Instant Noodles

Instant noodles ar very popular and frequently consumed by nigh flock today. However, most buyers be clueless as to the damages these produces inflict on their bodies. By investigating the most famous brands of arcminute noodles here in China, we allow be able to accurately find out the most goodish brand of instant noodles based on its oil content. By doing so, we leave behind be able to hold on the numerous health problems that have occured from these products from arising again. Furthermore, the peculiar(a) brands of noodles alike hinder us from having a wider analysis on the topic. cogitate Literature From the time Momofuku Ando developed the first instant noodles, they have dominated the noodle industry, and its effects can still be seen today. Their main customers atomic number 18 the college students and other people who are always on the go, people who do not have time to cook breakfast, or people who are lazy to. Furthermore, agree to english. ndtv. com ther e have been high amounts of plasticizers in instant noodles in China.The process of making the noodles is what affects the body of irrigate absorbency of the noodles. In fact according to Beijing time progress technology development co. LTD. , instant noodles are made out of a variety of doughs, which are formed to stimulate noodles, cooked, then deep-fried in oil. They are then put d iodin air knives, which does not however, remove all the oil. This is why instant noodles incorporate such high amounts of oil, which causes kidney stones, and prevents it from absorbing water.Oil is not the only unhealthy corporal in instant noodles. In fact according to Dr. Edmond Lee, instant noodles also contain high amounts of carbohydrates, sodium, MSG, and saturated fat. This is why we test the noodles for its water absorbency, because it is one of the factors that will show whether or not an instant noodle product is high in terms of oil-content. This is because oil and water do not mix w hen something is covered in oil water will not be able to pass through thus less water absorbency.We plan to test the water absorbency by drenching the noodles in water and measuring the amount of unabsorbed water left. By doing this we can help people choose the instant noodles with the least oil content, thus helping them prevent other sicknesses caused by the instant noodles, and helping them get as more than nutrients as they can obtain. Furthermore, the community will be more informed as to the best brand of instant noodles with the assistance of this study.