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Storage conditions affect quality of noodles with added soy flour and sweet potato.

Author(s) : PANGLOLI P., COLLINS J. L., PENFIELD M. P.

Type of article: Article

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, beta-carotene and sensory characteristics were analyzed at 2-month intervals. Packaging atmosphere had minor effects on colour. Stored noodles became lighter and yellower, and beta-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.

Details

  • Original title: Storage conditions affect quality of noodles with added soy flour and sweet potato.
  • Record ID : 2002-2006
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 35 - n. 2
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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