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Vol. 6, Issue 11 (2017)

Studies on shelf life of developed extruded (Noodles and Macroni) and baked (Rusk and Cookies) products incorporated with okara (Soybean milk byproduct) powders

Author(s):
Deepika Ahlawat, Darshan Punia and Monica Ahlawat
Abstract:
The study was conducted to evaluate the shelf life of developed extruded (noodles and macroni) and baked (rusk and cookies) products incorporated with okara (soyabean milk byproduct) powder. The developed extruded noodles (incorporated with 30 per cent freeze dried okara powder) and macroni (incorporated with 20 per cent freeze dried okara powder), and baked rusks (incorporated with 20 per cent freeze dried okara powder) and cookies (incorporated with 20 per cent solar tunnel dried okara powder) including their control (prepared with refined flour) were stored at room temperature (28±2 0C) for 3 months and were studied for sensory quality, fat acidity and TBARS values at an regular interval of 15 days. It was observed that the mean scores for overall sensory parameters of developed products decreased as the storage period increased. Fat acidity and peroxide values increased in control and supplemented cookies and rusks as the storage period increased. However, the rusks were acceptable up to 45 days with more than 6 (liked slightly) overall acceptability scores but noodles, macroni and cookies were acceptable up to 30 days of storage with around 7 (liked moderately) sensory score.
Pages: 822-826  |  432 Views  13 Downloads
How to cite this article:
Deepika Ahlawat, Darshan Punia, Monica Ahlawat. Studies on shelf life of developed extruded (Noodles and Macroni) and baked (Rusk and Cookies) products incorporated with okara (Soybean milk byproduct) powders. Pharma Innovation 2017;6(11):822-826.
The Pharma Innovation Journal