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
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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How to cite this article
Shahid Mahmood, Masood Sadiq Butt, Faqir Muhammad Anjum and Haq Nawaz, 2008. Baking and Storage Stability of Retinyl Acetate (Vitamin A) Fortified Cookies. Pakistan Journal of Nutrition, 7: 586-589.
DOI: 10.3923/pjn.2008.586.589
URL: https://scialert.net/abstract/?doi=pjn.2008.586.589
DOI: 10.3923/pjn.2008.586.589
URL: https://scialert.net/abstract/?doi=pjn.2008.586.589