International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (265) Last page : (272)
Article doi: http://dx.doi.org/10.18782/2320-7051.4075
Effect of Different Packaging Materials on Sensory Attributes of Fibre Rich Cookies during Storage
Prashant Sahni1* and D. M. Shere2
1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana - 141004 (Punjab), India
2Department of Food Science and Technology, College of Food Technology,
Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani- 431402 (Maharashtra), India
*Corresponding Author E-mail: ftech.sahni@gmail.com
Received: 17.06.2017 | Revised: 28.07.2017 | Accepted: 2.08.2017
ABSTRACT
In present investigation the effect of different packaging materials (LDPE, PET jar, LDPE pouch in PET jar and metalized pouch) on sensory attributes of fibre rich cookies prepared using apple, carrot and beetroot pomace powder was studied during storage period of 90 days. Cookies packed in LDPE pouch showed significant decrease in colour and appearance followed by PET jar as compared to other two packaging materials. Pronounced change in the colour was observed in cookies with beetroot pomace powder. However, cookies packaged in metalized pouch showed least changes in colour and appearance. Crispness of the control and oat cookies decreased in all packaging materials as compared to fibre rich cookies with pomace powders. Texture and crispness of cookies with beetroot pomace powder showed least changes as compared to other cookies. Cookies packed in the LDPE pouch showed more decrease in the taste score during 90 days storage as compared to other packaging materials. Cookies with apple pomace powder stored in LDPE pouch showed least scores for taste as compared to cookies with carrot and beetroot pomace powder. Cookies with pomace powders showed less flavour changes in LDPE as compared to oat and control cookies. Flavour score was highest in cookies with beetroot pomace powder. Pronounced effect on overall acceptability of the cookies was found in LDPE pouches and it was observed that overall acceptability of the cookies stored in LDPE significantly decreased with the passage of time. Cookies with pomace powders maintained better overall acceptability as compared to control and oat cookies.
Key words: Cookies, Fibre, Packaging material, Sensory attributes, Storage study
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Sahni, P. and Shere, D.M., Effect of Different Packaging Materials on Sensory Attributes of Fibre Rich Cookies during Storage, Int. J. Pure App. Biosci.5(6): 265-272 (2017). doi: http://dx.doi.org/10.18782/2320-7051.4075
