PROPONENTS: BELLO, Jean Raynell BERONIO, Lemuel John BUSTILLO, Khazel DE CASTRO, Lindy Mariel MASCAREAS, Jayson
RATIONALE:
We are now living in a world where everything is running instant. The most common and first known material that became instant is what you called the instant noodles. According to the Japanese poll in the year 2000, instant noodles are the best invention so far of the Japanese in the 20 th century. As of 2010, 95 billion instant noodles serving were eaten worldwide. Instant noodles were first invented by Momofoku Ando, founder of Nissin, who first marketed the Chikin Ramen at August 25, 1958. At first, it was sold by Ando as a luxury item but as it gain popularity throughout the world, instant noodles is one of the cheapest items in the market.
The discovery of the instant noodles is due to the process Ando has discovered after several trial and errors. The process called flash frying made instant noodles possible. In flash frying, the steam-treated noodles which is dried after steaming is subjected to deep frying in a high temperature (temperature ranges from 150 o C to 180 o C) for just a minute. This idea was extracted by Ando through the way how tempura, a traditional Japanese deep-fried food, was cooked. The flash drying allows dehydration of noodle from 30-50% moisture to 3-6%. It also produced miniscule holes on the surface of the noodles that makes the rehydration with hot water faster.
Unfortunately, instant noodles do not have a lot of nutritional benefits mostly because the ingredients are just rich in carbohydrates. Commonly, the noodles are just fortified to have an extra nutritional benefit. Today, a lot of researches are being done to test fruit seeds as an all-purpose flour substitute. Langka, jackfruit or Artocarpus heterophyllus is a one of a kind tropical fruits recognized for its fruity flavour appreciated from a distance. This tropical fruit is rich in energy, dietary fiber, minerals, vitamins and free from saturated fats or cholesterol. The pulp is usually used for eating or cooking sumptuous meals but the seeds are normally thrown away or boiled to be eaten like a nut by some. The seed of a jackfruit is very rich in protein, contain a good amount of dietary fiber, vitamins A, C and a rare fruit which is rich in vitamin B- complex. It also contains minerals like calcium, zinc and phosphorus. It also contain phytonutrients such as lignans, isoflavones and saponins which has an anti-cancer, antihypertensive, anti-ageing, antioxidant and anti-ulcer effects. It also relieves discomfort due to indigestion.
With this information about instant noodles and langka, the group would like to propose the using of langka seed as the flour requirement in producing a nutritious instant noodle which is the same with commercial instant noodles in the market.
OBJECTIVES:
At the end, the group aims to utilize the langka seed to produce langka instant noodles which has the same performance with commercially available instant noodles.
MATERIALS: Ingredients: Langka Seeds (bought at the market) Salt Sodium and Potassium Carbonate Egg and Egg Yolks Water Vegetable Oil Starch Equipments: Deep-Frier Mixer Pan Stove Pasta Roller and Cutter
METHODOLOGY:
1. Langka Seeds will be pulverized into a powdery form or flour-like state 2. In a mixing bowl, mix langka seeds, salt, sodium and potassium carbonate, egg and egg yolks, vegetable oil and starch until mix 3. Add the water slowly to the mixture until you form a crumbly dough with small and uniform particle size 4. Knead the dough to work the gluten in the noodles. Put the kneaded dough in a small bow and cover with plastic cling wrap. Rest the dough for 20 40 minutes. 5. Divide the rested dough into two and roll into a sheet. Once the two dough is roll, the two sheets will be combines and then rolled again then let it rest again for 30-40 minutes 6. After resting, the noodle will be roll again to the desired thickness (usually 0.8mm). Then, cut it into threads. 7. Steam the instant noodles until cook to gelatinize the starch. Steam temperature must be at 98-100 o C To check if the noodles are cook, squeeze the noodle in two clear surface. Disappearance of the white core is the determining factor. 8. Dry the noodles before deep frying 9. Perform flash frying using vegetable oil. Frying temperature is 150-180 o C and noodles must be fried for 50 70 seconds. 10. Rest in a rack until the oil drips completely and the noodles is cool enough
TESTS:
a. Nutritional Content of the Langka Instant Noodles b. Instant Noodle Survey c. Content of Langka Seeds d. Comparability with commercially-available instant noodles