title: Studies on the optimization and stability of instant wheat porridge (Dalia) mix.
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.
authors.affiliation: Defence Food Research Laboratory Siddarthanagar, Mysore, 570 011 India.
authors.forename: Mohammed
authors.initials: M
authors.lastname: Ayub Khan
authors.affiliation: Defence Food Research Laboratory Siddarthanagar, Mysore, 570 011 India.
authors.forename: Anil
authors.initials: A
authors.lastname: Dutt Semwal
authors.affiliation: Defence Food Research Laboratory Siddarthanagar, Mysore, 570 011 India.
authors.forename: Gopal
authors.initials: G
authors.lastname: Kumar Sharma
authors.affiliation: Defence Food Research Laboratory Siddarthanagar, Mysore, 570 011 India.
authors.forename: Amarinder
authors.initials: A
authors.lastname: Singh Bawa
keywords: Lipid oxidation; Packaging material; Sensory evaluation; Shelf life