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

• Published in: International journal of food science & technology Vol. 35; no. 2; pp. 235 - 242
• Main Authors: Pangloli, Philipus, Collins, James L., Penfield, Marjorie P.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.03.2000; Blackwell Science
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; noodles; quality; soy flour; storage; sweet potato; Vegetable meal; Carotene; Organoleptic properties; Color; Temperature effect; Foodstuff; Sensory analysis; Shelf life; Vacuum packaging; Flavor; Organic pigment; Food substitute; Plastic bag packaging; Sweet potato; Storage stability; Cereal product; Quality; Formulation; Analytical method; Concentration effect; Conditioning; Vegetable; Soybean meal; Noodles
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1046/j.1365-2621.2000.00333.x

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.