Evaluation of storage stability of cookies made from breadfruit flour

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.