Effects of different packaging materials on the sensory characteristics of β-carotene enriched pearl millet based cookies during storage
Amit A Kulthe, Suresh S Thorat and Amol P Khapre
In present investigation, an attempt was made to utilize microencapsulated β-carotene and pearl millet flour in formulation of nutrient rich cookies. The storage stability of cookies as influenced by different packaging materials, viz. low density polyethylene (LDPE-25μ), high density polyethylene (HDPE-25μ) and aluminium laminated pouches (20μ) was evaluated at ambient conditions. Cookies were evaluated for their sensory characteristics and β-carotene retention during storage. There was decrease in sensory quality characteristics during storage irrespective of package at varying range. Also the β-carotene retention was affected by packaging material. A gradual decrease in β-carotene of cookies from 2.56 to 2.17 mg/100g was observed for 180 days of storage. Aluminium laminated and HDPE pouches were found well suitable packaging materials. A serving of these cookies provided 0.68 mg (85 RE) of the β-carotene.
How to cite this article:
Amit A Kulthe, Suresh S Thorat, Amol P Khapre. Effects of different packaging materials on the sensory characteristics of β-carotene enriched pearl millet based cookies during storage. Pharma Innovation 2018;7(4):914-918.