Study on storage stability of gluten free biscuit prepared by using rice flour, soya flour and buckwheat flour

Abstract

Gluten free biscuits were prepared by using Non-waxy rice flour(NW) and Waxy rice flour(W), buckwheat flour(BF), soya flour(SF) at a ratio of 40:30:20:10 (NW:W:BF:SF) respectively. Shelf life study was done by storing biscuit (T) for 4 weeks in different packaging materials and sensory evaluation was done in 7 days interval. Overall acceptability of biscuit was decreased slightly from 0 days to 28 days in all three types of packaging, but were within an acceptable range. Biscuits stored in different packaging materials does have significant affect on changes in moisture content, free fatty acid and peroxide value during storage. Highest moisture content was in PP followed by HDPE and then airtight container. Free fatty acid was low inbiscuits kept in airtight container. There was significant increase in peroxide value across storage but were below FSSAI limitation (10 mEq/kg oil) and lowest value was found in biscuits kept in airtight container.