Authors: D Shobha Vijayalakshmi D Puttaramanaik K J Asha
Publish Date: 2015/03/25
Volume: 52, Issue: 11, Pages: 7173-7181
Abstract
Maize based vermicelli was developed using normal NV as well as QPM quality protein maizeQV Feasibility of maize flour incorporation and its impact on quality of these convenience foods in terms of sensory nutritional and storage behavior was assessed Among various levels of maize flour incorporation the 50 incorporated vermicelli was selected best on the basis of initial sensory evaluation Vermicelli 50 along with control was evaluated for nutritional composition cooking quality storage quality and microbial load The QV has got significantly more of protein 144 g calcium 1088 mg magnesium 8949 mg compared to control vermicelli The soluble and insoluble fiber contents of NV and QV were 938 3204 and 723 1822 mg respectively While significantly more of insoluble fiber 3204 mg and zinc 765 mg were found in NV compared to QV and CV Maize based vermicelli took more time seven min each compared to CV four min Even the cooked weight was 251 and 250 g respectively more for NV and QV compared to CV 239 g Maximum overall acceptability scores were observed up to 3 months of storage beyond which sensory scores affected significantly Fresh samples were free of yeast and molds while at the end of 6 months storage period fungal and mold counts were 110 162 and 198 respectively for NV QV and CV samples However vermicelli was safe for consumption throughout the storage period of 6 monthsTraditional extrusion products like vermicelli could be prepared by incorporating 50 maize flour along with soya protein isolate and was found to be highly acceptable in terms of sensory qualities The nutritional quality of maize based vermicelli was superior in terms of cooked volume protein soluble and insoluble fiber The soluble and insoluble fibre contents of normal and QPM vermicelli were 938 3204 and 723 1822 mg respectively and vermicelli was safe for consumption throughout the storage period of 6 months
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