Characterization and shelf-life of a type of sweet cookie with rice flour

Abstract

The bromatological and sensory characterization of the sweet cookie with rice flour was carried out. Its shelf-life will be extended at room temperature, packed in flexible low-density polyethylene bags. The cookies were sensorially evaluated with a 10 cm linear scale structured with intensity categories for the evaluation of odor, flavor, crispness, and ease of disintegration in the mouth, and with quality categories for overall quality. Results were processed as incomplete failure data by Weibull analysis. The cookies appeared 3.8% moisture; 6.5% protein, 15.3% fat, 2.4% ash and 71.9% carbohydrates. The decrease in the global sensory quality of the product was given by the appearance of a rancid smell and taste, loss of crispness, insufficient disintegration, which caused the rejection of the samples. The estimated shelf-life time for the cookies was 31 days.