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Pakistan Journal of Nutrition
Year: 2008  |  Volume: 7  |  Issue: 4  |  Page No.: 586 - 589

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

Shahid Mahmood, Masood Sadiq Butt, Faqir Muhammad Anjum and Haq Nawaz    

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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