistent mixture sheet, which is collected and gone through consequent rolls. The sheeting procedure is expected to compress the dough with wanted thickness all over so rollers with specific thickness are used to attain sheeting. Thickness is gradually reduced to prevent damage of the noodles in the initial stages

3.Cutting/Slitting and Waving

The sheet is cut into noodle shapes of wanted width with a cutter. The width and state of noodle strands are done by cutting rolls. Noodles can be either square or round fit as a depending on the cutter. The speed differential between noodle encouraging and net voyaging brings about a special waving of noodle strands. For Instant noodles, the cutting rolls are numbered from 18– 22. Numbering decides the quantity of edges on a bit of 30 extensive sheet.

4.Steaming and Molding

Noodle strands are passed on to a steam to cook them by at temperature of 100◦C for one– five minutes. The level of cooking is dependent of steaming moisture substance of noodle; weight, and temperature of steam; and amount of steaming time. Steaming is a key procedure in the fabricate of Instant noodles. A high level of starch softening is required for the processing of hot-air dried Instant noodles. Superheated steam at high temperature can be utilized to in part cook, quickly drying them, making them in no time and oil free

Noodles cooked by steaming are cooled and stretched out to isolate the strands and cut into one serving size. Weight of noodles is measured by the quantity of strands delivered by cutting rolls and length of strands in each cycle of machine rotation and then cut into square, rectangular and circle shapes as required.

5.Frying/Drying

This is the final step this includes noodles bed are dipped in a frying tub which creates many tiny holes and this makes water penetration easier during cooking and deep frying also makes oil content of noodles high fat content can be reduced by using a palm oil which is healthier option and oil rancidity can be seen if used oil is taken again and again and may result in increased amount of trans- fatty acids in the noodles. The cup noodles are fried at higher temperature as compare to bag type noodles. Moisture removal is major concern in the frying process

Frying or drying is followed by cooling the product to room temperature to avoid rapid oxidation and other changes. The cooled noodles are packed into a bag along with a soup base sachet. While for the cup noodles, powdered soup base is in the noodles and sealed with film. Seasonings and dehydrated vegetables are included in soup base. Higher fat content makes the noodles susceptible to oxidative changes and development of rancid flavour. Thus, proper packaging plays important role in extending the shelf life of the product. The Packaging material are polypropylene or polyethylene film for noodles and polyester plastic for cup noodles respectively.

QUALITY CRITERIA OF INSTANT NOODLE

Quality criteria that are essential for noodles are surface, cooking quality, rehydration rates amid final arrangement. Assessment of noodles is done to judge the quality and value of the final item. Quality parameters for noodle quality instrumental investigation of the noodles and R &D development for growth and quality stability of the noodles

Surface

The surface of Instant noodles as rubbery, firm, or smooth. Instrumental methods are utilized for the assessment of noodle surface. Textural parameters every now and again utilized for noodles, incorporate smoothness, delicate quality, hardness/firmness, stickiness, cohesiveness, versatility, chewiness, and stickiness. Instrumental estimation of cooked noodle surface is solid and helpful other option to the tangible assessment. The essential techniques utilized are pressure, and surface profile investigation (TPA). TPA gives various textural attributes like chewiness, hardness or firmness, stickiness, and cohesiveness in a Single test. TPA Is used for analysing parameters like sheeting, steaming, and drying out strategy utilized. Numerous specialists have announced techniques and tests for the assurance of surface for noodles. Bubbly noodles have likely tendency to lose their texture in future.

CONCLUSION

The training in Jagdamba Foods Pvt. Ltd. was proved to be very beneficial and delectable for me. Everything which I learned under Mr. Ramesh Sir and other senior executives will certainly help me in future.

Before joining the training, I was very keen to do my training in Production sector, so Jagdamba foods gave me that opportunity. There were various lines for packaging and raw materials which helped me in ameliorating my practical hand. Company gave me the golden opportunity with convenience to use my theoretical knowledge practically. During the training I realized that there is a great difference between learning theory and its application. However, I completed the project successfully. Under my Project I had worked with the operators in the production line and worked out all the observations.

During my training period I came to know that it is not the easy task to market a Noodles in market both in Nepal and India. From those days of my training period I had not only learned many new things but also got the good exposure. I interacted with so many people having different level of knowledge and different opinions. These days really fuelled me with a lot of confidence and enthusiasm.

So, epitomizing, I should say that it was an unforgettable and ecstatic experience while undergoing training in one of the reputed firms.