Storage conditions affect quality of noodles with added soy flour and sweet potato

Noodles were prepared from a formulation in which a portion of the flour wa s replaced with 10% defatted soy flour and sweet potato as 10% hour or 15% puree. Dried noodles were packaged in plastic bags under partial vacuum or air and stored at 4.4 degrees C or 22-30 degrees C for 6 months. Colour, be ta-carotene and sensory characteristics were analyzed at 2-month intervals. Packaging atmosphere had minor effects on colour. Stored noodles became li ghter and yellower, and beta-carotene decreased, with all changes being gre ater at 22-30 degrees C. Storage conditions influenced acceptability scores minimally. Noodles were stored successfully under air with greater quality retention with 4.4 degrees C storage.