International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:1, January, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(1): 1436-1443

Shelf Life Evaluation of Biscuits and Cookies Incorporating Germinated Pumpkin Seed Flour
Neeta Kumari1*, Sangeeta C. Sindhu1, Varsha Rani1 and Varsha Kumari2
1Department of Foods and Nutrition, I.C. College of Home Science
CCS Haryana Agricultural University, Hisar-125001, Haryana, India
2KVK Vaishali, DRPCAU, Pusa (Bihar), India
*Corresponding author

Value-added whole-wheat flour biscuits and cookies were developed and evaluated for shelf life studies. Three types of biscuits and cookies were developed i.e. Type I, Type II and Type III, respectively, by replacing 10, 20 and 30 per cent of whole wheat flour with germinated pumpkin seed flour. Peroxide value and total plate count of biscuits and cookies increased with storage period of time. Whole wheat flour biscuits were organoleptically acceptable upto 60 days of storage whereas cookies were found to be acceptable upto 75 days of storage.

Keywords: Pumpkin seeds, Biscuits, Cookies, Sensory evaluation, Shelf life, Peroxide value, Total plate count

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How to cite this article:

Neeta Kumari, Sangeeta C. Sindhu, Varsha Rani and Varsha Kumari. 2021. Shelf Life Evaluation of Biscuits and Cookies Incorporating Germinated Pumpkin Seed Flour.Int.J.Curr.Microbiol.App.Sci. 10(1): 1436-1443. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.