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

Authors

  • Shahid Mahmood National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Masood Sadiq Butt National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Faqir Muhammad Anjum National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Haq Nawaz Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Pakistan

DOI:

https://doi.org/10.3923/pjn.2008.586.589

Keywords:

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

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.

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Published

15.06.2008

Issue

Vol. 7 No. 4 (2008)

Section

Research Article

License

Copyright (c) 2008 Asian Network for Scientific Information

Creative Commons License

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

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

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

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