Assessment of Shelf Life of Chicken Eggs Enriched Wheat Flour Based Noodles
Prabhawati N. Bhumre
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Parbhani, Maharashtra 431 402, India.
Sanjaykumar V. Londhe *
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Parbhani, Maharashtra 431 402, India.
Dipali P. Patil
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Parbhani, Maharashtra 431 402, India.
Sandeep N. Rindhe
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Parbhani, Maharashtra 431 402, India.
Rupesh N. Waghmare
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, MAFSU, Parbhani, Maharashtra 431 402, India.
*Author to whom correspondence should be addressed.
Abstract
The goal of the current study was to create noodles that contained varying percentages of chicken eggs (0%, 10%, 20%, and 30%) With distilled water, the fresh eggs were washed and cleaned.In the department of Livestock Products Technology, eggs are cracked into a glass jar, mixed with salt, water, and wheat flour at the right ratio, and prepared dough that is then used to formulate products. All of the product's sensory evaluations decreased with increasing storage time at room temperature (35° C). Contrarily, the pH, TBA number, tyrosine value, and total plate counts increased significantly with increased storage but remained under the spoiling limit for the first 40 days of storage. However, moisture, fat, and protein decreased with increased storage. Coliform counts were not discovered in every sample over the course of storage. Up to the tenth day of storage, there were no indications of yeast or mould counts. They did, however, start to show up starting on day 20 and increased significantly (P 0.05) across all treatments.
Keywords: Chicken egg, dough, noodles, storage period