Quality and Shelf-Life Evaluation of Packaged Biscuits Marketed in Bangladesh

Authors

  • K Chowdhury Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • S Khan Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • R Karim Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • M Obaid Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • GMMA Hasan Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205

DOI:

https://doi.org/10.3329/bjsir.v47i1.10717

Keywords:

Biscuit, Moisture, Water activity, Sensory quality, Packaging materials, Storage condition and Shelf life

Abstract

Five different brands of locally produced biscuits and five brands of foreign biscuits were collected from the market. All these biscuits were  stored at ambient condition (30 ºC, and 60 % RH) for 3 months. The changes in water activity, moisture and their consequences on sensory  qualities like texture, color, flavor and overall acceptance were investigated in every month. Test of packaging materials were also carried  out for each brand of packed biscuits. Moisture and water activity values have been increased with time for all the samples whereas  sensory scores decreased. However, all the foreign and local biscuit samples were found acceptable under the study period but only one  local biscuit was found unsalable

DOI: http://dx.doi.org/10.3329/bjsir.v47i1.10717

Bangladesh J. Sci. Ind. Res. 47(1), 29-42, 2012

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Published

2012-05-22

How to Cite

Chowdhury, K., Khan, S., Karim, R., Obaid, M., & Hasan, G. (2012). Quality and Shelf-Life Evaluation of Packaged Biscuits Marketed in Bangladesh. Bangladesh Journal of Scientific and Industrial Research, 47(1), 29–42. https://doi.org/10.3329/bjsir.v47i1.10717

Issue

Vol. 47 No. 1 (2012)

Section

Articles

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