Table 6.
Effect of storage at room temperature on selected quality attributes of biscuits
| Parameters | Biscuits samples | Storage days | |||
|---|---|---|---|---|---|
| Fresh | 30 days | 60 days | 90 days | ||
| Moisture, % (n = 3) | Control | 4.29 | 4.28 | 4.27 | 4.31 |
| 100 | 4.20 | 4.22 | 4.25 | 4.26 | |
| 70:30 | 4.21 | 4.22 | 4.26 | 4.29 | |
| FFA, % (on whole sample basis), (n = 3) | Control | 0.14 | 0.14 | 0.16 | 0.18 |
| 100 | 0.14 | 0.14 | 0.15 | 0.18 | |
| 70:30 | 0.12 | 0.11 | 0.12 | 0.14 | |
| Sensory attributes (n = 9) | |||||
| Flavour and taste | Control | 8.06 | 8.11 | 8.10 | 8.09 |
| 100 | 7.56 | 7.62 | 7.58 | 7.60 | |
| 70:30 | 8.50 | 8.45 | 8.50 | 8.50 | |
| Overall acceptability | Control | 8.03 | 8.05 | 8.10 | 8.08 |
| 100 | 7.56 | 7.60 | 7.44 | 7.60 | |
| 70:30 | 8.50 | 8.40 | 8.60 | 8.50 | |
FFA free fatty acids