Effect of packaging on quality attributes of functional cookies during storage
Corresponding Author
Vanlalliani
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
Correspondence
Liani Vanlal, Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan 173230, Himachal Pradesh, India.
Email: [email protected]
Search for more papers by this authorAnju K. Dhiman
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
Contribution: Conceptualization, Data curation, Funding acquisition, Resources, Supervision, Validation, Visualization, Writing - review & editing
Search for more papers by this authorDeepika Kathuria
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
Contribution: Data curation, Methodology, Writing - review & editing
Search for more papers by this authorCorresponding Author
Vanlalliani
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
Correspondence
Liani Vanlal, Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan 173230, Himachal Pradesh, India.
Email: [email protected]
Search for more papers by this authorAnju K. Dhiman
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
Contribution: Conceptualization, Data curation, Funding acquisition, Resources, Supervision, Validation, Visualization, Writing - review & editing
Search for more papers by this authorDeepika Kathuria
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
Contribution: Data curation, Methodology, Writing - review & editing
Search for more papers by this authorAbstract
Bamboo shoot is a functional food due to the presence of biochemical components. Therefore, there exists a great opportunity especially, for the preparation of bamboo shoot powder and its utilization in food products as a therapeutic agent. The bamboo shoot powder and extracted bamboo dietary fiber were incorporated in cookies at 0% (Cookies with 100% refined wheat flour), 2%, 4%, 6%, 8%, and 10% level by supplementing refined wheat flour. The prepared cookies with different treatments were evaluated for sensory attributes. The treatment with the highest sensory scores was packed in low-density polyethylene (LDPE) pouches and polyethylene terephthalate (PET) jars. Changes in chemical (moisture, water activity, ash, crude fat, crude protein, total carbohydrate, and total dietary fiber) and sensory scores (appearance, texture, aroma, taste, and overall acceptability) of cookies were monitored during storage (17°C and 54% relative humidity for 90 days). Although, the cookies supplemented with 6% and 8% bamboo shoot powder and dietary fiber, respectively, can be stored in LDPE pouches and PET jars up to 90 days under ambient conditions, the quality retention was better in PET jars with minimal changes in quality.
CONFLICTS OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data available in article supplementary material. The data that supports the findings of this study are available in the supplementary material of this article
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