Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2014 Jun;51(6):1154-60.
doi: 10.1007/s13197-012-0630-2. Epub 2012 Feb 7.

Studies on the optimization and stability of instant wheat porridge (Dalia) mix

Mohammed Ayub Khan  1 , Anil Dutt Semwal  1 , Gopal Kumar Sharma  1 , Amarinder Singh Bawa  1
Affiliations

Studies on the optimization and stability of instant wheat porridge (Dalia) mix

Mohammed Ayub Khan et al. J Food Sci Technol. 2014 Jun.

Abstract

Instant wheat porridge (Dalia) mix based on precooked broken wheat, sugar, skim milk powder and flavouring agents was developed using response surface methodology and central composite rotatable design. Stability of instant wheat porridge (Dalia) mix packed in polypropylene (PP) and metallised polyester (MP) pouches was evaluated. Instant porridge (Dalia) mix remained stable for 9 and 12 m respectively in PP and MP pouches under ambient temperature (15-34 °C) conditions. Deterioration in instant porridge mix during storage was mainly caused by autoxidation of lipids, browning due to maillard reaction and development of off-flavour.

Keywords: Lipid oxidation; Packaging material; Sensory evaluation; Shelf life.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
Flow diagram for the preparation of instant wheat porridge mix
Fig. 2
Fig. 2
a Effect of water for reconstitution and sugar, b effect of water for reconstitution and milk powder and c effect of milk powder and sugar on the overall acceptability of instant wheat porridge
See this image and copyright information in PMC

References

    1. Official methods of analysis. 15. Washington: Association of Official Analytical Chemists; 1990.
    1. Official methods and recommended practices. 4. Champaign: American Oil Chemist’s Society; 1990.
    1. APHA (1992) Compendium of methods for the microbiological examination of food, 2nd edn. In: Speck ML (ed) American Public Health Association, Washington DC
    1. Clayton TA, Morrison WR. Changes in flour lipids during storage of wheat flour. J Sci Food Agric. 1972;23:721–724. doi: 10.1002/jsfa.2740230607. - DOI - PubMed
    1. Henika RG. Use of response surface methodology in sensory evaluation. Food Technol. 1982;36(11):96–101.

LinkOut - more resources