Shelf Life Evaluation of Biscuits and Cookies Incorporating Germinated Pumpkin Seed Flour

Abstract

Value-added whole-wheat flour biscuits and cookies were developed and evaluated for shelf life studies. Three types of biscuits and cookies were developed i.e. Type I, Type II and Type III, respectively, by replacing 10, 20 and 30 per cent of whole wheat flour with germinated pumpkin seed flour. Peroxide value and total plate count of biscuits and cookies increased with storage period of time. Whole wheat flour biscuits were organoleptically acceptable upto 60 days of storage whereas cookies were found to be acceptable upto 75 days of storage.