Study on shelf life of QPM incorporated noodles
Vandana and Sarita Srivastava
In the present study shelf life of QPM incorporated noodles was studied in terms of moisture content, peroxide value, free fatty acid, microbiological qualities and sensory properties for a period of three months at ambient temperature in two types of packaging material viz. LDPE and aluminium laminated packets. The noodles were formulated by incorporating QPM flour and refined wheat flour at the ratio of 44:44, 12 g gluten, 0.2 g guar gum and 53 ml water used for dough making. Control noodles were prepared from only refined wheat flour. These noodles were dried in hot air oven at 390C for 6-8 hours. There was seen non-significant increase in moisture content, peroxide value, free fatty acids and microbiological parameters upto three months of storage. The noodles were found to be suitable for consumption upto 90 days of storage at room temperatures in both type of packaging material.
How to cite this article:
Vandana, Sarita Srivastava. Study on shelf life of QPM incorporated noodles. Pharma Innovation 2020;9(12):22-26.