Baking and Storage Stability of Retinyl Acetate (Vitamin A) Fortified Cookies

Shahid Mahmood; Masood Sadiq Butt; Faqir Muhammad Anjum; Haq Nawaz

doi:10.3923/pjn.2008.586.589

Research Article Open Access

Baking and Storage Stability of Retinyl Acetate (Vitamin A) Fortified Cookies

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Published on: June 15, 2008

DOI 10.3923/pjn.2008.586.589

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Abstract

Cookies were prepared from commercially available straight grade flour using Retinyl acetate (RA) as fortificant @ 30, 40 and 50% of Recommended Daily Allowance (RDA). The product was packed in Bioriented poly propylene (BOPP) and analyzed on monthly basis for physico-chemical and sensory attributes including baking and storage stability of the fortificant up to three month. The results revealed the non-significant influence of fortification on physico-chemical composition and sensory characteristics and the cookies containing 50% of RDA; Retinyl acetate were found the best in overall acceptability. Baking loss of Retinyl acetate was 9.30% while 8.33% loss was observed during storage.

Keywords:

Baking stability and storage stability, cookies, fortification, Retinyl acetate

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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Mahmood, S., Butt, M. S., Anjum, F. M., & Nawaz, H. (2008). Baking and Storage Stability of Retinyl Acetate (Vitamin A) Fortified Cookies. Pakistan Journal of Nutrition, 7(4), 586–589. https://doi.org/10.3923/pjn.2008.586.589