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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 4
First page : (42) Last page : (47)
Article doi: :

Storage Stability of Extruded Normal Maize and Quality Protein Maize Based Extruded Products

Navjot Kaur*, Baljit Singh and Savita Sharma

Department of Food Science and Technology, Punjab Agricultural University, Ludhiana
*Corresponding Author E-mail:
Received: 12.06.2018 | Revised: 18.07.2018   | Accepted: 26.07.2018  



This study aimed at assessment of the storage stability of extruded products such as porridge and snacks prepared from normal maize and quality protein maize. The extruded products were prepared at optimized processing conditions and storage was done under ambient temperature after packaging in polyethylene (LDPE) and laminate pouches for 6 months. The extruded snacks were regularly evaluated at 1 month interval for moisture content, free fatty acid, water activity and overall acceptability during storage period. The results of this study revealed that moisture content, free fatty acid and water activity content increased during storage. Marginal decrease in the overall acceptability of stored extruded snacks was noticed. No detrimental changes have been noticed during the entire storage period and the products were found in acceptable quality at ambient conditions.

Key words: Extruded snacks, storage, free fatty acids, water activity, Porridge

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Cite this article: Kaur, N., Singh, B. and Sharma, S., Storage Stability of Extruded Normal Maize and Quality Protein Maize Based Extruded Products, Int. J. Pure App. Biosci. 6(4): 42-47 (2018). doi: