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Storage changes in biscuits
Author(s) -
DONCASTER JUDITH,
GREEN GILLIAN,
AINSWORTH PAUL,
SMART JOHN
Publication year - 1986
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1986.tb00104.x
Subject(s) - softening , texture (cosmology) , moisture , peroxide , food science , chemistry , materials science , composite material , computer science , artificial intelligence , organic chemistry , image (mathematics)
The purpose of this research was to investigate the changes occurring in biscuits under domestic storage conditions. The experimental work involved the storage of manufactured biscuits under closed, open/light and open/dark conditions for appropriate periods of time. Moisture content, texture, colour and peroxide value were determined throughout the storage time. The results indicate that the moisture content of the samples increased under all storage conditions, with a softening of texture. Peroxide values increase with rapid acceleration towards the end of the storage period. Very little change was observed in the colour of the biscuits.