Premium
Storage conditions affect quality of noodles with added soy flour and sweet potato
Author(s) -
Pangloli Philipus,
Collins James L.,
Penfield Marjorie P.
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2000.00333.x
Subject(s) - soy flour , food science , wheat flour , chemistry
Summary Noodles were prepared from a formulation in which a portion of the flour was replaced with 10% defatted soy flour and sweet potato as 10% flour or 15% puree. Dried noodles were packaged in plastic bags under partial vacuum or air and stored at 4.4 °C or 22–30 °C for 6 months. Colour, β‐carotene and sensory characteristics were analyzed at 2‐month intervals. Packaging atmosphere had minor effects on colour. Stored noodles became lighter and yellower, and β‐carotene decreased, with all changes being greater at 22–30 °C. Storage conditions influenced acceptability scores minimally. Noodles were stored successfully under air with greater quality retention with 4.4 °C storage.