Cheese Flavor Application on Snack Noodle at PT Essence Indonesia (IFF).

Abstract

Snack noodle is one of the preferred snacks in the world. It should be flavored to gain the consumer preference and satisfaction. Beside the taste, consumer prefer snack noodle that free from seasoning dust. Therefore, other flavoring application method should be developed instead of dusting method. Snack industry used standard technique that requires the flavor processed by heat treatment. Cheese flavor is the most preferred flavor for snack, but it consists of several volatile compounds there are acids, aldehydes, alcohols, sulphur and terpenes. Those compounds are easy to loss during processing moreover with high heat treatment due to the vaporization of volatile compounds. Four technique of flavor application were tested to be applied on snack noodle to determine the most suitable technique. It is determined that the appropriate technique is flavor encapsulation technique at 5000 rpm speed of homogenizer and 10% concentration of gum arabic It is able to reduce flavor loss by 23 % for flavor in powder form and 48 % for flavor in paste form