SEUIR Repository

Evaluation of storage stability of cookies made from breadfruit flour

Show simple item record

dc.contributor.author Lanka Rajini, Ishera
dc.contributor.author Mahendran, Thevaki
dc.contributor.author Roshana, Mohamed Rasheed
dc.date.accessioned 2023-01-05T05:34:59Z
dc.date.available 2023-01-05T05:34:59Z
dc.date.issued 2021-12-30
dc.identifier.citation Sri Lankan Journal of Technology (SLJoT), 2(2); pp. 32-39. en_US
dc.identifier.issn 2773-6970
dc.identifier.uri http://ir.lib.seu.ac.lk/handle/123456789/6403
dc.description.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. en_US
dc.language.iso en_US en_US
dc.publisher Faculty of Technology, South Eastern University of Sri Lanka en_US
dc.subject Breadfruit flour en_US
dc.subject Composite cookies en_US
dc.subject Quality en_US
dc.subject Storage en_US
dc.subject Wheat flour en_US
dc.title Evaluation of storage stability of cookies made from breadfruit flour en_US
dc.type Article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search SEUIR


Advanced Search

Browse

My Account