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Effect of Storage on the Quality of Wheat and Maize Based Cookies

Effect of Storage on the Quality of Wheat and Maize Based Cookies

Kashif Akbar* and Muhammad Ayub 

Department of Food Science and Technology, The University of Agriculture, Peshawar, Khyber Pakhtunkhwa, Pakistan. 


The aim of this study was to prepare cookies from common wheat and maize composite flour. The formulations of the study were F0 (100% wheat flour), F1 (90% wheat flour + 10% maize flour), F2 (80% wheat flour + 20% maize flour), F3 (70% wheat flour + 30% maize flour), F4 (60% wheat flour + 40% maize flour), F5 (50% wheat flour + 50% maize flour), and F6 (100% maize flour). Physicochemical analysis of the cookies showed the different trend from F0 to F6. Mean score for moisture content increased and the ranged between F0-F6 (3.24-3.29%), other physicochemical parameters showed decreasing trend like ash (0.80-0.73%), fat 24.23-23.94%), protein (8.20-7.68%), fiber (6.47-6.38%) while NFE increased slowly (57.86-58.60%). The color of the cookies ranged from F0-F6 (6.88-6.93), taste ranged F0-F6 (6.82-6.04) and texture ranged F0-F6 (6.91-6.15). Maximum overall acceptability was recorded in F2 (7.32) proceeded by F0 (6.99) whereas minimum mean score was recorded in F6 (6.37) proceeded by F5 (6.47). 


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Sarhad Journal of Agriculture


Vol. 36, Iss. 4, Pages 1010-1324


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