Effect of storage on nutritional, physico-chemical, microbial, texture profile and sensory quality of chicken meat incorporated noodles at ambient temperature

Effects of chicken meat on the quality of whole-wheat flour (WWF) based raw noodles were investigated. The aim of this study was to contemplate storage study of noodles at room temperature for proximate composition, pH, water activity (a_w), free fatty acid (FFA), estimated thio-barbituric acid reacting substances (TBARS), water absorption index (WAI), water solubility index (WSI), textural profile analysis, microbial quality and sensory evaluation of the noodles; which were evaluated at 10 days of interval upto 30 days of storage study. Moisture, Water activity (aw), TBARS, FFA, water absorption index (WAI), crispiness, total plate count (TPC) and yeast and mould values increased significantly (P<0.05) whereas, fiber, ash, pH, water solubility index (WSI), hardness, work of shearing and sensory attributes decreased significantly (P<0.05). However, microbial quality, TBARS, FFA and sensory attributes were within the acceptable limit during the entire storage period. It can be concluded that the chicken meat incorporated whole wheat noodles can be stored in aerobically packaged low density poly ethylene (LDPE) pouches at ambient temperature for 30 days without affecting its nutritional and quality characteristics.