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

K Chowdhury, S Khan, R Karim, M Obaid, GMMA Hasan
2012 Bangladesh Journal of Scientific and Industrial Research  
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
more » ... ctivity 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:10.3329/bjsir.v47i1.10717 fatcat:iyywovgxybajrk6kxkxtj2g7bm