Abstract

                                Vermicelli is an important extruded product with solid rod like structure and can be prepared by using blend of cereal flours with chiroti rava. It has a good market potential. Considering its demand and nutritional contribution, a study was conducted to develop vermicelli by incorporating different levels of soy flour. Shelf life stability of the developed products in different packaging materials for a period of three months at room temperature was undertaken along with the analysis for nutrients and microbial counts of the stored products. Sensory evaluation of vermicelli stored in polyethylene covers (20%) showed higher scores for sensory attributes than the samples stored in corrugated paper boxes (30%). When compared to normal vermicelli, soy vermicelli showed higher protein, fat, ash and fiber, but lower CHO and energy content. Maximum number of spores (19) and Yeast (13) counts were recorded in soy vermicelli stored in polyethylene covers followed by paper boxes.

Key words : Soy vermicelli, Value addition, Packaging and storage, Nutrient and microbial analyses.