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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 havedoi:10.3329/bjsir.v47i1.10717 fatcat:iyywovgxybajrk6kxkxtj2g7bm