Author(s): Anam Aijaz, Dr. Quraazah Akeemu Amin, Towseef Ahmad Wani, Shahnaz Parveen, Aasima Rafiq, Madhika Mushtaq and Afsah Iqbal Nahvi

Abstract: This research investigated how the storage period and packaging materials affect the quality attributes of cookies made from a blend of corn and quinoa flour. Various quality parameters, including moisture content, water activity (a_w), free fatty acid levels, total plate count, texture profile (specifically crispness), and overall acceptability of gluten-free cookies, were examined during ambient storage at 25±2 °C and 50% RH. Throughout the storage period, the moisture content and a_w of the cookies increased, while their hardness decreased. This trend was observed higher in cookies packed in both Polyethylene Terephthalate boxes (PET) than Aluminium laminated packaging (ALP), wherein moisture content raised from 3.70 to 4.56% in PET and 3.70 to 3.95% in ALP. However, hardness decreased from 4207.46gm to 4006.32 gm in PET and 4207.76 to 4186.32 gm in ALP during 90 days of storage. Furthermore, the levels of free fatty acids and total plate count in the cookies increased during storage regardless of the packaging material used. However, the increase was more significant in cookies stored in PET boxes compared to those in ALP. In terms of overall acceptability, cookies packed in ALP received the highest average scores. Thus, ALP was identified as a superior packaging material compared to PET boxes in terms of sensory attributes, texture, and shelf stability of the cookies.

DOI: 10.33545/26174693.2024.v8.i5k.1220