Analysis of sodium polyphosphate content in noodle (fast pasta) products in the market and evaluation in terms of public health

Noodles (instant pasta-noodles) have an active place among the ready-made foods that are spread all over the world globally. The rate of rapid urbanization due to population is increasing day by day. More working hours occur in direct proportion to population growth. Consumption of ready-made food is increasing due to many possible reasons such as lack of time due to intense working conditions in order for people to survive economically. The supply-demand relationship is increasing in the food industry, from ready-made food products to noodle varieties. Instant noodle derivatives in the market are in sufficient demand in terms of their high-calorie nutritional values. Noodle ingredient types offer many different alternatives to consumers. Since it is economically suitable, it paves the way for rapid and excessive consumption. In the thesis study, polyphosphate quantity determinations were made using Ion Chromatography (IC) and Visible Spectrophotometry (UV-Vis), which are quantitative methods. The study was supported by using existing published theses, articles, laws and regulations from qualitative sources and a comparison was made with the quantity contents found by us. The thesis study makes it possible to compare the products called noodles with products with similar features in the market. Examining the proportions of sodium polyphosphate and other additives in raw materials prepared in different formulations within the product content analysis is of great importance in investigating the effects on public health.