Bharath Kumar S, Prabhasankar P
Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
J Food Sci Technol. 2018 Dec;55(12):4811-4822. doi: 10.1007/s13197-018-3414-5. Epub 2018 Sep 19.
Noodles are popularising among all age groups and all region throughout the World. To cater the demand of consumer noodles should be shelf-stable. Noodles prepared from chemically modified ingredients were studied for their keeping quality at two different conditions namely, ambient (27 °C, 65% RH) and accelerated (37 °C, 92% RH) for the period of 180 days (6 months). Samples were withdrawn at regular intervals and analysed for their physico-chemical and nutritional parameters. Results showed that Maximum cooking loss was observed in GP-OCT (180 days) 5.9% and was with in the acceptable range (8%). Firmness of noodles increased on storage up to 60 days later reduced. Starch digestibility increased 5-8% in all the samples upon storage. EGI of samples increased 10-15% on storage. Samples prepared with chemically modified ingredients were acceptable till the end of 180 days (2 samples) with good acceptability and low EGI without affecting its quality. Hence, it can be concluded that noodles prepared with modified ingredients using chemicals are shelf-stable up to 6 months at ambient condition.
面条在世界各地的所有年龄组和所有地区都很受欢迎。为了满足消费者的需求，面条应该具有货架稳定性。对用化学改性成分制备的面条在两种不同条件下的保存质量进行了研究，即常温（27°C，65%相对湿度）和加速条件（37°C，92%相对湿度），为期180天（6个月）。定期抽取样品并分析其理化和营养参数。结果表明，在GP - OCT（180天）中观察到最大煮出损失为5.9%，在可接受范围内（8%）。面条的硬度在储存60天内增加，之后降低。储存后所有样品的淀粉消化率提高了5 - 8%。样品的体外血糖生成指数在储存后提高了10 - 15%。用化学改性成分制备的样品在180天结束时（2个样品）是可接受的，具有良好的可接受性和低体外血糖生成指数，且不影响其质量。因此，可以得出结论，用化学改性成分制备的面条在常温条件下可保持6个月的货架稳定性。
