Vol. 10, Issue 12 (2021)

Author(s):
SS Andhale, Dr. PM Kotecha, Dr. UD Chavan and AT Katte

Abstract:
The quality cookies were prepared from 12% mushroom powder and 88% wheat flour. The selected treatments were packed in LDPE and PP and stored at ambient (30 ± 4 ⁰C) for 90 days to study their storage feasibility. Chemical composition of the fresh cookies prepared from 12% mushroom powder and 88% wheat flour showed that moisture content was 4.13% protein 14.45%, crude fat 17.22%, crude fiber 2.10%, carbohydrates 52.75%, calcium 47.10 mg/100 g, and iron 3,32 mg/ 100 g. The sensory evaluation of cookies was carried out regularly at an interval of 30 days for 3 months during storage. The results on overall acceptability score of cookies are influenced by storage. The results indicated that score for overall acceptability of cookies was decreased for control from 7.82 to 7.76 in LDPE and from 7.80 to 7.70 in PP as storage period get increased. For CMWF₁₂ treatment score decreased from 8.09 to 8.02 in LDPE and 8.08 to 8.00 in PP was observed for 90 days of storage. Storage study of cookies showed that the cookies prepared by incorporation of mushroom powder and wheat flour can be stored up to 3 months in LDPE with minimum losses in sensory, nutritional and textural characteristics than PP. There was no significant difference in crude fiber, calcium and iron content with advancement of storage period for 3 months. The cookies were found to be acceptable up to 3-month storage at ambient temperature. The total cost of production of cookies prepared from mushroom powder and wheat flour (CMWF₁₂) for 1 kg was Rs.180/.