Abstract:
—Cookies are consumed as a snack, ready-to-eat and convenient food. The utilization of composite flour in the development
of cookies is replacing wheat flour thereby enhancing the quality of
the product. But, the quality assessment of cookies made with composite flour is greatly influenced by storage conditions. Therefore,
the present research was conducted to evaluate the storage stability
of wheat-breadfruit incorporated cookies. Cookies were prepared
from wheat flour and breadfruit flour in different combinations.
Based on the nutritional and sensory properties of freshly prepared
cookies, the three best treatments were selected along with the control for the shelf-life evaluation and packed in aluminium laminated
foil and stored under the conditions of 30 ± 1
◦C temperature and
75-80% RH. Quality evaluation was done at two weeks intervals
for 12 weeks of the storage period. Among the treatments, cookies
prepared from 40% breadfruit flour contained 4.97% of moisture,
2.62% of ash, 9.46% of protein, 1.51% of fibre and 16.46% of
fat content after 12 weeks. According to the sensory analysis,
there were significant differences (p<0.05) among the treatments
in terms of colour, taste, texture, aroma and overall acceptability.
Microbial counts were within the acceptable range up to the entire
storage period. Therefore, based on the nutritional, organoleptic and
microbial qualities, the cookies produced with 40% of breadfruit
flour was the best treatment compared to other combinations at the
end of 12 weeks storage period.
