Year: 2025 | Month: June | Volume 15 | Issue 1
Effect of Different Packaging Material and Storage Duration on Quality of Dried Cashew Apple Flour Muffins
Sukanya Shivaji Yadav
Shrikant Baslingappa Swami
I.L. Pardeshi
S.P. Salvi
G.D. Shirke and R.C. Ranveer
DOI:10.30954/2277-9396.01.2025.6
Abstract:
This study was conducted to effect of different packaging material and storage duration on dried cashew apple flour
muffins. Muffins were prepared using from dried cashew apple flour, baked at a temperature 180°C and baking time is 20
minutes muffins can be stored up to 8 days. For storage duration Polyethylene terephthalate (PET), and Paperboard box
packaging material are used. In comparison to the different packaging materials, it was observed that PET box followed by
best packaging material during the 8th days of storage studies. As the storage duration increases, the moisture content%
and carbohydrate content% continues to increase and fat, protein, ash, fiber content% was decreased. Also results shows,
effect of different packaging material and storage duration on various sensory attributes. It was observed that as the
storage duration increases the sensory score for colour, flavour, taste, texture and overall acceptability goes on decreasing.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
