Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies
DOI:
https://doi.org/10.46243/jst.2020.v5.i6.pp70-79Keywords:
Shelf life, Storage study, cookies, pumkinAbstract
The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.
References
AOAC (1995) Official Methods of Analysis 15th Edn., Association of Official Analytical Chemists, Washington DC
A.O.A.C. (2000) Official methods of analysis of Association of Official Analytical Chemists International 7th ed. Gaithersburg, Method 991.3, Total Dietary Fibre, Enzymatic-Gravimetric Method
A.Sambavi,. 2015. Development of cookies using a combination of foxtail millet and wheat flour. International Journal of Scientific & Technology Research
Samuel Ayofemi Olalekan Adeyeye. 2010. Assessment of quality and sensory properties of sorghum–wheat flour cookies. Cogent Food & Agriculture
Bibiana D. Igbabul, Benbella M. Iorliam& Etietop N. Umana. 2015. Physicochemical and sensory properties of cookies produced from composite flours of wheat, cocoyam and african yam beans. Journal of Food Research 4(2)
Dabels Nanyen, Igbabul Bibiana Dooshima, Amove Julius, Iorliam Benbella. 2016. Nutritional composition, physical and sensory properties of cookies from wheat, acha and mung bean composite flours. International Journal of Nutrition and Food Sciences 5(6), 401-406
Joel Ndife1, Fatima Kida1and Stephen Fagbemi,(2014) From Whole Wheat and Production and Quality Assessment of Enriched Cookies full fat Soya, European Journal of Food Science and Technology
