Effect of Storage Period on Shelf Life of Dietary Fiber Enriched Cookies Singh Madhulika*, Chandra Ramesh, Singh Neelam Department of Food Science and Dairy Technology, Sam Higgin Bottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O-Naini, Allahabad, U.P-211007, India *email: madhulika.s28@gmail.com
Online published on 2 January, 2017. Abstract The present study investigated the shelf life study of cookies prepared by incorporating mango peel powder, pigeon pea flour and bean flour (2%, 4% and 6%). Twelve variations of composite flour were used for preparation of experimental cookies and their storage study was carried out. Moisture content, peroxide value and total plate count were analyzed during six month storage of cookies. The cookies were packed in HDPE pouches and kept in air tight containers. Moisture content of the cookies increased during the storage period but was within the permissible limit. Microbiological study depicted that microbial count was far below the permissible limits up to six months of storage of cookies in HDPE at room temperature. The prepared product was safe microbiologically as well as chemically up to 6 months of storage. Top Keywords Shelf life, mango peel, peroxide value, HDPE pouches. Top |