文章基本信息

标题：Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits
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作者：H.P.S. Nagi ; J. Kaur ; B.N. Dar 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2012
卷号：7
期号：5
页码：301-310
DOI：10.3923/ajft.2012.301.310
出版社：Academic Journals Inc., USA
摘要：Both full fat and defatted cereal brans were blended with wheat flour at different levels to prepare nutritive biscuits. Product making, sensory and texture quality were assessed to find out the most appropriate level of bran incorporation. On the basis of quality (spread ratio and sensory by a panel of judges), 20% level was selected best. Acceptability of enriched biscuits was affected with progressive storage, however, the product remained in high acceptability range upto 3 months. Free fatty acid s content of biscuits were within permissible limits after three months of storage except rice bran (full fat) biscuits. Packaging material had significant impact on biscuit quality. The biscuits were stored safely in both packaging material i.e., HDPE and laminate. Microbiological study depicted that microbial count was far below the permissible limits upto three months of storage of biscuits in HDPE and laminate at room temperature. Economics of enriched biscuits revealed that wheat bran enriched biscuits were economically profitable.