Shelf stability of low glycemic index noodles: its physico-chemical evaluation

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 Samples were withdrawn at regular intervals and analysed for their physico-chemical and nutritional parameters.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.