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were withdrawn at regular intervals and analysed for their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.