{"title":"贮藏条件对南瓜饼干品质和保质期的影响","authors":"","doi":"10.46243/jst.2020.v5.i6.pp70-79","DOIUrl":null,"url":null,"abstract":"The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was\nbased on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash,\ncrude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored\nsample. The characteristics of cookies were influenced by packaging material, environmental conditions and\nconstituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was\nconducted at the interval of 15 days up to 45days.","PeriodicalId":23534,"journal":{"name":"Volume 5, Issue 4","volume":"184 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Storage Conditions on Quality and Shelf Life of Pumpkin\\nCookies\",\"authors\":\"\",\"doi\":\"10.46243/jst.2020.v5.i6.pp70-79\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was\\nbased on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash,\\ncrude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored\\nsample. The characteristics of cookies were influenced by packaging material, environmental conditions and\\nconstituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was\\nconducted at the interval of 15 days up to 45days.\",\"PeriodicalId\":23534,\"journal\":{\"name\":\"Volume 5, Issue 4\",\"volume\":\"184 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-10-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Volume 5, Issue 4\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46243/jst.2020.v5.i6.pp70-79\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Volume 5, Issue 4","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46243/jst.2020.v5.i6.pp70-79","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of Storage Conditions on Quality and Shelf Life of Pumpkin
Cookies
The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was
based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash,
crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored
sample. The characteristics of cookies were influenced by packaging material, environmental conditions and
constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was
conducted at the interval of 15 days up to 45days.
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