Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5°C) and 8 weeks of storage under frozen conditions (-18°C). Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of 5°C and the shelf-life of these noodles could be extended to 8 whole weeks when stored at -18°C. Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in 5°C were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at -18°C.
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