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Evaluation of maize flour incorporated vermicelli for nutritional, sensory and storage quality

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Abstract

Maize based vermicelli was developed using normal (NV) as well as QPM (quality protein maize-QV). 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 (14.4 g), calcium (108.8 mg), magnesium (89.49 mg) compared to control vermicelli. The soluble and insoluble fiber contents of NV and QV were 9.38, 32.04 and 7.23, 18.22 mg respectively. While significantly more of insoluble fiber (32.04 mg) and zinc (7.65 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 1.10, 1.62, and 1.98 respectively for NV, QV and CV samples. However vermicelli was safe for consumption throughout the storage period of 6 months.

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Acknowledgments

Authors thank NAIP-ICAR for providing financial assistance to carry out research under the project “Value chain on commercialization of maize products”.

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Authors and Affiliations

  1. AICRP (Maize), Zonal Agricultural Research Station, V.C. Farm, Mandya, India

    D. Shobha,  Puttaramanaik & K. J. Asha

  2. Department of Food Science and Nutrition, UAS, GKVK, Bangalore, Karnataka, India

    Vijayalakshmi D.

Authors
  1. D. Shobha
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  2. Vijayalakshmi D.
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  3. Puttaramanaik
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  4. K. J. Asha
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Correspondence to D. Shobha.

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Research Highlights

Traditional 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 9.38, 32.04 and 7.23, 18.22 mg respectively and vermicelli was safe for consumption throughout the storage period of 6 months.

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Shobha, D., D., V., Puttaramanaik et al. Evaluation of maize flour incorporated vermicelli for nutritional, sensory and storage quality. J Food Sci Technol 52, 7173–7181 (2015). https://doi.org/10.1007/s13197-015-1802-7

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  • DOI: https://doi.org/10.1007/s13197-015-1802-7

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