Shelf Life Evaluation of Biscuits and Cookies Incorporating Germinated Pumpkin Seed Flour
نویسندگان
چکیده
Value-added whole-wheat flour biscuits and cookies were developed evaluated for shelf life studies. Three types of i.e. Type I, II III, respectively, by replacing 10, 20 30 per cent whole wheat with germinated pumpkin seed flour. Peroxide value total plate count increased storage period time. Whole organoleptically acceptable upto 60 days whereas found to be 75 storage.
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2021
ISSN: ['2319-7692', '2319-7706']
DOI: https://doi.org/10.20546/ijcmas.2021.1001.170