Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles

The nutrition and flavour of instant noodles is largely attributed to added flavouring oil gravy. Herein, we evaluated the influence of red palm oil (RPO) on the physicochemical properties and sensory qualities by comparing palm oils and commercial oils and fats. The induction time for RPO (10.20 h) was higher than that for 5° (7.20 h) and 8° (8.40 h) palm oils. The RPO carotenoid, β-carotene and vitamin E content was 563.50, 520.00, and 364.00 mg kg(−1), respectively. The carotenoid content of red sauce with RPO (RPR) and spicy sauce with RPO (SPR) gravies was 450.00 and 451.20 mg kg(−1), respectively, far higher than those without RPO. The induction times of RPR and SPR were highest (16.65 h and 15.48 h). The peroxide value (POV) and polar compound (PC) content of pilot gravies were 0.06–0.10 g 100 g(−1) and 11.00–15.00%, respectively. Principal component analysis of electronic tongue results revealed that gravies containing RPO displayed higher repeatability, demonstrating the reliability of the method for detecting RPO.