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 12m 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.
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