*3.3. Effects of Storage on Color Parameters*

The impact of color characteristics on wheat noodles fortified with isomaltodextrin during different storage periods is in Table 2. The appearance of cooked wheat noodles fortified with isomaltodextrin for 0, 6, 12, 18, and 24 months of storage at 25, 4, and −20 ◦C is in Figure 3. Color parameters of L\*, a\*, and b\* of noodle samples stored at 25 ◦C showed a significant deviation from 0 to 24 months. For noodle samples stored at 4 ◦C, the L\* and a\* value started to change beyond 9 months of storage. The a\* and b\* values of noodle samples stored at −20 ◦C did not differ; only the L\* value differed after 6 months. Fortification of noodle samples with isomaltodextrin may alter the microstructure of the noodles, causing a disrupted starch, protein, and dietary fiber matrix. Changing the microstructure of the noodle samples may trigger a chemical reaction, such as browning effects and oxidation. Mohamed, Xu, and Singh (2010) [30] found that the Maillard reaction occurring in between reducing sugar and proteins may lead to the lightlessness of the cooked noodles. Color deterioration of food products during storage is mainly due to an enzymatic or chemical reaction [31]. Furthermore, during storage, the moisture is absorbed, and an oxidation reaction may also be responsible in part for the changes in color value [6]. Results of this color parameter study revealed that storage condition and duration of storage has a corresponding effect on the color of the noodle samples.


**Table 2.** Color characteristics of wheat noodles fortified with isomaltodextrin during different storage periods.


Scores are presented as mean ± SD of triplicate analysis. The lowercase letters indicated significant differences in each column (*p* < 0.05).

**Figure 3.** Appearance (after cooking) of cooked wheat noodles fortified with isomaltodextrin during different storage periods at different storage temperatures. **Figure 3.** Appearance (after cooking) of cooked wheat noodles fortified with isomaltodextrin during different storage periods at different storage temperatures.

Sensory attributes of fortified noodles rely on cooking qualities and texture of the cooked products, which also play an important role in affecting the acceptability of

during different storage periods and temperatures is in Table 3. The hardness of the noodle samples stored at 25, 4, and −20 °C increased greatly from 4164.02 ± 49.37, 4172.81 ± 47.29, and 4189.19 ± 81.31 to 4271.44 ± 29.7, 4211.14 ± 53.34, and 4235.07 ± 47.84, respectively, at 24 months of storage. At 25 °C storage, the adhesiveness, maximum tensile strength, and tensile fracture distance significantly differed after 6, 12, and 9 months of storage, respectively. However, noodles stored at 4 and −20 °C showed significant differences for only hardness and adhesiveness at 24 months of storage period. The

*3.4. Effects of Storage on Texture Profile* 
