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

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‐carot...