Open AccessEffect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies
Publication year - 2020
Publication title -
journal of science and technolgy
Language(s) - English
Resource type - Journals
ISSN - 2456-5660
DOI - 10.46243/jst.2020.v5.i6.pp70-79
Subject(s) - shelf life , food science , low density polyethylene , moisture , fiber , water content , chemistry , materials science , polyethylene , composite material , engineering , geotechnical engineering
The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality wasbased 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 storedsample. The characteristics of cookies were influenced by packaging material, environmental conditions andconstituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study wasconducted at the interval of 15 days up to 45days.