Effect of Storage on Shelf Life of Apple Skin Powder Enriched Muffins Singh Neelam*, Chandra Ramesh, Singh Madhulika Department of Food and Dairy Technology, Sam Higgin Bottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O-Naini, Allahabad, U.P.-211007, India *email: neel.alld@gmail.com
Online published on 2 January, 2017. Abstract Various types of natural fibre-rich ingredients are added into baked products to improve their fibre content for health promotional purposes. Appleskin powder (ASP) as a source of antioxidant dietary fiber (DF) was used to fortify muffins. Wheatflourwas substitutedby Gala variety of ASP and oat flour (OF) at the levels of 3%, 6%, 9%, 12% and 5%, 10% and 15% respectively. These muffins were kept in LDPE pouches and analyzed for shelf life study at ambient temperature for 21 days. Moisture content, peroxide value, and total plate count were analyzed during storage period. Moisture content of muffins decreased during storage period of 21 days. Microbiological study showed that product was safe even after storage of 21 days. Top Keywords Shelf life, apple skin powder, LDPE, peroxide value. Top |