Studies on the Microbial and Oxidative Stability of Composite Flour Noodles during Storage

Abstract

The present study reflects the preparation of a commonly consumed staple food, noodles, using composite flours such as wheat (Triticum aestivum), sweet potato (Ipomea batatas), and sago (Metroxylon sagu) that is nutritionally enriched with essential minerals and fibers having various health benefits. Noodles were prepared using blends of wheat, sweet potato, and sago flours in different proportions of 100:00:00, 90:05:05, 85:10:05, 80:15:05, 85:05:10, 80:10:10, and 75:15:10 to formulate seven samples named as S0, S1, S2, S3, S4, S5, and S6. These formulated noodle samples were packed in polyethylene bags and subjected to shelf-life studies for microbial (plate count methods) and oxidative analysis (standard AOCS analytical methods) at 0 days, 30 days, 60 days and 90 days of storage at room temperature. Results showed that even after 90 days of shelf life, there was no remarkable change in the texture, flavor, yeast & mold growth, and E. coli. However, slight gradual increases were observed in total plate count, moisture content, free fatty acid, and peroxide value. Therefore, the prepared noodles exhibited shelf stability, preserving their quality for up to 90 days at room temperature and hold promise for popularity among health-conscious individuals.