DEVELOPMENT AND STORAGE STABILITY (SHELF LIFE) OF BUCKWHEAT BISCUITS

Nigar Naqvi, Zeba Siddiqui, Arvind Km Srivastava and Tabrez Jafer*

ABSTRACT

Biscuits are one of the popular convenient, ready to eat, ready to carry, ready to store, bakery products consumed by all age groups and a better vehicle for fortification and enrichment with macro and micro nutrients. The data of the current study indicates that 25 percent buckwheat flour (BWBS2) incorporated biscuit had better sensory properties (colour, appearance, aroma, texture, taste etc. as compared to 100% wheat flour biscuits. These optimized buckwheat biscuits were kept at room temperature (29-30 °C) for 3 months and analyzed for their shelf life at 0, 15, 30, 45, 60, 75 and 90 days and sensory characteristics by using the Nine-point hedonic scale and microbiological analysis by using Pour Plate Technique. The result showed that optimized buckwheat biscuit can be consumed up to 75 days of storage. However, the microbial load of buckwheat biscuits was within the acceptance range for 3 months of storage i.e they can be stored up to 3 months and are also safe for consumption.

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