Vol. 11, Special Issue 12 (2022)

Author(s):
Shruti S Kashte, Dr. Pradip P Relekar and Vishal B Yadav

Abstract:
An investigation entitled, To study the “changes in chemical and microbial quality parameters of aerial yam (Dioscorea bulbifera) cookies during storage” was undertaken at the Department of Fruit, Vegetable and Flower Crops, Faculty of Post-Harvest Management, Dr. B.S. Konkan Krishi Vidyapeeth, Dapoli, District Ratnagiri, during the year 2017-2018. The study aimed to standardize the recipe for the aerial yam cookies from aerial yam flour and to study the storage behaviour of aerial yam cookies at ambient conditions. For this experiment, the Factorial Completely Randomized Design (F.C.R.D.) was used. The experiment was carried out with five treatments comprising of different proportions of aerial yam flour and maida i.e. 0:100, 20:80, 30:70, 40:60, 50:50 in the aerial yam cookies and the product was analysed for chemical and biological qualities initially and during 10, 20 and 30 days of storage. The present study revealed that all the chemical parameters except moisture and reducing sugars, all other chemical parameters such as TSS, titrable acidity, total sugars, ash, crude fat and crude fiber content exhibited a decreasing trend during storage period of 30 days at ambient condition. From the results of present studies, it can be concluded that the aerial yam cookies could be stored up to 30 days at ambient condition, when packed in 400 gauge low density polyethylene (LDEP). Based on the chemical qualities and economics, the aerial yam cookies could be prepared by using 20 per cent aerial yam flour level with higher overall acceptability.